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Normas BSI – AENOR
BS EN ISO 6887-5:2020

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

Fecha:
2020-05-19 /Definitive
Comité:
AW/9
Equivalencias internacionales:

EN ISO 6887-5

ISO 6887-5

Relación con otras normas BSI:

Reemplaza a: BS EN ISO 6887-5:2010

Resumen:

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.

Keywords:
Microbiology, Microbiological analysis, Count methods (microbiology), Specimen preparation, Suspensions (chemical), Dilution, Biological analysis and testing, Test specimens, Milk, Food products, Animal feed, Food testing, Dairy products
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