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AS 1766.3.18-1994

Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Food microbiology Examination of specific products - Rennets
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

06-30-2017

Language(s)

English

Published date

12-05-1994

Publisher

Standards Australia

1 - AS 1766.3.18-1994 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS - RENNETS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 DILUENTS AND CULTURE MEDIA
1 - 3.1 General
1 - 3.2 Peptone solution, 0.1%
1 - 3.3 Plate count agar
1 - 3.4 Rogosa agar
1 - 3.5 Other diluents and culture media
2 - 4 LABORATORY SAMPLES
2 - 4.1 General
2 - 4.2 Storage
2 - 5 LABORATORY EXAMINATION
2 - 5.1 Sterilization of sampling equipment
2 - 5.2 Preparation of dilutions
2 - 5.3 Tests
2 - 6 REPORT

This Standard sets out microbiological methods for the examination of animal and microbial rennets used for cheese manufacture. The rennets may be in the form of liquids, pastes or powders.

This Standard sets out microbiological methods for the examination of animal and microbial rennets used for cheese manufacture. The rennets may be in the form of liquids, pastes or powders.

Committee
FT-004
DocumentType
Standard
ISBN
0 7262 9244 3
Pages
2
PublisherName
Standards Australia
Status
Withdrawn
Supersedes

AS 1095.2.12 first published 1986.Revised and redesignated AS 1766.3.18-1994. AS 1095.2.12 first published 1986. Revised and redesignated AS 1766.3.18-1994.

AS 1766.5-1994
AS 1766.2-1976 Methods for the microbiological examination of food Examination for specific organisms
AS 1766.1-1975 Methods for the microbiological examination of food General procedures and techniques
AS 1766.3.1-1991 Food microbiology Examination of specific products - Meat and meat products other than poultry

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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