67.100.99 其他奶制品 标准查询与下载

BS ISO 5547:2008 酪蛋白.游离酸度的测定(参考方法)

This International Standard specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins.

Caseins - Determination of free acidity (Reference method)

BS ISO 5544:2008 酪蛋白.固定灰分的测定(参考方法)

This International Standard specifies a reference method for the determination of the "fixed ash" of caseins as a percentage by mass, obtained by acid precipitation or lactic fermentation, of ammonium casemates, of their mixtures with rennet casein and with caseinates, and of caseins of unknown type.

Caseins - Determination of "fixed ash" (Reference method)

IDF 91-2008 酪蛋白.游离酸度的测定(参考方法)

This International Standard specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins.

Caseins - Determination of free acidity (Reference method)

CODEX STAN 288-2008 稀奶油和预制稀奶油标准

Standard for Cream and Prepared Creams

ISO 5547:2008|IDF 91:2008 酪蛋白.游离酸度的测定(参照法)

Caseins — Determination of free acidity (Reference method)

ISO 5547:2008 | IDF 91:2008 酪蛋白游离酸度的测定（参考方法）

Caseins — Determination of free acidity (Reference method)

ISO 5544:2008 | IDF 89:2008 酪蛋白 “固定灰分”的测定（参考法）

Caseins — Determination of " fixed ash " (Reference method)

ISO 5545:2008 | IDF 90:2008 凝乳酶酪蛋白和酪蛋白酸盐 灰分的测定（参考法）

Rennet caseins and caseinates — Determination of ash (Reference method)

KS H ISO 5550-2007(2021) 酪蛋白和酪蛋白酸盐水分的测定（参考法）

Caseins and caseinates－Determination of moisture content(Reference method)

KS H ISO 5550:2007 酪蛋白和酪蛋白酸盐.水含量的测定(参照法)

이 규격은 모든 형태의 카제인 및 카제인염의 수분 함량 측정 기준법에 대하여 규정한다.

Caseins and caseinates－Determination of moisture content(Reference method)

KS H ISO 5550-2007(2012) 酪蛋白和酪蛋白酸盐水分含量的测定（参照法）

Caseins and caseinates－Determination of moisture content(Reference method)

LST 1204-2007 乳清 一般质量要求

Whey - General quality requirements

LST 1942-2007 加糖和焦糖（煮）加糖炼乳制品和乳制品

Sweetened and caramelized (boiled) sweetened condensed milk products and milky products

NF V04-383*NF ISO 5550:2007 酪蛋白和酪朊酸盐.水含量的测定(参照法)

Caseins and caseinates - Determination of moisture content - (Reference method).

CNS 11509-2007 食用全脂羊乳粉

本标准适用于以CNS 3055〔生乳〕除去水分所制成之粉末状产品，可添加维生素与矿物质。

Edible goat milk powder

BS ISO 5550:2006 酪蛋白和酪蛋白酸盐.水含量的测定(参照法)

This International Standard specifies the reference method for the determination of the moisture content of all types of caseins and caseinates.

Caseins and caseinates - Determination of moisture content (Reference method)

KS H ISO 6740-2006 乳清粉 硝酸盐和亚硝酸盐含量的测定 镉还原光谱法

Dried whey－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry

KS H ISO 8195-2006 酪蛋白和酪蛋白酸盐 硝酸盐和亚硝酸盐含量的测定 镉还原光谱法

Caseins and caseinates－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry

KS H ISO 5543:2006 酪蛋白和酪蛋白酸盐.脂肪含量的测定.重量分析法(参照法)

이 규격은 카제인 및 카제인염의 유지방 측정 기준법에 대하여 규정한다.

Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)

KS H ISO 5739-2006(2016) 酪蛋白和酪蛋白酸盐焦粒含量的测定

Caseins and caseinates－Determination of scorched particles content