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BSI 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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BSI 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

PUBLISH DATE 2020
PAGES 18
BSI BS EN ISO 6887-5:2020

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:

  1. milk and liquid milk products;

  2. dehydrated milk products;

  3. cheese and cheese products;

  4. casein and caseinates;

  5. butter;

  6. milk-based ice-cream;

  7. milk-based custard, desserts and sweet cream;

  8. fermented milks, yogurt, probiotics milk products and sour cream;

  9. dehydrated milk-based infant foods, with or without probiotics.

SDO BSI: British Standards Institution
Document Number ISO 6887-5
Publication Date May 19, 2020
Language en - English
Page Count 18
Revision Level
Supercedes
Committee AW/9
Publish Date Document Id Type View
May 19, 2020 BS EN ISO 6887-5:2020 Revision
Sept. 30, 2010 BS EN ISO 6887-5:2010 Revision