共找到 345 条与 乳酪 相关的标准,共 23 页
本标准规定了干酪及加工干酪制品中添加的柠檬酸盐含量(以柠檬酸计)的测定方法。 本标准适用于干酪及加工干酪制品中添加的柠檬酸盐含量的测定。
Determination of added citrate content in cheese and processed cheese products.Enzyme-colorimetric method
本标准规定了各种干酪的技术要求、试验方法和标签的要求 本标准适用于供消费者直接食用的各种干酪的生产、检验和销售。
Cheese
本标准规定了干酪的分类、指标要求、食品添加剂、生产加工过程的卫生要求、包装、标识、贮存、运输和检验方法。 本标准适用于以乳为原料,经杀菌、凝乳(发酵或不发酵)等工艺制成的干酪产品。
Hygienic standard for cheese
Milk and milk products. Determination of alkaline phosphatase activity - Fluorimetric method for cheese
本文件规定了儿童干酪和儿童再制干酪的术语和定义、原辅材料、技术要求、标签、包装、运输和贮存条件要求。 本文件适用于3岁以上儿童食用的干酪和再制干酪产品的生产、加工和检验。
Cheese for children and processed cheese for children
Technical regulations for yak dung treatment
This standard applies to Danbo intended for direct consumption or for further processing.
Danbo Cheese
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods. This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical methods listed in References [2] to [22]. NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
Cheese — Guidance on sample preparation for physical and chemical testing
This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates. The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
本文件规定了江孜奶渣的要求、试验方法、检验规则、标志、标签、包装、运输和贮存。 本文件适用于江孜奶渣的加工及销售。
Gyantse milk residue
本文件规定了江孜奶渣加工的基本要求、工艺流程、加工技术、成品质量、召回管理、记录和文件管理。 本文件适用于江孜奶渣的生产加工。
Gyantse milk residue processing technical specifications
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
BS EN ISO 11816-2. Milk and milk products. Determination of alkaline phosphatase activity - Part 2. Fluorimetric method for cheese
Scope is not provided for this standard
Camembert Cheese
Scope is not provided for this standard
Cheddar Cheese
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