ZH
RU
ES

cheese

cheese, Total:304 items.

In the international standard classification, cheese involves: Milk and milk products, Textile machinery, Products of the chemical industry, Shipbuilding and marine structures in general, Processes in the food industry, Food products in general, Aircraft and space vehicles in general, Fasteners, Corrosion of metals, Inks. Printing inks, Fruits. Vegetables, Plant and equipment for the food industry, Microbiology.

IN-BIS, cheese

British Standards Institution (BSI), cheese

BS EN ISO 9233-2:2018 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 9233-1:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content - Molecular absorption spectrometric method for cheese rind
DD ISO/TS 2963:2006 Cheese and processed cheese products. Determination of citric acid content. Enzymatic method
BS 770-7:1997 Methods for chemical analysis of cheese - Determination of citric acid content of cheese and processed cheese products (enzymatic method)
BS ISO 5943:2004 Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 23319:2022 Tracked Changes. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS ISO 27871:2011 Cheese and processed cheese. Determination of the nitrogenous fractions
BS 770-1:1986 Methods for chemical analysis of cheese - General introduction
BS ISO 17997-2:2004 Milk. Determination of casein-nitrogen content - Direct method
BS EN ISO 24223:2021 Cheese. Guidance on sample preparation for physical and chemical testing
BS 770-5:1976 Methods for chemical analysis of cheese - Determination of pH value
DD ISO/TS 27106:2009 Cheese. Determination of nisin A content by LC-MS and LC-MS-MS
BS ISO 17997-1:2004 Milk. Determination of casein-nitrogen content - Indirect method (Reference method)
PD ISO/TS 19046-1:2017 Cheese. Determination of propionic acid level by chromatography. Method by gas chromatography
21/30424201 DC BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing
PD ISO/TS 19046-2:2017 Cheese. Determination of propionic acid level by chromatography. Method by ion exchange chromatography
PD ISO/TS 18083:2013 Processed cheese products. Calculation of content of added phosphate expressed as phosphorus
BS ISO 27105:2016 Milk and cheese. Determination of hen’s egg white lysozyme content by high performance liquid chromatography
BS 770-8:1987 Methods for chemical analysis of cheese - Determination of nitrogen content (reference method)
DD ISO/TS 17996:2006 Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate
PD ISO/TS 17996:2023 Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate
BS EN ISO 11816-2:2016 Tracked Changes. Milk and milk products. Determination of alkaline phosphatase activity. Fluorimetric method for cheese

GB-REG, cheese

REG 21 CFR PART 133-2011 CHEESES AND RELATED CHEESE PRODUCTS

US-FCR, cheese

FCR 21 CFR PART 133-2015 CHEESES AND RELATED CHEESE PRODUCTS
FCR 21 CFR PART 133-2014 Cheeses And Related Cheese Products
FCR 21 CFR PART 133-2013 Cheeses And Related Cheese Products

未注明发布机构, cheese

BS ISO 9233-2:2007 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2 : High - performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-1:2007 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1 : Molecular absorption spectrometric method for cheese rind
DIN EN ISO 24223:2022 Cheese – Guide to sample preparation for physical and chemical testing

Association Francaise de Normalisation, cheese

NF EN ISO 9233-2:2018 Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en natamycine - Partie 2 : méthode par chromatographie liquide à haute performance pour fromage, croûte de fromage et fromages fondus
NF ISO 27871:2011 Fromages et fromages fondus - Détermination des fractions azotées
NF EN ISO 9233-1:2018 Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en natamycine - Partie 1 : méthode par spectrométrie d'absorption moléculaire pour croûte de fromage
NF V04-279*NF ISO 27871:2011 Cheese and processed cheese - Determination of nitrogenous fractions
NF EN ISO 23319:2022 Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en matière grasse - Méthode gravimétrique
XP V04-285*XP ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
NF V04-282:1985 Cheese and processed cheese. Determination of total solids content (reference method).
NF EN ISO 5534:2004 Fromages et fromages fondus - Determination de la teneur totale en matière sèche (Méthode de référence)
NF EN ISO 5943:2007 Fromages et fromages fondus - Détermination de la teneur en chlorures - Méthode par titrage potentiométrique
NF ISO 2962:2010 Fromages et fromages fondus - Détermination de la teneur en phosphore total - Méthode par spectrométrie d'absorption moléculaire
NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
NF V04-285:1997 Cheese and processed cheese products. Determination fo citric acid content. Enzymatic method.
NF V04-223*NF EN ISO 24223:2021 Cheese - Guidance on sample preparation for physical and chemical testing
NF B35-530:1998 Verrerie de laboratoire - Butyromètre à fromage
NF V04-287:2019 Cheese - Determination of fat content - Acido-butyrometric method
NF EN ISO 24223:2021 Fromage - Lignes directrices pour la préparation des échantillons en vue des essais physiques et chimiques
XP V04-441-1*XP ISO/TS 19046-1:2017 Cheese - Determination of propionic acid level by chromatography - Part 1 : method by gas chromatography
XP ISO/TS 19046-1:2017 Fromages - Détermination de la teneur en acide propionique par chromatographie - Partie 1 : méthode par chromatographie en phase gazeuse
XP V04-441-2*XP ISO/TS 19046-2:2017 Cheese - Determination of propionic acid level by chromatography - Part 2 : method by ion exchange chromatography
XP ISO/TS 19046-2:2017 Fromages - Détermination de la teneur en acide propionique par chromatographie - Partie 2 : méthode par chromatographie à échanges d'ions

German Institute for Standardization, cheese

DIN EN ISO 9233-2:2018-08 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018); German version EN ISO 9233-2:2018
DIN EN ISO 9233-1:2018-08 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018); German version EN ISO 9233-1:2018
DIN 10324:1990 Determination of the total phosphorus content of cheese and processed cheese; spectrometric method
DIN EN ISO 5534:2004-09 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004); German version EN ISO 5534:2004
DIN EN ISO 5943:2007-01 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006); German version EN ISO 5943:2006
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 EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
DIN EN ISO 24223:2021 Cheese - Guidance on sample preparation for physical and chemical testing (ISO/DIS 24223:2021); German and English version prEN ISO 24223:2021
DIN EN ISO 24223:2022-03 Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021); German version EN ISO 24223:2021
DIN 10286:1976 Van Gulik cheese butyrometer; 0 to 40%, calibrated
DIN ISO 477:1983-04 Textile machinery and accessories; cone and cheese winding machines; vocabulary
DIN 10482-2:2006-10 Determination of Annatto content in cheese - Part 2: High performance liquid chromatographic method

ES-UNE, cheese

UNE-EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
UNE-EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN ISO 24223:2022 Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)

HU-MSZT, cheese

AENOR, cheese

UNE-EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)
UNE 34875:1986 DETERMINATION OF THE LACTOSE CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS.
UNE 34873:1986 DETERMINATION OF THE PHOSPHORUS CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
UNE-EN ISO 5534:2004 Cheese and processed cheese - Determination of total solids content (Reference method) (ISO 5534:2004)
UNE 34874:1985 DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
UNE-EN ISO 5943:2007 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006)
UNE-EN ISO 1735:2005 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
UNE 34871:1986 PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.
UNE 34879:1986 WHEY CHEESE. DETERMINATION OF DRY MATTER CONTENT. REFERENCE METHOD.

CZ-CSN, cheese

CSN 53 0481-1954
CSN ON 57 1321-1967
CSN 57 1137-1969 Sheep lump cheese
CSN ON 57 3590-1967
CSN 57 1134-1982 Soft ripening cheeses
CSN 57 1240-1964 Cake-cheeses
CSN 57 1172-1985 Low scaled cheeses
CSN 57 1192-1971 Cheese ?OSTEPEK"
CSN 68 2000-1983 Melting Salta for Cheese
CSN 57 1130-1968 Soft fresh cheeses
CSN 57 1170-1979 High scalded hard cheeses
CSN ON 57 1320-1967
CSN 57 1175-1960 Tilsit cheese
CSN 57 1138-1954
CSN ON 57 1176-1967
CSN 57 1140-1969 Sheep cheese (Brinsen cheese).
CSN ON 57 7421-1964
CSN 57 1211-1983 Blue cheeses mould inside/
CSN ON 57 1322-1967
CSN 57 1300-1977 Processed cheese ommon provisions
CSN 57 1107-1974 I [ard chees?s. paekini; and lubclliiig
CSN 57 1135-1974 Semi-soft natural ripened cheese
CSN ON 57 1323-1967
CSN 57 0529 Z1-1998
CSN ON 58 8211-1964
CSN 57 0107-1965 Methods of test for cheese, curds, creams and spreads
CSN 57 1210-1985 Cheese with white mould on the urface
CSN 57 1210-1963 Cheeses with white mould on the urface
CSN ON 56 2731-1968
CSN 57 0107 Cast.4-1984 Testing methods for natural and processed cheese. Determination of fat content.
CSN 57 0107 Cast.12-1980 Testing methods for natural and processed cheese. Determination of sodium chloride content
CSN 57 1210 Za-1988

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

GB/T 21375-2008 Cheese

International Organization for Standardization (ISO), cheese

ISO 27871:2011 Cheese and processed cheese - Determination of the nitrogenous fractions
ISO 27871:2011 | IDF 224:2011 Cheese and processed cheese — Determination of the nitrogenous fractions
ISO 1194:1973 Cheese triers
ISO 2962:1974 Cheese and processed cheese products — Determination of phosphorus content (Reference method)
ISO 1735:2004|IDF 5:2004 Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
ISO 1735:1975 Cheese and processed cheese products — Determination of fat content (Reference method)
ISO 5943:1978 Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 3433:2008 | IDF 222:2008 Cheese — Determination of fat content — Van Gulik method
ISO 2970:1974
ISO 24223:2021 Cheese - Guidance on sample preparation for physical and chemical testing
ISO 24223:2021 | IDF 253:2021 Cheese — Guidance on sample preparation for physical and chemical testing
ISO 3432:2008 | IDF 221:2008 Cheese — Determination of fat content — Butyrometer for Van Gulik 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 27106:2009 | IDF/RM 217:2009 Cheese — Determination of nisin A content by LC-MS and LC-MS-MS
ISO 17997-2:2004 Milk - Determination of casein-nitrogen content - Part 2: Direct method
ISO 17997-2:2004 | IDF 29-2:2004 Milk — Determination of casein-nitrogen content — Part 2: Direct method
ISO 17997-2:2004|IDF 029-2:2004 Bovine Casein - Determination of Nitrogen Content Part 2: Direct Method
ISO/TS 17996:2023 | IDF/RM 205 Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
ISO/TS 17996:2006 | IDF/RM 205:2006 Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
ISO/TS 17996:2023 | IDF/RM 205:2023 Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
ISO/TS 19046-1:2017 | IDF/RM 233-1:2017 Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
ISO 17997-1:2004 Milk - Determination of casein-nitrogen content - Part 1: Indirect method (Reference method)
ISO 17997-1:2004 | IDF 29-1:2004 Milk — Determination of casein-nitrogen content — Part 1: Indirect method (Reference method)
ISO 17997-1:2004|IDF 029-1:2004 Bovine casein - Determination of nitrogen content Part 1: Indirect method (reference method)
ISO 27105:2016 Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
ISO/TS 17996:2023 Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
ISO/TS 19046-2:2017 | IDF/RM 233-2:2017 Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography
ISO/TS 19046-1:2017 Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography

Korean Agency for Technology and Standards (KATS), cheese

KS H 2023-2012 Natural cheese
KS H 3015-2014 Process cheese
KS H 3009-1993 Cheddar cheese
KS H 3009-2021 Cheddar cheese
KS H 2023-2021 Natural cheese
KS K 0024-1997(2022) Cheese bobbins
KS H ISO 5534:2021 Cheese and processed cheese —Determination of the total solids content(Reference method)
KS H ISO 4730-2011(2021) Cheese and processed cheese－Determination of the total solids content(Reference method)
KS V 3016-2012
KS H 3009-2012 Cheddar cheese
KS H 3016-2016 MOZZARELLA CHEESE
KS H 3016-2020 Mozzarella cheese
KS V 3016-1987
KS H ISO 5943:2021 Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
KS H ISO 1735:2021 Cheese and processed cheese products — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 2962:2021 Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
KS B ISO 14580-2007(2012) Hexalobular socket cheese head screws
KS H ISO 9233-2006(2016) Cheese and cheese rind -- Determination of natamycin content -- Method by molecular absorption spectrometry and by high-performance liquid chromatography
KS H ISO 3433:2021 Cheese — Determination of fat content — Van Gulik 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

KR-KS, cheese

KS K 0024-2023 Cheese bobbins
KS H 2023-2022 Natural cheese
KS H ISO 5534-2021 Cheese and processed cheese —Determination of the total solids content(Reference method)
KS H ISO 5943-2021 Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
KS H ISO 1735-2021 Cheese and processed cheese products — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 2962-2021 Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
KS H ISO 3433-2021 Cheese — Determination of fat content — Van Gulik 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

RU-GOST R, cheese

GOST 33630-2015 Cheese and processed cheese. Methods for control of organoleptic properties
GOST R 52096-2003 Tvorog. Specifications
GOST R 53421-2009 Salted cheeses. Specifications
GOST 33959-2016 Salted cheeses. Specifications
GOST 32260-2013 Semihard cheeses. Specifications
GOST R 54076-2010 Cheese and cheese products. Conductometric method for determination of sodium chloride mass fraction
GOST R 54662-2011 Cheeses and processed cheeses. Determination of protein mass fraction by the Kjeldahl method
GOST 7616-1985 Hard rennet cheeses. Specifications
GOST 33480-2015 Cream cheese. General specifications
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 33631-2015 Cheese for baby food. Specifications
GOST R 53502-2009 Process(ed) cheese food. General specifications
GOST 31690-2013 Processed cheese. General specifications
GOST 11041-1988 Rossiyski cheese. Specifications
GOST R 55063-2012 Kinds of cheese and processed cheese. The rules of tests acceptance, sampling and control methods
GOST ISO 2962-2016 Cheese and processed cheese products. Determination of total phosphorus content. Molecular absorption spectrometric method
GOST R 54074-2010 Dried skimmed milk. Methods of checking fitness for cheese making
GOST R 51257-1999 Processed cheeses. Method for determination of citric acid content
GOST R 52176-2003 Products of butter- and- cheese-making. Terms and definitions
GOST ISO/TS 17837-2013 Processed cheese products. Determination of nitrogen content and crude protein calculation. Kjeldahl method
GOST R ISO 9233-2-2011 Cheese and processed cheese. Determination of natamycin content. Part 2. High-performance liquid chromatographic method

RO-ASRO, cheese

STAS 12878-1990 Butyrometer for cheese
STAS 10008-1981 DHALIA PRESSED-CIIEESE
SR 1286-1994 Cheese with scalded paste
SR 1286+A1-1997 Cheese with scalded paste
SR 1286/A1-1997 Cheese with scalded paste
STAS 1983-1981 PENTELEU, PRESSED CHEESE
STAS 12420-1986 CONK AND CHEESE WINDING MACHINES Vocabulary
STAS 7752/3-1976 Printing industry DETERMINATION OF THE RESISTANCE OF PRINTS TO CHEESE
STAS 9952/7-1990 Milk and milk products. Phosphor total content determination of cheese

IX-FAO, cheese

CODEX STAN 221-2001 Codex Group Standard for Unripened Cheese including Fresh Cheese
CODEX STAN 208-1999 Codex standard for cheeses in brine
CODEX STAN 283-1999 Codex general standard for cheese
CODEX STAN 262-2006 Standard for Mozzarella
CODEX STAN 278-1978 Standard for Extra Hard Grating Cheese
CODEX STAN 284-2006 Codex Standard for Whey Cheeses
CODEX STAN 276-2007 Standard for Camembert
CODEX STAN 262-2006(En) mozzarella cheese standards

VN-TCVN, cheese

TCVN 7401-2010 General standard for cheese

PL-PKN, cheese

PN M82412-1985 Cheese head weld screws
PN A86246-1962 Curdy cheese with fermentation. Cheese "harceński"
PN L82141-1987 Cheese head aircraft clevis pins
PN A86232-1973 Milk and dairy productsCheeses Test methods
PN A86300-1991 Milk and dairy products. Curdy cheese without fermentation
PN A86233-1966 Milk and dairy products Processed chesse products Common re?ukements and tests
PKN-ISO/TS 27106-2021-06 P Cheese -- Determination of nisin A content by LC-MS and LC-MS-MS
PKN-ISO/TS 19046-1-2021-07 P Cheese -- Determination of propionic acid level by chromatography -- Part 1: Method by gas chromatography
PKN-ISO/TS 19046-2-2021-07 P Cheese -- Determination of propionic acid level by chromatography -- Part 2: Method by ion exchange chromatography

BELST, cheese

STB 1373-2016 Semi-hard cheeses. Specifications
STB 2190-2017 Soft cheeses. General specifications
STB 736-2017 Melted cheeses. General specifications
STB 1748-2007 Products of butter-and-cheese-making. Terms and definitions

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

DB15/T 2418-2021 Mongolian Cheese Pie

International Dairy Federation (IDF), cheese

IDF 4-2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
IDF/RM 34-2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
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

PT-IPQ, cheese

NP 3544-1987
NP 2305-1988 Ilha cheese Definition, characteristics and labelling
NP 4421-2002 Cheese and processed cheese products Determination of chloride content Titration method (reference method)
NP 1792-1986

Danish Standards Foundation, cheese

DS/EN ISO 5534:2004 Cheese and processed cheese products - Determination of the total solids content (Reference method)
DS/EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
DS/EN ISO 5943:2007 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
DS/ISO 17997-2:2004 Milk - Determination of casein-nitrogen content - Part 2: Direct method
DS/ISO 17997-1:2004 Milk - Determination of casein-nitrogen content - Part 1: Indirect method (Reference method)

Lithuanian Standards Office , cheese

LST EN ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
LST EN ISO 5943:2006 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006)
LST EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
LST ISO 2962:2010 Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method (ISO 2962:2010, identical)
LST ISO 2920:2004 Whey cheese. Determination of dry matter (Reference method) (idt ISO 2920:2004)

GOSTR, cheese

GOST 34420-2018 Cheese and processed cheese. Method of determination of citric acid and citrate content
GOST R 59212-2020 Cheeses for pizza termized. Specifications
GOST 27599-1988 Cheesemaking industry. Terms and definitions
GOST 34357-2017 Сheeses from whey albumin. Specifications

CY-CYS, cheese

CYS 94-2-1985

ES-AENOR, cheese

ZA-SANS, cheese

SANS 1735:2005 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

European Committee for Standardization (CEN), cheese

EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
EN ISO 24223:2021 Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
prEN ISO 24223:2021 Cheese - Guidance on sample preparation for physical and chemical testing (ISO/DIS 24223:2021)

KE-KEBS, cheese

KS 05-28-1977 KENYA STANDARD SPECIFICATION FOR CHEESE
KS 05-57-1977 KENYA STANDARD METHODS FOR THE CHEMICAL ANALYSIS OF CHEESE

BE-NBN, cheese

NBN 662-1965
NBN V 21-027-1982 Cheese - Determination of nitrate and nitrite contents - Reference method

Military Standards (MIL-STD), cheese

DOD A-A-54818-1993 SAMPLER, BUTTER-CHEESE-LARD

SE-SIS, cheese

SIS 18 58 18-1966 Printing inks. Determination of cheese resistance

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

T/XLTDA 005-2021 Dairy products with local characteristics flavored Cheese
T/XLTDA 005-2023 Dairy products with local characteristics flavored Cheese
T/BJCA 040-2022 Beijing Cuisine Palace Cheese Cooking Technical Specifications
T/XLTDA 013-2023 Traditional dairy products with local characteristics Cheese snack
T/LQNX 002-2023 Characteristic huruud

Qinghai Provincial Food Standard of the People's Republic of China, cheese

DBS63/ 0008-2021 Food Safety Local Standard? Cow Cheese

IT-UNI, cheese

UNI 5778-1966 Testing on inks for printing trade. Resistance to cheeses.
UNI 5780-1966 Testing of inks for printing trade. Examination of printings by impregnation of wax or paraffin wax.

Shanghai Provincial Standard of the People's Republic of China, cheese

DB31/T 1355-2022 Management specification for on-site production and sale of fresh cheese

AT-ON, cheese

ONORM DIN 10313-1992 Determination of fat content of cheese and processed cheese according to Schmid-Bondzynski-Ratzlaff - Reference method
ONORM DIN 10338-1992 Determination of nitrate and nitrite contents of cheese - Method by cadmium reduction

Professional Standard - Agriculture, cheese

RHB 509-2020 Detailed Rules for Sensory Evaluation of Cream Cheese for Cheesecake

CU-NC, cheese

NC 78-26-1986 Milk and Milk Derivatives Melted Cheese. Quality Specifications

IL-SII, cheese

S.I.627-1966 TESTING OF MILK AND MILK PRODUCTS BUTYROMETRIC DETERMINATION OF THE FAT CONTENT OF CHEESE(VAN GULIK MEIHD)

ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc., cheese

ASHRAE BN-97-10-1-1997 Slurry Ice Thermal Energy Storage for Cheese Process Cooling

Standard Association of Australia （SAA）, cheese

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 1766.3.13:1994 Food microbiology - Examination of specific products - Liquid milks and creams
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

IX-EU/EC, cheese

NO 1204/2003-2003 COMMISSION REGULATION amending the specifications of three names appearing in the Annex to Regulation (EC) No 1107/96 (Roncal, Noix de Grenoble and Caciocavallo Silano)

CEN - European Committee for Standardization, cheese

EN ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese