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
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2016-08
- 实施
Cheese and processed cheese products. Determination of total phosphorus content. Molecular absorption spectrometric method
- ICS
- 67.100.30
- CCS
- X16
- 发布
- 2016
- 实施
- 2017-07-01
ISO 5534|IDF 4:2004 specifies the reference method for the determination of the total solids content of cheese and processed cheese.
Cheese and processed cheese -- Determination of the total solids content (Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2015-12-21
- 实施
ISO/TS 18083|IDF/RM 51:2013 specifies the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products. The method is applicable to processed cheese products derived mainly from cheese varieties with a P/N ratio of 0,12 ± 0,02 and containing no ingredients in quantities substantially affecting the P/N ratio of the cheese raw material.
Processed cheese products -- Calculation of content of added phosphate expressed as phosphorus
- ICS
- 67.100.30
- CCS
- 发布
- 2015-12-21
- 实施
This International Standard specifies the characteristics of a butyrometer (including stoppers) for the determination of the fat content, in the range 0 % mass fraction to 40 % mass fraction, of cheese by the Van Gulik method and illustrates suitable devices for weighing and introducing the cheese test portion. NOTE The Van Gulik method is specified in ISO 3433|IDF 222[1].
Cheese -- Determination of fat content -- Butyrometer for Van Gulik method
- ICS
- 67.100.30
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard specifies a molecular absorption spectrometric method for the determination of the total phosphorus content of cheese. The method is applicable to all kinds of cheese and to processed cheese products.
Cheese and processed cheese products -- Determination of total phosphorus content -- Molecular absorption spectrometric method
- ICS
- 67.100.30
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard specifies a reference method for the determination of the dry matter of whey cheese.
Whey cheese -- Determination of dry matter (Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.
Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
- ICS
- 67.100.30
- CCS
- 发布
- 2015-09-03
- 实施
This International Standard specifies a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid, other than milk powder and/or whey powder.
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
- 2015-09-03
- 实施
This part of ISO 11816|IDF 155 specifies a fluorometric method for the determination of alkaline phosphatase activity in cheese. This method is also applicable to soft cheeses and semi-hard cheeses for distinguishing raw milk cheeses from cheese produced with pasteurized milk, provided that the mould is only on the surface and not also in the inner part (e.g. blue-veined cheeses). This method can also be used to check the proper pasteurization of cheese or its raw material. In large hard cheeses where the whey curd mixture is scalded at temperatures above 50 °C, high temperatures remain for a relatively long time. This is especially the case in the centre of these cheeses, thus promoting phosphatase inactivation. To distinguish, therefore, between hard cheeses from raw milk and hard cheeses from pasteurized milk using this method requires a specific sampling technique for the cheese (see Clause 7).
Milk and milk products -- Determination of alkaline phosphatase activity -- Part 2: Fluorometric method for cheese
- ICS
- 67.100.30
- CCS
- 发布
- 2015-09-03
- 实施
Cheese and processed cheese. Methods for control of organoleptic properties
- ICS
- 67.100.30
- CCS
- X16
- 发布
- 2015
- 实施
- 2016-07-01
Cheese for baby food. Specifications
- ICS
- 67.100.30
- CCS
- X82
- 发布
- 2015
- 实施
- 2016-07-01
Processed cheese products. Calculation of content of added phosphate expressed as phosphorus
- ICS
- 67.100.30
- CCS
- X16
- 发布
- 2015
- 实施
- 2017-01-01
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
- ICS
- 67.100.30
- CCS
- 发布
- 2014-12-25
- 实施
ISO 9233-1|IDF 140-1:2007 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.
Cheese , cheese rind and processed cheese - Determination of netamicine content -Part 1: partial absorption spectrometric method
- ICS
- 67.100.30
- CCS
- 发布
- 2014-08-06
- 实施
ISO 9233-2|IDF 140-2:2007 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
- ICS
- 67.100.30
- CCS
- 发布
- 2014-08-06
- 实施
Milk and dairy products. Method of pH determination
- ICS
- 67.100.30
- CCS
- 发布
- 2014
- 实施
- 2016-01-01
Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)
- ICS
- 67.100.30
- CCS
- 发布
- 2013-09-11
- 实施
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 including Amd 1:2012); German version EN ISO 9233-2:2013
- ICS
- 67.100.30
- CCS
- X16
- 发布
- 2013-08
- 实施
