67.100.01 奶和奶制品综合 标准查询与下载

GSO ISO 3889:2015 牛奶及其制品 脂肪提取用 Mugonier 烧瓶规格

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

GSO ISO 5538:2015 乳及乳制品 抽样 性能检验

1.1 This International Standard specifies sampling plans for the inspection by attributes of milk and milk products. It is intended to be used to choose a sample size for any situation where it is required to measure the conformity to a specification of a lot of a dairy product by examination of a representative sample. 1.2 This International Standard is applicable to the sampling of all milk products submitted in discrete lots, irrespective of whether the lots are from the same production. The acceptance or otherwise of any lot is a matter for the parties to a contract and is outside the scope of this International Standard. 1.3 This International Standard is intended to be used in all cases where attribute sampling plans are required for a dairy product, except that if specific compositional standards, specifications or contracts include different sampling schemes, those schemes are to be used. 1.4 This International Standard is not applicable to sampling for microbiological defects, unless otherwise agreed by the interested parties. NOTE Methods of sampling for milk and milk products are given in ISO 707.

Milk and milk products -- Sampling -- Inspection by attributes

GSO ISO 8262-1:2015 乳制品和乳基食品 威布尔 伯恩特洛普重量法（参考方法）测定脂肪含量 第1部分：婴儿食品

This part of ISO 8262|IDF 124 specifies the reference method for the determination of the fat content of infant foods to which the Röse-Gottlieb method is not applicable [i.e. those milk-based and other types of infant food that contain more than 5 % (mass fraction) (dry matter) of starch or dextrin, or vegetable, fruit, meat, etc.]. The method is also applicable if the product contains free fatty acids in significant quantities or if hard lumps that do not dissolve completely in ammonia are present in the product. NOTE Other milk-based infant foods can be examined by the method utilizing the Röse-Gottlieb principle given in ISO 8381. Malto-dextrins without higher molecular dextrins, which are often present in infant foods, do not disturb the RG extraction even when present in high percentages.

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 1: Infant foods

GSO ISO 7208:2015 脱脂奶、乳清和酪乳脂肪含量的测定重量法（参考法）

ISO 7208|IDF 22:2008 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. ISO 7208|IDF 22:2008 also specifies the reference method for establishing correction tables for procedures with skimmed milk butyrometers.

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

GSO ISO 8262-2:2015 乳制品和富含乳的食品 威布尔 伯恩特洛普重量法（参考法）测定脂肪含量 第2部分：食品冰淇淋和食品冰混合物

This part of ISO 8262|IDF 124 specifies the reference method for the determination of the fat content of edible ices and ice-mixes to which the Röse-Gottlieb method is not applicable (i.e. those products containing high levels of stabilizer or thickening agent, or of egg yolk or of fruit, or of combinations of these constituents). NOTE Milk-based edible ices and ice-mixes containing no or not more than a few percent of the above ingredients can be examined by the method utilizing the RG principle given in ISO 7328.

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 2: Edible ices and ice-mixes

DIN 10344:2015 乳和乳制品 乳糖和D-半乳糖含量的测定 酶法

Milk and milk products - Determination of lactose and D-galactose content - Enzymatic method

DB15/T 738-2014 内蒙古地方菜 奶汁羊腐

Inner Mongolia local dish goat curd with milk sauce

DB15/T 766-2014 内蒙古地方菜 赤峰炸牛肉干

Inner Mongolia local dish Chifeng fried beef jerky

DB15/T 765-2014 内蒙古地方菜 熘胸口

Inner Mongolian local dish Leaf Chest

GOST ISO 22160-2015 乳及乳制饮品. 碱性磷酸酶活性的测定. 酶光活化系统(EPAS)方法

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

GOST R 8.894-2015 确保测量一致性的国家系统. 牛奶和奶制品. 水分和干燥物质的红外热重法

State system for ensuring the uniformity of measurements. Milk and milk products. Infrared thermogravimetric method for determination of moisture and dry substance mass fraction

GOST ISO 9231-2015 奶和奶制品. 奶和乳制品中山梨酸和苯甲酸的测定

Milk and milk products. Determination of sorbic and benzoic acids in milk and dairy products

GOST ISO/TS 6733-2015 乳及乳制品. 铅含量的测定. 石墨炉原子吸收光谱法

Milk and milk products. Determination of lead content. Graphite furnace atomic absorption spectrometric method

GOST ISO 14156-2015 奶和奶制品. 脂肪和可溶脂肪化合物的提取方法

Milk and milk products. Extraction methods for lipids and liposoluble compounds

GSO ISO 13082:2014 乳和乳制品预消化脂肪酶制剂中脂肪酶活性的测定

This International Standard specifies a method for the determination of the lipase activity. It is intended for the preparation of pregastric lipase and rennet paste, both of animal origin. NOTE No reference method was used to check this method as no stable standard can be found. On the other hand, a reference method can be omitted as the substrate is reproducible and well defined.

Milk and milk products -- Determination of the lipase activity of pregastric lipase preparation

GSO ISO 18330:2014 乳和乳制品抗菌剂残留检测免疫分析或试验标准规定指南

This International Standard gives guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues in milk and milk products. It is intended to provide a framework and basis for the evaluation/validation of tests based on the binding of an antimicrobial compound to its specific antibody or to other types of detecting molecules. In addition to immunoassays [e.g. enzyme-immunoassay (EIA) and radio-immunoassay (RIA)], there are several quantitative, semi-quantitative and qualitative test formats based on the binding of antimicrobial compounds to microbial receptors or to receptor proteins. Enzymatic assays and particle-based assays based on receptor proteins are referred to as receptor assays in this International Standard.

Milk and milk products -- Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues

GSO ISO 17129:2014 奶粉十二烷基硫酸钠存在下毛细管电泳法测定大豆和豌豆蛋白的初步筛选方法

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

GSO ISO 18252:2014 无水乳脂 气相色谱法测定甾醇成分（常规法）

This International Standard specifies a routine gas liquid chromatographic method for the determination of the sterol composition in anhydrous milk fat extracted from dairy products directly on the unsaponifiable matter, without purification and derivatization. The first goal of this International Standard is the quantitative evaluation of cholesterol, which represents about 98 % of the sterol fraction of pure milk fat. Moreover, in the case of analysis of milk fat in a mixture of vegetable fats, the specified procedure allows the evaluation of the most important phytosterols. The procedure has been validated on milk fat samples containing approximately 28 % to 32 % of vegetable fat. Due to the absence of the purification step, which allows the complete removal of interfering compounds from the unsaponifiable matter, particular care should be taken when applying this method to the verification of the purity of milk fat of unknown origin. In the case of suspicious results, the reference method described in ISO 12078|IDF 159 can be used.

Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Routine method)

GSO ISO 14673-1:2014 乳和乳制品 硝酸盐和亚硝酸盐含量的测定 第1部分：镉还原分光光度法

This part of ISO 14673|IDF 189 specifies a method for the determination of the nitrate and nitrite contents of milk and milk products by cadmium reduction and spectrometry. The method is applicable to — whole and partly skimmed and skimmed dried milk; — hard, semi-hard and soft cheeses; — processed cheese; — whey cheese, caseins and caseinates, and dried whey. The method may be performed using automatic equipment, in particular by segmented flow analysis (SFA) or flow injection analysis (FIA), thus reducing cadmium contamination in laboratory work places and waste water. NOTE These methods are described in ISO 14673-2|IDF 189-2 and ISO 14673-3|IDF 189-3, respectively.

Milk and milk products -- Determination of nitrate and nitrite contents -- Part 1: Method using cadmium reduction and spectrometry

GSO ISO 14673-3:2014 乳和乳制品 硝酸盐和亚硝酸盐含量的测定 第3部分：镉还原连续流动注射分析和透析法（常规方法）

This part of ISO 14673|IDF 189 specifies a routine method for the determination of the nitrate and nitrite contents of milk and milk products by cadmium reduction and flow injection analysis (FIA). The method is applicable to hard, semi-hard and soft cheeses of various ages, and processed cheese. The detection limits of the method are 0,5 mg of nitrate ions per kilogram and 1,0 mg of nitrite ions per kilogram. The method is also applicable to whey powder, milk powder and milk-based infant food. NOTE 1 The method closely resembles the FIA method described in reference [2] for the determination of nitrate and nitrite in milk and fluid dairy products. Adaptations were made to allow for the analysis of cheese and to obtain sufficient sensitivity for the determination of low levels of nitrite in cheese and milk-based infant foods. NOTE 2 For determination of nitrite and nitrate following cadmium reduction, use is made of the same colour reaction as described in ISO 14673-1|IDF 189-1.

Milk and milk products -- Determination of nitrate and nitrite contents -- Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)