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БДС 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)

Sep 16, 2020
Nov 15, 2022

General information

60.60     Sep 16, 2020

BDS

ТК-32

European Standard

07.100.30  

English   Bulgarian  

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Scope

This document 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.
This document excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.
This document is intended to be used in conjunction with ISO 6887-1.
This document is applicable to:
a) milk and liquid milk products;
b) dehydrated milk products;
c) cheese and cheese products;
d) casein and caseinates;
e) butter;
f) milk-based ice-cream;
g) milk-based custard, desserts and sweet cream;
h) fermented milks, yogurt, probiotics milk products and sour cream;
i) dehydrated milk-based infant foods, with or without probiotics.

Life cycle

PREVIOUSLY

Replaces
БДС EN ISO 6887-5:2010

NOW

PUBLISHED
БДС EN ISO 6887-5:2020
60.60 Standard published
Sep 16, 2020

Related project

Adopted from EN ISO 6887-5:2020

Adopted from ISO 6887-5:2020