AS 1766.3.15-1994

1 - AS 1766.3.15-1994 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS - CHEESE
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
1 - 3 DILUENTS, CULTURE MEDIA AND REAGENTS
1 - 3.1 General
1 - 3.2 Trisodium citrate (Na3 C6 H5 O7 .2H2 O), 20 g/ L solution
1 - 3.3 Peptone solution, 0.1%
2 - 4 APPARATUS
2 - 4.1 General
2 - 4.2 Blender
2 - 4.3 Suitable can opener
2 - 5 SAMPLES
2 - 5.1 Laboratory samples
2 - 5.2 Storage of laboratory samples
2 - 6 PREPARATION OF TEST SAMPLES
2 - 6.1 Sterilization of sampling equipment
2 - 6.2 Observation of physical condition
2 - 6.3 Subsampling procedures
3 - 7 PREPARATION OF SUSPENSION AND DILUTIONS
3 - 7.1 Calibration of blending conditions
4 - 7.2 Preparation using a blade-type blender
4 - 7.3 Preparation using stomacher-type blender
4 - 8 TESTS
4 - 8.1 General technique
4 - 8.2 Specific microorganisms
4 - 9 REPORT

This Standard sets out microbiological methods for the examination of cheese.

This Standard sets out microbiological methods for the examination of cultured dairy products.

First published as part of AS 1095.2-1971.
Revised and redesignated in part as AS 1095.2.4-1981.
Revised and redesignated AS 1766.3.15-1994.