X16;X04 标准查询与下载

BS EN ISO 2450:2008 奶油.脂肪含量的测定.重量分析法(参考法)

This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3).

Cream - Determination of fat content - Gravimetric method (Reference method)

BS EN ISO 7208:2008 脱脂乳、乳清和乳酪.脂肪含量的测定.重量分析法(基准方法)

This International Standard specifies the reference method for the determination of the fat content of liquid skimmed milk, whey and buttermilk. It is a particularly accurate gravimetric method especially for the purpose of establishing the operating efficiency of cream separators. This International Standard also specifies the reference method for establishing correction tables for procedures with skimmed milk butyrometers. NOTE When a high accuracy of determination is not required, the method specified in ISO 1211/IDF 1 is suitable.

Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)

BS EN ISO 1736:2008 奶粉和奶粉产品.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of dried milk and dried milk products. The method is also applicable to dried milk with a fat content of 40 % mass fraction or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk and dried butter serum. The method is not applicable when the powder contains hard lumps which do not dissolve in ammonia solution or free fatty acids in significant quantities. NOTE When the powder contains hard lumps which do not dissolve in ammonia solution or contains free fatty acids in significant quantities, noticeable by a distinct smell, the result of the determination will be too low. With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3/IDF 124-3).

Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method)

BS EN ISO 1854:2008 乳清干酪.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of fat content of whey cheese. The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities. NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low. With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3).

Whey cheese - Determination of fat content - Gravimetric method (Reference method)

BS EN ISO 1737:2008 炼奶和加糖炼奶.脂肪含量的测定.重量分析法(参考法)

This International Standard specifies the reference method for the determination of the fat content of all types of evaporated milk and sweetened condensed milk (liquid sweetened and unsweetened concentrated milk).

Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method)

BS EN ISO 8381:2008 奶基幼儿食品.脂肪含量的测定.重量法(参考方法)

This International Standard specifies the reference method for the determination of the fat content of milkbased infant foods. The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fraction of 5 % (dry matter) of such added matter as starch, dextrin, vegetables, fruit, and meat. NOTE 1 Malto-dextrins without higher molecular mass dextrins, which are often present in infant foods, do not disturb the Röse-Gottlieb extraction even when present in high concentrations. The method is not applicable to products which do not dissolve completely in ammonia owing to the presence of starch or dextrin at mass fractions of more than a few percent, or to the presence of hard lumps. The method is also not applicable to products which contain free fatty acids in significant quantities. The results obtained for these products are too low. NOTE 2 For such products, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-1/IDF 124-1).

Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)

BS ISO 8260:2008 奶和奶制品.有机氯杀虫剂和多氯联苯的测定.用带电子捕获探测的毛细管气液色谱法

Milk and milk products - Determination of organochlorine pesticides and polychlorobiphenyls - Method using capillary gas-liquid chromatography with electron- capture detection

BS ISO 9231:2008 奶和奶制品.苯甲酸和山梨酸含量的测定

Milk and milk products - Determination of the benzoic and sorbic acid contents

NY/T 1422-2007 乳及乳制品中乳糖的测定 酶 比色法

本标准规定了乳及乳制品中乳糖含量的酶一比色法测定方法。 本标准适用于乳及乳制品中乳糖的测定。 本标准试液的检出限为0.5μg/mL。

Determination of lactose in milk and milk products Enzyme-colorimetric method

DIN 10456:1989 酷朊及酷朊酸盐pH值的测定.参比法

This standard specifies a reference method for the determination of the pH of all types of casein (acid caseins and rennet caseins) and of caseinates. Electrometric determination of the pH of an aqueous extract of casein or an aqueous solution of caseinate, using a pH meter.#,,#

Determination of pH of caseins and caseinates; reference method