67.100.99 其他奶制品 标准查询与下载

ISO 19660:2018 奶油.脂肪含量的测定.酸丁计量法

This document specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in This method is applicable to cream having a fat content between 20 % and 50 % inclusive: — intended for manufacturing butter; — sweet, unmatured and non-inoculated; — raw or having undergone a heat treatment; — non-homogenized; — with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).

Cream - Determination of fat content - Acido-butyrometric method

ISO 19660:2018 | IDF 237:2018 稀奶油 脂肪含量的测定 酸丁酸法

Cream — Determination of fat content — Acido-butyrometric method

GOST 34372-2017 用于乳制品生产的细菌发酵剂培养物. 规格

Bacterial starter cultures for the production of dairy products. Specifications

GOST 34355-2017 奶油原料. 规格

Cream-raw material. Specifications

GOST 33958-2016 乳清粉. 规格

Whey powders. Specifications

GOST 33957-2016 乳品乳清及其饮品. 验收规则, 取样和控制方法

Dairy whey and drinks of its basis. Acceptance rules, sampling and methods of control

GOST 33956-2016 白蛋白和利用白蛋白制取的糊料. 规格

Albumine and pastes from albumin. Specifications

GSO ISO 5548:2015 酪蛋白和酪蛋白酸盐乳糖含量的测定光度法

This International Standard specifies a photometric method for the determination of the content of lactose and other soluble carbohydrates in caseins and caseinates containing less than 2,0 % of total soluble carbohydrates.

Caseins and caseinates -- Determination of lactose content -- Photometric method

GSO ISO 5545:2015 凝乳酶和酪蛋白酸盐 灰分的测定（参考方法）

This International Standard specifies a reference method for the determination of the ash of caseins obtained by rennet precipitation and of caseinates, with the exception of ammonium caseinate. NOTE For the determination of ash (“fixed ash”) of acid caseins, of ammonium caseinates, of their mixtures with rennet casein and with caseinates, and of caseins of unknown type, see ISO 5544|IDF 89 [2].

Rennet caseins and caseinates -- Determination of ash (Reference method)

GSO ISO 5543:2015 酪蛋白和酪蛋白酸盐脂肪含量的测定重量法（参考法）

This International Standard specifies the reference method for the determination of the fat content of all types of caseins and caseinates.

Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)

GSO ISO 5739:2015 酪蛋白和酪蛋白酸盐烧焦部分和异物含量的测定

This International Standard specifies a method for the determination of the contents of scorched particles and of extraneous matter in caseins and caseinates.

Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter

GSO ISO 5550:2015 酪蛋白和酪蛋白酸盐水分含量的测定（参考法）

This International Standard specifies the reference method for the determination of the moisture content of all types of caseins and caseinates.

Caseins and caseinates -- Determination of moisture content (Reference method)

GSO ISO 5546:2015 酪蛋白和酪蛋白酸盐pH值的测定（参考法）

This International Standard specifies a reference method for the determination of the pH of all types of casein (acid caseins and rennet caseins) and of caseinates.

Caseins and caseinates -- Determination of pH (Reference method)

GSO ISO 2450:2015 稀奶油 脂肪含量的测定 重量法（参考法）

This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).

Cream -- Determination of fat content -- Gravimetric method (Reference method)

GSO ISO 5544:2015 酪蛋白“固定灰分”的测定（参考方法）

This International Standard specifies a reference method for the determination of the “fixed ash” of caseins, as a percentage by mass, obtained by acid precipitation or lactic fermentation, of ammonium caseinates, of their mixtures with rennet casein and with caseinates, and of caseins of unknown type. NOTE For the determination of ash of rennet caseins and caseinates (except ammonium caseinates), see ISO 5545|IDF 90[2].

Caseins -- Determination of " fixed ash " (Reference method)

GOST 33567-2015 乳糖. 规格

Lactose. Specifications

GOST 33628-2015 奶油原料. 掺假测定方法

Cream-raw material. Methods of adulteration determination

GSO ISO/TS 11869:2014 发酵乳 可滴定酸度的测定 小茴香的测定方法

This Technical Specification specifies a potentiometric method for the determination of the titratable acidity of natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk with or without fruit, and other fermented milk products.

Fermented milks -- Determination of titratable acidity -- Potentiometric method

GOST ISO 12779-2014 乳糖. 水含量的测定. 卡尔费瑟方法

Lactose. Determination of water content. Karl Fischer method

KS H ISO 11869-2013 酸奶 可滴定酸度的测定 电位法

Yogurt－Determination of titratable acidity－Potentiometric method