乳酪标准-分析测试百科网

GB/T 22031-2008 干酪及加工干酪制品中添加的柠檬酸盐含量的测定酶-比色法

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

ICS: 67.100.30
CCS: X16
发布: 2008-06-17
实施: 2008-10-01

GB/T 21375-2008 干酪（奶酪）

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

ICS: 67.100.30
CCS: X16
发布: 2008-01-07
实施: 2008-12-01

GB 5420-2003 干酪卫生标准

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

ICS: 67.100.30
CCS: C53
发布: 2003-09-24
实施: 2004-05-01

BS EN ISO 11816-2:2024 奶及奶制品干酪碱性磷酸酶活性的测定荧光法

Milk and milk products. Determination of alkaline phosphatase activity - Fluorimetric method for cheese

ICS: 67.100.30
CCS
发布: 2024-01-31
实施: 2024-01-31

T/CFCA 0044-2023 儿童干酪和儿童再制干酪

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

ICS: 67.100.30
CCS: C144
发布: 2023-12-29
实施: 2024-01-29

DB5133/T 75-2023 牦牛粪污处理技术规程

Technical regulations for yak dung treatment

ICS: 67.100.30
CCS: X40
发布: 2023-11-16
实施: 2023-12-16

GSO 2479:2023 丹波奶酪

This standard applies to Danbo intended for direct consumption or for further processing.

Danbo Cheese

ICS: 67.100.30
CCS
发布: 2023-09-14
实施

GSO ISO 24223:2023 奶酪物理和化学测试样品制备指南

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

ICS: 67.100.30
CCS
发布: 2023-09-10
实施

GSO ISO 23319:2023 干酪和加工干酪制品、酪蛋白和酪蛋白酸盐脂肪含量的测定重量法

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