X16 乳与乳制品 标准查询与下载
共找到 1177 条与 乳与乳制品 相关的标准，共 79 页
This International Standard specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope. The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of the amount of extraneous water is subject to daily and seasonal variations, and is not within the scope of this Internationar Standard. Results obtained from samples with a titratable acidity exceeding 20 ml of 0.1 mol/l sodium hydroxide solution per 10 g of non-fat solids are not representative of the original milk. NOTE 1 Sterilization and vacuum pasteurization can affect the freezing point of milk (see Reference [5]). NOTE 2 The method uses plateau-timed instruments. For routine measurements, other thermistor cryoscope methods, i.e. fixed time procedures, can be used. Guidelines for the application of other procedures are given in Annex C. NOTE 3 The limit value mentioned for the titratable acidity in Clause 1 and 9.2 applies to bovine milk. It is possible that the limit values for ovine and caprine milk are higher.
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009); English version of DIN EN ISO 5764:2009-10
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-10
- 实施
Milk fat from enriched dairy products - Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography.
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-09-01
- 实施
- 2009-09-12
Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate
- ICS
- 67.190;67.200.10
- CCS
- X16
- 发布
- 2009-09
- 实施
Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) TECHNICAL CORRIGENDUM 1
Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) TECHNICAL CORRIGENDUM 1
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-08-01
- 实施
This Technical Specification describes a method for the enumeration of Pseudomonas spp. in milk and milk products. The method allows the isolation of all pigmented and non-pigmented psychrophilic Pseudomonas spp. The Technical Specification is also applicable to dairy environmental samples.
Milk and milk products - Method for the enumeration of Pseudomonas spp.
- ICS
- 67.100.01
- CCS
- X16
- 发布
- 2009-08-01
- 实施
This Technical Specification specifies a method for the enumeration of colony-forming units (CFU) of specially thermoresistant spores of thermophilic bacteria in dried milk products by using a colony-count technique at 55 ℃ after heating the sample at 106 ℃. The applicability of this Technical Specification is limited to dried whole milk, skim milk, and buttermilk products that are destined to be recombined and used in the manufacture of sterilized (e.g. UHT or retort treated) milk products.
Dried milk - Enumeration of the specially thermoresistant spores of thermophilic bacteria
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-08-01
- 实施
Milk - Determination of alkaline phosphatase.
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-08-01
- 实施
- 2009-08-29
Dried milk - Enumeration of the specially thermoresistant spores of thermophilic bacteria
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-08
- 实施
Milk and milk products - Method for the enumeration of Pseudomonas spp.
- ICS
- 07.100.30;67.100.01
- CCS
- X16
- 发布
- 2009-08
- 实施
This International Standard specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope. The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of the amount of extraneous water is subject to daily and seasonal variations, and is not within the scope of this International Standard. Results obtained from samples with a titratable acidity exceeding 20 ml of 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids are not representative of the original milk.
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009)
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-07-31
- 实施
- 2009-07-31
本标准规定了进出口乳及乳制品中四环素类药物残留测定的制样和放射受体分析法。 本标准适用于鲜奶、奶粉、乳清粉中四环素、土霉素、金霉素、强力霉素药物残留的筛选检测。
Determination of tetracyclines residues in milk and diary products for import and export.Radio-receptor method
- ICS
- CCS
- X16
- 发布
- 2009-07-07
- 实施
- 2010-01-16
Milk and milk products - Sensory analysis - Part 1 : general guidance for the recruitement, selection, training and monitoring of assessors.
- ICS
- 03.100.30;67.100.01;67.240
- CCS
- X16
- 发布
- 2009-07-01
- 实施
- 2009-07-10
Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation.
- ICS
- 67.100.01;67.240
- CCS
- X16
- 发布
- 2009-07-01
- 实施
- 2009-07-10
Milk and milk products - Sensory analysis - Part 3 : guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring.
- ICS
- 67.100.01;67.240
- CCS
- X16
- 发布
- 2009-07-01
- 实施
- 2009-07-10
Milk products - Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
- ICS
- 67.100.01
- CCS
- X16
- 发布
- 2009-07
- 实施
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-05
- 实施
Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation
- ICS
- 67.100.01;67.240
- CCS
- X16
- 发布
- 2009-04
- 实施
Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
- ICS
- 67.100.01;67.240
- CCS
- X16
- 发布
- 2009-04
- 实施
Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
- ICS
- 03.100.30;67.100.01;67.240
- CCS
- X16
- 发布
- 2009-04
- 实施
This International Standard specifies a method for the determination of the omega-3 (ω-3) and omega-6 (ω-6) fatty acid content in anhydrous milk fat extracted from dairy products supplemented or naturally enriched with these constituents. The specified procedure allows the evaluation of the most important ω- 3 and ω-6 fatty acids.
Milk fat from enriched dairy products - Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography
- ICS
- 67.100.10
- CCS
- X16
- 发布
- 2009-03-01
- 实施
