ISO 6887-5:2010
Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk products
ISO 6887-5:2010 specifies rules for the preparation of samples of milk and milk products and their suspension for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination.
ISO 6887-5:2010 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.
ISO 6887-5:2010 is applicable to: milk and liquid milk products; dried milk products; cheese; casein and caseinates; butter; ice-cream; custard, desserts and sweet cream; fermented milk and sour cream; and milk-based infant foods.
| Get this standard | Prices exclude GST | |
|---|---|---|
| PDF ( Single user document) |
$141.75 NZD
|
|
Scope
Normative references
Terms and definitions
Principle
Diluents
Apparatus
Preparation of samples
Frozen products
Hard and dry products
Liquid and non-viscous products
Heterogeneous products
General procedures
General
Sampling
General case for acidic products
High-fat foods (fat content > 20 % mass fraction)
Specific procedures
Milk and liquid milk products
Dried milk, dried sweet whey, dried acid whey, dried butterm
Cheese and processed cheese
Acid casein, lactic casein, rennet casein, and caseinate
General case
Special case: rennet casein
Butter
Ice-cream
Custard, desserts and sweet cream \(pH
Fermented milk and sour cream \(pH \(
Milk-based infant foods
Further decimal dilutions
Keep me up-to-date
Sign up to receive updates when there are changes to this standard
Related Information
Similar Standards
-
AS/NZS 1766.2.12:2002
Food microbiology - Examination for specific organisms - Escherichia coli in bivalve molluscs - Rapid method
-
AS/NZS 1766.2.15:1998
Food microbiology - Examination for specific organisms - Listeria monocytogenes in dairy products
-
AS/NZS 1766.2.16.1:1998
Food microbiology - Examination for specific organisms - Food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes - Detection method
-
AS/NZS 1766.2.9:1997
Food microbiology - Examination for specific organisms - Vibrio parahaemolyticus
Scope
Normative references
Terms and definitions
Principle
Diluents
Apparatus
Preparation of samples
Frozen products
Hard and dry products
Liquid and non-viscous products
Heterogeneous products
General procedures
General
Sampling
General case for acidic products
High-fat foods (fat content > 20 % mass fraction)
Specific procedures
Milk and liquid milk products
Dried milk, dried sweet whey, dried acid whey, dried butterm
Cheese and processed cheese
Acid casein, lactic casein, rennet casein, and caseinate
General case
Special case: rennet casein
Butter
Ice-cream
Custard, desserts and sweet cream \(pH
Fermented milk and sour cream \(pH \(
Milk-based infant foods
Further decimal dilutions