ISO 6887-5 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 6887-5 excludes the preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.
ISO 6887-5 is intended to be used in conjunction with ISO 6887-1.
ISO 6887-5 is applicable to milk and milk products, dehydrated milk products, cheese and cheese products, casein and caseinates, butter, milk-based ice-cream, milk-based custard, desserts and sweet cream, fermented milk, yogurt, probiotics, milk products, and sour cream, and dehydrated milk-based infant foods, with or without probiotics.
ISO 6887-5 on microbiology of the food chain is useful for:
Microbiology is important for food safety, production, processing, preservation, and storage. Microbes such as bacteria and yeasts are employed for the foods production and food ingredients such as the production of wine, beer, bakery, and dairy products.
Methods described in ISO 6887-5 provide assurances that all preparations and manipulations must be done in an aseptic environment using sterile apparatus to prevent microbial contamination.
Overall, ISO 6887-5 improves the quality and efficiency of milk and milk products by defining rules for processing and preserving them that ensure better quality and hygiene, which increases the shelf-life of these products.
BS EN ISO 6887-5:2020 supersedes BS EN ISO 6887-5:2015. BS EN ISO 6887-5:2020 includes some technical changes concerning BS EN ISO 6887-5:2015. These include:
EN ISO 6887-5
ISO 6887-5