scope:

Specifies a method for the enumeration of presumptive Escherichia coli by means of the culture technique involving a liquid medium, and calculation of the number of presumptive Escherichia coli per gram or per millilitre by the most probable number (MPN) technique after incubation at 37°C then incubation at 44°C. The method is applicable to: - milk, liquid milk products; - dried milk, dried sweet whey, dried buttermilk, lactose; - acid casein, lactic casein and rennet casein; - caseinate and dried acid whey; - cheese and processed cheese; - butter; - frozen milk products )including edible ices); - Custard, desserts and cream.