67.100.20 奶油 标准查询与下载
共找到 203 条与 奶油 相关的标准，共 14 页
Butter for baby food. Specifications
- ICS
- 67.100.20
- CCS
- X82
- 发布
- 2015
- 实施
- 2016-07-01
This part of ISO 8851|IDF 191 specifies the routine method for the determination of the moisture content of butter.
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 1: Determination of moisture content
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method)
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
This International Standard specifies a method for the determination of the salt content of all types of butter containing more than 0,1 % (mass fraction) salt. NOTE If the method is used for the analysis of butter with a low salt content, the expected relative precision figure will be higher than for salted butter; see also Reference [4].
Butter -- Determination of salt content -- Potentiometric method
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
This part of ISO 3727|IDF 80 specifies the reference method for the determination of the moisture content of butter
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 1: Determination of moisture content (Reference method)
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
This part of ISO 8851|IDF 191 specifies the routine method for the determination of the non-fat solids content of butter.
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 2: Determination of non-fat solids content
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
This part of ISO 3727|IDF 80 specifies the reference method for the determination of the non-fat solids content of butter
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 2: Determination of non-fat solids content (Reference method)
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
This part of ISO 8851|IDF 191 specifies a procedure for the calculation of the fat content of butter.
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content
- ICS
- 67.100.20
- CCS
- 发布
- 2014-12-25
- 实施
Butter with flavouring components. Specifications
- ICS
- 67.100.20
- CCS
- 发布
- 2014
- 实施
- 2016-01-01
Melted butter and milk fat. Specifications
- ICS
- 67.100.20
- CCS
- 发布
- 2013
- 实施
- 2015-07-01
Milk fat, butter and butter paste made from cow milk. The rules of tests acceptance, sampling and control methods
- ICS
- 67.100.20
- CCS
- 发布
- 2012
- 实施
- 2014-01-01
이 표준은 유(乳) 또는 유제품을 주원료로 하여 만든 자연 치즈 중 모짜렐라 치즈에 대하여
MOZZARELLA CHEESE
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2011-12-30
- 实施
- 2011-12-30
이 표준은 원유를 사용하여 만든 버터에 대하여 규정한다.
Butter
- ICS
- 67.100.20
- CCS
- X14
- 发布
- 2011-01-20
- 实施
- 2011-01-20
This International Standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aeration of butter and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore for the purposes of this International Standard, these products are not included. NOTE The firmness of butter as determined by this method is correlated with the spreadability of butter as determined by a test panel (see Reference [4]).
Butter- Determination of firmness
- ICS
- 67.100.20
- CCS
- 发布
- 2008-09-03
- 实施
Melted butter and milk fat. Specifications
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2008
- 实施
- 2010-01-01
