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Buttermilk Regulations

Buttermilk Regulations, Total:211 items.

In the international standard classification, Buttermilk Regulations involves: Milk and milk products, Plant and equipment for the food industry, Packaging materials and accessories, General methods of tests and analysis for food products, Animal feeding stuffs, Farming and forestry.

RU-GOST R, Buttermilk Regulations

GOST 13928-1984 Stored up milk and cream. Acceptance rules, methods of sampling and preparation of samples for testing
GOST 1349-1985 Canned milk. Dry cream. Specifications
GOST R 52686-2006 Cheeses. General specifications
GOST 7616-1985 Hard rennet cheeses. Specifications
GOST R 53512-2009 Cheese products. General 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 52685-2006 Process(ed) cheeses. General specifications
GOST R 51459-1999 Cheese and processed cheese products. Method of determination of mass percent of citric acid
GOST R 53513-2009 Buttermilk and drinks on its base. Specifications
GOST R 51458-1999 Cheese and processed cheese products. Determination of mass percent of total phosphorus. Molecular absorption spectrometric method
GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content
GOST R 51469-1999 Caseins and caseinates. Photometric method for determination of lactose content
GOST 26809.2-2014 Milk and milk products. The rules of test acceptance, methods of sampling and its preparation for the analysis. Part 2. Cow milk butter, spreads, cheese and cheese products, processed cheese and processed cheese products
GOST 18113-1988 Cream separators. Types, basic parameters and dimensions
GOST 18113-2013 Cream separators. Types, main parameters and dimensions
GOST R 51460-1999 Cheese. Method for determination of nitrate and nitrite contents

British Standards Institution (BSI), Buttermilk Regulations

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 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 EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
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 1683:1987 Specification for coated aluminium foil for wrapping processed cheese
BS EN ISO 7208:2009 Skimmed milk, whey and buttermilk. Determination of fat content. Gravimetric method (Reference method)
BS EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
BS 6248-3:1982 Caseins and caseinates - Method for determination of ash of rennet caseins and caseinates (reference method)
BS 6248-6:1982 Caseins and caseinates - Method for determination of lactose content (photometric method)
BS ISO 17997-2:2005 Milk - Determination of casein-nitrogen content - Direct method
BS ISO 17997-1:2005 Milk - Determination of casein-nitrogen content - Indirect method (Reference method)
BS ISO 2920:2004 Whey cheese - Determination of dry matter (Reference method)
BS EN ISO 1854:2009 Whey cheese. Determination of fat content. Gravimetric method (Reference method)
BS EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
BS EN ISO 11816-2:2003 Milk and milk products. Determination of alkaline phosphatase activity using a fluorimetric method. Fluorometric method for cheese
BS 7142-5:1997 Methods for analysis of milk-based products - Determination of titratable acidity of yogurt (potentiometric method)
BS ISO 5765-2:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Enzymatic method utilizing the galactose moiety of the lactose

International Dairy Federation (IDF), Buttermilk Regulations

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 221-2008 Cheese - Determination of fat content - Butyrometer for Van Gulik method
IDF 222-2008 Cheese - Determination of fat content - Van Gulik method
IDF 155-2-2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese

Association Francaise de Normalisation, Buttermilk Regulations

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 V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method.
NF V04-365*NF EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method).
NF V04-388:1985 Caseins and caseinates. Determination of lactose content. Photometric method.
NF ISO 5548:2008 Caséines et caséinates - Détermination de la teneur en lactose - Méthode photométrique
NF ISO 5545:2008 Caséines présure et caséinates - Détermination des cendres (Méthode de référence)
NF V04-293:1989 WHEY CHEESE. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD).
NF EN ISO 7208:2008 Lait écrémé, sérum et babeurre - Détermination de la teneur en matière grasse - Méthode gravimétrique (Méthode de référence)
NF EN ISO 1854:2008 Fromage de sérum - Détermination de la teneur en matière grasse - Méthode gravimétrique (Méthode de référence)
NF V04-293*NF EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
NF V04-054-2*NF EN ISO 11816-2:2016 Milk and milk products - Determination of alkaline phosphatase activity - Part 2 : fluorimetric method for cheese
NF EN ISO 11816-2:2016 Lait et produits laitiers - Détermination de l'activité de la phosphatase alcaline - Partie 2 : méthode fluorimétrique pour le fromage

AT-ON, Buttermilk Regulations

ONORM DIN 10328-1992 Determination of Chloride content of cheese and processed cheese - Potentiometric method
ONORM DIN 10191-4-1992 Microbiological analysis of milk - Preparation of samples - Method for cheese and cheese products
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
ONORM DIN 10315-1994 Determination of the fat content of cheese. Van Gulik method
ONORM DIN 10325-1993 Determination of the citric acid content of processed cheese - Enzymic method

AENOR, Buttermilk Regulations

UNE 34832:1986 MILK AND MILK POWDER, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWER. DETERMINATION OF PHOSPHATASE ACTIVITY. ROUTINE METHOD.
UNE 34879:1986 WHEY CHEESE. DETERMINATION OF DRY MATTER CONTENT. REFERENCE METHOD.
UNE-EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008)
UNE-EN ISO 1854:2009 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
UNE-EN ISO 11816-2:2017 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)

European Committee for Standardization (CEN), Buttermilk Regulations

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 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)(ISO 7208:2008)
EN ISO 7208:1999 Skimmed Milk, Whey and Buttermilk - Determination of Fat Content - Gravimetric Method (Reference Method) ISO 7208: 1999
EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
EN ISO 1854:1999 Whey Cheese - Determination of Fat Content - Gravimetric Method (Reference Method) ISO 1854: 1999
prEN ISO 11816-2 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO/DIS 11816-2:2022)

International Organization for Standardization (ISO), Buttermilk Regulations

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 3356:1975 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder; Determination of phosphatase activity (Reference method)
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 5534:2004/Cor 1:2013 Cheese and processed cheese - Determination of the total solids content (Reference method); Technical Corrigendum 1
ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
ISO 7208:2008|IDF 22:2008 Gravimetric method for determination of fat content in skim milk, whey and cheese (reference method)
ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric method
ISO 5548:2004|IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
ISO 5548:2004 | IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
ISO 7208:1999 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
ISO 7208:1984 Skimmed milk, whey and buttermilk; Determination of fat content; Gravimetric method (Reference method)
ISO 3433:2008 Cheese - Determination of fat content - Van Gulik method
ISO 3433:2008|IDF 222:2008 Determination of fat content in cheese Van Gulik method
ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
ISO 2920:2004 | IDF 58:2004 Whey cheese — Determination of dry matter (Reference method)
ISO 7208:2008 | IDF 22:2008 Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)
ISO 1854:1972 Whey cheese — Determination of fat content (Reference method)
ISO 3432:1975 Cheese; Determination of fat content; Butyrometer for Van Gulik method
ISO 1854:2008 | IDF 59:2008 Whey cheese — Determination of fat content — Gravimetric method (Reference method)
ISO 1736:1985 Dried milk, dried whey, dried buttermilk and dried butter serum; Determination of fat content; Gravimetric method (Reference method)
ISO 2920:2004 Whey cheese - Determination of dry matter (Reference method)
ISO 3432:2008 Cheese - Determination of fat content - Butyrometer for Van Gulik method
ISO 2920:1974 Whey cheese; Determination of dry matter content (Reference method)
ISO 3432:2008|IDF 221:2008 Determination of fat content in cheese using a grease meter using the Van Gulik method
ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
ISO 1854:2008|IDF 059:2008 Gravimetric method for determination of fat content in ricotta cheese (reference method)
ISO 1854:1999 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
ISO 1854:1987 Whey cheese; Determination of fat content; Gravimetric method (Reference method)
ISO 2963:1974 Cheese and processed cheese products; Determination of citric acid content (Reference method)
ISO 11816-2:2003 | IDF 155-2:2003 Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorometric method for cheese
ISO/DIS 11816-2:2016 Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
ISO/PRF 11816-2:2023 Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
ISO 11816-2:2016 | IDF 155-2:2016 Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
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

ES-AENOR, Buttermilk Regulations

IX-FAO, Buttermilk Regulations

CODEX STAN 284-2006 Codex Standard for Whey Cheeses
CODEX STAN A-7-1971(En) Codex Alimentarius Standard Ricotta Cheese
CODEX STAN A-7-1971,Rev.2-2006(Ch) Codex Alimentarius Standard Ricotta Cheese

German Institute for Standardization, Buttermilk Regulations

DIN 10464:1994-08 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
DIN EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008); English version of DIN EN ISO 7208:2009-03
DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
DIN EN ISO 1735:2005 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004); German version EN ISO 1735:2004
DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
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
DIN ISO 5545:2020 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
DIN EN ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003); German version EN ISO 11816-2:2003
DIN 10325:1986 Determination of the citric acid content of processed cheese; enzymic method
DIN EN ISO 1854:2009 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03
DIN EN ISO 11816-2:2016-12 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016); German version EN ISO 11816-2:2016 / Note: To be replaced by DIN EN ISO 11816-2 (2023-01).
DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
DIN 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
DIN EN ISO 1854:2009-03 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008); German version EN ISO 1854:2008
DIN EN ISO 11816-2:2023-01 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO/DIS 11816-2:2022); German and English version prEN ISO 11816-2:2022 / Note: Date of issue 2022-11-25*Intended as replacement for DIN E...
DIN 10482-1:2005 Determination of Annatto content in cheese - Part 1: Photometric method(includes DIN 10482-1:2005-05 Corrigendum 1)

IN-BIS, Buttermilk Regulations

IS 5163-1969
IS 11963-1987
IS 11962-1987
IS 850-1994 Natural sour (lactic)casein for glue manufacture-specification

Korean Agency for Technology and Standards (KATS), Buttermilk Regulations

KS H ISO 5943:2006 Cheese and processed cheese products－Determination of chloride content－Potentiometric titration method
KS H ISO 3433:2006 Cheese－Determination of fat content－Van Gulik method
KS H ISO 5548:2006 Caseins and caseinates－Determination of lactose content－Photometric method
KS H ISO 5548:2020 Caseins and caseinates－Determination of lactose content－Photometric method
KS H ISO 5545:2021 Rennet caseins and caseinates —Determination of ash(Reference method)
KS H ISO 5545-2006(2016) Rennet caseins and caseinates－Determination of ash(Reference method)
KS H ISO 2920-2006(2016) Whey cheese－Determination of dry matter content(Reference method)
KS H ISO 2920:2021 Whey cheese — Determination of dry matter content (Reference method)
KS H ISO 2920:2006 Whey cheese－Determination of dry matter content(Reference method)
KS H ISO 1854:2006 Whey cheese－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 1854:2021 Whey cheese — Determination of fat content —Gravimetric method(Reference method)
KS H ISO 1854-2006(2016) Whey cheese－Determination of fat content－Gravimetric method(Reference method)
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

GOSTR, Buttermilk Regulations

GOST 34356-2017 Cheeses with cheddaring and thermomechanical processing of cheese curd. Specifications
GOST 34354-2017 Buttermilk and drinks on its base. Specifications
GOST 34357-2017 Сheeses from whey albumin. Specifications

ZA-SANS, Buttermilk Regulations

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)

BE-NBN, Buttermilk Regulations

NBN V 21-035-1988 Skimmed milk, whey and buttermilk - Détermination of fat content - R?se-Gottlieb gravimetricmethod (Reference method)
NBN V 21-024-1982 Cheese - Determination of the fat content - Reference method (Schmid - Bondzynski - Ratzlaff)

TR-TSE, Buttermilk Regulations

TS 2532-1977 CHEESE TRIERS (Dimensions And Specifications)

VN-TCVN, Buttermilk Regulations

TCVN 6833-2010 Skimmed milk, whey and buttermilk.Determination of flat content.Gravimetric method (Reference method)
TCVN 6506-2-2009 Milk and milk products.Determination of alkaline phosphatase activity.Part 2: Fluorometric method of cheese

Danish Standards Foundation, Buttermilk Regulations

DS/EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
DS/EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
DS/EN ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Flourometric method for cheese
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

CZ-CSN, Buttermilk Regulations

CSN 57 0111 Cast.6-1985 Testing methods for casein. Determination of lactose
CSN 57 0111-1-2002 Testing methods for casein and caseinates - General regulations

KR-KS, Buttermilk Regulations

KS H ISO 5548-2020 Caseins and caseinates－Determination of lactose content－Photometric method
KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)
KS H ISO 2920-2021 Whey cheese — Determination of dry matter content (Reference method)
KS H ISO 1854-2021 Whey cheese — Determination of fat content —Gravimetric method(Reference method)
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

NL-NEN, Buttermilk Regulations

NEN 1563-1964 Determination of the fat content of buttermilk and of acidifled skimmed milk by the Gerber methoc
NEN 3759-1979 Cheese - Physical and Chemical test methods - Determination of the fat content of whey cheese
NEN 3752-1979 Cheese - Physical and chemical test methods - Preparation of the sample
NEN 3777-1981 Cheese - Physical and chemical test methods - Detection of the type of rennet used in Dutch cheeses
NEN 3769-1981 Cheese - Physical and chemical test methods - Enzymatic determination of the lactose content

Taiwan Provincial Standard of the People's Republic of China, Buttermilk Regulations

CNS 3722-1974 Method of Test for Milk and Milk Products: Detemination of Ash of Edible Cheese
CNS 3722-2007 Method of test for milk and milk products - Determination of ash in edible cheese
CNS 12981-2007 Method of test for milk and milk products - Determination of fat content in edible cheese
CNS 12957-2007 Method of test for milk and milk products - Determination of total phosphorus content in edible cheese
CNS 12957-1992 Method of Test for Milk and Milk Products:Determination of Total Phosphorus Content
CNS 3723-2007 Method of test for milk and milk products - Determination of chloride content in edible cheese
CNS 12956-2007 Method of test for milk and milk products - Determination of citric acid content in edible cheese
CNS 12956-1992 Method of Test for Milk and Milk Products:Determination of Citric Acid Content of Edible Cheese
CNS 3723-1992 Method of Test for Milk and Milk Products:Determination of Chloride Content of Edible Cheese
CNS 12981-1992 Method of Test for Milk and Milk Products - Determination of Fat Content (Van Gulik Method)
CNS 12980-1992 Method of Test for Milk and Milk Products - Determination of Nitrate and Nitrite Contents of Edible Cheese

Lithuanian Standards Office , Buttermilk Regulations

LST ISO 5548:2004 Caseins and caseinates. Determination of lactose content. Photometric method (idt ISO 5548:2004)
LST ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008, identical)
LST EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)(ISO 7208:2008)
LST EN ISO 1854:2009 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
LST ISO 2920:2004 Whey cheese. Determination of dry matter (Reference method) (idt ISO 2920:2004)
LST EN ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)

Group Standards of the People's Republic of China, Buttermilk Regulations

T/CNHFA 003-2022 Qualitative detection of bovine milk casein in milk and dairy products— Capillary gel electrophoresis method
T/CITS 0012-2023 Determination of Al and A2 β-casein in bovine infant formula and milk LC-MS/MS method

Professional Standard - Agriculture, Buttermilk Regulations

SN/T 5642.7-2023

Inner Mongolia Provincial Standard of the People's Republic of China, Buttermilk Regulations

DB15/T 3190-2023

Shandong Provincial Standard of the People's Republic of China, Buttermilk Regulations

DB37/T 3572-2019 Technical regulations for the detection of A2 type β-casein (A2 milk) in milk

Tianjin Provincial Standard of the People's Republic of China, Buttermilk Regulations

DB12/T 1190-2023 Technical regulations for the detection of A2 type β-casein (A2 milk) in milk

Standard Association of Australia （SAA）, Buttermilk Regulations

AS 2300.10.6:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of free acidity of caseins
AS 2300.10.7:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of lactose - Photometric method
AS 2300.10.3:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins
AS 2300.10.5:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of particle-size distribution in caseins
AS 2300.6.5:1990 Methods of chemical and physical testing for the dairying industry - Cheese - Determination of salt
AS 2300.6.5:1990/Amdt 2:1997
AS 2300.6.5:1990/Amdt 1:1992

PL-PKN, Buttermilk Regulations

PKN-ISO/TS 27106-2021-06 P Cheese -- Determination of nisin A content by LC-MS and LC-MS-MS
PN-EN ISO 11816-2-2016-10 P Milk and milk products -- Determination of alkaline phosphatase activity -- Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)