This part of ISO 6887 specifies rules for the preparation of samples of milk and milk products and their suspension for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination. This part of ISO 6887 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards This part of ISO 6887 is applicable to: a. milk and liquid milk products; b. dried milk products; c. cheese; d. casein and caseinates; e. butter; f. ice-cream; g. custard, dessert and sweet cream; h. fermented milk and sour cream; i. milk-based infant foods.