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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 >
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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, 2020
- undefined
- European foreword
- Endorsement notice
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 4 Principle
- 5 Diluents
- 5.1 List of diluents
- 5.2 Distribution and sterilization of the diluents
- 5.3 Performance testing for diluents
- 6 Apparatus
- 7 Sampling
- 8 General procedures
- 8.1 General
- 8.2 Frozen products
- 8.3 Hard and dry products
- 8.4 Liquid and non-viscous products
- 8.5 Multi-component products
- 8.6 Acidic products
- 8.7 High-fat foods (fat content > 20 % mass fraction)
- 9 Specific procedures
- 9.1 Milk and liquid milk products
- 9.2 Dehydrated milk, dehydrated sweet whey, dehydrated acid whey, dehydrated buttermilk and lactose
- 9.3 Cheese and cheese products
- 9.4 Acid casein, lactic casein, rennet casein and caseinate
- 9.4.1 General case
- 9.4.2 Special case: Rennet casein
- 9.5 Butter
- 9.6 Milk-based ice-cream
- 9.7 Milk-based custard, desserts and sweet cream (pH > 5)
- 9.8 Milk-based fermented milks, yogurt, probiotics milk products and sour cream (pH < 5)
- 9.9 Dehydrated milk-based infant foods with or without probiotics
- 10 Further decimal dilutions
- Bibliography [Go to Page]
