67.100.99 – Other milk products – PDF Standards Store ?u= Wed, 06 Nov 2024 01:24:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 ?u=/wp-content/uploads/2024/11/cropped-icon-150x150.png 67.100.99 – Other milk products – PDF Standards Store ?u= 32 32 ISO/TS 11869:2012 ?u=/product/publishers/iso/iso-ts-118692012/ Wed, 06 Nov 2024 01:24:50 +0000 Fermented milks — Determination of titratable acidity — Potentiometric method
Published By Publication Date Number of Pages
ISO 2012-01 12
]]> ISO/TS 11869|IDF/RM 150:2012 specifies a potentiometric method for the determination of the titratable acidity of natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk with or without fruit, and other fermented milk products.

]]> ISO 8381:2008 ?u=/product/publishers/iso/iso-83812008/ Wed, 06 Nov 2024 00:10:36 +0000 Aliments à base de lait pour enfants en bas âge — Détermination de la teneur en matière grasse — Méthode gravimétrique (Méthode de référence)
Published By Publication Date Number of Pages
ISO 2008-10 24
]]> L'ISO 8381|FIL 123:2008 spécifie la méthode de référence pour la détermination de la teneur en matière grasse des aliments à base de lait pour enfants en bas âge.

Cette méthode est applicable aux aliments à base de lait liquides, concentrés et séchés pour enfants en bas âge, ne contenant pas ou pas plus qu'une fraction massique de 5 % (de la matière sèche) d'amidon, de dextrines, de légumes, de fruits, de viandes, etc.

La méthode n'est applicable ni aux produits qui ne se dissolvent pas complètement dans l'ammoniaque, du fait de la présence d'amidon ou de dextrines à des fractions massiques supérieures à quelques pour cent, ou encore de la présence de grumeaux compacts, ni aux produits qui contiennent des acides gras libres en quantité significative; le résultat de la détermination sera trop faible.

]]> ISO 8195:1987 ?u=/product/publishers/iso/iso-81951987/ Wed, 06 Nov 2024 00:08:16 +0000 Caseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry
Published By Publication Date Number of Pages
ISO 1987-03 8
]]> The principle of determination consists in dispersing the casein or caseinate in warm water, precipitating the fat and proteins, filtering and reducing the nitrate to nitrite in a portion of the filtrate by means of copperized cadmium. A figure shows the apparatus for nitrate reduction.

]]> ISO 7889:2003 ?u=/product/publishers/iso/iso-78892003/ Wed, 06 Nov 2024 00:02:36 +0000 Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
Published By Publication Date Number of Pages
ISO 2003-02 18
]]> ISO 7889|IDF 117:2003 specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 degrees Celsius.

The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.

]]> ISO 6740:1985 ?u=/product/publishers/iso/iso-67401985/ Tue, 05 Nov 2024 23:46:49 +0000 Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry
Published By Publication Date Number of Pages
ISO 1985-09 8
]]> The principle of determination consists in dissolving the dried whey in warm water, precipitating the fat and proteins, filtering and reducing the nitrate in a portion of the filtrate to nitrite by means of copperized cadmium. The sampling shall be made as specified in ISO 707. A figure shows the apparatus for nitrate reduction.

]]> ISO 6731:2010 ?u=/product/publishers/iso/iso-67312010/ Tue, 05 Nov 2024 23:46:44 +0000 Lait, crème et lait concentré non sucré — Détermination de la matière sèche (Méthode de référence)
Published By Publication Date Number of Pages
ISO 2010-11 10
]]> L'ISO 6731ïFIL 21:2010 spécifie la méthode de référence pour la détermination de la matière sèche du lait, de la crème et du lait concentré non sucré.

]]> ISO 5739:2003 ?u=/product/publishers/iso/iso-57392003/ Tue, 05 Nov 2024 23:33:57 +0000 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
Published By Publication Date Number of Pages
ISO 2003-01 20
]]> ISO 5739|IDF 107:2003 specifies a method for the determination of the contents of scorched particles and of extraneous matter in caseins and caseinates.

]]> ISO 5550:2006 ?u=/product/publishers/iso/iso-55502006/ Tue, 05 Nov 2024 23:31:27 +0000 Caseins and caseinates — Determination of moisture content (Reference method)
Published By Publication Date Number of Pages
ISO 2006-10 16
]]> ISO 5550|IDF 78:2006 specifies the reference method for the determination of the moisture content of all types of caseins and caseinates.

]]> ISO 5549:1978 ?u=/product/publishers/iso/iso-55491978/ Tue, 05 Nov 2024 23:31:26 +0000 Caseins and caseinates — Determination of protein content (Reference method)
Published By Publication Date Number of Pages
ISO 1978-06 8
]]> Does not apply to caseins and caseinates containing ammonium caseinate or other ammonium compounds, or other nitrogenous nonprotein compounds. The principle of determination consists in digesting a test portion with a mixture of potassium sulphate and sulphuric acid, in the presence of copper(II) sulphate as catalyst, to convert organic nitrogen into ammoniacal nitrogen, distilling and absorbing the ammonia in boric acid solution, titrating with standard volumetric hydrochloric acid solution and multiplying the resualt by the factor 6.38.

]]> ISO 5548:2004 ?u=/product/publishers/iso/iso-55482004/ Tue, 05 Nov 2024 23:31:25 +0000 Caseins and caseinates — Determination of lactose content — Photometric method
Published By Publication Date Number of Pages
ISO 2004-12 14
]]> ISO 5548|IDF 106:2004 specifies a photometric method for the determination of the content of lactose and other soluble carbohydrates in caseins and caseinates containing less than 2,0 % of total soluble carbohydrates.

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