Standard

NS-EN ISO 6887-5:2010

Nov 2010 Withdrawn

Note: This standard has a new edition: NS-EN ISO 6887-5:2020

Corrigendums and amendments are bought separately.

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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.

Document information

Standard from SN
Published: 1 November 2010
Withdrawn: 23 July 2020
Edition: 2010-08
Version: 1
Document type: NAT
ISBN:

ICS 07.100.30
National Committee CEN/TC 463

Product Relations

Replaced by: NS-EN ISO 6887-5:2020
Replaces: NS-EN ISO 8261:2001
Adopted from: EN ISO 6887-5:2010 , 0

Product life cycle

Previous product

Withdrawn

NS-EN ISO 8261:2001
Current product

Withdrawn

NS-EN ISO 6887-5:2010
Replaced by

Published

NS-EN ISO 6887-5:2020

NS-EN ISO 6887-5:2010

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NS-EN ISO 6887-5:2020