NF EN ISO 8261

October 2001

Standard Cancelled

Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination

ISO 8261|IDF 122:2001 describes general guidelines for the preparation of test samples, initial suspensions and decimal dilutions for the microbiological examination of milk and milk products, including milk-based infant foods.

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Main informations

Collections

National standards and national normative documents

Publication date

October 2001

Number of pages

21 p.

Reference

NF EN ISO 8261

ICS Codes

07.100.30 Food microbiology

67.100.01 Milk and milk products in general

Classification index

V04-018

Print number

1 - 16/09/2003

International kinship

ISO 8261:2001

European kinship

EN ISO 8261:2001

Sumary

Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination

Standard replaced by (1)

NF EN ISO 6887-5

October 2010

Standard Cancelled

Microbiology of food and animal feeding stuffs - 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 6887-5:2010 specifies rules for the preparation of samples of milk and milk products and their suspension 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. ISO 6887-5:2010 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards. ISO 6887-5:2010 is applicable to: milk and liquid milk products; dried milk products; cheese; casein and caseinates; butter; ice-cream; custard, desserts and sweet cream; fermented milk and sour cream; and milk-based infant foods.

Table of contents

Avant-propos
iv
Introduction
VI
1 Domaine d'application
1
2 Références normatives
1
3 Termes et définitions
1
4 Principe
2
5 Diluants
2
5.1 Composants de base
2
5.2 Diluants d'emploi général
2
5.3 Diluants pour des besoins particuliers
4
5.4 Répartition, stérilisation et conservation du diluant
6
6 Appareillage
6
7 Échantillonnage
7
8 Mode opératoire
7
8.1 Généralités
7
8.2 Préparation de l'échantillon pour essai et de la dilution primaire
7
8.3 Dilutions décimales suivantes
11
8.4 Durée des opérations
11
Bibliographie
12

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