X16 乳与乳制品 标准查询与下载

NY/T 1331-2007 乳与乳制品中嗜冷菌、需氧芽孢及嗜热需氧芽孢数的测定

本部分规定了乳中嗜冷菌数的测定方法。 本部分适用于生鲜乳及巴氏杀菌乳中嗜冷菌数的测定。

Enumeration of Colony of Psychrotrophic Microorganisms, Total Aerobic Bacterial Spores and Thermophilic Aerobic Bacterial Spores in Milk and Dairy Products

IDF 209-2007 奶和奶制品.碱性磷酸酶活性的测定.酶光敏化的系统方法(EPAS)

This International Standard specifies a method for the determination of the alkaline phosphatase activity in pasteurized whole milk, semi-skimmed milk, skimmed milk, cream and flavoured milks using a chemiluminescent (EPAS) method. The method is applicable to milk and milk-based drinks from cows, sheep, buffalo and goats. The method is also suitable for any liquid-based sample if diluted in such a way that the diluted alkaline phosphatase activity has less than 7 000 milliunits per litre. NOTE There has been a successful collaborative trial with cow, sheep, buffalo, and goat whole milk, as well as skimmed cow milk (< 0,5 % fat), 20 % fat cream and 2 % fat chocolate milk (all mass fractions).

Milk and milk-based drinks -- Determination of alkaline phosphatase activity -- Enzymatic photo-activated system (EPAS) method

ISO 22160:2007 乳和以乳为基料的饮料.碱性磷酸酶活性的测定.酶光催化系统(EPAS)法

This International Standard specifies a method for the determination of the alkaline phosphatase activity in pasteurized whole milk, semi-skimmed milk, skimmed milk, cream and flavoured milks using a chemiluminescent (EPAS) method. The method is applicable to milk and milk-based drinks from cows, sheep, buffalo and goats. The method is also suitable for any liquid-based sample if diluted in such a way that the diluted alkaline phosphatase activity has less than 7 000 milliunits per litre. NOTE There has been a successful collaborative trial with cow, sheep, buffalo, and goat whole milk, as well as skimmed cow milk (< 0,5 % fat), 20 % fat cream and 2 % fat chocolate milk (all mass fractions).

Milk and milk-based drinks - Determination of alkaline phosphatase activity - Enzymatic photo-activated system (EPAS) method

IDF 147-2007 热处理的牛奶.乳果糖含量的测定.高效液相色谱法

This International Standard specifies a method for the determination of the lactulose content of heated milk, skimmed, partially skimmed or whole milk, by high-performance liquid chromatography, in order to distinguish milk sterilized by ultra-heat treatment (UHT) from in-bottle sterilized milk. The method has been tested over a lactulose content range of 200 mg/I to I 500 mg/I and is applicable to all heat-treated milks. The method described in this International Standard is to be used in cases of dispute.

Heat-treated milk -- Determination of lactulose content -- Method using high-performance liquid chromatography

NF V04-383*NF ISO 5550:2007 酪蛋白和酪朊酸盐.水含量的测定(参照法)

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

ISO 11868:2007 热处理牛奶.乳果糖含量的测定.高效液相色谱法

This International Standard specifies a method for the determination of the lactulose content of heated milk, skimmed, partially skimmed or whole milk, by high-performance liquid chromatography, in order to distinguish milk sterilized by ultra-heat treatment (UHT) from in-bottle sterilized milk. The method has been tested over a lactulose content range of 200 mg/l to 1 500 mg/l and is applicable to all heat-treated milks. The method described in this International Standard is to be used in cases of dispute.

Heat-treated milk - Determination of lactulose content - Method using high-performance liquid chromatography

DIN EN ISO 14637:2007 牛奶.脲含量的测定.利用pH值差异的酶生化法(参照法)

This International Standard specifies an enzymatic method for the determination of the urea content of milk by measurement of the difference in pH.

Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method) (ISO 14637:2004); English version of DIN EN ISO 14637:2007-03

BS ISO 3889:2007 乳和乳制品.莫琼尼尔(Mojonnier)型脂肪萃取瓶的规范

This International Standard specifies the characteristics of Mojonnier-type fat extraction flasks for use in gravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable a supernatant solvent layer to be decanted almost completely from an underlying aqueous layer. NOTE The flasks are suitable for use with the methods described in ISO 1211, ISO 1735, ISO 1736, ISO 1737, ISO 1854, ISO 2450 and ISO 5543.

Milk and milk products - Specification of Mojonnier-type fat extraction flasks

BS ISO 1739:2007 奶油.脂肪折射率的测定(参照法)

This International Standard specifies a reference method for the determination of the refractive index of the fat obtained by melting butter.

Butter - Determination of the refractive index of the fat (reference method)

NF V04-289*NF EN ISO 5943:2007 干酪及加工干酪制品.氯化物含量的测定.电位滴定法

Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method.

DIN EN ISO 13366-2:2007 牛乳.体细胞的菌落计数.第2部分:荧光电子计数器工作指南(ISO 13366-2-2006)

This part of ISO 133661 IDF 148 gives guidance on the operating conditions for counting somatic cells, in both raw and chemically preserved milk, using fluoro-opto-electronic somatic cell counters in which either a rotating disc technique or flow cytometry is applied in the counting section. The guidance is applicable to the counting of somatic cells in raw cow milk. The guidance is also applicable to raw milk of other species, such as goat, sheep and buffalo, if the specified prerequisites are met.

Milk - Enumeration of somatic cells - Part 2: Guidance on the operation of fluoro-opto-electronic counters (ISO 13366-2:2006); English version of DIN EN ISO 13366-2:2007-01

DIN EN ISO 5943:2007 干酪和干酪加工制品.含氯量测定.电位滴定法(ISO 5943-2006)

Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006); German version EN ISO 5943:2006

GOST R 52842-2007 奶和奶制品.抗生素残留的测定用免疫测定或受体化验法

Milk and milk products. Methods of immunoassays or receptor assays for the detection of antimicrobial residues

BS DD ISO/TS 17996:2006 乳酪.以恒定位移速率的单轴压力测定流变特性

This Technical Specification describes a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses. The method provides standard conditions for sampling and testing, for data representation and general principles of calculation. NOTE Sampling might be difficult with some cheese varieties, for example caused by shortness, brittleness, stickiness and soft consistency. In these cases, reliable results cannot be achieved.

Cheese - Determination of rheological properties by uniaxial compression at constant displacement rate

BS DD ISO/TS 26844:2006 奶和奶制品.测定残留抗菌素.试管扩散法

This Technical Specification (Reviewed Method) specifies a microbiological inhibitor test for the detection of a broad variety of antimicrobials in milk and milk products. The method is applicable to raw milk, heat-treated milk and reconstitued dried milk.

Milk and milk products - Determination of antimicrobial residues - Tube diffusion test

BS ISO 12082:2006 加工干酪和加工干酪制品.添加的柠檬酸盐乳化剂和显示柠檬酸的酸化剂/pH值控制剂的含量计算

This International Standard specifies a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid, other than milk powder and/or whey powder.

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

KS H 1208-2006 乳酸菌的抗生剂耐性与有害酶转基因检测技术

이 규격은 상업적으로 시판되고 있는 엔테로코커스균과 신규 개발될 엔테로코커스계 유산균의 대

Detection methods for antimicrobial resistance and virulence genes in lactic acid-producing bacteria

NF V04-027:2006 奶制品.近红外线光谱测定法运用指南

Milk products - Guidelines for the application of near infrared spectrometry.

ISO 3889:2006 乳和乳制品.莫琼尼尔(Mojonnier)型脂肪萃取瓶的规范

This International Standard specifies the characteristics of Mojonnier-type fat extraction flasks for use in gravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable a supernatant solvent layer to be decanted almost completely from an underlying aqueous layer. NOTE The flasks are suitable for use with the methods described in ISO 1211, ISO 1735, ISO 1736, ISO 1737, ISO 1854, ISO 2450 and ISO 5543.

Milk and milk products - Specification of Mojonnier-type fat extraction flasks

ISO 1739:2006 奶油.脂肪折射率的测定(参照法)

This International Standard specifies a reference method for the determination of the refractive index of the fat obtained by melting butter.

Butter - Determination of the refractive index of the fat (Reference method)