ISO 6887-5:2010
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ISO 6887-5:2010
50306

Abstract 

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.


General information 

  •  :  Withdrawn
     : 2010-08
  •  : 1
     : 13
  •  : ISO/TC 34/SC 9 Microbiology
  •  :
    07.100.30 Food microbiology

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