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Document History

  1. AS 5013.11.5-2012


    Food microbiology, Method 11.5: Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of milk and milk products (ISO 6887-5:2010, MOD)

    • Most Recent
  2. AS 5013.17-2004


    Food microbiology, Method 17: Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination

    • Historical Version
  3. AS/NZS 1766.3.14:1998


    Food microbiology, Method 3.14: Examination of specific products - Butter, margarine and related products

    • Historical Version
  4. AS 1766.3.15-1994


    Food microbiology, Method 3.15: Examination of specific products - Cheese

    • Historical Version
  5. AS 1766.3.14-1994


    Food microbiology, Method 3.14: Examination of specific products - Butter and related products

    • Historical Version
  6. AS 1766.1.2-1991


    Food microbiology, Method 1.2: General procedures and techniques - Preparation of dilutions

    • Historical Version
  7. AS 1095.2.3-1983


    Microbiological methods for the dairy industry, Part 2.3: Methods for the examination of specific dairy products - Butter and related products

    • Historical Version
  8. AS 1095.2.4-1981

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    Microbiological methods for the dairy industry, Part 2.4: Methods for the examination of specific dairy products - Cheese

    • Historical Version
  9. AS 1766.3.6-1980


    Methods for the microbiological examination of food, Part 3.6: Examination of specific products - Margarine

    • Historical Version
  10. AS 1766.1-1975


    Methods for the microbiological examination of food, Part 1: General procedures and techniques

    • Historical Version
  11. AS 1095.2.3-1973


    Methods of microbiological examination of dairy products and for dairy purposes, Part 2.3: Butter and butter products

    • Historical Version
  12. AS 1095.1-1971


    Microbiological methods for the dairy industry, Part 1: General procedures and techniques

    • Historical Version
  13. AS 1095.2.4-1971


    Methods of microbiological examination of dairy products and for dairy purposes, Part 2.4: Cheese

    • Historical Version