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EVS-EN 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 (ISO 6887-5:2020)

General information
Valid from 01.09.2020
Base Documents
EN ISO 6887-5:2020; ISO 6887-5:2020
Directives or regulations
None
Standard history
Status
Date
Type
Name
01.09.2020
Main
04.10.2010
Main
This part of ISO 6887 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. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. This part of ISO 6887 is applicable to: a) milk and liquid milk products; b) dried milk products; c) cheese; d) casein and caseinates; e) butter; f) ice-cream; g) custard, desserts and sweet cream; h) fermented milk, yogurt and sour cream; i) milk-based infant foods.
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