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－Determination of moisture, non-fat solids and fat contents－Part 3：Calculation of fat content
- ICS
- 67.100.20
- CCS
- 发布
- 2006-10-13
- 实施
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
- 2006-10-13
- 实施
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
- 2006-10-13
- 实施
이 규격은 버터의 수분 함량 측정을 위한 기준법을 규정한다.
Butter－Determination of moisture, non-fat solids and fat contents－Part 1：Determination of moisture content(Reference method)
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2006-10-13
- 实施
- 2006-10-13
이 규격은 버터의 지방 함량 측정을 위한 방법에 대하여 규정한다.
Butter－Determination of moisture, non-fat solids and fat contents－Part 3：Calculation of fat content
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2006-10-13
- 实施
- 2006-10-13
이 규격은 버터의 무지 고형분 함량의 측정을 위한 기준법에 대하여 규정한다.
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
- X16
- 发布
- 2006-10-13
- 实施
- 2006-10-13
Provides a method for the determination of the salt content of all types of butter containing more than 0,1 % (mass fraction) salt.
Butter - Determination of salt content - Potentiometric method
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2005-09-30
- 实施
This standard describes the method for the determination of the firmness of butter.
Butter - Determination of the firmness
- ICS
- 67.100.20
- CCS
- 发布
- 2005-05-27
- 实施
- 2005-05-27
Butter. Determination of pH of the serum. Potentiometric method (idt ISO 7238:2004)
- ICS
- 67.100.20
- CCS
- 发布
- 2005-03-30
- 实施
- 2005-03-30
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.
Butter - Determination of firmness
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2005-02-23
- 实施
- 2005-02-23
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.
Butter - Determination of firmness
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2005-02
- 实施
Butter — Determination of firmness
- ICS
- 67.100.20
- CCS
- 发布
- 2005-02
- 实施
- 2005-02
Butter. Determination of salt content (idt ISO 1738:2004)
- ICS
- 67.100.20
- CCS
- 发布
- 2004-12-29
- 实施
- 2004-12-29
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
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2004-12-08
- 实施
- 2004-12-08
Butter — Determination of pH of the serum — Potentiometric method
- ICS
- 67.100.20
- CCS
- 发布
- 2004-12
- 实施
- 2004-12
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
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2004-12
- 实施
Butter — Determination of pH of the serum — Potentiometric method
- ICS
- 67.100.20
- CCS
- 发布
- 2004-12
- 实施
- 2004-12
This standard specifies a method for the determination of the salt content of all types of butter containing more than 0,1 % (mass fraction) salt.
Butter - Determination of salt content - Potentiometric method
- ICS
- 67.100.20
- CCS
- 发布
- 2004-11-30
- 实施
- 2004-11-11
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
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2004-10-28
- 实施
- 2004-10-28
