BS EN ISO 6887-5-2020 PDF

Full title and description

BS EN 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. This British adoption is identical to ISO 6887-5:2020 and provides product-specific rules where the general methods in ISO 6887-1 are not sufficient.

Abstract

This part of ISO 6887 specifies rules for preparing samples of milk and milk products and their suspensions for microbiological examination when a different preparation is required from the general methods in ISO 6887-1. It covers liquid milk, dehydrated milk products, cheese and cheese products, casein and caseinates, butter, milk‑based ice‑cream, custards and desserts, fermented milks and yogurts, and dehydrated milk‑based infant foods. It excludes sample preparation when the relevant microbiological method standard specifies specific preparation steps.

General information

• Status: Published — current 2020 edition (UK implementation of EN ISO 6887-5:2020).
• Publication date: 2020 (BS publication noted 31 May 2020; ISO release in 2020).
• Publisher: British Standards Institution (BSI) — adoption of ISO 6887-5:2020 (original publisher: International Organization for Standardization).
• ICS / categories: 07.100.30 (Food microbiology); additionally listed with 67.100.01 (Milk and milk products).
• Edition / version: BS EN ISO 6887-5:2020 (2020 edition) — supersedes the 2010 edition.
• Number of pages: 18 (BSI printed/PDF publication listing).

Scope

Specifies specific rules for preparing test portions, initial suspensions and decimal dilutions for microbiological examination of milk and milk products when special preparation is required beyond ISO 6887-1. Applicable product groups include milk and liquid milk products; dried milk products; cheese and cheese products; caseins and caseinates; butter; milk‑based ice‑cream; custards, desserts and sweet cream; fermented milks, yogurt and probiotic milk products; and dehydrated milk‑based infant foods. The document is to be used in conjunction with ISO 6887‑1 and excludes preparations already defined in the relevant microorganism‑specific standards.

Key topics and requirements

• Definitions and general principles for preparing test portions and primary suspensions for milk matrices.
• Recommended diluents (general and product‑specific diluents such as peptone solution, phosphate buffers, sodium citrate or dipotassium hydrogen phosphate solutions) and preparation/sterilization requirements for those diluents.
• Product‑specific sample preparation procedures (reconstitution of dehydrated products, handling of cheese, butter, high‑fat and viscous dairy products, fermented products, and infant formula powders).
• Recommended apparatus, homogenization and mixing techniques, antifoam usage, and precautions to avoid inhibition or contamination.
• Instructions on test‑portion sizes, aseptic technique, preparation of further decimal dilutions and handling of composite/pooled samples where relevant.
• Guidance to use this part together with ISO 6887‑1 and to defer to microorganism‑specific standards when they contain their own sample‑preparation requirements.

Typical use and users

Used by food microbiology laboratories, dairy industry quality control and production laboratories, regulatory and inspection bodies, test houses that perform microbiological analysis of dairy products, and researchers working on microbiological methods for milk matrices. It is used to standardize sample preparation so that enumeration and detection results are reproducible and comparable across labs.

Related standards

ISO 6887 series (ISO 6887‑1:2017 — General rules for preparation of initial suspension and decimal dilutions; other parts cover fish, meat, vegetables, miscellaneous products, etc.). It is also used alongside microorganism‑specific standards and other food microbiology standards (for example ISO 7218 and relevant horizontal methods for enumeration and detection).

Keywords

microbiology, sample preparation, milk, milk products, dairy, initial suspension, decimal dilutions, diluents, homogenization, BS EN ISO 6887-5:2020

FAQ

Q: What is this standard?

A: BS EN ISO 6887-5:2020 is the British adoption of ISO 6887‑5:2020 and provides specific rules for preparing test portions, initial suspensions and decimal dilutions for microbiological examination of milk and milk products.

Q: What does it cover?

A: It details product‑specific preparation methods (including recommended diluents and procedures) for a wide range of dairy matrices — from liquid milk and cheese to dehydrated infant foods and fermented milks — and clarifies when to follow ISO 6887‑1 or microorganism‑specific standards.

Q: Who typically uses it?

A: Food microbiology laboratories, dairy industry QC teams, test houses, regulators and researchers who need standardized, validated sample preparation procedures for microbiological testing of dairy products.

Q: Is it current or superseded?

A: The 2020 edition is the current edition and supersedes the 2010 version. National adoptions (EN/BS implementations) were published in 2020.

Q: Is it part of a series?

A: Yes — it is Part 5 of the ISO 6887 series (Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination). Use it together with ISO 6887‑1 (general rules) and the other parts covering different product groups.

Q: What are the key keywords?

A: Milk, dairy products, microbiological sample preparation, diluents, initial suspension, decimal dilution, homogenization, BS EN ISO 6887-5:2020.