X16 乳与乳制品 标准查询与下载

ISO 5943:2006 乳酪和加工乳酪制品.氯化物含量测定.电位滴定法

This International Standard specifies a potentiometric titration method for the determination of the chloride content of cheese and processed cheese products. The method is applicable to all cheeses and processed cheese products containing more than 0,2 % (mass fraction) of chloride ion.

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

ISO 5550:2006 酪蛋白和酪蛋白酸盐.水含量的测定(参照法)

This International Standard specifies the reference method for the determination of the moisture content of all types of caseins and caseinates.

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

DIN 10482-2:2006 乳酪中胭脂树橙含量的测定.第2部分:高效液相色谱法

This standard specifies a method of determining annatto (E160b) by high performance liquid chromatography (HPLC) [1] after solid phase extraction (SPE). It is suitable for cheese.

Determination of Annatto content in cheese - Part 2: High performance liquid chromatographic method

BS DD ISO/TS 2963:2006 干酪及加工干酪制品.测定柠檬酸含量.酶催化法

Cheese and processed cheese products - Determination of citric acid content - Enzymatic method

NF V04-019-1*NF ISO 11866-1:2006 牛奶和奶制品.可疑致大肠杆菌菌落计数.第1部分:用4-甲基馓形酸-(β)-D-葡糖苷酸(MUG)的最大可能数技术

Milk and milk products - Enumeration of presumptive Escherichia coli - Part 1 : most probable number technique using 4-methylumbelliferyl-Beta-D-glucuronide (MUG).

ISO 21543:2006 乳制品.近红外线光谱应用指南

This International Standard provides guidance on use of near infrared spectrometry in the determination of - the total solids, fat and protein contents in cheese, - the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and - the moisture, fat, non-fat solids and salt contents in butter.

Milk products - Guidelines for the application of near infrared spectrometry

ISO/TS 17996:2006 乳酪.恒定位移速率下使用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

ISO 23058:2006 奶和奶制品.绵羊和公山羊.测定整个奶制品的凝结活性

This International Standard specifies a method for the determination of the total milk-clotting activity of an ovine or caprine rennet, including rennet paste, containing only chymosin and pepsin as the active coagulating enzymes on a standard milk substrate prepared using a calcium chloride solution of 0,5 g per litre (pH * 6,5). The method allows analysis of ovine and caprine rennets in accordance with the relative milk-clotting activity test (REMCAT) for bovine rennets given in ISO 118151 IDF 157.

Milk and milk products - Ovine and caprine rennets - Determination of total milk-clotting activity

ISO 17792:2006 奶和奶制品和发酵培养剂.例举发酵柠檬酸盐乳酸菌.25℃菌落计数技术

This International Standard specifies methods for the enumeration of citrate-fermenting lactic acid bacteria using a colony-count technique at 25 °C. The methods are applicable to dairy starter cultures and dairy products where these characteristic microorganisms are present.

Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C

BS ISO 17129:2006 奶和奶制品.在十二烷基磺酸钠(SDS-CE)中使用毛细管电泳法测定大豆和豌豆的蛋白质含量.筛选法

This International Standard describes a method for the determination of the soy and pea protein isolates in low-heat milk powder, using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE). The method is not suitable for detecting the presence of hydrolysed plant proteins in milk powder.

Milk and milk products - Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) - Screening method

NY/T 1172-2006 生鲜牛乳质量管理规范

本标准规定了生鲜牛乳的质量标准、生产要求、销售、收乳、检验方法、检验规则和法律责任。 本标准适用于所有奶牛养殖场、生鲜牛乳收购站、乳制品加工企业、第三方质检机构。

Quality management for raw milk

NF V04-054-1:2006 乳和乳制品.碱性磷酸酶的活性测定.第1部分:乳和乳制饮料的荧光测定法

Milk and milk products - Determination of alkaline phosphatase activity - Part 1 : fluorimetric method for milk and milk-based drinks.

ISO 17129:2006 奶粉.在十二烷基磺酸钠(SDS-CE)中使用毛细管电泳法测定大豆和豌豆的蛋白质含量.筛选法

This International Standard describes a method for the determination of the soy and pea protein isolates in low-heat milk powder, using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE). The method is not suitable for detecting the presence of hydrolysed plant proteins in milk powder.

Milk powder - Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) - Screening method

BS ISO 8870:2006 乳和以乳为基料的制品.凝固酶-阳性葡萄球菌的耐热核酸酶检测

This International Standard specifies a method for the detection of heat-stable DNase (thermonuclease) produced by coagulase-positive staphylococci in milk and milk-based products. The enzyme can be used as an indicator that staphylococcal growth has reached hazardous levels, and can reveal the potential presence of staphylococcal enterotoxins.

Milk and milk-based products - Detection of thermonuclease produced by coagulase-positive staphylococci

SANS 479:2006 奶和奶制品．铜含量的测定．光度计法（参考方法）

Specifies a reference method for the determination of the copper content of milk and milk products. It is applicable to milk, skimmed milk and buttermilk, evaporated milk and sweetened condensed milk, whole and skimmed milk powder, cream and butter, butt

Milk and milk products - Determination of copper content - Photometric method (Reference method)

ISO/TS 2963:2006 干酪及融化干酪制品.测定柠檬酸含量.酶催化法

This Technical Specification specifies an enzymatic method for the determination of the citric acid content of cheese and processed cheese products.

Cheese and processed cheese products - Determination of citric acid content - Enzymatic method

ISO 20128:2006 乳制品.在选择培养基上推定嗜酸乳酸菌的菌落.37℃时的菌落计数技术

This International Standard specifies a method for the enumeration of presumptive Lactobacillus acidophilus in milk products on a selective medium by using a colony-count technique at 37 °C. The method is applicable to fermented and non-fermented milks, milk powders and infant formulae where presumptive L. acidophilus is present and in combination with other lactic acid bacteria and bifidobacteria. The method is not applicable when the number of presumptive L. acidophilus is less than 104 CFU/g and the numbers of Lactobacillus rhamnosus, Lactobacillus reuteri and Lactobacillus paracasei subsp. paracasei are greater than 106 CFU/g.

Milk products - Enumeration of presumptive Lactobacillus acidophilus on a selective medium - Colony-count technique at 37 °C

ISO 8870:2006 乳和以乳为基料的制品.凝固酶-阳性葡萄球菌的耐热核酸酶检测

This International Standard specifies a method for the detection of heat-stable DNase (thermonuclease) produced by coagulase-positive staphylococci in milk and milk-based products. The enzyme can be used as an indicator that staphylococcal growth has reached hazardous levels, and can reveal the potential presence of staphylococcal enterotoxins.

Milk and milk-based products - Detection of thermonuclease produced by coagulase-positive staphylococci

ISO 11816-1:2006 乳和乳制品.碱性磷酸酶的活性测定.第1部分:乳和乳制饮料的荧光测定法

This part of ISO 11816 IDF 155 specifies a fluorimetric method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1) activity in pasteurized whole milk, semi-skimmed milk, skimmed milk and flavoured milks. The method is applicable for milk from cows, sheep and goats, and milk-based drinks. The method is also suitable for the determination of high alkaline phosphatase activity in raw milk and heat-treated milk with activities of more than 2 000 mU/l after dilution of the sample as specified.

Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks

ISO 3976:2006 乳脂肪.过氧化值的测定

This International Standard specifies a method for the determination of the peroxide value of anhydrous milk fat. The method is suitable for anhydrous milk fat having a peroxide value up to 1,3 mmol of oxygen per kilogram. NOTE For milk fat samples with peroxide values between 0,5 mmol and 1,3 mmol of oxygen per kilogram, an extended procedure (see Annex A) is used. For milk fat samples with peroxide values of more than 1,3 mmol of oxygen per kilogram, an iodine/thiosulfate method can be used (e.g. AOAC 920.160).

Milk fat - Determination of peroxide value