X16 乳与乳制品 标准查询与下载

ISO 3356:2009 奶.碱性磷酸酶的测定

Milk - Determination of alkaline phosphatase

ISO 23065:2009 来自浓缩乳制品的牛奶脂肪.使用气相色谱法测定ω-3和ω-6脂肪酸含量

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. NOTE The notations “omega-3”, “ω-3” and “ω3” are erroneous, but in common use, they are equivalent to “ω − 3”. The same is true for “omega-6”, “ω-6”, and “ω6”, which are equivalent to “ω − 6”.

Milk fat from enriched dairy products - Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography

DIN EN ISO 1736:2009 奶粉和奶粉产品.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of dried milk and dried milk products. The method is also applicable to dried milk with a fat content of 40 % mass fraction or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk and dried butter serum. The method is not applicable when the powder contains hard lumps which do not dissolve in ammonia solution or free fatty acids in significant quantities. NOTE When the powder contains hard lumps which do not dissolve in ammonia solution or contains free fatty acids in significant quantities, noticeable by a distinct smell, the result of the determination will be too low. With such products, a method using the WeibulI-Berntrop principle is suitable (see ISO 8262-311DF 124-313]).

Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method) (ISO 1736:2008); English version of DIN EN ISO 1736:2009-03

DIN EN ISO 1854:2009 乳清干酪.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of fat content of whey cheese. The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities. NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low. With such products, a method using the WeibulI-Bemtrop principle is suitable (see ISO 8262-311DF 124-3).

Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03

DIN EN ISO 7208:2009 脱脂乳、乳清和乳酪.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of liquid skimmed milk, whey and buttermilk. It is a particularly accurate gravimetric method especially for the purpose of establishing the operating efficiency of cream separators. This International Standard also specifies the reference method for establishing correction tables for procedures with skimmed milk butyrometers. NOTE When a high accuracy of determination is not required, the method specified in ISO 1211 I IDF 1 is suitable.

Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008); English version of DIN EN ISO 7208:2009-03

DIN EN ISO 1737:2009 炼乳和加糖炼乳.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of all types of evaporated milk and sweetened condensed milk (liquid sweetened and unsweetened concentrated milk).

Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1737:2008); English version of DIN EN ISO 1737:2009-03

DIN EN ISO 2450:2009 奶油.脂肪含量的测定.重量法(参考方法)

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 8262-311DF 124-3).

Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); English version of DIN EN ISO 2450:2009-03

NF V04-373*NF EN ISO 7328:2009 奶基可食用冰淇淋和冰淇淋混合物.脂肪含量的测定.重量分析方法(参考方法)

Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method).

DIN EN ISO 707:2009 奶和奶制品.取样指南

This International Standard gives guidance on methods of sampling milk and milk products for microbiological, chemical, physical and sensory analysis, except for (semi)automated sampling. NOTE See also Reference [9].

Milk and milk products - Guidance on sampling (ISO 707:2008); German version EN ISO 707:2008

GOST R 53379-2009 软质干酪.规范

Soft cheeses. Specifications

GOST R 53359-2009 奶及加工奶产品.pH值测定方法

Milk and products of milk processing. Method for determination pH

NF V04-345*NF EN ISO 1737:2008 炼乳和加糖炼乳.脂肪含量的测定.重量法(参考方法)

Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method).

NF V04-365*NF EN ISO 7208:2008 脱脂乳、乳清和乳酪.脂肪含量的测定.重量法(基准方法)

Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method).

DIN EN ISO 20541:2008 奶和奶制品 硝酸盐含量的测定 酶还原反应和Griess反应后分子吸收光谱法(ISO 20541-2008) 德文版本EN ISO 20541-2008

This International Standard specifies a method for the determination of the nitrate content of milk and milk products by molecular-absorption spectrometry after Griess reaction (preceded by enzymatic reduction). The method is, in particular, applicable to whole, partly skimmed, skimmed and dried milk, hard, semi-hard and soft cheeses, processed cheese, whey cheese, caseins, caseinates, dried whey and milk protein concentrates. The method can be used at contents corresponding to a measured concentration in the sample solution (with blank subtracted) of more than 0,2 mg/l.

Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction (ISO 20541:2008); German version EN ISO 20541:2008

BS EN ISO 707:2008 奶和奶制品.取样指南

This International Standard gives guidance on methods of sampling milk and milk products for microbiological, chemical, physical and sensory analysis, except for (semi)automated sampling.

Milk and milk products - Guidance on sampling

NY/T 1678-2008 乳与乳制品中蛋白质的测定.双缩脲比色法

本标准规定了测定乳与乳制品中蛋白质含量的方法。 本标准适用于乳与乳制品中蛋白质含量的测定。 本方法检出限为5×10g/100g。

Determination of protein in milk and dairy products biuret spectrophotometry method

IDF 123-2008 奶基婴儿食品.脂肪含量的测定.重量分析法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of milk- based infant foods. The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fraction of 5 % (dry matter) of such added matter as starch, dextrin, vegetables, fruit, and meat. NOTE 1 Malto-dextrins without higher molecular mass dextrins, which are often present in infant foods, do not disturb the Rose-Gottlieb extraction even when present in high concentrations. The method is not applicable to products which do not dissolve completely in ammonia owing to the presence of starch or dextrin at mass fractions of more than a few percent, or to the presence of hard lumps. The method is also not applicable to products which contain free fatty acids in significant quantities. The results obtained for these products are too low. NOTE 2 For such products, a method utilizing the WeibulI-Berntrop principle is suitable (see ISO 8262-1 I IDF 124-1).

Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)

IDF 9-2008 奶粉和奶粉制品.脂肪含量的测定.重量分析法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of dried milk and dried milk products. The method is also applicable to dried milk with a fat content of 40 % mass fraction or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk and dried butter serum. The method is not applicable when the powder contains hard lumps which do not dissolve in ammonia solution or free fatty acids in significant quantities. NOTE When the powder contains hard lumps which do not dissolve in ammonia solution or contains free fatty acids in significant quantities, noticeable by a distinct smell, the result of the determination will be too low. With such products, a method using the WeibulI-Bemtrop principle is suitable (see ISO 8262-311DF 124-3).

Dried Milk and Dried Milk Products - Determination of Fat Content - Gravimetric Method (Reference Method)

NF V04-033*NF ISO 8260:2008 奶和奶制品.有机氯杀虫剂和多氯联苯的测定.用带电子捕获探测的毛细管气液色谱法

Milk and milk products - Determination of organochlorine pesticides and polychlorobiphenyls - Method using capillary gas-liquid chromatography with electron-capture detection.

NF V04-146*NF ISO 9231:2008 奶和奶制品.苯甲酸和山梨酸含量的测定

Milk and milk products - Determination of benzoic acid and sorbic acid contents.