International Standard
ISO 9232:2003
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
Reference number
ISO 9232:2003
Edition 1
International Standard
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ISO 9232:2003
Published (Edition 1, 2003)
This standard was last reviewed and confirmed in 2020. Therefore this version remains current.
This standard has 1 amendment.

ISO 9232:2003

ISO 9232:2003
CHF 96
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ISO 9232|IDF 146:2003 specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological, cultural and physiological properties.

It is applicable to strains isolated from yogurts in which both characteristic microorganisms are present and viable.

General information

  •  : Published
     : 2003-02
    : International Standard confirmed [90.93]
  •  : 1
     : 17
  • ISO/TC 34/SC 5
  • RSS updates


Amendments are issued when it is found that new material may need to be added to an existing standardization document. They may also include editorial or technical corrections to be applied to the existing document.

Amendment 1

Inclusion of performance testing of culture media and reagents

Edition 2023

ISO 9232:2003/Amd 1:2023
CHF 18
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Life cycle

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