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Full Description

This standard sets out microbiological procedures for the examination of all types of cheese, with the exception of cheese powders which are covered in AS 1095.2.8.
 

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