67.100.01 奶和奶制品综合 标准查询与下载
共找到 692 条与 奶和奶制品综合 相关的标准，共 47 页
1.1 This specification covers miscellaneous pipets suitable for use in milk and cream testing procedures. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Standard Specification for Pipets, Milk and Cream Examination
- ICS
- 67.100.01
- CCS
- 发布
- 2022-01-01
- 实施
Milk and milk products — Determination of residues of organochlorine compounds(pesticides) — Part 2: Test methods for crude extract purification and confirmation
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of fat content —General guidance on the use of butyrometric methods
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of fat content —General guidance on the use of butyrometric methods
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Sampling — Inspection by attributes
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of residues of organochlorine compounds(pesticides) — Part 1: General considerations and extraction methods
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of residues of organochlorine compounds(pesticides) — Part 1: General considerations and extraction methods
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Guidance on sampling
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Guidance on sampling
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of residues of organochlorine compounds(pesticides) — Part 2: Test methods for crude extract purification and confirmation
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Standards for quality control and inspection of dairy products
- ICS
- 67.100.01
- CCS
- X 16
- 发布
- 2021-12-31
- 实施
- 2022-02-01
Milk and milk products — Sampling — Inspection by attributes
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method
- ICS
- 67.100.01
- CCS
- 发布
- 2021-12-31
- 实施
根据样品霉菌和酵母计数限量值，对样品进行相应倍数的稀释，将样品稀释液加入霉菌酵母测试瓶中，样品稀释液中若含有霉菌和酵母，霉菌和酵母生长繁殖的代谢产物CO2可使测试瓶底部的颜色由绿变黄，颜色变化过程由微生物快速检测系统的检测器进行实时监测，提示样品中污染有霉菌或酵母；反之，样品稀释液中若没有污染霉菌和酵母，测试瓶底部的颜色保持不变，提示样品符合相关标准的限量值。
Rapid detection of moulds and yeasts in milk and milk products Real-time optical sensing with electronic records
- ICS
- 67.100.01
- CCS
- M745
- 发布
- 2021-12-24
- 实施
- 2021-12-28
3.1 学生饮用奶 发酵乳 School Milk fermented milk 以生牛乳为原料，经杀菌、发酵后制成的pH 值降低的学生饮用奶产品。 3.1.1 学生饮用奶 酸乳School Milk yoghurt 以生牛乳为原料，经杀菌、接种嗜热链球菌和保加利亚乳杆菌（德氏乳杆菌保加利亚亚种）发酵制成的学生饮用奶产品。 3.2 学生饮用奶 风味发酵乳 School Milk flavored fermented milk 以生牛乳为原料，添加其它原料，经杀菌、发酵后pH 值降低，发酵前或后添加或不添加食品添加剂、营养强化剂、果蔬、谷物等制成的产品。 3.2.1 学生饮用奶 风味酸乳School Milk flavored yoghurt 以生牛乳为原料，添加其它原料，经杀菌、接种嗜热链球菌和保加利亚乳杆菌（德氏乳杆菌保加利亚亚种）发酵前或后添加或不添加食品添加剂、营养强化剂、果蔬、谷物等制成的学生饮用奶产品。
student drinking fermented milk
- ICS
- 67.100.01
- CCS
- F512
- 发布
- 2021-12-22
- 实施
- 2021-12-22
学生饮用奶 巴氏杀菌乳 School Milk pasteurized milk仅以生牛乳为原料加工，采用巴氏杀菌工艺,经冷却、灌装等工序制成的液体学生饮用奶产品。 脂肪a/(g/00g) ≥ 3.5 蛋白质/(g/100g)牛乳≥ 3.1 非脂乳固体/(g/100g)≥ 8.3 酸度/(oT)牛乳 12-16
Student drinking milk pasteurized milk
- ICS
- 67.100.01
- CCS
- F512
- 发布
- 2021-12-22
- 实施
- 2021-12-22
奶皮子：以牦牛奶为原料，经加热、扬乳、保温、冷却、成型、干燥或不干燥等工艺制成的传统乳制品。技术要点： 新鲜牦牛奶，过滤除杂，置于锅中温和加热至沸腾，同时进行搅拌，避免焦煳；沸腾后，用勺子翻扬（搅拌）牦牛奶形成尽可能多的奶泡；当乳液表面产生大量奶泡后，停止翻扬（搅拌）；以中火保温保持4～6 h，期间不得沸腾；保温使乳脂上浮，牦牛奶液面形成一层具有一定厚度和硬度的皮膜；停火冷却，待奶皮子形成；用刀沿锅边划开，脂肪层向里，以折叠式对折，置于容器上；在阴凉通风处自然干燥，干燥过程中定期翻动；避免因受热不均而变质。 包装，材料应清洁、无异味，牢固、防潮、整洁、美观、无异气味，便于装卸、仓储和运输。
Technical specification for yak milk leather processing
- ICS
- 67.100.01
- CCS
- A031
- 发布
- 2021-12-20
- 实施
- 2021-12-21
牦牛原料乳是指从海拔2800米以上天然草场自然放牧的健康母牦牛乳房中挤出的无任何成分改变的常乳。产犊后七天的初乳、应用抗生素期间和休药期间的乳汁、变质乳等不应为牦牛原料乳。工艺流程： 设备清洗→牦牛检查→机械化挤奶→牦牛乳房药浴→设备清洗→收集牦牛乳→检验→称重→过滤→冷藏待运→冷链运输回厂。
Technical specification for harvesting yak raw milk
- ICS
- 67.100.01
- CCS
- A031
- 发布
- 2021-12-20
- 实施
- 2021-12-21
牦牛酸奶：以鲜牦牛乳为原料，经杀菌、接种嗜热链球菌和保加利亚乳杆菌（德氏乳杆菌保加利亚亚种）发酵制成的产品。技术工艺：鲜牦牛乳→过滤→配料→杀菌→冷却→加入发酵菌种→发酵→冷藏→成品。将所述牦牛乳用干净消毒灭菌的三层或四层纱布过滤处理；将白砂糖、稳定剂与牦牛乳搅拌均匀，形成原料奶；将上述步骤得到的原料奶巴氏杀菌，将温度控制在80℃~85℃维持30~40分钟；降温接菌种：把所述原料奶的温度降至37℃~40℃，将菌种接种到所述原料奶中；发酵：将所述原料奶进行发酵，得到牦牛酸奶。包装、 标志、贮存。
Technical specification for the production of yak yoghurt
- ICS
- 67.100.01
- CCS
- A031
- 发布
- 2021-12-20
- 实施
- 2021-12-21
