EN ISO 6887-5:2010

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)

Publication date:   Oct 19, 2010

General information

99.60 Withdrawal effective   May 13, 2020

CEN

CEN/TC 463 Microbiology of the food chain

European Norm

07.100.30   Food microbiology

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Scope

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.

Life cycle

PREVIOUSLY

Replaces
EN ISO 8261:2001

NOW

WITHDRAWN
EN ISO 6887-5:2010
99.60 Withdrawal effective
May 13, 2020

REVISED BY

PUBLISHED
EN ISO 6887-5:2020