共找到 203 条与 奶油 相关的标准,共 14 页
Butter — Determination of water dispersion value
Butter — Determination of pH of serum — Potentiometric method
Butter — Determination of water dispersion value
Butter — Determination of pH of serum — Potentiometric method
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
4 技术要求 4.1 原料要求 4.1.1生乳:应符合 GB 19301 的要求。 4.1.2嚼克: 应符合 DBS 15/012的要求。 4.1.3乌乳穆: 应符合 DBS 15/001.2—2016的要求。 4.1.3其它原料:应符合相应的安全标准和有关规定。 4.2 感官要求 应符合表 1 的规定。 表 1 感官要求 项 目 要 求 检验方法 色泽 呈均匀一致的乳黄色或金黄色。 取适量试样置于 50mL 烧杯中,在自然光下观察色泽和组织状态。 滋味、气味 具有黄油应有的滋味和气味,无异味。 闻其气 味;用温开水漱口, 品尝滋味。 组织状态 均匀一致,无正常视力可见外来异物。 4.3 理化指标 应符合表 2 的规定。 表 2 理化指标 项 目 指 标 检验方法 脂肪/(%) ≥ 98.1 GB5009.6-2016 非脂乳固体c/(%) ≤1.4 GB5413.39-2010 水分(%) ≤ 0.5 GB5009.3-2016 4.4 污染物限量 应符合 GB 2762 规定。 4.5 真菌毒素限量 应符合 GB 2761 的规定。 4.6 微生物限量 应符合表 3 的规定。 表 3 微生物限量 项 目 采样方案a 及限量 检验方法 n c m M 大肠菌群b/(CFU/g) 5 2 10 100 GB 4789.3 平板计数法 金黄色葡萄球菌b/(CFU/g) 5 1 10 100 GB 4789.10 平板计数法 沙门氏菌b/(CFU/g(ml)) 5 0 0/25 — GB 4789.4 霉菌c/(CFU/g) ≤ 90 GB 4789.15 a 样品的分析及处理按GB 4789.1 和GB 4789.18 执行。 b 不适用于以发酵稀奶油为原料的产品。 4.7 食品添加剂 不添加任何食品添加剂和营养强化剂。
Mongolian traditional milk products Mongolia Butter
Butter-Determination of the refractive index of the fat(Reference method)
This document specifies the routine method for the determination of the moisture content of butter. This includes to heat a known mass of butter under controlled conditions in an open beaker to evaporate the volatile constituents. The loss of mass is determined.
Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
This International Standard specifies a reference method for the determination of the refractive index of the fat obtained by melting butter.
Butter -- Determination of the refractive index of the fat (Reference method)
This International Standard specifies a potentiometric method for the determination of the pH of the serum from all types of butter.
Butter -- Determination of pH of the serum -- Potentiometric method
This part of ISO 3727|IDF 80 specifies a method for the calculation of the fat content of butter.
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content
This International Standard specifies a method for the determination of the salt content of butter. The method is applicable to all types of butter containing more than 0,1 % (mass fraction) of salt.
Butter -- Determination of salt content
Cream cheese. General specifications
Butter. Potentiometric method for determination of pH of the serum
Milk fat, butter and butter paste made from cow milk. Control methods sensory characteristics
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