The method is applicable to dairy starter cultures where these characteristic microorganisms are present.
Two types of standardized milk are specified in the procedure: boiled milk with 9,5 % mass fraction dry matter (B-milk 9,5); and autoclaved milk with 9,5 % mass fraction dry matter (A-milk 9,5). It is possible that heat treatment of B-milk 9,5 does not inactivate all enzymes that are present, which can affect the activity of some cultures. In that case, cultures are tested with A-milk 9,5 in which all enzymes have been inactivated.
Determine the subscription format that is right for you.
|Features||CSA AdvantageTM||CSA OnDemandTM|
|Create highlights and personal notes|
|Newest editions added automatically|
|Includes all supported languages and archive versions|
|My Files - create customized files by adding multiple clauses, tables or figures from the standard into your own personal File for quick reference|
|Toggle between your files and the full standard to maintain context|
|Instantly preview cross referenced material within the book|
|Export personal notes to Excel|
|Transfer notes and highlights when updates are available|
|Adobe Reader PDF and browser compatible for iOS and Android|
|Web, Android, iOS Compatible|
Please manage your cookie choices by switching the consent toggles on or off under the Purposes below.