SIST EN ISO 6887-5:2020
(Main)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)
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
Relations
Standards Content (Sample)
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.
---------------------- Page: 1 ----------------------
SIST EN ISO 6887-5:2020
---------------------- Page: 2 ----------------------
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.
---------------------- Page: 3 ----------------------
SIST EN ISO 6887-5:2020
EN ISO 6887-5:2020 (E)
Contents Page
European foreword . 3
2
---------------------- Page: 4 ----------------------
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.
3
---------------------- Page: 5 ----------------------
SIST EN ISO 6887-5:2020
---------------------- Page: 6 ----------------------
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
---------------------- Page: 7 ----------------------
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
---------------------- Page: 8 ----------------------
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
---------------------- Page: 9 ----------------------
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
---------------------- Page: 10 ----------------------
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
---------------------- Page: 11 ----------------------
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
...
SLOVENSKI STANDARD
oSIST prEN ISO 6887-5:2019
01-februar-2019
0LNURELRORJLMDYSUHKUDQVNLYHULJL3ULSUDYDSUHVNXVQLKY]RUFHY]DþHWQD
VXVSHQ]LMDLQGHFLPDOQHUD]UHGþLWYH]DPLNURELRORãNRSUHLVNDYRGHO
6SHFLILþQDSUDYLOD]DSULSUDYRPOHNDLQPOHþQLKL]GHONRY ,62',6
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/DIS 6887-5:2018)
Mikrobiologie von Lebensmitteln und Futtermitteln - 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/DIS 6887-5:2018)
Microbiologie des aliments - 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/DIS 6887-5:2018)
Ta slovenski standard je istoveten z: prEN ISO 6887-5
ICS:
07.100.30 Mikrobiologija živil Food microbiology
oSIST prEN ISO 6887-5:2019 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
oSIST prEN ISO 6887-5:2019
---------------------- Page: 2 ----------------------
oSIST prEN ISO 6887-5:2019
DRAFT INTERNATIONAL STANDARD
ISO/DIS 6887-5
ISO/TC 34/SC 9 Secretariat: AFNOR
Voting begins on: Voting terminates on:
2018-12-10 2019-03-04
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 des aliments — 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
ICS: 07.100.30
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 6887-5:2018(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO 2018
---------------------- Page: 3 ----------------------
oSIST prEN ISO 6887-5:2019
ISO/DIS 6887-5:2018(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2018
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 2018 – All rights reserved
---------------------- Page: 4 ----------------------
oSIST prEN ISO 6887-5:2019
ISO/DIS 6887-5:2018(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 Basic materials. . 2
5.2 Diluents for general use. . 2
5.2.1 Quarter-strength Ringer's solution. . 2
5.2.2 Peptone solution. . 3
5.2.3 Phosphate buffer solution. . 3
5.3 Diluents for special purposes. . 3
5.3.1 Sodium citrate solution. . 3
5.3.2 Dipotassium hydrogen phosphate solution. . 3
5.3.3 Dipotassium hydrogen phosphate solution with antifoam agent. . 4
5.3.4 Tripolyphosphate solution. . 4
5.3.5 Diluent for general use with α-amylase solution. . 5
5.3.6 Buffered peptone water with bromocresol purple. . 5
5.4 Distribution and sterilization of the diluent. . 5
5.5 Performance testing for quality control. . 5
6 Apparatus . 6
7 Sampling . 6
8 Preparation of samples. 6
8.1 Frozen products . 6
8.2 Hard and dry products . 7
8.3 Liquid and non-viscous products. 7
8.4 Multi-component products. 7
9 General procedures . 7
9.1 General . 7
9.2 Acidic products . 7
9.3 High-fat foods (fat content > 20 % mass fraction) . 7
10 Specific procedures. 7
10.1 Milk and liquid milk products . 7
10.2 Dried milk, dried sweet whey, dried acid whey, dried buttermilk, and lactose . 7
10.3 Cheese and processed cheese . 8
10.4 Acid casein, lactic casein, rennet casein, and caseinate . 8
10.4.1 General case . 8
10.4.2 Special case: rennet casein . 8
10.5 Butter . 9
10.6 Ice-cream . 9
10.7 Custard, desserts and sweet cream (pH > 5) . 9
10.8 Fermented milk, yogurt and sour cream (pH < 5) . 9
10.9 Milk-based infant foods . 9
11 Further decimal dilutions .10
Bibliography .11
© ISO 2018 – All rights reserved iii
---------------------- Page: 5 ----------------------
oSIST prEN ISO 6887-5:2019
ISO/DIS 6887-5:2018(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 on 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 the following
URL: www .iso .org/iso/foreword .html.
ISO 6887-5 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,
Microbiology.
This second edition cancels and replaces ISO 6887-5:2010, which has been technically revised.
The main changes compared to the previous edition are as follows:
— alignment against ISO 6887 parts 1 to 4;
— cross reference ISO 6887 part 1 where relevant.
A list of parts in the ISO 6887- series can be found on the ISO website.
iv © ISO 2018 – All rights reserved
---------------------- Page: 6 ----------------------
oSIST prEN ISO 6887-5:2019
DRAFT INTERNATIONAL STANDARD ISO/DIS 6887-5:2018(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 International Standard may involve hazardous materials,
operations, and equipment. It is the responsibility of the user to establish appropriate health
and safety practices and to determine the applicability of regulatory limitations prior to use.
1 Scope
This part of ISO 6887 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. ISO 6887-1 defines the general rules for the preparation of
the initial suspension and decimal dilutions for microbiological examination.
This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods
where preparation details are specified in the relevant International Standards.
This part of ISO 6887 is applicable to:
a) milk and liquid milk products;
b) dried milk products;
c) cheese;
d) casein and caseinates;
e) butter;
f) ice-cream;
g) custard, desserts and sweet cream;
h) fermented milk, yogurt and sour cream;
i) milk-based infant foods.
2 Normative references
The following referenced documents are indispensable for the application 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 7071/2IDF 50, Milk and milk products — Guidance on sampling
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 2018 – All rights reserved 1
---------------------- Page: 7 ----------------------
oSIST prEN ISO 6887-5:2019
ISO/DIS 6887-5:2018(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 International Standard, the terms and definitions given in ISO 6887-1 apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http: //www .electropedia .org/
— ISO Online browsing platform: available at https: //www .iso .org/obp
4 Principle
The general principles for sample preparation and subsequent steps are detailed in ISO 6887-1;
ISO 6887-5 describes specific sample preparation for milk and milk products.
5 Diluents
Follow current laboratory practices as specified in ISO 7218. The composition of culture media and
reagents and their preparation are specified in ISO 6887-1 or in the following procedures.
5.1 Basic materials.
See ISO 6887-1.
5.2 Diluents for general use.
Peptone salt solution, buffered peptone water and double-strength buffered peptone water are
described in ISO 6887-1.
5.2.1 Quarter-strength Ringer's solution.
5.2.1.1 Composition.
Sodium chloride (NaCl) 2,25 g
Potassium chloride (KCl) 0,105 g
a
Calcium chloride (CaCl ), anhydrous 0,06 g
2
Sodium hydrogen carbonate (NaHCO ) 0,05 g
3
Water 1 000 ml
a
Alternatively, use 0,12 g of CaCl ·6H O.
2
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.