X16 乳与乳制品 标准查询与下载

BS EN ISO 9233-1:2013 乳酪、干酪皮和加工干酪.游酶素含量的测定.干酪皮的分子吸收光谱法

Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind

BS ISO 9233-2:2007+A1:2012 乳酪、乳酪外皮和加工的乳酪.游酶素含量的测定.乳酪、乳酪外皮和加工的乳酪用高效液相色谱法

Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

BS ISO 9233-1:2007+A1:2012 乳酪, 乳酪外皮和加工乳酪. 游酶素含量的测定. 乳酪外皮用分子吸收光谱测定法

Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind

BS EN ISO 13366-1:2008 牛奶.体细胞的计数.显微法(参考方法)

ISO 13366-1|IDF 148-1:2008 specifies a microscopic method (reference method) for the counting of somatic cells in both raw and chemically preserved milk. ISO 13366-1|IDF 148-1:2008 is applicable for the counting of somatic cells in cows' milk, provided that the eventually mentioned prerequisites are met. This method is suitable for preparing standard test samples and determining reference method values that are required for calibrating mechanized and automated cell-counting methods.

Milk - Enumeration of somatic cells - Microscopic method (Reference method)

IDF/RM 25-2008 奶和奶制品.氮含量的测定和天然蛋白质计算.凯氏法

This Technical Specification specifies a method for the determination of the nitrogen content and crude protein content by calculation in processed cheese products by using the Kjeldahl principle, both traditional and block digestion methods. NOTE Inaccurate crude protein results are obtained if non-dairy sources of nitrogen are present in the specified processed cheese products.

Milk and milk products - Determination of nitrogen content and crude protein calculation - Kjeldahl method

ISO/TS 17837:2008 牛奶和奶制品 含氮量的测定和粗蛋白含量的计算 基耶达尔法(Kjeldahl)

This Technical specifies a method for the determination of the nitrogen content and crude protein content by calculation in milk and milk products by using the Kjeldahl principle, both traditional and block digestion methods. The methods specified are applicable to whole and skimmed liquid bovine, caprine, and ovine milk, and hard, semi-hard and processed cheese.

Processed cheese products - Determination of nitrogen content and crude protein calculation - Kjeldahl method

BS ISO 5544:2008 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 casemates, of their mixtures with rennet casein and with caseinates, and of caseins of unknown type.

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

BS ISO 5547:2008 酪蛋白.游离酸度的测定(参考方法)

This International Standard specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins.

Caseins - Determination of free acidity (Reference method)

BS ISO 5545:2008 酶凝酪蛋白和酪蛋白酸盐.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 casemate.

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

BS EN ISO 6785:2008 牛奶和乳制品.沙门氏菌属的检验

This International Standard specifies a method for the detection of Salmonella spp. in milk and milk products.

Milk and milk products - Detection of Salmonella spp

IDF 148-1-2008 奶.体细胞的计数.第1部分:显微镜方法(参考方法)

This part of ISO 1336611DF 148 specifies a microscopic method (reference method) for tile counting of somatic cells in both raw and chemically preserved milk. This part of ISO 1336611DF 148 is applicable for the counting of somatic cells in cows' milk, provided that tile eventually mentioned prerequisites are met. This method is suitable for preparing standard test samples and determining reference method values that are required for calibratin9 mechanized and automated cell-counting methods WARNING -- The use of this standard may involve hazardous materials, operations and equipment. This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Milk - Enumeration of somatic cells - Part 1: Microscopic method (Reference method)

ISO 13366-1:2008 牛奶.体细胞的菌落计数.第1部分:显微法(参考方法)

This part of ISO 13366|IDF 148 specifies a microscopic method (reference method) for the counting of somatic cells in both raw and chemically preserved milk. This part of ISO 13366|IDF 148 is applicable for the counting of somatic cells in cows' milk, provided that the eventually mentioned prerequisites are met. This method is suitable for preparing standard test samples and determining reference method values that are required for calibrating mechanized and automated cell-counting methods.

Milk - Enumeration of somatic cells - Part 1: Microscopic method (Reference method)

IDF 221-2008 乳酪.脂肪含量的测定.Van Gulik法用乳脂计

This International Standard specifies the characteristics of a butyrometer (including stoppers) for the determination of the fat content, in the range 0 % mass fraction to 40 % mass fraction, of cheese by the Van Gulik method and illustrates suitable devices for weighing and introducing the cheese test portion NOTE The Van Gulik method is specified in ISO 343311DF 222[1]

Cheese - Determination of fat content - Butyrometer for Van Gulik method

IDF 222-2008 乳酪.脂肪含量的测定.Van Gulik法

This International Standard specifies the Van Gulik method for the determination of the fat content, as a mass fraction, of cheese. This method is applicable to all types of cheese However, it may not give completely satisfactory results when applied to cheeses with an internal mould (blue-veined cheeses). NOTE For blue-veined cheeses, see Note to 83.11.

Cheese - Determination of fat content - Van Gulik method

IDF 89-2008 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.

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

IDF 91-2008 酪蛋白.游离酸度的测定(参考方法)

This International Standard specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins.

Caseins - Determination of free acidity (Reference method)

IDF 90-2008 皱胃酪蛋白和酪蛋白酸.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 55441 IDF 89 [2].

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

ISO 5547:2008 酪蛋白.游离酸度的测定(参照法)

This International Standard specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins.

Caseins - Determination of free acidity (Reference method)

ISO 3433:2008 乳酪.脂肪含量的测定.Van Gulik法

This International Standard specifies the Van Gulik method for the determination of the fat content, as a mass fraction, of cheese. This method is applicable to all types of cheese. However, it may not give completely satisfactory results when applied to cheeses with an internal mould (blue-veined cheeses).

Cheese - Determination of fat content - Van Gulik method

ISO 3432:2008 乳酪.脂肪含量的测定.Van Gulik法用油脂计

This International Standard specifies the characteristics of a butyrometer (including stoppers) for the determination of the fat content, in the range 0 % mass fraction to 40 % mass fraction, of cheese by the Van Gulik method and illustrates suitable devices for weighing and introducing the cheese test portion.

Cheese - Determination of fat content - Butyrometer for Van Gulik method