Abstract
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.
General information
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Status: WithdrawnPublication date: 2010-08Stage: Withdrawal of International Standard [95.99]
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Edition: 1Number of pages: 13
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Technical Committee :ISO/TC 34/SC 9ICS :07.100.30
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Life cycle
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Previously
WithdrawnISO 8261:2001
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Now
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Revised by
PublishedISO 6887-5:2020
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