67.100.10 奶及加工奶产品 标准查询与下载

GOST 33924-2016 乳及乳制品. 双歧杆菌的测定方法

Milk and milk products. Methods for determination of the bifidobacterium

BS ISO 19344:2015 奶和奶制品. 发酵剂, 益生菌和发酵产品. 用流式细胞计量化乳酸菌

Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry

GSO ISO 11816-1:2015 乳及其制品 碱性磷酸盐活性的测定 第1部分：乳及乳基饮料的荧光法

ISO 11816-1|IDF 155-1:2013 specifies a fluorimetric method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1) activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk and flavoured milks. This method is applicable to milk and milk-based drinks from cows, sheep and goats. It is also applicable to milk powder after reconstitution. The instrument can read activities up to 7 000 milliunits per litre (mU/l). If the activity is higher than 7 000 mU/l, it is diluted with alkaline phosphatase-free milk so as to obtain a measurement not higher than 7 000 mU/l.

Milk and milk products -- Determination of alkaline phosphatase activity -- Part 1: Fluorimetric method for milk and milk-based drinks

LST 1941-2015 甜炼乳和焦糖(煮)甜炼乳

Sweetened condensed milk and caramelized (boiled) sweetened condensed milk

ISO 19344:2015 | IDF 232:2015 乳和乳制品 发酵剂、益生菌和发酵产品 流式细胞术定量乳酸菌

Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry

ISO 19344:2015 牛奶和乳制品.发酵剂、益生菌和发酵产品.用流式细胞术对乳酸菌的定量

This International Standard specifies a standardized method for the quantification of active and/or total lactic acid bacteria and probiotic strains in starter cultures used in dairy products by means of flow cytometry. The method is also applicable to probiotics used in dairy products and to fermented milk products such as yogurts containing primarily lactic acid bacteria. This International Standard does not apply to taxonomical differentiation of bacteria. Due to its nonspecificity, the method may quantify other bacteria than those within the scope of this International Standard, when present in the sample. This may lead to overestimation of the counts. The minimum bacterial cell concentration in the sample before applying this standardized method depends on the dilution rates used in the individual protocols. Typically 106 cells per gram or ml are considered within the minimum range.

Milk and milk products - Starter cultures, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry

ISO 16958:2015 牛奶、奶制品、婴儿配方奶粉和成人营养品 脂肪酸组成的测定 毛细管气相色谱法

This International Standard specifies a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % m/m. The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents should be performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.

Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method

ISO 16958:2015 | IDF 231:2015 乳、乳制品、婴儿配方食品和成人营养品 脂肪酸组成的测定 毛细管气相色谱法

Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method

GSO ISO 3976:2015 乳脂肪过氧化值的测定

This International Standard specifies a method for the determination of the peroxide value of anhydrous milk fat. The method is suitable for anhydrous milk fat having a peroxide value up to 1,3 mmol of oxygen per kilogram. NOTE For milk fat samples with peroxide values between 0,5 mmol and 1,3 mmol of oxygen per kilogram, an extended procedure (see Annex A) is used. For milk fat samples with peroxide values of more than 1,3 mmol of oxygen per kilogram, an iodine/thiosulfate method can be used (e.g. AOAC 920.160).

Milk fat -- Determination of peroxide value

GSO ISO 8069:2015 奶粉乳酸和乳酸盐含量的测定

This International Standard specifies an enzymatic method for the determination of the lactic acid and lactates content of all types of dried milk.

Dried milk -- Determination of content of lactic acid and lactates

GSO ISO 1211:2015 牛奶 脂肪含量的测定 重量法（参考法）

This International Standard specifies the reference method for the determination of the fat content of milk of good physicochemical quality. The method is applicable to raw cow milk, raw sheep milk, raw goat milk, reduced fat milk, skimmed milk, chemically preserved milk, and processed liquid milk. It is not applicable when greater accuracy is required for skimmed milk, e.g. to establish the operating efficiency of cream separators. NOTE ISO 7208[7] specifies a special method for skimmed milk products.

Milk -- Determination of fat content -- Gravimetric method (Reference method)

GSO ISO 6734:2015 甜炼乳总固体含量的测定（参考法）

This International Standard specifies the reference method for the determination of the total solids content of sweetened condensed milk.

Sweetened condensed milk -- Determination of total solids content (Reference method)

GSO ISO 9622:2015 乳及液态乳制品中红外光谱测定法应用导则

This International Standard gives guidelines for the quantitative compositional analysis of milk and liquid milk products, such as raw milk, processed milk, cream and whey, by measurement of the absorption of mid-infrared radiation. Additional built-in instrument features, such as a conductivity sensor, can improve the performance in the determination of compositional parameters and allow for the estimation of other parameters. The guidelines specified are applicable to the analysis of cow’s milk. The guidelines are also applicable to the analysis of milk of other species (goat, ewe, buffalo, etc.) and derived liquid milk products, provided adequate calibrations are generated for each application and adequate control procedures are in place. The application is limited to lower viscosity products that can be pumped through the flow system of the analyser and to analytes that do not result in optical saturation at the specific wavelengths being utilized.

Milk and liquid milk products -- Guidelines for the application of mid-infrared spectrometry

GSO ISO 8967:2015 奶粉和奶粉制品堆积密度的测定

This International Standard specifies a method for the determination of the bulk density of dried whole milk, dried partly skimmed milk and dried skimmed milk as defined in FAO/WHO Standard A-5 1), whether non-instant or instant. The method is also applicable to dried whey, dried buttermilk and dried milk-based infant food, as well as to any of the dried products indicated above in which milk fat has been replaced by another fat, or which has been roller-dried instead of spray-dried.

Dried milk and dried milk products -- Determination of bulk density

GSO ISO 5537:2015 奶粉水分含量的测定（参考法）

This International Standard specifies a method for the determination of the moisture content of all types of dried milk.

Dried milk -- Determination of moisture content (Reference method)

GSO ISO 11865:2015 速溶全脂奶粉 白点数量的估算

This International Standard specifies a method for the determination of the white flecks number (WFN) in instant whole milk powder.

Instant whole milk powder -- Determination of white flecks number

GSO ISO 1740:2015 乳脂制品和黄油 脂肪酸度的测定（参考法）

This International Standard specifies a method for the determination of the acidity of the fat contained in milkfat products1) and in butter.

Milkfat products and butter -- Determination of fat acidity (Reference method)

GSO ISO 1737:2015 淡奶和甜炼乳 脂肪含量的测定 重量法（参考法）

This International Standard specifies the reference method for the determination of the fat content of all types of evaporated milk and sweetened condensed milk (liquid sweetened and unsweetened concentrated milk).

Evaporated milk and sweetened condensed milk -- Determination of fat content -- Gravimetric method (Reference method)

GSO ISO 6092:2015 奶粉 可滴定酸度的测定（常规法）

This International Standard specifies a routine method for the determination of the titratable acidity of all types of dried milk.

Dried milk -- Determination of titratable acidity (Routine method)

GSO ISO 2446:2015 牛奶脂肪含量的测定

This International Standard specifies the Gerber method for the determination of the fat content of milk and includes guidance on the determination of the appropriate capacity of the milk pipette and on the determination of the corrections to apply to the results if the milk is not of average fat content (see 6.1). The procedure for checking the capacity of the milk pipette is specified in Annex A. The method is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. With modifications, details of which are given, it is also applicable to: a) milk containing certain preservatives (see Clause 11); b) milk that has undergone the process of homogenization, in particular sterilized milk and ultra heat-treated (UHT) milk (see Clause 12); c) skimmed milk (see Clause 13). NOTE The result obtained by the procedure specified in Clause 12 (modified for milk that has undergone homogenization) may be slightly high.

Milk -- Determination of fat content