{"id":337698,"date":"2024-10-19T23:37:03","date_gmt":"2024-10-19T23:37:03","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-299812010\/"},"modified":"2024-10-25T22:42:30","modified_gmt":"2024-10-25T22:42:30","slug":"bs-iso-299812010","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-299812010\/","title":{"rendered":"BS ISO 29981:2010"},"content":{"rendered":"
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9<\/td>\n | Scope Normative references <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | Terms and definitions Principle <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | Culture media, diluents and reagents Basic materials Diluent(s) Culture medium (TOS-MUP medium) Basic medium (TOS-propionate agar medium, see Reference [10] Composition <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | Transgalactosylated oligosaccharide mixture Preparation MUP supplement solution (see Reference [11]) Complete medium <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | Apparatus Other suitable and safety-proven low-temperature catalyst sy Sampling <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Procedure General Preparation of the test portion and primary dilution Dried milk products, e.g. infant milk formulae Probiotic yogurt or yogurt-like products <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Microscopic examination Preparation of decimal dilutions Inoculation <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | Duration of the procedure Incubation Counting of the colonies Reading of the Petri dishes \u2014 confirmation Calculation and expression of results Calculation <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | Expression of results <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Precision Interlaboratory test Repeatability Reproducibility <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | Precision data collectively defined for dairy products <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | Knowledge of use of the method Test report <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk products. Enumeration of presumptive bifidobacteria. Colony count technique at 37 \u00b0C<\/b><\/p>\n |