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ISO 6887-5:2010Withdrawn

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

Microbiologie des aliments — Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique — Partie 5: Règles spécifiques pour la préparation du lait et des produits laitiers

This edition has been replaced by ISO 6887-5:2020.

Abstract / scope

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.

Life cycle

Replaces

ISO 8261:2001WithdrawnMilk and milk products — General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examinationInternational Standard · Published 14 Jun 2001 · ISO/TC 34/SC 5

Replaced by

ISO 6887-5:2020PublishedMicrobiology 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 productsInternational Standard · Published 30 Apr 2020 · ISO/TC 34/SC 9