1 AS 1766.3.

15 —1994

Australian Standard
Food microbiology

Method 3.15: Examination of specific

products— Cheese

PREFACE
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This Standard was prepared by the Standards Australia Committee on Food Microbiology
as part of a program to issue all Standards pertaining to the microbiological examination
of foods (including dairy products) in the series AS 1766, Food Microbiology .
This Standard supersedes AS 1095.2.4— 1983, Microbiological methods for the dairy
industry —Methods for the examination of specific dairy products —Microbiological
examination of cheese.
This Standard is one of a series of methods for the microbiological examination of foods
for quality control and investigative purposes and, where applicable, for checking that
foods comply with regulatory specifications.

METHOD

1 SCOPE This Standard sets out microbiological methods for the examination of
cheese.
NOTE: The methods do not apply to cheese powders which are covered in AS 1766.3.3.

2 REFERENCED DOCUMENTS The following documents are referred to in this

Standard:
AS
1166 Milk and milk products — Methods of sampling
1766 Food microbiology
1766.1 Part 1 (series): General procedures and techniques
1766.2 Part 2 (series): Examination for specific organisms
1766.3.3 Method 3.3: Examination of specific products —Dehydrated foods
1766.3.7 Method 3.7: Examination of specific products — Heat-processed foods in
hermetically-sealed containers
1766.5 Method 5: Preparation of media, diluents and reagents.

3 DILUENTS, CULTURE MEDIA AND REAGENTS

3.1 General The required diluents, culture media and reagents are specified in the
relevant methods in AS 1766 referred to in this Standard. Formulations are given in
AS 1766.5.
3.2 Trisodium citrate (Na3C6 H5O 7.2H 2O), 20 g/L solution
3.3 Peptone solution, 0.1%

COPYRIGHT
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AS 1766.3.15-1994, Food microbiology

Examination of specific products - Cheese
This is a free 1 page sample. Access the full version at http://infostore.saiglobal.com.

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