67.100.30 乳酪 标准查询与下载

ISO 3433:2008 乳酪.脂肪含量的测定.Van Gulik法

This International Standard specifies the Van Gulik method for the determination of the fat content, as a mass fraction, of cheese. This method is applicable to all types of cheese. However, it may not give completely satisfactory results when applied to cheeses with an internal mould (blue-veined cheeses).

Cheese - Determination of fat content - Van Gulik method

ISO 3433:2008 | IDF 222:2008 奶酪 脂肪含量的测定 Van Gulik 法

Cheese — Determination of fat content — Van Gulik method

GOST R 52972-2008 半硬干酪.规范

Semihard cheeses. Specifications

EN ISO 1854:2008 乳清干酪.脂肪含量的测定.重量分析法(参照法)

This International Standard specifies the reference method for the determination of fat content of wheycheese.

Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)

IDF 140-2-2007 乳酪、乳酪外皮和加工的乳酪.游霉素含量的测定.第2部分:乳酪、乳酪外皮和加工的乳酪用高效液相色谱法

This part of ISO 92331IDF 140 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm2.

Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

IDF 140-1-2007 乳酪、乳酪外皮和加工的乳酪.游霉素含量的测定.第1部分:乳酪外皮的分子吸收光谱法

This part of ISO 923311DF 140 specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm2. NOTE It is possible that the method may be suitable for detecting migration of natamycin into the cheese.

Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 1: Molecular absorption spectrometric method for cheese rind

ISO 9233-2:2007 奶酪、奶酪皮和再制奶酪 纳他霉素含量的测定 第2部分：奶酪、奶酪皮和再制奶酪的高效液相色谱法

This part of ISO 9233|IDF 140 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm2.

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

ISO 9233-2:2007 | IDF 140-2:2007 干酪、干酪皮和再制干酪 纳他霉素含量的测定 第2部分：干酪、干酪皮和再制干酪的高效液相色谱法

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

ISO 9233-1:2007 乳酪、乳酪外皮和加工的乳酪.游酶素含量的测定.第1部分:乳酪外皮的分子吸收光谱法

This part of ISO 9233|IDF 140 specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm2. NOTE It is possible that the method may be suitable for detecting migration of natamycin into the cheese.

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind

ISO 9233-1:2007 | IDF 140-1:2007 干酪、干酪皮和加工干酪 纳他霉素含量的测定 第1部分：干酪皮分子吸收光谱法

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind

KS H ISO TS 2963-2007(2021) 干酪和加工干酪制品柠檬酸含量的测定酶法

Cheese and processed cheese products－Determination of citric acid content－Enzymatic method

KS H ISO TS 2963:2007 干酪及融化干酪制品.测定柠檬酸含量.酶催化法

이 규격은 치즈 및 가공 치즈류 제품의 시트르산 함량 측정을 위한 효소법에 대하여 규정한다

Cheese and processed cheese products－Determination of citric acid content－Enzymatic method

KS H ISO TS 2963-2007(2012) 干酪及加工干酪制品柠檬酸含量的测定酶法

Cheese and processed cheese products－Determination of citric acid content－Enzymatic method

DS/ISO/TS 17996:2007 干酪 在恒定位移速率下通过单轴压缩测定流变特性

This Technical Specification describes a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses.The method provides standard conditions for sampling and testing, for data representation and general principles of calculation.NOTE: Sampling might be difficult with some cheese varieties, for example caused by shortness, brittleness, stickiness and soft consistency. In these cases, reliable results cannot be achieved.

Cheese - Determination of rheological properties by uniaxial compression at constant displacement rate

DS/EN ISO 5943:2007 奶酪和加工奶酪制品 氯化物含量的测定 电位滴定法

This International Standard specifies a potentiometric titration method for the determination of the chloridecontent of cheese and processed cheese products.The method is applicable to all cheeses and processed cheese products containing more than 0,2 % (massfraction) of chloride ion.

Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method

CNS 2879-2007 食用再制干酪(起司)

本标准适用于以一种或多种天然干酪，添加或不添加其它物质，经细碎、混合、加热、搅拌、溶解及乳化等加工制成之产品(俗称起司)。

Edible processed cheese

CODEX STAN 267-2007 哈瓦蒂的标准

This Standard applies to Havarti intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.

Standard for Havarti

CODEX STAN 264-2007 丹波标准

This Standard applies to Danbo intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.

Standard for Danbo

CODEX STAN 274-2007 Coulommiers 标准

This Standard applies to Coulommiers intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.

Standard for Coulommiers

CODEX STAN 269-2007 埃门塔尔标准

This Standard applies to Emmental intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.

Standard for Emmental