Microbiology-Related Tests

Microbiological-related tests are necessary for milk and milk products, especially yogurt. Yogurt is a fermented milk product that is produced by adding specific strains of bacteria to milk. It is important to test these microorganisms in yogurt to ensure that they are present in sufficient numbers and are active. Then, some beneficial microorganisms that are added to yogurt need to be tested and it also needs to test harmful microorganisms that may have contaminated the product during processing or packaging. In addition, some enzymes produced by microorganisms may reduce the shelf life of milk products, which also requires testing. To prevent antibiotic resistance, it is also necessary to test for minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria. Lifeasible offers services to assist in the implementation of the above microbiology-related tests.

Our Services

We already offer microbiology-related testing of food products in microbiology testing. Here, we show our microbiology-related testing for milk and milk products.

Enumeration of microorganisms

ISO 8553:2004 is mainly applicable to the enumeration of microorganisms in raw milk.

ISO 29981:2010 is applicable to fermented milk, non-fermented milk, milk powders, infant formulae, and starter cultures.

ISO 6611:2004, ISO 11866-1:2005, and ISO 11866-2:2005 can be applied to milk, liquid milk products, dried milk, cheese, acid whey powder, butter, dried buttermilk, dried sweet whey, acid casein, lactic casein, rennet casein, caseinate, lactose, frozen milk products (including edible ices), custard, desserts, fermented milk, and cream.

ISO 19344:2015 is applicable to starter cultures, fermented milk products, and probiotics. This method does not apply to the taxonomical differentiation of bacteria and the method may quantify other bacteria than those within the method.

ISO 17792:2006 is suitable for dairy starter cultures and dairy products where these characteristic microorganisms are present.

ISO 20128:2006 is applicable to fermented milk, non-fermented milk, milk powders, and infant formulae where presumptive Lactobacillus acidophilus is present and in combination with other lactic acid bacteria and bifidobacteria.

ISO/TS 11059:2009 allows the isolation of all pigmented and non-pigmented psychrophilic Pseudomonas spp. This method is applicable to milk and liquid milk products, dehydrated milk products, dehydrated milk-based infant food, cheese, butter, milk-based ice cream, custard, desserts, sweet cream, fermented milk, yogurt, probiotics milk products, and sour cream.

Detection of thermonuclease produced by coagulase-positive staphylococci

We refer to the international standard ISO 8870:2006 for assistance in determining heat-stable thermonuclease in milk and milk-based products by toluidine blue O-DNA agar. The products we commonly test include liquid milk products, milk powder, caseins, yoghurt, whey powder, and milk-based ice cream.

Determination of MIC of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria

Several methods are available for determining the MIC of lactic acid bacteria. Taking into account the antagonistic effect of certain medium components on certain antibiotics and the fact that the MIC value depends on the assay method used and the strain culture technique, we refer to the national standard ISO 10932:2010 for this determination, which has a high degree of accuracy.

Determination microbial-related toxins

In addition to the above services, we also offer services testing for microbial-related toxins and toxin metabolites to meet the full range of microbiology-related tests for milk and milk products.

Service Flow

Lifeasible specializes in milk-related testing and offers services for microbiology-related tests. We are skilled in testing methods. Welcome to contact us for microbiology-related tests for milk and milk products.