67.100.30 乳酪 标准查询与下载
共找到 345 条与 乳酪 相关的标准，共 23 页
Scope is not provided for this standard
Gouda Cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2022-10-19
- 实施
Scope is not provided for this standard
Brie Cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2022-10-19
- 实施
Scope is not provided for this standard
Havarti Cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2022-10-19
- 实施
Scope is not provided for this standard
Cheddar Cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2022-10-19
- 实施
Scope is not provided for this standard
Mozzarella Cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2022-10-19
- 实施
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
Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
- ICS
- 67.100.30
- CCS
- 发布
- 2022-05-31
- 实施
- 2022-05-31
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 (ISO 23319:2022)
- ICS
- 67.100.30
- CCS
- 发布
- 2022-04-13
- 实施
- 2022-07-31
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
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
- ICS
- 67.100.30
- CCS
- 发布
- 2022-03-29
- 实施
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
- ICS
- 67.100.30
- CCS
- 发布
- 2022-03
- 实施
- 2022-03
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
- ICS
- 67.100.30
- CCS
- 发布
- 2022-03
- 实施
- 2022-03
4 技术要求 4.1 原料要求 4.1.1 干酪应符合GB 5420的规定。 4.1.2 不应使用非乳脂肪和非乳蛋白。 4.1.3 其他原料应符合相应的食品标准和有关规定。 4.2 感官要求 4.3 理化指标 4.4 污染物限量和真菌毒素限量 4.4.1 污染物限量应符合 GB 2762 的规定。 4.4.2 真菌毒素限量应符合 GB 2761的规定。 4.5 微生物限量 4.5.1 致病菌限量应符合GB 29921的规定。 4.5.2 大肠菌群应符合表3 的规定，其他应符合GB 25192的规定。
Process(ed) cheese
- ICS
- 67.100.30
- CCS
- C144
- 发布
- 2022-02-14
- 实施
- 2022-02-14
Processed cheese and processed cheese products —Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese and processed cheese products — Determination of fat content — Gravimetric method(Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese and processed cheese products — Determination of fat content — Gravimetric method(Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese — Determination of fat content — Van Gulik method
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese and processed cheese —Determination of the total solids content(Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
Cheese and processed cheese —Determination of the total solids content(Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2021-12-31
- 实施
