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BS EN ISO 6887-5:2020

BS EN ISO 6887-5:2020

$102.76

Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Specific rules for the preparation of milk and milk products

Published By Publication Date Number of Pages
BSI 2020 18
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This document specifies rules for the preparation of samples of milk and milk products and their suspensions for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1.

This document excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.

This document is intended to be used in conjunction with ISO 6887-1.

This document is applicable to:

  1. milk and liquid milk products;

  2. dehydrated milk products;

  3. cheese and cheese products;

  4. casein and caseinates;

  5. butter;

  6. milk-based ice-cream;

  7. milk-based custard, desserts and sweet cream;

  8. fermented milks, yogurt, probiotics milk products and sour cream;

  9. dehydrated milk-based infant foods, with or without probiotics.

PDF Catalog

PDF Pages PDF Title
2 undefined
4 European foreword
Endorsement notice
6 Foreword
7 1 Scope
2 Normative references
8 3 Terms and definitions
4 Principle
5 Diluents
5.1 List of diluents
11 5.2 Distribution and sterilization of the diluents
5.3 Performance testing for diluents
12 6 Apparatus
7 Sampling
8 General procedures
8.1 General
8.2 Frozen products
13 8.3 Hard and dry products
8.4 Liquid and non-viscous products
8.5 Multi-component products
8.6 Acidic products
8.7 High-fat foods (fat content > 20 % mass fraction)
9 Specific procedures
9.1 Milk and liquid milk products
9.2 Dehydrated milk, dehydrated sweet whey, dehydrated acid whey, dehydrated buttermilk and lactose
14 9.3 Cheese and cheese products
9.4 Acid casein, lactic casein, rennet casein and caseinate
9.4.1 General case
9.4.2 Special case: Rennet casein
9.5 Butter
15 9.6 Milk-based ice-cream
9.7 Milk-based custard, desserts and sweet cream (pH > 5)
9.8 Milk-based fermented milks, yogurt, probiotics milk products and sour cream (pH < 5)
9.9 Dehydrated milk-based infant foods with or without probiotics
16 10 Further decimal dilutions
17 Bibliography

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BS EN ISO 6887-5:2020
$102.76