ISO-6887-5 › Historical Revision Information
Part 5: Specific Rules for the Preparation of Milk & Milk Products, Microbiology of Fo

ISO-6887-5 - 1ST EDITION - SUPERSEDED
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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.

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07.100.30 (Food microbiology Including microbiology of animal feeding stuffs Animal feeding stuffs, see 65.120 General methods of tests and analysis for food products, see 67.050)

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Document Number

ISO 6887-5:2010

Revision Level

1ST EDITION

Status

Superseded

Publication Date

Aug. 15, 2010

Committee Number

ISO/TC 34/SC 9