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Microbiological testing of milk. Preparation of samples. Method for cheese and cheese products



Microbiological testing of milk. Preparation of samples. Method for cheese and cheese products



German Federal Re ic Standard (DIN 10 191 Teil 4): 2



more than or equal to 10 g cheese (from the surface, interior or surface + interior, as required) is suspended, under aseptic conditions, in 9 X its wt. of warmed dilution medium. Ringer's solution is normally used; in cases where suspension preparation is difficult, citrate solution (17 g trisodium citrate in 1 l water) or phosphate (20 g K2HPO4 in 1 l water) may be used.

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