X16 乳与乳制品 标准查询与下载

ISO 1854:2008 乳清干酪.脂肪含量的测定.重量法(参考方法)

Whey cheese - Determination of fat content - Gravimetric method (Reference method)

ISO 8381:2008 奶基幼儿食品.脂肪含量的测定.重量法(参考方法)

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

ISO 2450:2008 奶油.脂肪含量的测定.重量法(参考方法)

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

ISO 1737:2008 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 7208:2008 脱脂乳、乳清和乳酪.脂肪含量的测定.重量法(参考方法)

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

ISO 1736:2008 奶粉和奶粉产品.脂肪含量的测定.重量法(参考方法)

Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method)

BS ISO 488:2008 牛奶.脂肪含量的测定.格伯(Gerber)乳脂计

Milk - Determination of fat content - Gerber butyrometers

BS ISO 2446:2008 牛奶.脂肪含量的测定

Milk - Determination of fat content

BS EN ISO 20541:2008 奶和奶制品.硝酸盐含量的测定.酶减少方法和Griess反作用后分子吸收光谱测定法

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

IDF 226-2008 奶.脂肪含量的测定

This International Standard specifies the Gerber method for the determination of the fat content of milk and includes guidance on the determination of the appropriate capacity of the milk pipette and on the determination of the corrections to apply to the results if the milk is not of average fat content (see 6.1). The procedure for checking the capacity of the milk pipette is specified in Annex Ao The method is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. With modifications, details of which are given, it is also applicable to: a) milk containing certain preservatives (see Clause 11); b) milk that has undergone the process of homogenization, in particular sterilized milk and ultra heat-treated (UHT) milk (see Clause 12); c) skimmed milk (see Clause 13). NOTE The result obtained by the procedure specified in Clause 12 (modified for milk that has undergone homogenization) may be slightly high.

Milk - Determination of fat content

IDF 197-2008 奶和奶制品.硝酸盐的测定.酶减少方法和Griess反作用后分子吸收光谱测定法

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

IDF 105-2008 奶.脂肪含量的测定.Gerber测脂器

This International Standard specifies the characteristics of seven types of butyrometer for use in the determination of the fat content of whole milk, partly skimmed milk and skimmed milk by the Gerber method specified in ISO 2446. Recommended stoppers for the butyrometers are described in Annex A and a recommended method of determining the scale errors of the butyrometers is described in Annex B.

Milk - Determination of fat content - Gerber butyrometers

ISO 488:2008 牛奶.脂肪含量的测定.格伯(Gerber)乳脂计

This International Standard specifies the characteristics of seven types of butyrometer for use in the determination of the fat content of whole milk, partly skimmed milk and skimmed milk by the Gerber method specified in ISO 2446 Recommended stoppers for the hutyrometers are described in AnnexA and a recommended method of determining the scale errors of the butyrometers is described in Annex B.

Milk - Determination of fat content - Gerber butyrometers

ISO 20541:2008 奶和奶制品.硝酸盐含量的测定.酶减少方法和Griess反作用后分子吸收光谱测定法

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 2446:2008 牛奶.脂肪含量的测定

This International Standard specifies the Gerber method for the determination of the fat content of milk and includes guidance on the determination of the appropriate capacity of the milk pipette and on the determination of the corrections to apply to the results if the milk is not of average fat content (see 6.1) The procedure for checking the capacity of the milk pipette is specified in Annex A The method is applicable to liquid milk, whole or partially skimmed, raw or pasteurized With modifications, details of which are given, it is also applicable to: a) milk containing certain preservatives (see Clause 11); b) milk that has undergone the process of homogenization, in particular sterilized milk and ultra heat-treated (UHT) milk (see Clause 12); c) skimmed milk (see Clause 13). NOTE The result obtained by the procedure specified in Clause 12 (modified for milk that has undergone homogenization) may be slightly high.

Milk - Determination of fat content

NY/T 1671-2008 乳及乳制品中共轭亚油酸(CLA).含量测定.气相色谱法

本标准规定了乳及乳制品中共扼亚油酸（CLA）含量的气相色谱测定方法。 本标准适用于乳及乳制品中CLA含量的测定。 本方法中，顺式9，反式11共辄亚油酸（cis9，trans11 CLA）和反式10，顺式12共辄亚油酸（trans10,cis12 CLA）的最低检出量分别为9.0ng和13.8ng。

Determination of conjugated linoleic acid (CLA) content in milk and milk products.Gas chromatography

IDF 50-2008 奶和奶制品.抽样指南

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

KS H ISO 15304:2008 动植物油脂.蔬菜脂肪和油过脂肪酸异构体含量测定.气相色谱法

이 표준은 식물성 유지의 트랜스 지방산 이성질체 함량 측정을 위해 모세관을 사용하는 가스크

Animal and vegetable fats and oils-Determination of the content of trans fatty acid isomers of vegetable fats and oils-Gas chromatographic method

NF V04-382:2008 酪蛋白和酪蛋白酸.脂肪含量的测定.重量分析法(参照法)

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

NF V04-395*NF ISO 12082:2008 加工干酪和加工干酪制品.用柠檬酸表示计算的添加柠檬酸盐乳化剂和酸化剂/pH值控制剂含量

Processed cheese and processed cheese products - Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid.