Header
About this publication
Preface
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
5.1 Basic materials.
5.2 Diluents for general use.
5.2.1 Peptone-salt solution.
5.2.1.1 Composition.
5.2.1.2 Preparation.
5.2.2 Quarter-strength Ringer’s solution.
5.2.2.1 Composition.
5.2.2.2 Preparation.
5.2.3 Peptone solution.
5.2.3.1 Composition.
5.2.3.2 Preparation.
5.2.4 Phosphate buffer solution.
5.2.4.1 Composition.
5.2.4.2 Preparation.
5.2.5 Buffered peptone water.
5.2.5.1 Composition.
5.2.5.2 Preparation.
5.2.5.3 Application.
5.3 Diluents for special purposes.
5.3.1 Sodium citrate solution.
5.3.1.1 Composition.
5.3.1.2 Preparation.
5.3.1.3 Application.
5.3.2 Dipotassium hydrogenphosphate solution.
5.3.2.1 Composition.
5.3.2.2 Preparation.
5.3.2.3 Application.
5.3.3 Dipotassium hydrogenphosphate solution with antifoam agent.
5.3.3.1 Dipotassium hydrogenphosphate solution.
5.3.3.1.1 Composition.
5.3.3.1.2 Preparation.
5.3.3.2 Antifoam stock solution.
5.3.3.2.1 Composition.
5.3.3.2.2 Preparation.
5.3.3.3 Preparation.
5.3.3.4 Application.
5.3.4 Tripolyphosphate solution.
5.3.4.1 Composition.
5.3.4.2 Preparation.
5.3.4.3 Application.
5.3.5 Diluent for general use with α-amylase solution.
5.3.5.1 Preparation.
5.3.5.2 Application.
5.3.6 Buffered peptone water with bromocresol purple.
5.3.6.1 Composition.
5.3.6.2 Preparation.
5.3.6.3 Application.
5.4 Distribution and sterilization of the diluent.
5.5 Performance testing for quality control.
6 Apparatus
6.1
6.2
6.3
6.4
6.5
6.6
7 Preparation of samples
7.1 Frozen products
7.2 Hard and dry products
7.3 Liquid and non-viscous products
7.4 Heterogeneous products
8 General procedures
8.1 General
8.2 Sampling
8.3 General case for acidic products
8.4 High-fat foods (fat content > 20 % mass fraction)
9 Specific procedures
9.1 Milk and liquid milk products
9.2 Dried milk, dried sweet whey, dried acid whey, dried buttermilk, and lactose
9.3 Cheese and processed cheese
9.4 Acid casein, lactic casein, rennet casein, and caseinate
9.4.1 General case
9.4.2 Special case: rennet casein
9.5 Butter
9.6 Ice-cream
9.7 Custard, desserts and sweet cream (pH > 5)
9.8 Fermented milk and sour cream (pH < 5)
9.9 Milk-based infant foods
10 Further decimal dilutions
Bibliography
Appendix ZZ
ZZ1 Scope
ZZ2 Variations
