DIN EN ISO 6887-5:2011-01

Superseded

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MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS

Available format(s)

Hardcopy , PDF

Superseded date

04-08-2020

Language(s)

English

Published date

01-01-2011

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

Vorwort
Einleitung
1 Anwendungsbereich
2 Normative Verweisungen
3 Begriffe
4 Kurzbeschreibung
5 Verdünnungsflüssigkeit
   5.1 Grundbestandteile
   5.2 Verdünnungsflüssigkeiten zum allgemeinen Gebrauch
       5.2.1 Peptonsalz-Lösung
       5.2.2 Viertelstarke Ringer-Lösung
       5.2.3 Pepton-Lösung
       5.2.4 Phosphatpuffer-Lösung
       5.2.5 Gepuffertes Peptonwasser
   5.3 Verdünnungsflüssigkeiten für spezielle Zwecke
       5.3.1 Natriumcitrat-Lösung
       5.3.2 Dikaliumhydrogenphosphat-Lösung
       5.3.3 Dikaliumhydrogenphosphat-Lösung mit
             Antischaummittel
       5.3.4 Tripolyphosphat-Lösung
       5.3.5 Verdünnungsflüssigkeit zum allgemeinen Gebrauch
             mit alpha-Amylase-Lösung
       5.3.6 Peptonsalz-Lösung mit Bromkresolpurpur
   5.4 Verteilen und Sterilisieren der Verdünnungsflüssigkeit
   5.5 Leistungsprüfung zur Qualitätskontrolle
6 Geräte
7 Probenvorbereitung
   7.1 Gefrorene Produkte
   7.2 Harte und trockene Produkte
   7.3 Flüssige und nicht viskose Produkte
   7.4 Heterogene Produkte
8 Allgemeine Durchführungen
   8.1 Allgemeines
   8.2 Probenahme
   8.3 Allgemeiner Fall für säurehaltige Produkte
   8.4 Stark fetthaltige Lebensmittel (mit mehr als
       20% der Gesamtmasse an Fett)
9 Spezifische Durchführungen
   9.1 Milch und flüssige Milchprodukte
   9.2 Milchpulver, Süssmolkenpulver, Sauermolkenpulver,
       Buttermilchpulver und Lactose
   9.3 Käse und Schmelzkäse
   9.4 Säure- und Milchsäurecasein, Labcasein und Caseinat
       9.4.1 Allgemeiner Fall
       9.4.2 Besonderer Fall: Labcasein
   9.5 Butter
   9.6 Speiseeis
   9.7 Creme, Desserts und Süssrahm (pH > 5)
   9.8 Sauermilch und Sauerrahm (pH < 5)
   9.9 Säuglings- und Kleinkindernahrung auf Milchbasis
10 Weitere Dezimalverdünnungen

Defines 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.

DevelopmentNote	Supersedes DIN EN ISO 8261. (01/2011)
DocumentType	Standard
Pages	20
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Superseded
SupersededBy	DIN EN ISO 6887-5:2018-12 (Draft)

Standards	Relationship
ISO 6887-5:2010	Identical
EN ISO 6887-5:2010	Identical

DIN EN ISO 11133:2015-01

MICROBIOLOGY OF FOOD, ANIMAL FEED AND WATER - PREPARATION, PRODUCTION, STORAGE AND PERFORMANCE TESTING OF CULTURE MEDIA (ISO 11133:2014, CORRECTED VERSION 2014-11-01)

ISO/TS 11133-1:2009	Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory
ISO 6887-1:2017	Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
ISO 7218:2007	Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO/TS 11133-2:2003	Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 2: Practical guidelines on performance testing of culture media
DIN ISO/TS 11133-2:2004-10	MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - GUIDELINES ON PREPARATION AND PRODUCTION OF CULTURE MEDIA - PART 2: PRACTICAL GUIDELINES ON PERFORMANCE TESTING OF CULTURE MEDIA
DIN EN ISO 6887-1:2014-01 (Draft)	MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 1: GENERAL RULES FOR THE PREPARATION OF THE INITIAL SUSPENSION AND DECIMAL DILUTIONS (ISO 6887-1:2017)
ISO 7002:1986	Agricultural food products — Layout for a standard method of sampling from a lot

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DIN EN ISO 6887-5:2011-01

MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referenced By This Book

Standards Referencing This Book

Category

Subcategory