BS EN ISO 6887-5:2020
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

Standard No.

BS EN ISO 6887-5:2020

Release Date

2020

Published By

British Standards Institution (BSI)

Latest

BS EN ISO 6887-5:2020

Scope

What is ISO 6887-5 about?    ISO 6887-5 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 6887-5 excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.   ISO 6887-5 is intended to be used in conjunction with ISO 6887-1.   ISO 6887-5   is applicable to milk and milk products, dehydrated milk products, cheese and cheese products, casein and caseinates, butter, milk-based ice-cream, milk-based custard, desserts and sweet cream, fermented milk, yogurt, probiotics, milk products, and sour cream, and dehydrated milk-based infant foods, with or without probiotics. BS EN ISO 6887-5:2020 history

• 2020 BS EN ISO 6887-5:2020 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
• 2010 BS EN 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
• 0000 BS EN ISO 8261:2002
• 1990 BS 4285-0:1990 Microbiological examination for dairy purposes - General introduction