RO
SR EN ISO 6887-5:2011
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 (ISO 6887-5:2010)
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.
Status :
Withdrawn
Approval date : 3/31/2011
Withdrawal date : 6/30/2020
Number of pages : 20
ICS : 07.100.30 Food microbiology
Technical Committee : 95 - Foods and horticultural products and analysis methods
- Replaces SR EN ISO 8261:2002
- Normative reference SR EN ISO 7218:2007
- Normative reference SR EN ISO 6887-1:2002
- Normative reference SR CEN ISO/TS 11133-2:2009
- Normative reference SR EN ISO 707:2009
- Replaced by SR EN ISO 6887-5:2020