67.100.01 奶和奶制品综合 标准查询与下载

GSO ISO 8262-3:2015 乳制品和富含乳的食品 威布尔 伯恩特鲁普重量法（参考法）脂肪含量的测定 第3部分：特殊情况

This part of ISO 8262|IDF 124 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes. NOTE 1 Reference Röse-Gottlieb methods for the determination of the fat content of milk, of cream, of evaporated and sweetened condensed milk, and of dried milk products are specified in ISO 1211, ISO 2450, ISO 1737 and ISO 1736 respectively. The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, “muesli”, etc. for which the SBR method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity. NOTE 2 A reference Schmid-Bondzynski-Ratzlaff method for the determination of the fat content of cheese and processed cheese products having lactose contents below 5 % (mass fraction) of the non-fat solids is specified in ISO 1735.

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 3: Special cases

GSO ISO/TS 6733:2015 乳和乳制品 铅含量的测定 石墨炉原子吸收光谱法

This Technical Specification describes a method for the quantitative determination of the total lead content in milk and milk products. The detection limit of the method, defined as three times the standard deviation of the blank determination, is 0,001 mg/kg for liquid products and 0,01 mg/kg for solid products if dry ashing is applied. For pressurized wet mineralization, these figures are the same for test portions containing 0,2 g of dry matter. Microwave mineralization allows for larger test portions, and detection limits are accordingly lower.

Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption spectrometric method

GSO ISO 6732:2015 乳和乳制品铁含量的测定光谱法（参考法）

This International Standard specifies a spectrometric reference method for the determination of the iron content of milk and milk products. This method is applicable to — milk, skimmed milk, whey and buttermilk; — plain yogurt and skimmed yogurt; — evaporated milk and sweetened condensed milk; — dried whole and skimmed milk, dried whey and dried buttermilk; — cream and butter; — anhydrous butterfat, butteroil, butterfat and ghee; — ice-cream; — cheese of various ages, and processed cheese; — caseins, caseinates and coprecipitates.

Milk and milk products -- Determination of iron content -- Spectrometric method (Reference method)

GSO ISO 3889:2015 牛奶及其制品 脂肪提取用 Mugonier 烧瓶规格

This International Standard specifies the characteristics of Mojonnier-type fat extraction flasks for use in gravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable a supernatant solvent layer to be decanted almost completely from an underlying aqueous layer. NOTE The flasks are suitable for use with the methods described in ISO 1211, ISO 1735, ISO 1736, ISO 1737, ISO 1854, ISO 2450 and ISO 5543.

Milk and milk products -- Specification of Mojonnier-type fat extraction flasks

GSO ISO 7208:2015 脱脂奶、乳清和酪乳脂肪含量的测定重量法（参考法）

ISO 7208|IDF 22:2008 specifies the reference method for the determination of the fat content of liquid skimmed milk, whey and buttermilk. It is a particularly accurate gravimetric method especially for the purpose of establishing the operating efficiency of cream separators. ISO 7208|IDF 22:2008 also specifies the reference method for establishing correction tables for procedures with skimmed milk butyrometers.

Skimmed milk, whey and buttermilk -- Determination of fat content -- Gravimetric method (Reference method)

GSO ISO 8262-2:2015 乳制品和富含乳的食品 威布尔 伯恩特洛普重量法（参考法）测定脂肪含量 第2部分：食品冰淇淋和食品冰混合物

This part of ISO 8262|IDF 124 specifies the reference method for the determination of the fat content of edible ices and ice-mixes to which the Röse-Gottlieb method is not applicable (i.e. those products containing high levels of stabilizer or thickening agent, or of egg yolk or of fruit, or of combinations of these constituents). NOTE Milk-based edible ices and ice-mixes containing no or not more than a few percent of the above ingredients can be examined by the method utilizing the RG principle given in ISO 7328.

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 2: Edible ices and ice-mixes

GSO ISO 8870:2015 乳及乳制品凝固酶阳性葡萄球菌产生的热核酸酶的检测

This International Standard specifies a method for the detection of heat-stable DNase (thermonuclease) produced by coagulase-positive staphylococci in milk and milk-based products. The enzyme can be used as an indicator that staphylococcal growth has reached hazardous levels, and can reveal the potential presence of staphylococcal enterotoxins.

Milk and milk-based products -- Detection of thermonuclease produced by coagulase-positive staphylococci

DIN 10344:2015 乳和乳制品 乳糖和D-半乳糖含量的测定 酶法

Milk and milk products - Determination of lactose and D-galactose content - Enzymatic method

DB15/T 738-2014 内蒙古地方菜 奶汁羊腐

Inner Mongolia local dish goat curd with milk sauce

DB15/T 766-2014 内蒙古地方菜 赤峰炸牛肉干

Inner Mongolia local dish Chifeng fried beef jerky

DB15/T 765-2014 内蒙古地方菜 熘胸口

Inner Mongolian local dish Leaf Chest

GOST ISO 22160-2015 乳及乳制饮品. 碱性磷酸酶活性的测定. 酶光活化系统(EPAS)方法

Milk and milk-based drinks. Determination of alkaline phosphatase activity. Enzymatic photo-activated system (EPAS) method

GOST R 8.894-2015 确保测量一致性的国家系统. 牛奶和奶制品. 水分和干燥物质的红外热重法

State system for ensuring the uniformity of measurements. Milk and milk products. Infrared thermogravimetric method for determination of moisture and dry substance mass fraction

GOST ISO 9231-2015 奶和奶制品. 奶和乳制品中山梨酸和苯甲酸的测定

Milk and milk products. Determination of sorbic and benzoic acids in milk and dairy products

GOST ISO/TS 6733-2015 乳及乳制品. 铅含量的测定. 石墨炉原子吸收光谱法

Milk and milk products. Determination of lead content. Graphite furnace atomic absorption spectrometric method

GOST ISO 14156-2015 奶和奶制品. 脂肪和可溶脂肪化合物的提取方法

Milk and milk products. Extraction methods for lipids and liposoluble compounds

GSO ISO 17129:2014 奶粉十二烷基硫酸钠存在下毛细管电泳法测定大豆和豌豆蛋白的初步筛选方法

This International Standard describes a method for the determination of the soy and pea protein isolates in low-heat milk powder, using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE). The method is not suitable for detecting the presence of hydrolysed plant proteins in milk powder

Milk powder -- Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) -- Screening method

GSO ISO 13082:2014 乳和乳制品预消化脂肪酶制剂中脂肪酶活性的测定

This International Standard specifies a method for the determination of the lipase activity. It is intended for the preparation of pregastric lipase and rennet paste, both of animal origin. NOTE No reference method was used to check this method as no stable standard can be found. On the other hand, a reference method can be omitted as the substrate is reproducible and well defined.

Milk and milk products -- Determination of the lipase activity of pregastric lipase preparation

GSO ISO 18252:2014 无水乳脂 气相色谱法测定甾醇成分（常规法）

This International Standard specifies a routine gas liquid chromatographic method for the determination of the sterol composition in anhydrous milk fat extracted from dairy products directly on the unsaponifiable matter, without purification and derivatization. The first goal of this International Standard is the quantitative evaluation of cholesterol, which represents about 98 % of the sterol fraction of pure milk fat. Moreover, in the case of analysis of milk fat in a mixture of vegetable fats, the specified procedure allows the evaluation of the most important phytosterols. The procedure has been validated on milk fat samples containing approximately 28 % to 32 % of vegetable fat. Due to the absence of the purification step, which allows the complete removal of interfering compounds from the unsaponifiable matter, particular care should be taken when applying this method to the verification of the purity of milk fat of unknown origin. In the case of suspicious results, the reference method described in ISO 12078|IDF 159 can be used.

Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Routine method)

GSO ISO 11813:2014 乳和乳制品 锌含量的测定 火焰原子吸收光谱法

This International Standard specifies a flame atomic absorption spectrometric method for the determination of the zinc content of milk and milk products. The method has been validated for zinc contents of between 25 mg/kg and 70 mg/kg (dry mass) in milk and milk products.

Milk and milk products -- Determination of zinc content -- Flame atomic absorption spectrometric method