DIN EN ISO 6887-5:2011-01

This part of ISO 6887 specifies rules for the preparation of milk and milk product samples and their suspension for microbiological examination when the samples require a different preparation from the method described in ISO 6887-1. ISO 6887-1defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 only describes methods of preparation that are applicable to several microorganisms simultaneously. It excludes the preparations that only apply to the detection and/or enumeration of a single microorganism where the method of preparation is describedin the relevant International Standard concerning that microorganism.This part of ISO 6887 is applicable to the following products:- milk and liquid milk products;- dried milk products;- cheese;- caseine and caseinate;- butter;- ice-cream;- custard, dessert and sweet cream;- fermented milk and sour cream;- milk base infant foods.