AS/NZS 1766.3.14:1998

1 - AS/NZS 1766.3.14:1998 FOOD MICROBIOLOGY - EXAMINATION OF SPECIFIC PRODUCTS - BUTTER, MARGARINE, AND RELATED PRODUCTS
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
2 - 2 REFERENCED DOCUMENTS
2 - 3 DILUENTS, CULTURE MEDIA AND REAGENTS
2 - 3.1 General
2 - 3.2 Peptone solution, containing 0.1% agar
2 - 3.3 Peptone solution, 0.1%
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 Sterilization of sampling equipment
2 - 6.2 Observation of physical condition
2 - 6.3 Bulk product
2 - 6.4 Consumer packs
3 - 6.5 Single-serve packs
3 - 6.6 Cans
3 - 7 PREPARATION OF DILUTIONS
3 - 7.1 Procedure for whole product
3 - 7.2 Procedure for aqueous phase
3 - 7.3 Holding temperature for dilutions
4 - 8 TEST FOR SPECIFIC MICROORGANISMS
4 - 9 TEST REPORT

This Standard sets out microbiological methods for the examination of butter, margarine and related products.

This Standard sets out microbiological methods for the examination of butter, margarine and related products.NOTE: The methods are applicable to salted, unsalted or cultured butter, and to products such as anhydrous milk fat and margarine. They do not apply to buttermilk powder for which procedures are given elsewhere in this series of methods.

First published in Australia as AS 1095.2.3-1973.
AS 1766.3.6 first published 1980.
Second edition AS 1095.2.3-1983.
AS 1095.2.3-1983 revised and redesignated AS 1766.3.14-1994.
AS 1766.3.6-1980 and AS 1766.3.14-1994 jointly revised, amalgamated and designated AS/NZS 1766.3.14:1998.