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buttermilk

buttermilk, Total:105 items.

In the international standard classification, buttermilk involves: Animal feeding stuffs, Milk and milk products, Edible oils and fats. Oilseeds, Applications of information technology, Analytical chemistry, Measurement of volume, mass, density, viscosity, Bottles. Pots. Jars.

Taiwan Provincial Standard of the People's Republic of China, buttermilk

CNS 10881-1984 Buttermilk, Dried (for Animal Feed Purpose)
CNS 2877-2000 Edible butter

International Organization for Standardization (ISO), buttermilk

ISO/TS 6090:2004|IDF/RM 82:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity
ISO/TS 6090:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity
ISO/TS 6090:2004|IDF/RM 082:2004 Testing of phosphatase activity in milk and milk powder, buttermilk and buttermilk powder, whey and whey powder
ISO 3356:1975 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder; Determination of phosphatase activity (Reference method)
ISO/TS 6090:2004 | IDF/RM 82: 2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity
ISO 9233-1:2007 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
ISO 9233-1:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content- Part 1:Molecular absorption spectrometric method for cheese rind
ISO 9233-1:2007|IDF 140-1:2007 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 1: Molecular absorption spectrometry of cheese rinds
ISO 5943:2006 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
ISO 5943:2006|IDF 88:2006 Determination of chloride content in cheese and processed cheese products by potentiometric titration method
ISO 7208:2008 | IDF 22:2008 Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)
ISO 7208:1999 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
ISO 5534:2004/Cor 1:2013 Cheese and processed cheese - Determination of the total solids content (Reference method); Technical Corrigendum 1
ISO 5765-2:2002 | IDF 79-2:2002 Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose
ISO 5765-1:2002 | IDF 79-1:2002 Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

International Dairy Federation (IDF), buttermilk

IDF/RM 82-2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity
IDF 140-2-2007 Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
IDF 140-1-2007 Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 1: Molecular absorption spectrometric method for cheese rind
IDF 79-1-2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 1: Enzymatic method utilizing the glucose moiety of the lactose
IDF 79-2-2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the glucose moiety of the lactose

British Standards Institution (BSI), buttermilk

DD ISO/TS 6090:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder. Detection of phosphatase activity
BS ISO 9233-2+A1:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-2:2007+A1:2012 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 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
BS ISO 27871:2011 Cheese and processed cheese. Determination of the nitrogenous fractions
BS 770-11:1997 Methods for chemical analysis of cheese - Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products
BS EN ISO 9233-2:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 5765-1:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Enzymatic method utilizing the glucose moiety of the lactose

IN-BIS, buttermilk

IS 5163-1969

German Institute for Standardization, buttermilk

DIN 10318:1995 Determination of the density of buttermilk serum
DIN 10318:1995-05 Determination of the density of buttermilk serum
DIN 10293:1962 Hydrometer for density measurement of buttermilk serum, calibrated
DIN 10293:2023-11 Hydrometer for density measurement of buttermilk serum / Note: Date of issue 2023-09-29*Intended as replacement for DIN 10293 (1962-03).
DIN 10293:1962-03 Hydrometer for density measurement of buttermilk serum, calibrated
DIN 10286:1976 Van Gulik cheese butyrometer; 0 to 40%, calibrated
DIN EN ISO 7208:2009-03 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008); German version EN ISO 7208:2008

Association Francaise de Normalisation, buttermilk

NF V04-280-2:2008 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2 : high-performance liquid chromatography method for cheese, cheese rind and processed cheese.
NF V04-280-1:2008 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1 : molecular absorption spectrometric method for cheese rind.
NF V04-280-1:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: molecular absorption spectrometric method for cheese rind
NF EN ISO 7208:2008 Lait écrémé, sérum et babeurre - Détermination de la teneur en matière grasse - Méthode gravimétrique (Méthode de référence)

AENOR, buttermilk

UNE 34832:1986 MILK AND MILK POWDER, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWER. DETERMINATION OF PHOSPHATASE ACTIVITY. ROUTINE METHOD.
UNE-EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008)

Lithuanian Standards Office , buttermilk

LST 1210-2007 Buttermilk powder - General quality requirements
LST EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)(ISO 7208:2008)

RU-GOST R, buttermilk

GOST R 53513-2009 Buttermilk and drinks on its base. Specifications
GOST R 51457-1999 Cheese and processed cheese products. Gravimetric method for determination of fat content
GOST R 54045-2010 Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method
GOST R 51459-1999 Cheese and processed cheese products. Method of determination of mass percent of citric acid
GOST R 52686-2006 Cheeses. General specifications
GOST R 51458-1999 Cheese and processed cheese products. Determination of mass percent of total phosphorus. Molecular absorption spectrometric method
GOST R 53512-2009 Cheese products. General specifications
GOST 1349-1985 Canned milk. Dry cream. Specifications
GOST R 52685-2006 Process(ed) cheeses. General specifications
GOST 7616-1985 Hard rennet cheeses. Specifications

GOSTR, buttermilk

GOST 34354-2017 Buttermilk and drinks on its base. Specifications
GOST 34356-2017 Cheeses with cheddaring and thermomechanical processing of cheese curd. Specifications

NL-NEN, buttermilk

NEN 1616-1971 Calculated total solids content of milk and buttermilk
NEN 1358-1971 Determination of density at 20 °C of buttermilk and yoghurt with a density hydrometer (lactometer)
NEN 3785-1988 Quarg (fresh cheese) Determination of lactic acid content
NEN 1563-1964 Determination of the fat content of buttermilk and of acidifled skimmed milk by the Gerber methoc

PT-IPQ, buttermilk

NP 2104-1988 Cheese and processed cheese products Determination of lactose content. Munson and Walker method

AT-ON, buttermilk

ONORM DIN 10191-4-1992 Microbiological analysis of milk - Preparation of samples - Method for cheese and cheese products
ONORM DIN 10328-1992 Determination of Chloride content of cheese and processed cheese - Potentiometric method
ONORM DIN 10324-1993 Determination of the total phosphorus content of cheese and processed cheese - Spectrometric method
ONORM DIN 10314-1992 Determination of dry matter content of cheese and processed cheese - Reference method

Canadian General Standards Board （CGSB), buttermilk

CGSB 32.172M-1988 Fromage Et Produits De Fromage

European Committee for Standardization (CEN), buttermilk

EN ISO 9233-1:2018 Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
EN ISO 7208:1999 Skimmed Milk, Whey and Buttermilk - Determination of Fat Content - Gravimetric Method (Reference Method) ISO 7208: 1999

ES-AENOR, buttermilk

IE-NSAI, buttermilk

I.S.67-1955 DETEMINATION OF THE PERCENTAGE OF FAT IN SEPARATED MILD AND BUTTERMILK

TR-TSE, buttermilk

TS 2176-1976 PROCESSED CHEESE
TS 591-1968 WHITE PICKLED CHEESE
TS 3002-1978 DIL CHEESE
TS 3272-1978 KASHAR CHEESE
TS 3001-1978 TULUM CHEESE
TS 2175-1976 EMMENTALEB CHEESE
TS 2532-1977 CHEESE TRIERS (Dimensions And Specifications)

Danish Standards Foundation, buttermilk

DS/EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
DS/ISO 5765-2:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose
DS/ISO 5765-1:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 1: Enzymatic method utilizing the glucose moiety of the lactose

Korean Agency for Technology and Standards (KATS), buttermilk

KS H ISO 5943:2006 Cheese and processed cheese products－Determination of chloride content－Potentiometric titration method
KS M 8315-2006(2011) Casein(from milk)
KS H ISO 5765-2:2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose
KS H ISO 5765-1:2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose
KS H ISO 3433:2006 Cheese－Determination of fat content－Van Gulik method

ZA-SANS, buttermilk

SANS 5943:2005 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
SANS 6731:2005 Milk, cream and evaporated milk - Determination of total solids content (Reference method)

AR-IRAM, buttermilk

IRAM 1092 P.-1948

Group Standards of the People's Republic of China, buttermilk

T/CI 004-2023 Technical requirements for the whole traceability system of lactobacillus casei silage for mutton sheep products
T/SQL 004-2021 Holmesg (cheese drink)
T/LQNX 002-2023 Characteristic huruud

CZ-CSN, buttermilk

CSN 25 7633-1970 Butyrometers for cream and butter

Professional Standard - Agriculture, buttermilk

SN/T 5642.7-2023

Japanese Industrial Standards Committee (JISC), buttermilk

JIS K 8234:1994 Casein (from Milk)

PL-PKN, buttermilk

PN A86230-1968 Milk and dairy products Rennet manner fermented cheeses

KR-KS, buttermilk

KS H ISO 5765-2-2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose
KS H ISO 5765-1-2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

Standard Association of Australia （SAA）, buttermilk

AS 1382:1974 Glass milk and cream bottles of the metal foil cap type (200-600 mL capacity)