AS 1766.3.13-1994

1 - AS 1766.3.13-1994 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS - LIQUID MILKS AND CREAMS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
2 - 3 DILUENTS, CULTURE MEDIA AND REAGENTS
2 - 3.1 General
2 - 3.2 Peptone solution 0.1%
2 - 3.3 Trisodium citrate dihydrate solution 2%
2 - 4 APPARATUS
2 - 5 SAMPLES
2 - 5.1 Laboratory samples
2 - 5.2 Storage of laboratory samples
2 - 6 PREPARATION OF TEST SAMPLES
2 - 6.1 Observation of physical condition and preparation for mixing
2 - 6.2 Mixing of sample
2 - 6.3 Opening of containers
2 - 6.4 Preparation of dilutions for liquid milks and liquid milk products only
3 - 6.5 Preparation of dilutions for cream samples only
3 - 7 GENERAL TESTS
3 - 7.1 Direct microscopic count
3 - 7.2 Specific microorganisms
3 - 7.3 Test for penicillin
3 - 8 COUNT OF THERMODURIC BACTERIA IN RAW MILK AND CREAM
3 - 8.1 Laboratory pasteurization
3 - 8.2 Colony count
3 - 9 PHOSPHATASE TEST FOR PASTEURIZED MILK AND CREAM
3 - 10 TEST REPORT

This Standard sets out microbiological methods for the examination of liquid milk and liquid milk products such as homogenized and modified milks, buttermilks and creams.

This Standard sets out microbiological methods for the examination of liquid milk and liquid milk products such as homogenized and modified milks, buttermilks and creams.NOTE: The methods do not apply to cultured milk or cream products, or ultra-heat-treated (UHT) milks and creams for which procedures are given elsewhere in AS 1766.

First published in part as AS 1095.2.1-1973.
AS 1095.2.2 first published 1973.
Second edition AS 1095.2.1-1981.
Second edition AS 1095.2.2-1981.
AS 1095.2.1-1981 and AS 1095.2.2-1981 revised, amalgamated and redesignated AS 1766.3.13-1994.