ISO 6887-5-2020 PDF

Full title and description

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. This International Standard gives specific sample‑preparation rules for milk and milk products where the general procedures in ISO 6887‑1 are not sufficient, and is intended to be used together with ISO 6887‑1.

Abstract

Specifies rules for preparing samples of milk and milk products and their suspensions for microbiological examination when a different preparation is required than the general methods in ISO 6887‑1. It excludes sample preparation for methods where preparation details are specified in other relevant International Standards. The standard covers liquid milk and milk products, dehydrated milk products, cheese and cheese products, casein and caseinates, butter, milk‑based ice‑cream, custards and desserts, fermented milks (yogurt, probiotic products, sour cream) and dehydrated milk‑based infant foods.

General information

• Status: Published.
• Publication date: April 2020 (Edition 2, published 2020‑04).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 07.100.30 — Food microbiology.
• Edition / version: Edition 2 (2020).
• Number of pages: 11 (ISO published edition).

Scope

Provides specific procedural rules for preparing the initial suspension and subsequent decimal dilutions of milk and milk‑derived products for microbiological examination when the general methods in ISO 6887‑1 are not appropriate. The standard lists recommended diluents (with composition and performance testing) and gives general and product‑specific preparation guidance, while excluding sample‑preparation steps that are already specified in other method‑specific standards. Intended to be used in conjunction with ISO 6887‑1.

Key topics and requirements

• Definition of sample types in scope (liquid milks, dehydrated milks, cheeses, butter, ice‑cream, custards, fermented milks, infant formulas).
• Recommended diluents: compositions and performance testing requirements for diluents used to prepare suspensions and dilutions.
• General procedures for preparing the initial suspension and for making decimal dilutions (volumes, homogenization notes, aseptic technique where applicable).
• Specific preparation rules for product groups with atypical properties (high fat, low pH, dehydrated matrices, probiotic organisms).
• Clear exclusion of sample‑preparation methods that are defined by other quantitative or qualitative microbiological standards.

Typical use and users

Used by food and dairy microbiology laboratories, dairy processors and quality control staff, regulatory and inspection bodies, test method developers and standardization committees to ensure consistent and validated sample‑preparation prior to microbiological testing of milk and milk products. Also used as a normative reference within method‑specific standards.

Related standards

ISO 6887‑5:2020 is part of the ISO 6887 series and is intended to be used with ISO 6887‑1:2017 (General rules for preparation of the initial suspension and decimal dilutions). National/adopted equivalents include EN ISO/BS EN versions (EN ISO 6887‑5 / BS EN ISO 6887‑5). Earlier edition ISO 6887‑5:2010 was withdrawn and replaced by the 2020 edition.

Keywords

milk, milk products, dairy, microbiology, sample preparation, initial suspension, decimal dilutions, diluents, ISO 6887, food microbiology.

FAQ

Q: What is this standard?

A: An ISO International Standard (ISO 6887‑5:2020) giving specific rules for preparing milk and milk‑product samples and their suspensions for microbiological examination.

Q: What does it cover?

A: It covers product‑specific procedures and diluent recommendations for milk, liquid milk products, dehydrated milk products, cheese and cheese products, casein/caseinates, butter, milk‑based ice‑cream, custards and desserts, fermented milks (including yogurt and probiotic products) and dehydrated milk‑based infant foods. It excludes preparations already defined in other method‑specific standards.

Q: Who typically uses it?

A: Food/dairy microbiology laboratories, dairy industry QC personnel, regulatory testing bodies, and standards/method developers for ensuring reproducible and validated sample‑preparation.

Q: Is it current or superseded?

A: Current. The 2020 edition (Edition 2) supersedes and replaces ISO 6887‑5:2010.

Q: Is it part of a series?

A: Yes — ISO 6887 is a multi‑part series. ISO 6887‑1 provides the general rules and the other parts (including 6887‑5) provide product‑specific rules. ISO 6887‑1:2017 is the general‑rules part to be used together with 6887‑5.

Q: What are the key keywords?

A: milk, dairy, sample preparation, initial suspension, decimal dilution, diluent, food microbiology, ISO 6887‑5.