International Standard
ISO 6887-5:2020
Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk products
Reference number
ISO 6887-5:2020
Версия 2
2020-04
© ISO 2024
International Standard
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Опубликовано (Версия 2, 2020)

ISO 6887-5:2020

Формат
Язык
CHF 63
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Тезис

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:

a) milk and liquid milk products;

b) dehydrated milk products;

c) cheese and cheese products;

d) casein and caseinates;

e) butter;

f) milk-based ice-cream;

g) milk-based custard, desserts and sweet cream;

h) fermented milks, yogurt, probiotics milk products and sour cream;

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

Общая информация

  • Текущий статус
     : Опубликовано
    Дата публикации
     : 2020-04
    Этап
    : Опубликование международного стандарта [60.60]
  • Версия
     : 2
  • Технический комитет :
    ISO/TC 34/SC 9
    ICS :
    07.100.30 
  • RSS обновления

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  3. Каталог стандартов
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  5. 07
  6. 07.100
  7. 07.100.30
  8. ISO 6887-5:2020