Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2020)

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:
a) milk and liquid milk products;
b) dehydrated milk products;
c) cheese and cheese products;
d) casein and caseinates;
e) butter;
f) milk-based ice-cream;
g) milk-based custard, desserts and sweet cream;
h) fermented milks, yogurt, probiotics milk products and sour cream;
i) dehydrated milk-based infant foods, with or without probiotics.

Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische Untersuchungen - Teil 5: Spezifische Regeln für die Vorbereitung von Milch und Milcherzeugnissen (ISO 6887-5:2020)

Dieses Dokument legt Regeln für die Vorbereitung von Proben von Milch und Milcherzeugnissen und deren Verdünnungen für mikrobiologische Untersuchungen fest, wenn die Proben eine Vorbereitung erfordern, die sich von den in ISO 6887 1 beschriebenen allgemeinen Verfahren unterscheidet.
Dieses Dokument schließt die Vorbereitung von Proben für solche Zähl  und Nachweisverfahren, bei denen die Einzelheiten zur Probenvorbereitung in den relevanten Internationalen Normen beschrieben werden, aus.
Dieses Dokument ist für die Verwendung im Zusammenhang mit ISO 6887 1 vorgesehen.
Dieses Dokument ist anzuwenden für:
a)   Milch und flüssige Milcherzeugnisse;
b)   Trockenmilcherzeugnisse;
c)   Käse und Käseerzeugnisse;
d)   Casein und Caseinate;
e)   Butter;
f)   Speiseeis auf Milchbasis;
g)   Creme, Süßspeisen und Süßrahm auf Milchbasis;
h)   Sauermilch, Joghurt, probiotische Milcherzeugnisse und Sauerrahm;
i)   Säuglings  und Kleinkindernahrungspulver auf Milchbasis, mit oder ohne Probiotika.

Microbiologie de la chaîne alimentaire - Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique - Partie 5: Règles spécifiques pour la préparation du lait et des produits laitiers(ISO 6887-5:2020)

1 Domaine d'application
Le présent document spécifie des règles de préparation des échantillons de lait et de produits laitiers et de leurs suspensions en vue d'un examen microbiologique lorsque les échantillons nécessitent une préparation différente des méthodes générales spécifiées dans l'ISO 6887‑1.
Le présent document exclut la préparation d'échantillons en vue des méthodes de dénombrement et de recherche dans lesquelles les instructions de préparation sont détaillées dans les Normes internationales appropriées.
Le présent document est destiné à être utilisé conjointement avec l'ISO 6887‑1.
Le présent document est applicable:
a) au lait et aux produits laitiers liquides;
b) aux produits laitiers déshydratés;
c) au fromage et aux produits à base de fromage;
d) à la caséine et aux caséinates;
e) au beurre;
f) à la crème glacée à base de lait;
g) à la crème anglaise, aux desserts et à la crème douce à base de lait;
h) aux laits fermentés, au yaourt, aux produits laitiers avec probiotiques et à la crème acide;
i) aux aliments déshydratés à base de lait pour nourrissons, avec ou sans probiotiques.

Mikrobiologija v prehranski verigi - Priprava preskusnih vzorcev, začetna suspenzija in decimalne razredčitve za mikrobiološko preiskavo - 5. del: Specifična pravila za pripravo mleka in mlečnih izdelkov (ISO 6887-5:2020)

General Information

Status
Published
Public Enquiry End Date
19-Feb-2019
Publication Date
18-Jun-2020
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
25-May-2020
Due Date
30-Jul-2020
Completion Date
19-Jun-2020

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SLOVENSKI STANDARD
SIST EN ISO 6887-5:2020
01-julij-2020
Nadomešča:
SIST EN ISO 6887-5:2010
Mikrobiologija v prehranski verigi - Priprava preskusnih vzorcev, začetna
suspenzija in decimalne razredčitve za mikrobiološko preiskavo - 5. del:
Specifična pravila za pripravo mleka in mlečnih izdelkov (ISO 6887-5:2020)

Microbiology of the food chain - Preparation of test samples, initial suspension and

decimal dilutions for microbiological examination - Part 5: Specific rules for the

preparation of milk and milk products (ISO 6887-5:2020)
Mikrobiologie der Lebensmittelkette - Vorbereitung von Untersuchungsproben und

Herstellung von Erstverdünnungen und von Dezimalverdünnungen für mikrobiologische

Untersuchungen - Teil 5: Spezifische Regeln für die Vorbereitung von Milch und
Milcherzeugnissen (ISO 6887-5:2020)

Microbiologie de la chaîne alimentaire - Préparation des échantillons, de la suspension

mère et des dilutions décimales en vue de l'examen microbiologique - Partie 5: Règles

spécifiques pour la préparation du lait et des produits laitiers(ISO 6887-5:2020)

Ta slovenski standard je istoveten z: EN ISO 6887-5:2020
ICS:
07.100.30 Mikrobiologija živil Food microbiology
67.100.01 Mleko in mlečni proizvodi na Milk and milk products in
splošno general
SIST EN ISO 6887-5:2020 en

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 6887-5:2020
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SIST EN ISO 6887-5:2020
EN ISO 6887-5
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2020
EUROPÄISCHE NORM
ICS 07.100.30 Supersedes EN ISO 6887-5:2010
English Version
Microbiology of the food chain - Preparation of test
samples, initial suspension and decimal dilutions for
microbiological examination - Part 5: Specific rules for the
preparation of milk and milk products (ISO 6887-5:2020)

Microbiologie de la chaîne alimentaire - Préparation Mikrobiologie von Lebensmitteln und Futtermitteln -

des échantillons, de la suspension mère et des dilutions Vorbereitung von Untersuchungsproben und

décimales en vue de l'examen microbiologique - Partie Herstellung von Erstverdünnungen und von

5: Règles spécifiques pour la préparation du lait et des Dezimalverdünnungen für mikrobiologische

produits laitiers(ISO 6887-5:2020) Untersuchungen - Teil 5: Spezifische Regeln für die

Vorbereitung von Milch und Milcherzeugnissen (ISO
6887-5:2020)
This European Standard was approved by CEN on 19 April 2020.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this

European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references

concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN

member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by

translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management

Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,

Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,

Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and

United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6887-5:2020 E

worldwide for CEN national Members.
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SIST EN ISO 6887-5:2020
EN ISO 6887-5:2020 (E)
Contents Page

European foreword ....................................................................................................................................................... 3

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SIST EN ISO 6887-5:2020
EN ISO 6887-5:2020 (E)
European foreword

This document (EN ISO 6887-5:2020) has been prepared by Technical Committee ISO/TC 34 "Food

products" in collaboration with Technical Committee CEN/TC 463 “Microbiology of the food chain” the

secretariat of which is held by AFNOR.

This European Standard shall be given the status of a national standard, either by publication of an

identical text or by endorsement, at the latest by November 2020, and conflicting national standards

shall be withdrawn at the latest by November 2020.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

This document supersedes EN ISO 6887-5:2010.

According to the CEN-CENELEC Internal Regulations, the national standards organizations of the

following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,

Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,

Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of

North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the

United Kingdom.
Endorsement notice

The text of ISO 6887-5:2020 has been approved by CEN as EN ISO 6887-5:2020 without any

modification.
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SIST EN ISO 6887-5:2020
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SIST EN ISO 6887-5:2020
INTERNATIONAL ISO
STANDARD 6887-5
Second edition
2020-04
Microbiology of the food chain —
Preparation of test samples, initial
suspension and decimal dilutions for
microbiological examination —
Part 5:
Specific rules for the preparation of
milk and milk products
Microbiologie de la chaîne alimentaire — Préparation des
échantillons, de la suspension mère et des dilutions décimales en vue
de l'examen microbiologique —
Partie 5: Règles spécifiques pour la préparation du lait et des produits
laitiers
Reference number
ISO 6887-5:2020(E)
ISO 2020
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SIST EN ISO 6887-5:2020
ISO 6887-5:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
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SIST EN ISO 6887-5:2020
ISO 6887-5:2020(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 2

4 Principle ........................................................................................................................................................................................................................ 2

5 Diluents .......................................................................................................................................................................................................................... 2

5.1 List of diluents ......................................................................................................................................................................................... 2

5.2 Distribution and sterilization of the diluents ............................................................................................................... 5

5.3 Performance testing for diluents ............................................................................................................................................. 5

6 Apparatus ..................................................................................................................................................................................................................... 6

7 Sampling ........................................................................................................................................................................................................................ 6

8 General procedures ........................................................................................................................................................................................... 6

8.1 General ........................................................................................................................................................................................................... 6

8.2 Frozen products ..................................................................................................................................................................................... 6

8.3 Hard and dry products ..................................................................................................................................................................... 7

8.4 Liquid and non-viscous products............................................................................................................................................ 7

8.5 Multi-component products........................................................................................................................................................... 7

8.6 Acidic products ....................................................................................................................................................................................... 7

8.7 High-fat foods (fat content > 20 % mass fraction) ................................................................................................... 7

9 Specific procedures............................................................................................................................................................................................ 7

9.1 Milk and liquid milk products .................................................................................................................................................... 7

9.2 Dehydrated milk, dehydrated sweet whey, dehydrated acid whey, dehydrated

buttermilk and lactose...................................................................................................................................................................... 7

9.3 Cheese and cheese products ....................................................................................................................................................... 8

9.4 Acid casein, lactic casein, rennet casein and caseinate ........................................................................................ 8

9.4.1 General case ......................................................................................................................................................................... 8

9.4.2 Special case: Rennet casein ..................................................................................................................................... 8

9.5 Butter .............................................................................................................................................................................................................. 8

9.6 Milk-based ice-cream ........................................................................................................................................................................ 9

9.7 Milk-based custard, desserts and sweet cream (pH > 5) .................................................................................... 9

9.8 Milk-based fermented milks, yogurt, probiotics milk products and sour cream (pH < 5) .... 9

9.9 Dehydrated milk-based infant foods with or without probiotics ................................................................ 9

10 Further decimal dilutions ........................................................................................................................................................................10

Bibliography .............................................................................................................................................................................................................................11

© ISO 2020 – All rights reserved iii
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SIST EN ISO 6887-5:2020
ISO 6887-5:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,

Microbiology, in collaboration with the European Committee for Standardization (CEN) Technical

Committee CEN/TC 463, Microbiology of the food chain, in accordance with the Agreement on technical

cooperation between ISO and CEN (Vienna Agreement).

This second edition cancels and replaces the first edition (ISO 6887-5:2010), which has been technically

revised. The main changes compared with the previous edition are as follows:

— the document has been aligned with ISO 6887-1, ISO 6887-2, ISO 6887-3 and ISO 6887-4;

— cross references have been added to ISO 6887-1 where relevant.
A list of all parts in the ISO 6887 series can be found on the ISO website.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
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SIST EN ISO 6887-5:2020
INTERNATIONAL STANDARD ISO 6887-5:2020(E)
Microbiology of the food chain — Preparation of test
samples, initial suspension and decimal dilutions for
microbiological examination —
Part 5:
Specific rules for the preparation of milk and milk
products

WARNING — The use of this document can involve hazardous materials, operations and

equipment. It is the responsibility of the user of this document to establish appropriate safety

and health practices and to determine the applicability of regulatory limitations before use.

1 Scope

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:
a) milk and liquid milk products;
b) dehydrated milk products;
c) cheese and cheese products;
d) casein and caseinates;
e) butter;
f) milk-based ice-cream;
g) milk-based custard, desserts and sweet cream;
h) fermented milks, yogurt, probiotics milk products and sour cream;
i) dehydrated milk-based infant foods, with or without probiotics.
2 Normative references

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements of this document. For dated references, only the edition cited applies. For

undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 6887-1, 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 2020 – All rights reserved 1
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SIST EN ISO 6887-5:2020
ISO 6887-5:2020(E)

ISO 7218, Microbiology of food and animal feeding stuffs — General requirements and guidance for

microbiological examinations

ISO 11133, Microbiology of food, animal feed and water — Preparation, production, storage and

performance testing of culture media
3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 6887-1 apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
4 Principle

The general principles for sample preparation and subsequent steps are detailed in ISO 6887-1. This

document describes specific sample preparation for milk and milk products.
5 Dilu
...

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