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yogurt flavor

yogurt flavor, Total:406 items.

In the international standard classification, yogurt flavor involves: Milk and milk products, Sensory analysis, Food products in general, Processes in the food industry, Beverages, Spices and condiments. Food additives, Fruits. Vegetables, Inorganic chemicals, Analytical chemistry, Microbiology, Rubber and plastics products, Cereals, pulses and derived products, Products of the chemical industry, Paint ingredients, Edible oils and fats. Oilseeds, General methods of tests and analysis for food products, Farming and forestry, Plant and equipment for the food industry, Natural gas, Water quality, Vocabularies, Prepackaged and prepared foods.


HU-MSZT, yogurt flavor

Professional Standard - Agriculture, yogurt flavor

Korean Agency for Technology and Standards (KATS), yogurt flavor

RU-GOST R, yogurt flavor

CZ-CSN, yogurt flavor

IN-BIS, yogurt flavor

Inner Mongolia Provincial Standard of the People's Republic of China, yogurt flavor

  • DB15/T 628-2013 Mongolian fruity milk skin
  • DB15/T 1990-2020 Specifications for the production process of Mongolian traditional dairy product Cege (sour kumiss)
  • DB15/T 1903-2020 Early warning indicators of subacute ruminal acidosis in dairy cows

PL-PKN, yogurt flavor

  • PN A86050-1990 Milk and milk products Sour cream and cream
  • PN A86026-1990 Milk and dairy products Milk powdcr Determination of nitritc and nitrate contents
  • PN Z04171-02-1986 Air purity protection ests for picric acid etermination of picric acid n work places by UV pectrophotometry absorption
  • PN-ISO 19344-2021-06 P Milk and milk products -- Starter cultures, probiotics and fermented products -- Quantification of lactic acid bacteria by flow cytometry

RO-ASRO, yogurt flavor

Indonesia Standards, yogurt flavor

SG-SPRING SG, yogurt flavor

GOSTR, yogurt flavor

  • GOST 28283-2015 Сow's milk. Method of the organoleptic determination of odour and taste
  • GOST 31456-2013 Sour clotted milk. Specifications
  • GOST 34420-2018 Cheese and processed cheese. Method of determination of citric acid and citrate content
  • GOST ISO 16958-2018 Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method

Group Standards of the People's Republic of China, yogurt flavor

Association Francaise de Normalisation, yogurt flavor

  • NF V04-600:2001 Fresh milk products - Specification of fermented milks and yogurt.
  • NF V04-146*NF ISO 9231:2008 Milk and milk products - Determination of benzoic acid and sorbic acid contents.
  • NF V04-151:1974 Milk, dried milk, buttermilk, powdered milk, serum and powdered serum. Determination of phosphatasic action (reference method).
  • NF V04-206:1969 Milk. Determination of titratable acidity.
  • NF V04-155:2003 Milk and milk products - Determination of fat content of sheep milk - Acido-butyrometric method
  • NF V04-352*NF EN ISO 8069:2007 Dried milk - Determination of content of lactic acid and lactates.
  • NF V04-347:1974 Dried milk. Determination of lactic acid and lactate content.
  • NF V04-263*NF ISO 19660:2018 Cream - Determination of fat content - Acido-butyrometric method
  • NF V04-287:2019 Cheese - Determination of fat content - Acido-butyrometric method
  • NF ISO 19660:2018 Crème - Détermination de la teneur en matière grasse - Méthode acido-butyrométrique
  • NF EN ISO 8069:2007 Lait sec - Determination de la teneur en acide lactique et en lactates
  • NF B35-356:2001 Verrerie de laboratoire - Butyromètres à lait sec et produits laitiers secs
  • NF V04-054-1*NF EN ISO 11816-1:2013 Milk and milk products - Determination of alkaline phosphatase activity - Part 1 : fluorimetric method for milk and milk-based drinks
  • NF ISO 3356:2009 Lait - Détermination de la phosphatase alcaline
  • NF V04-210*NF ISO 19662:2018 Milk - Determination of fat content - Acido-butyrometric (Gerber method)
  • XP V04-285*XP ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
  • NF V04-352:1985 Dried milk. Determination of lactic acid and lactates content. Enzymatic method.
  • NF ISO 19662:2018 Lait - Détermination de la teneur en matière grasse - Méthode acido-butyrométrique (méthode de Gerber)
  • NF V04-151*NF ISO 3356:2009 Milk - Determination of alkaline phosphatase.
  • NF B35-530:1998 Verrerie de laboratoire - Butyromètre à fromage
  • NF V04-285:1997 Cheese and processed cheese products. Determination fo citric acid content. Enzymatic method.
  • NF V04-349*NF ISO 6091:2010 Dried milk - Determination of titratable acidity (Reference method)
  • NF V04-209:1989 Milk. Determination of potassium dichromate content. Reference method.
  • NF V04-349:1985 Dried milk. Determination of titratable acidity (reference method).
  • NF V04-350:1985 Dried milk. Determination of titratable acidity (routine method).
  • NF ISO 6091:2010 Lait sec - Détermination de l'acidité titrable (Méthode de référence)
  • XP V04-023*XP ISO/TS 15495:2010 Milk, milk products and infant formulae - Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS
  • NF EN ISO 22160:2007 Lait et boissons à base de lait - Détermination de l'activité de la phosphatase alcaline - Méthode par un système de photoactivation enzymatique
  • NF V04-210:1990 MILK. DETERMINATION OF FAT CONTENT (GERBER METHOD).
  • NF V04-456*NF ISO 23970:2021 Milk, milk products and infant formula - Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
  • NF EN ISO 23319:2022 Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en matière grasse - Méthode gravimétrique
  • NF V04-054-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2 : fluorometric method for cheese.
  • NF V03-405*NF ISO 930:1998 Spices and condiments. Determination of acid-insoluble ash.
  • NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF V04-287:2002 Cheese - Determination of fat content - Acido-butyrometric method.
  • NF V04-287:2017 Cheese - Determination of fat content - Acido-butyrometric method
  • NF V04-351:1985 DRIED MILK. DETERMINATION OF NITRATE AND NITRITE CONTENTS. METHOD BY CADMIUM REDUCTION AND PHOTOMETRY.
  • NF V04-312*NF ISO 1740:2008 Milkfat products and butter - Determination of fat acidity (Reference method).
  • NF B35-355:2000 Verrerie de laboratoire - Butyromètres à lait écrémé, double volume
  • NF V04-019-1*NF ISO 11866-1:2006 Milk and milk products - Enumeration of presumptive Escherichia coli - Part 1 : most probable number technique using 4-methylumbelliferyl-Beta-D-glucuronide (MUG).
  • NF V03-188*NF ISO 20638:2016 Infant formula - Determination of nucleotides by liquid chromatography
  • NF V04-156:2002 Skimmed milk - Determination of fat content - Acid butyrometric method
  • NF V04-263:1997 Cream. Determination of fat content. Acido-butyrometric method (routine method).
  • NF V04-332*NF EN ISO 20541:2008 Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction

International Organization for Standardization (ISO), yogurt flavor

  • ISO 9231:2008 Milk and milk products - Determination of the benzoic and sorbic acid contents
  • ISO 9231:2008|IDF 139:2008 Determination of benzoic acid and sorbic acid content in milk and milk products
  • ISO 8069:2005 Dried milk - Determination of content of lactic acid and lactates
  • ISO 3495:1975 Dried milk — Determination of lactic acid and lactates content
  • ISO 8069:2005 | IDF 69:2005 Dried milk — Determination of content of lactic acid and lactates
  • ISO 8069:2005|IDF 69:2005 Determination of lactic acid and lactate content in milk powder
  • ISO 3356:2009 Milk - Determination of alkaline phosphatase
  • ISO 3356:2009|IDF 63:2009 Determination of milk alkaline phosphatase
  • ISO 19660:2018 | IDF 237:2018 Cream — Determination of fat content — Acido-butyrometric 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 9232:2003 Yogurt - Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
  • ISO 3356:2009 | IDF 63:2009 Milk — Determination of alkaline phosphatase
  • ISO 9232:2003|IDF 146:2003 Identification of characteristic microorganisms in yogurt
  • ISO 19662:2018 | IDF 238:2018 Milk — Determination of fat content — Acido-butyrometric (Gerber method)
  • ISO 17792:2006 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C
  • ISO 17792:2006|IDF 180:2006 Examples of milk, milk products and fermentation culture media: 25℃ colony counting technology of fermented citrate lactic acid bacteria
  • ISO 17792:2006 | IDF 180:2006 Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
  • ISO 4214:2022|IDF 254:2022 Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products
  • ISO 17678:2010 Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)
  • ISO 4214:2022 Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products
  • ISO 17678:2010|IDF 202:2010 Determination of milk fat purity by gas chromatographic analysis of triglycerides in milk and milk products (Reference Method)
  • ISO 6091:2010 Dried milk - Determination of titratable acidity (Reference method)
  • ISO 13580:2005 | IDF 151:2005 Yogurt — Determination of total solids content (Reference method)
  • ISO 6091:2010 | IDF 86:2010 Dried milk — Determination of titratable acidity (Reference method)
  • ISO 6091:2010|IDF 86:2010 Determination of titrated acidity of milk powder (standard method)
  • ISO 12082:1997 Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
  • 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 16958:2015 Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method
  • ISO 13580:2005 Yogurt - Determination of total solids content (Reference method)
  • ISO 19660:2018 Cream - Determination of fat content - Acido-butyrometric method
  • ISO 13580:2002|IDF 151:2005 Determination of total solid content of yogurt (reference method)
  • ISO 26323:2009 Milk products - Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
  • ISO 26323:2009|IDF 213:2009 Determination of acidification activity of dairy culture bacteria using continuous pH measurement method for dairy products
  • ISO 6736:1982 Dried milk; Determination of nitrate and nitrite contents; Method by cadmium reduction and photometry
  • ISO/TS 22113:2012 Milk and milk products - Determination of the titratable acidity of milk fat
  • ISO/CD 7889 | IDF 117 Yogurt — Enumeration of characteristic microorganisms — Colony-count technique
  • ISO 3432:2008 | IDF 221:2008 Cheese — Determination of fat content — Butyrometer for Van Gulik method
  • ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method of cheese
  • ISO 11816-2:2016 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese
  • ISO 11816-2:2003|IDF 155-2:2003 Determination of alkaline phosphatase activity in milk and milk products Part 2: Fluorimetric method in cheese
  • ISO 23970:2021 Milk, milk products and infant formula - Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
  • ISO 19662:2018 Milk - Determination of fat content - Acido-butyrometric (Gerber method)
  • ISO 4099:1978 Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
  • ISO 1740:2004 Milkfat products and butter - Determination of fat acidity (Reference method)
  • ISO 1740:1991 Milk fat products and butter; determination of fat acidity (reference method)
  • ISO 1740:2004|IDF 006:2004 Determination of fatty acid content of dairy products and butter (reference method)
  • ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 22863-12:2022 Fireworks — Test methods for determination of specific chemical substances — Part 12: Picrates and picric acid by high performance liquid chromatography
  • ISO 930:1980 Spices and condiments; Determination of acid-insoluble ash
  • ISO 7889:2003 Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 °C
  • ISO 7889:2003|IDF 117:2003 Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
  • ISO 8151:1987 Dried milk; Determination of nitrate content; Method by cadmium reduction and spectrometry (Screening method)
  • ISO 7889:2003 | IDF 117:2003 Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
  • ISO 20541:2008 Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction
  • ISO 20541:2008|IDF 197:2008 Determination of nitrate content in milk and milk products Enzymatic reduction method and Griess reaction molecular absorption spectrometry

British Standards Institution (BSI), yogurt flavor

  • BS ISO 9231:2008 Milk and milk products - Determination of the benzoic and sorbic acid contents
  • PD ISO/TS 22113:2012 Milk and milk products. Determination of the titratable acidity of milk fat
  • BS EN ISO 11816-1:2013 Milk and milk products. Determination of alkaline phosphatase activity. Fluorimetric method for milk and milk-based drinks
  • BS EN ISO 8069:2006 Dried milk - Determination of content of lactic acid and lactates
  • BS EN ISO 8069:2007 Dried milk. Determination of content of lactic acid and lactates
  • BS ISO 3356:2009 Milk - Determination of alkaline phosphatase
  • BS ISO 19660:2018 Cream. Determination of fat content. Acido-butyrometric method
  • BS DD ISO/TS 6090:2005 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity
  • BS EN ISO 11816-1:2006 Milk and milk products. Determination of alkaline phosphatase activity - Fluorimetric method for milk and milk-based drinks
  • BS EN ISO 11816-2:2016 Tracked Changes. Milk and milk products. Determination of alkaline phosphatase activity. Fluorimetric method for cheese
  • BS 1743-7.2:1982 Methods for analysis of dried milk and dried milk products. Determination of the titratable acidity of dried milk. Routine method
  • DD ISO/TS 2963:2006 Cheese and processed cheese products. Determination of citric acid content. Enzymatic method
  • 22/30449666 DC BS EN ISO 4214. Milk and milk products. Determination of amino acids in infant formula and other dairy products
  • BS 1743 Sec.16.1:1983 Methods for analysis of dried milk and dried milk products. Determination of nitrate and nitrite contents. Method for dried milk by cadmium reduction
  • PD ISO/TS 4985:2023 Milk and milk products. Determination of alkaline phosphatase activity. Fluorimetric microplate method
  • BS ISO 17792:2006 Milk, milk products and mesophilic starter cultures. Enumeration of citrate-fermenting lactic acid bacteria. Colony-count technique at 25°C
  • DD ISO/TS 15495:2010 Milk, milk products and infant formulae. Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS
  • BS ISO 17792:2008 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C
  • BS ISO 19662:2018 Milk. Determination of fat content. Acido-butyrometric (Gerber method)
  • BS 1741-10.1:1989 Methods for chemical analysis of liquid milk and cream - Determination of titratable acidity - Method for liquid milk
  • BS 1741-10.2:1989 Methods for chemical analysis of liquid milk and cream - Determination of titratable acidity - Method for cream
  • BS ISO 6091:2010 Dried milk - Determination of titratable acidity (Reference method)
  • BS 1743 Sec.7.1:1982 Methods for analysis of dried milk and dried milk products. Determination of the titratable acidity of dried milk. Reference method
  • BS 1743 Sec.7.2:1982 Methods for analysis of dried milk and dried milk products. Determination of the titratable acidity of dried milk. Routine method
  • DD ISO/TS 6090:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder. Detection of phosphatase activity
  • BS 770-7:1997 Methods for chemical analysis of cheese - Determination of citric acid content of cheese and processed cheese products (enzymatic method)
  • BS EN ISO 16958:2020 Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method
  • BS 1741 Sec.10.1:1989 Methods for chemical analysis of liquid milk and cream. Determination of titratable acidity. Method for liquid milk
  • BS 1741 Sec.10.2:1989 Methods for chemical analysis of liquid milk and cream. Determination of titratable acidity. Method for cream
  • BS ISO 26323:2010 Milk products. Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
  • BS ISO 26323:2009 Milk products - Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
  • BS ISO 22863-12:2022 Fireworks. Test methods for determination of specific chemical substances - Picrates and picric acid by high performance liquid chromatography
  • 22/30464199 DC BS EN ISO 11816-1. Milk and milk products. Determination of alkaline phosphatase activity - Part 1. Fluorimetric method for milk and milk-based drinks
  • BS ISO 23970:2021 Milk, milk products and infant formula. Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
  • 16/30321183 DC BS ISO 19662. Milk. Determination of fat content. Acido-butyrometric (Gerber method)
  • BS ISO 19344:2015 Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
  • 20/30406834 DC BS ISO 23970. Milk, milk products and infant formulae. Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
  • BS 7142-5:1997 Methods for analysis of milk-based products - Determination of titratable acidity of yogurt (potentiometric method)
  • 22/30464203 DC BS EN ISO 11816-2. Milk and milk products. Determination of alkaline phosphatase activity - Part 2. Fluorimetric method for cheese
  • BS ISO 4214:2022 Milk and milk products. Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products
  • BS 1743 Sec.16.3:1987 Method for analysis of dried milk and dried milk products. Determination of nitrate and nitrite contents. Screening method for nitrate content by cadmium reduction and spectrometry
  • BS ISO 1740:2004 Milkfat products and butter - Determination of fat acidity (reference method)
  • 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • PD ISO/TS 19046-1:2017 Cheese. Determination of propionic acid level by chromatography. Method by gas chromatography
  • BS EN ISO 23319:2022 Tracked Changes. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • 21/30410862 DC BS ISO 22863-12. Fireworks. Test methods for determination of specific chemical substances. Part 12. Picrates and picric acid by high performance liquid chromatography
  • BS ISO 7889:2003 Yogurt. Enumeration of characteristic microorganisms. Colony-count technique at 37 C
  • BS ISO 20638:2015 Infant formula. Determination of nucleotides by liquid chromatography
  • BS EN ISO 20541:2008 Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular- absorption spectrometry after Griess reaction
  • BS 770-9:1985 Methods for chemical analysis of cheese. Determination of nitrate and nitrite contents. Cadmium reduction and photometry method

International Dairy Federation (IDF), yogurt flavor

  • IDF 139-2008 Milk and milk products - Determination of the benzoic and sorbic acid contents
  • IDF 69-2005 Dried milk - Determination of content of lactic acid and lactates
  • IDF/RM 34-2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
  • IDF 151-2005 Yogurt - Determination of total solids content (Reference method)
  • IDF/RM 82-2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity
  • IDF 52-2006 Processed cheese and processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
  • IDF 180-2006 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 ℃
  • IDF 209-2007 Milk and milk-based drinks -- Determination of alkaline phosphatase activity -- Enzymatic photo-activated system (EPAS) method
  • IDF 83-2006 Milk and milk-based products - Detection of thermonuclease produced by coagulase-positive staphylococci
  • IDF 117-2003 Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37℃
  • IDF 197-2008 Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction

U.S. Military Regulations and Norms, yogurt flavor

BELST, yogurt flavor

AR-IRAM, yogurt flavor

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, yogurt flavor

Taiwan Provincial Standard of the People's Republic of China, yogurt flavor

TN-INNORPI, yogurt flavor

VN-TCVN, yogurt flavor

  • TCVN 6836-2007 Dried milk.Determination of content of lactic acid and lactates
  • TCVN 6509-2013 Yogurt.Determination of titratable acidity.Potentiometric method
  • TCVN 6843-2001 Dried milk.Determination of titratable acidity (Routine method)
  • TCVN 5484-2002 Spices and condiments.Determination of acid-insoluble ash
  • TCVN 6510-2007 Milk fat products and butter.Determination of fat acidity (Reference method)
  • TCVN 6487-1999 Iodated seasoning powder.Method for determination of iodate content.
  • TCVN 6839-2001 Dried milk.Determination of nitrate content.Method by cadmium reduction and spectrometry(Screening method)

TR-TSE, yogurt flavor

  • TS 3070-1978 Dried Milk - Determination Of Lactic Acid And Lactates Content
  • TS 2133-1975 SPICES AND CONDIMENTS DETERMINATION OF ACID-INSOLUBLE ASH

European Committee for Standardization (CEN), yogurt flavor

  • EN ISO 8069:2007 Dried milk - Determination of content of lactic acid and lactates
  • EN ISO 11816-2:2016 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese
  • EN ISO 17678:2010 Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) (ISO 17678:2010)
  • EN ISO 16958:2020 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2015)
  • EN ISO 14673-1:2004 Milk and milk products - Determination of nitrate and nitrite contents - Part 1: Method using cadmium reduction and spectrometry (ISO 14673-1:2004)
  • EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • EN ISO 20541:2008 Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction (ISO 20541:2008)
  • EN ISO 14673-3:2004 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) ISO 14673-3:2004

Danish Standards Foundation, yogurt flavor

  • DS/EN ISO 8069:2007 Dried milk - Determination of content of lactic acid and lactates
  • DS/ISO 17792:2007 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 degrees C
  • DS/ISO 13580:2005 Yogurt – Determination of total solids content (Reference method)
  • DS/ISO 7889:2003 Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 °C

German Institute for Standardization, yogurt flavor

  • DIN EN ISO 8069:2007 Dried milk - Determination of content of lactic acid and lactates (ISO 8069:2005); English version of DIN EN ISO 8069:2007-09
  • DIN EN ISO 8069:2007-09 Dried milk - Determination of content of lactic acid and lactates (ISO 8069:2005); German version EN ISO 8069:2007
  • DIN 10325:2010 Milk and milk products - Determination of the citric acid content - Enzymatic method
  • DIN 10316:2000-08 Acidity test of milk and liquid milk products according to Soxhlet-Henkel
  • DIN 10335:2010 Milk and milk products except milk powder - Determination of L- and D-lactic acid (L- and D-lactate) content - Enzymatic method
  • DIN EN ISO 22160:2007 Milk and milk-based drinks - Determination of alkaline phosphatase activity - Enzymatic photo-activated system (EPAS) method (ISO 22160:2007); English version of DIN EN ISO 22160:2007-08
  • DIN EN ISO 22160:2007-08 Milk and milk-based drinks - Determination of alkaline phosphatase activity - Enzymatic photo-activated system (EPAS) method (ISO 22160:2007); German version EN ISO 22160:2007
  • DIN 10337:1993-12 Determination of alkaline phosphatase activity in milk; enzymatic method
  • DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
  • DIN 10337:1993 Determination of alkaline phosphatase activity in milk; enzymatic method
  • DIN 10471:1997 Determination of d-gluconic acid (d-gluconate) content of milk and milk products - Enzymatic method
  • DIN 10476:2001 Determination of nitrite and nitrate content of milk products - Enzymatic method (color test)
  • DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

Guizhou Provincial Standard of the People's Republic of China, yogurt flavor

KE-KEBS, yogurt flavor

BE-NBN, yogurt flavor

NL-NEN, yogurt flavor

  • NEN 6812-1987 Dried milk - Determination of the titratable acidity
  • NEN 6818-1986 Dried milk - Detection of phosphatase activity
  • NEN 6819-1986 Dried milk- Determination of phosphatase activity
  • NEN 5371-1966 Spices and condiments. Determination of the acid insoluble ash

CEN - European Committee for Standardization, yogurt flavor

  • EN ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese
  • EN ISO 17678:2019 Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides
  • EN ISO 14673-1:2001 Milk and Milk Products - Determination of Nitrate and Nitrite Contents - Part 1: Method Using Cadmium Reduction and Spectrometry
  • EN ISO 14673-3:2001 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)

Japanese Industrial Standards Committee (JISC), yogurt flavor

AT-ON, yogurt flavor

  • ONORM DIN 10335-1992 Determination of L- and D-Iactic acid (L- and D-Iactate) content of milk and milk products - Enzymatic method
  • ONORM N 2510-1993 Determination of the acidity of milk and liquid milk products according to Soxhlet-Henkel modified by Moires
  • ONORM DIN 10338-1992 Determination of nitrate and nitrite contents of cheese - Method by cadmium reduction
  • ONORM DIN 10337-1-1993 Determination of Phosphatase activity of milk - Reference method

CU-NC, yogurt flavor

  • NC 78-11-18-1984 Milk and Milk Derivatives Testing Method. Determination of Phosphatase Activity

Lithuanian Standards Office , yogurt flavor

  • LST EN ISO 8069:2007 Dried milk - Determination of content of lactic acid and lactates (ISO 8069:2005)
  • LST EN ISO 14673-1:2004 Milk and milk products - Determination of nitrate and nitrite contents - Part 1: Method using cadmium reduction and spectrometry (ISO 14673-1:2004)
  • LST ISO 3356:2009 Milk - Determination of alkaline phosphatase (ISO 3356:2009, identical)
  • LST ISO 15884:2004 Milk fat. Preparation of fatty acid methyl esters (idt ISO 15884:2002)
  • LST ISO 11870:2009 Milk and milk products - Determination of fat content - Genaral quidance on the use of butyrometric methods (ISO 11870:2009, identical)
  • LST ISO 6092:2002 Dried milk. Determination of titratable acidity (Routine method) (idt ISO 6092:1980)
  • LST ISO 13580:2005 Yogurt. Determination of total solids content (Reference method) (idt ISO 13580:2005)
  • LST ISO 6091:2010 Dried milk - Determination of titratable acidity (Reference method) (ISO 6091:2010, identical)

AENOR, yogurt flavor

  • UNE-EN ISO 8069:2007 Dried milk - Determination of content of lactic acid and lactates (ISO 8069:2005)
  • UNE 34874:1985 DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
  • UNE 34848:1986 DRIED MILK. DETERMINATION OF TITRATABLE ACIDITY. REFERENCE METHOD.
  • UNE 34847:1983 DRIED MILK. DETERMINATION OF TITRATABLE ACIDITY (ROUTINE METHOD)
  • UNE 34832:1986 MILK AND MILK POWDER, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWER. DETERMINATION OF PHOSPHATASE ACTIVITY. ROUTINE METHOD.
  • UNE 34820:1985 MILK AND MILK PRODUCTS. STANDARD METHOD FOR THE DETECTION OF THERMONUCLEASE PRODUCED BY COAGULASE POSITIVE STAPHYLOCOCCI.
  • UNE-ISO 930:2009 Spices and condiments -- Determination of acid-insoluble ash

PT-IPQ, yogurt flavor

Xinjiang Provincial Standard of the People's Republic of China, yogurt flavor

PK-PSQCA, yogurt flavor

  • PS 1539-1982 SPECIFICATION FOR ZINC SULPHATE (FERTILIZER GRADE)
  • PS 1501-1983 SPECIFICATION FOR POTASSIUM SULPHATE (FERTILIZER GRADE)(First Revision)

ES-AENOR, yogurt flavor

Professional Standard - Business, yogurt flavor

Standard Association of Australia （SAA）, yogurt flavor

  • AS 2300.6.8:1997 Methods of chemical and physical testing for the dairying industry - Cheese - Determination of nitrate and nitrite in cheese by cadmium reduction and photometry
  • AS 6091:2023 Dried milk — Determination of titratable acidity (Reference method) (ISO 6091:2010, MOD)

未注明发布机构, yogurt flavor

IL-SII, yogurt flavor

  • S.I.563-1965 DETERMINATION OF PHOSPHATASE IN COWS1 MILK (SCHARER'S RAPID METHOD)

KR-KS, yogurt flavor

  • KS H ISO 6091-2021 Dried milk — Determination of titratable acidity(Reference method)
  • KS H ISO 6092-2021 Dried milk — Determination of titratable acidity(Routine method)
  • KS H ISO 12082-2021 Processed cheese and processed cheese products —Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
  • KS H ISO 6736-2001 Dried milk－Determination of nitrate and nitrite contents－Method by cadmium reduction and photometry

ES-UNE, yogurt flavor

  • UNE-EN ISO 16958:2021 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2015)
  • UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

National Health Commission of the People's Republic of China, yogurt flavor

  • GB 1886.171-2016 National food safety standard food additive 5′-flavored nucleotide disodium (also known as flavored nucleotide disodium)
  • GB 5009.43-2016 Determination of sodium glutamate (sodium glutamate) in monosodium glutamate in national food safety standard

Professional Standard - Light Industry, yogurt flavor

  • QB/T 2845-2007 Food additive- Disodium 5'-inosinate+Diosdium 5'-guanylate
  • QB/T 3798-1999 Food additive.Disodium 5'-inosinate+Disodium 5'-guanylate

Guizhou Provincial Food Standard of the People's Republic of China, yogurt flavor

Tianjin Provincial Standard of the People's Republic of China, yogurt flavor

  • DB12/ 046.92-2008 Calculation method and quota of comprehensive energy consumption per unit output of yogurt

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