ISO 707:2008
Current
Current
The latest, up-to-date edition.
Milk and milk products — Guidance on sampling
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
11-08-2008
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ISO 707|IDF 50:2008 gives guidance on methods of sampling milk and milk products for microbiological, chemical, physical and sensory analysis, except for (semi)automated sampling.
| Committee |
ISO/TC 34/SC 5
|
| DevelopmentNote |
Supersedes ISO 1194 and ISO 1193 (04/2001) Supersedes ISO/DIS 707. Also numbered as IDF 50. (08/2008)
|
| DocumentType |
Standard
|
| Pages |
40
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF EN ISO 707 : 2009 | Identical |
| GOST R ISO 707 : 2010 | Identical |
| NEN EN ISO 707 : 2008 | Identical |
| NS EN ISO 707 : 2ED 2008 | Identical |
| I.S. EN ISO 707:2008 | Identical |
| PN EN ISO 707 : 2009 | Identical |
| SN EN ISO 707:2008 | Identical |
| UNI EN ISO 707 : 2008 | Identical |
| SS-EN ISO 707 : 2008 | Identical |
| BIS IS 11546 : 2012 | Identical |
| UNE-EN ISO 707:2009 | Identical |
| BS EN ISO 707:2008 | Identical |
| EN ISO 707:2008 | Identical |
| DIN 10327:1993-08 | Similar to |
| UNI ISO 707 : 1990 | Identical |
| BS 809:1985 | Identical |
| DIN EN ISO 707:2009-01 | Identical |
| NFV 04 150 : 1985 | Identical |
| ISO 16649-1:2001 | Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide |
| UNE-EN ISO 5536:2013 | Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009) |
| 08/30146086 DC : DRAFT MAY 2008 | BS ISO 26462 - MILK - DETERMINATION OF LACTOSE CONTENT - ENZYMATIC METHOD USING DIFFERENCE IN PH |
| BS ISO 22935-1:2009 | Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors |
| BS ISO 14156 : 2001 | MILK AND MILK PRODUCTS - EXTRACTION METHODS FOR LIPIDS AND LIPOSOLUBLE COMPOUNDS |
| BS ISO 13082:2011 | Milk and milk products. Determination of the lipase activity of pregastric lipase preparation |
| I.S. EN ISO 3727-1:2002 | BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 1: DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD) |
| BS ISO 14892:2002 | Dried skimmed milk. Determination of vitamin D content using high-performance liquid chromatography |
| BS ISO 8553:2004 | Milk. Enumeration of microorganisms. Plate-loop technique at 30°C |
| DIN EN ISO 5536:2013-08 | Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009) |
| BS ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese. Determination of lactose content Enzymatic method utilizing the galactose moiety of the lactose |
| BS ISO 9231:2008 | Milk and milk products. Determination of the benzoic and sorbic acid contents |
| UNI EN ISO 9233-2 : 2013 | CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2: HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE |
| BS ISO 8968-3 : 2004 AMD 17262 | MILK - DETERMINATION OF NITROGEN CONTENT - PART 3: BLOCK-DIGESTION METHOD (SEMI-MICRO RAPID ROUTINE METHOD) |
| BS ISO 8069 : 2005 AMD 17261 | DRIED MILK - DETERMINATION OF CONTENT OF LACTIC ACID AND LACTATES |
| ISO 11865:2009 | Instant whole milk powder Determination of white flecks number |
| BS ISO 18252:2006 | Anhydrous milk fat. Determination of sterol composition by gas liquid chromatography (Routine method) |
| BS ISO 17997-1:2004 | Milk. Determination of casein-nitrogen content Indirect method (Reference method) |
| BS ISO 5543:2004 | Caseins and caseinates. Determination of fat content. Gravimetric method (reference method) |
| BS 7142-5:1997 | Methods for analysis of milk-based products Determination of titratable acidity of yogurt (potentiometric method) |
| BS 1743-11:1986 | Methods for analysis of dried milk and dried milk products Determination of fat content (gravimetric reference method) |
| UNE-EN ISO 12779:2013 | Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011) |
| 02/704627 DC : DRAFT APR 2002 | ISO/DIS 13875 (IDF 178) - HEAT-TREATED MILK - DETERMINATION OF ACID-SOLUBLE BETA-LACTOGLOBULIN CONTENT - REVERSE-PHASE HPLC METHOD |
| DIN 10349:2004-10 | Determination of pH of butter plasm |
| DD ISO/TS 2963:2006 | Cheese and processed cheese products. Determination of citric acid content. Enzymatic method |
| 03/307063 DC : DRAFT APR 2003 | BS ISO 16305 - BUTTER - DETERMINATION OF FIRMNESS |
| BS ISO 2962:2010 | Cheese and processed cheese products. Determination of total phosphorus content. Molecular absorption spectrometric method |
| ISO 14378:2009 | Milk and dried milk Determination of iodide content Method using high-performance liquid chromatography |
| DD ISO/TS 6733:2006 | Milk and milk products. Determination of lead content. Graphite furnace atomic absorption spectrometric method |
| BS ISO 11815:2007 | Milk. Determination of total milk-clotting activity of bovine rennets |
| ISO 8851-1:2004 | Butter Determination of moisture, non-fat solids and fat contents (Routine methods) Part 1: Determination of moisture content |
| DD ISO/TS 6090:2004 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder. Detection of phosphatase activity |
| 04/300130 DC : 0 | ISO 17792 - MILK AND MILK PRODUCTS - MESOPHILIC STARTER CULTURES - ENUMERATION OF CITRATE-FERMENTING LACTIC ACID BACTERIA USING A COLONY-COUNT TECHNIQUE AT 25 DEGREES C |
| ISO/TS 27106:2009 | Cheese Determination of nisin A content by LC-MS and LC-MS-MS |
| 02/712187 DC : DRAFT DEC 2002 | ISO 8851-1 - BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS (ROUTINE METHODS) - PART 1: DETERMINATION OF MOISTURE CONTENT |
| BS EN ISO 6887-5:2010 | Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Specific rules for the preparation of milk and milk products |
| BS ISO 12779 : 2011 | LACTOSE - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD |
| BS ISO 5548:2004 | Caseins and caseinates. Determination of lactose content. Photometric methods |
| BS ISO 27871:2011 | Cheese and processed cheese. Determination of the nitrogenous fractions |
| BS 6394-1:1983 | Trace elements in milk and milk products Method for the determination of copper content (reference method) |
| BS ISO 22935-2:2009 | Milk and milk products. Sensory analysis Recommended methods for sensory evaluation |
| BS ISO 17792:2006 | Milk, milk products and mesophilic starter cultures. Enumeration of citrate-fermenting lactic acid bacteria. Colony-count technique at 25°C |
| DD ISO/TS 17996:2006 | Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate |
| 08/30180423 DC : DRAFT MAR 2008 | BS ISO 26323 - MILK PRODUCTS - DETERMINATION OF THE ACIDIFICATION ACTIVITY OF DAIRY CULTURES BY CONTINUOUS PH MEASUREMENT (CPH) |
| 08/30170398 DC : 0 | BS ISO 10932 - MILK AND MILK PRODUCTS - DETERMINATION OF THE MINIMAL INHIBITORY CONCENTRATION (MIC) OF ANTIBIOTICS APPLICABLE TO BIFIDOBACTERIA AND NON-ENTEROCOCCAL LACTIC ACID BACTERIA (LAB) |
| BS ISO 8552:2004 | Milk. Estimation of psychrotrophic microorganisms. Colony-count technique at 21°C (rapid method) |
| BS ISO 6611:2004 | Milk and milk products. Enumeration of colony-forming units of yeasts and/or moulds. Colony-count technique at 25°C |
| 02/706196 DC : DRAFT JUN 2002 | ISO/DIS 5537 - DRIED MILK - DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD) |
| DIN 10482-1:2005-04 | Determination of the annatto content of cheese - Part 1: Photometric method (includes DIN 10482-1:2005-05 Corrigendum 1) |
| BS ISO 5738:2004 | Milk and milk products. Determination of copper content. Photometric method. (Reference method) |
| 04/30126686 DC : DRAFT DEC 2004 | ISO 11816-1 - MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 1: FLUORIMETRIC METHOD FOR MILK AND MILK-BASED DRINKS |
| ISO 2911:2004 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method |
| UNE-EN ISO 17678:2010 | Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) (ISO 17678:2010) |
| BS ISO 14637 : 2004 AMD 16903 | MILK - DETERMINATION OF UREA CONTENT - ENZYMATIC METHOD USING DIFFERENCE IN PH (REFERENCE METHOD) |
| ISO/TS 11059:2009 | Milk and milk products — Method for the enumeration of Pseudomonas spp. |
| ISO 12078:2006 | Anhydrous milk fat Determination of sterol composition by gas liquid chromatography (Reference method) |
| ISO 5543:2004 | Caseins and caseinates Determination of fat content Gravimetric method (Reference method) |
| UNE-EN ISO 6887-5:2011 | Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2010) |
| DIN ISO 22935-1:2012-12 | Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors (ISO 22935-1:2009) |
| ISO 15322:2005 | Dried milk and dried milk products Determination of their behaviour in hot coffee (Coffee test) |
| ISO 11870:2009 | Milk and milk products Determination of fat content General guidance on the use of butyrometric methods |
| ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 2: Enzymatic method utilizing the galactose moiety of the lactose |
| ISO 3356:2009 | Milk — Determination of alkaline phosphatase |
| ISO 9233-2:2018 | 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 11815:2007 | Milk — Determination of total milk-clotting activity of bovine rennets |
| ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 1: Enzymatic method utilizing the glucose moiety of the lactose |
| ISO 27105:2016 | Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography |
| ISO 11813:2010 | Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method |
| ISO 2962:2010 | Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method |
| ISO 9233-1:2018 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind |
| BS EN ISO 5534:2004 | Cheese and processed cheese. Determination of the total solids content (Reference method) |
| BS 1742-3:1990 | Methods for chemical analysis of condensed milks Determination of fat content |
| DIN EN ISO 1211:2010-11 | Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:2010) |
| BS EN ISO 1736:2008 | Dried milk and dried milk products. Determination of fat content. Gravimetric method (Reference method) |
| BS EN ISO 2450:2008 | Cream. Determination of fat content. Gravimetric method (Reference method) |
| BS EN ISO 22160:2007 | Milk and milk-based drinks. Determination of alkaline phosphatase activity. Enzymatic photo-activated system (EPAS) method |
| BS EN ISO 8261:2002 | Milk and milk products. General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination |
| ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. |
| ISO 2450:2008 | Cream — Determination of fat content — Gravimetric method (Reference method) |
| ISO 11816-2:2016 | Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese |
| DIN EN ISO 8968-2:2002-06 | MILK - DETERMINATION OF NITROGEN CONTENT - PART 2: BLOCK-DIGESTION METHOD (MACRO METHOD) |
| DIN EN ISO 13366-2:2007-01 | Milk - Enumeration of somatic cells - Part 2: Guidance on the operation of fluoro-opto-electronic counters (ISO 13366-2:2006) |
| DIN EN ISO 8968-4:2016-09 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 4: DETERMINATION OF PROTEIN AND NON-PROTEIN NITROGEN CONTENT AND TRUE PROTEIN CONTENT CALCULATION (REFERENCE METHOD) (ISO 8968-4:2016) |
| DIN EN ISO 6497:2005-06 | Animal feeding stuffs - Sampling (ISO 6497:2002); German version EN ISO 6497:2005 |
| DIN EN ISO 5943:2007-01 | CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CHLORIDE CONTENT - POTENTIOMETRIC TITRATION METHOD |
| I.S. EN ISO 5537:2004 | DRIED MILK - DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD) |
| EN ISO 14673-3:2004 | Milk and milk products - Determination of nitrate and nitrite contents - Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) (ISO 14673-3:2004) |
| 02/712188 DC : DRAFT DEC 2002 | ISO 8851-2 - BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS (ROUTINE METHODS) - PART 2: DETERMINATION OF NON-FAT SOLIDS CONTENT |
| 02/712189 DC : DRAFT DEC 2002 | ISO 8851-3 - BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS (ROUTINE METHODS) - PART 3: CALCULATION OF FAT CONTENT |
| BS ISO 12080-2:2009 | Dried skimmed milk. Determination of vitamin A content Method using high-performance liquid chromatography |
| ISO/TS 2963:2006 | Cheese and processed cheese products Determination of citric acid content Enzymatic method |
| BS ISO 12078:2006 | Anhydrous milk fat. Determination of sterol composition by gas liquid chromatography (Reference method) |
| BS ISO 15174:2012 | Milk and milk products. Microbial coagulants. Determination of total milk-clotting activity |
| BS ISO 22935-3:2009 | Milk and milk products. Sensory analysis Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| BS ISO 1739:2006 | Butter. Determination of the refractive index of the fat (reference method) |
| ISO/TS 19046-2:2017 | Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography |
| 04/30116842 DC : DRAFT JUL 2004 | ISO 12078 - ANHYDROUS MILK FAT - DETERMINATION OF STEROL COMPOSITION BY GAS LIQUID CHROMATOGRAPHY (REFERENCE METHOD) |
| 04/30111578 DC : DRAFT MAR 2004 | ISO 8870 - MILK AND MILK PRODUCTS - DETECTION OF THERMONUCLEASE PRODUCED BY COAGULASE-POSITIVE STAPHYLOCOCCI |
| I.S. EN ISO 8968-2:2002 | MILK - DETERMINATION OF NITROGEN CONTENT - PART 2: BLOCK-DIGESTION METHOD (MACRO METHOD) |
| ISO 2920:2004 | Whey cheese — Determination of dry matter (Reference method) |
| 02/704617 DC : DRAFT APR 2002 | BS ISO 6090 (IDF 82) - MILK AND DRIED MILK, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWDER - DETECTION OF PHOSPHATASE ACTIVITY |
| I.S. EN ISO 3727-2:2002 | BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 2: DETERMINATION OF NON-FAT SOLIDS CONTENT (REFERENCE METHOD) |
| BS ISO 8870:2006 | Milk and milk-based products. Detection of thermonuclease produced by coagulase-positive staphylococci |
| BS EN ISO 20541:2008 | Milk and milk products. Determination of nitrate content. Method by enzymatic reduction and molecular- absorption spectrometry after Griess reaction |
| BS EN ISO 12779:2013 | Lactose. Determination of water content. Karl Fischer method |
| ISO 16958:2015 | Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method |
| BS ISO 16649-1:2001 | Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli Colony-count technique at 44°C using membranes and 5-bromo-4- chloro-3-indolyl-β-D-glucuronide |
| 05/30134607 DC : DRAFT JUNE 2005 | ISO 22110 - MILK AND MILK PRODUCTS - SAMPLING - INSPECTION BY VARIABLES IN THE PRESENCE OF MEASUREMENT ERROR |
| ISO 15174:2012 | Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity |
| BS ISO 23058:2006 | Milk and milk products. Ovine and caprine rennets. Determination of total milk-clotting activity |
| 17/30342982 DC : 0 | BS ISO 16649-1 - MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR THE ENUMERATION OF BETA-GLUCURONIDASE-POSITIVE ESCHERICHIA COLI - PART 1: COLONY-COUNT TECHNIQUE AT 44 DEGREES C USING MEMBRANES AND 5-BROMO-4-CHLORO-3-INDOLYL BETA-D-GLUCURONIDE |
| 15/30310176 DC : 0 | BS ISO 16958 - MILK PRODUCTS AND INFANT FORMULAE - DETERMINATION OF FATTY ACID CONTENT - CAPILLARY GAS CHROMATOGRAPHIC METHOD |
| ISO/TS 6090:2004 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder Detection of phosphatase activity |
| I.S. EN ISO 17678:2010 | MILK AND MILK PRODUCTS - DETERMINATION OF MILK FAT PURITY BY GAS CHROMATOGRAPHIC ANALYSIS OF TRIGLYCERIDES (REFERENCE METHOD) |
| ISO/TS 27105:2009 | Milk and milk products Determination of hen's egg white lysozyme by HPLC |
| BS 1741-3:1987 | Methods for chemical analysis of liquid milk and cream Determination of fat content of liquid milk |
| 03/303826 DC : DRAFT APR 2003 | BS ISO 13580 - YOGURT - DETERMINATION OF TOTAL SOLIDS CONTENT |
| BS 770-7:1976 | Methods for chemical analysis of cheese Determination of citric acid content (reference method) |
| 14/30295024 DC : 0 | BS EN ISO 6579-1 - MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR THE DETECTION, ENUMERATION AND SEROTYPING OF SALMONELLA - PART 1: HORIZONTAL METHOD FOR THE DETECTION OF SALMONELLA SPP. |
| BS ISO 17129:2006 | Milk and milk products. Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE). Screening method |
| BS ISO 16958:2015 | Milk, milk products, infant formula and adult nutritionals. Determination of fatty acids composition. Capillary gas chromatographic method |
| DIN ISO 22935-2:2012-12 | Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009) |
| PD ISO/TS 19046-1:2017 | Cheese. Determination of propionic acid level by chromatography Method by gas chromatography |
| BS ISO 2911:2004 | Sweetened condensed milk. Determination of sucrose content. Polarimetric method |
| ISO 6732:2010 | Milk and milk products — Determination of iron content — Spectrometric method (Reference method) |
| DD ISO/TS 17837:2008 | Milk and milk products. Determination of nitrogen content and crude protein calculation. Kjeldahl method |
| BS ISO 11868:2007 | Heat-treated milk. Determination of lactulose content. Method using high-performance liquid chromatography |
| EN ISO 14501:2007 | Milk and milk powder - Determination of aflatoxin M1 content - Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography (ISO 14501:2007) |
| 12/30254285 DC : 0 | BS ISO 11816-1 - MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 1: FLUORIMETRIC METHOD FOR MILK AND MILK-BASED DRINKS |
| 14/30293895 DC : 0 | BS ISO 19344 - FERMENTED MILK PRODUCTS - QUANTIFICATION OF LACTIC ACID BACTERIA - FLOW CYTOMETRY METHOD (REFERENCE METHOD) |
| 16/30321183 DC | BS ISO 19662. Milk. Determination of fat content. Acido-butyrometric (Gerber method) |
| BS EN ISO 5536:2013 | Milk fat products. Determination of water content. Karl Fischer method |
| BS ISO 20128:2006 | Milk products. Enumeration of presumptive Lactobacillus acidophilus on a selective medium. Colony-count technique at 37°C |
| UNI EN ISO 5536 : 2013 | MILK FAT PRODUCTS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD |
| 08/30182040 DC : 0 | BS EN ISO 1211 - MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| 07/30148167 DC : 0 | BS ISO 5536 - MILK FAT PRODUCTS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD |
| 17/30367120 DC : 0 | BS EN ISO 17678 - MILK AND MILK PRODUCTS - DETERMINATION OF MILK FAT PURITY BY GAS CHROMATOGRAPHIC ANALYSIS OF TRIGLYCERIDES (REFERENCE METHOD) |
| BS ISO 14674:2005 | Milk and milk powder. Determination of aflatoxin M<sub>1</sub> content. Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography |
| BS ISO 5943:2004 | Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method |
| BS ISO 2920:2004 | Whey cheese. Determination of dry matter (Reference method) |
| BS ISO 5545:2008 | Rennet caseins and caseinates. Determination of ash (Reference method) |
| BS ISO 9874:2006 | Milk. Determination of total phosphorus content. Method using molecular absorption spectrometry |
| BS ISO 2446:2008 | Milk. Determination of fat content |
| ISO 23065:2009 | Milk fat from enriched dairy products Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography |
| ISO 18329:2004 | Milk and milk products — Determination of furosine content — Ion-pair reverse-phase high-performance liquid chromatography method |
| ISO 10932:2010 | Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB) |
| ISO/TS 15495:2010 | Milk, milk products and infant formulae Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS |
| ISO 13580:2005 | Yogurt — Determination of total solids content (Reference method) |
| ISO 11866-1:2005 | Milk and milk products Enumeration of presumptive Escherichia coli Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) |
| I.S. EN ISO 6579-1:2017 | MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR THE DETECTION, ENUMERATION AND SEROTYPING OF SALMONELLA - PART 1: DETECTION OF SALMONELLA SPP. (ISO 6579-1:2017) |
| UNI ISO 9622 : 2014 | MILK AND LIQUID MILK PRODUCTS - GUIDELINES FOR THE APPLICATION OF MID-INFRARED SPECTROMETRY |
| ISO 3728:2004 | Ice-cream and milk ice — Determination of total solids content (Reference method) |
| ISO 17792:2006 | Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C |
| ISO 20128:2006 | Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C |
| ISO 5547:2008 | Caseins — Determination of free acidity (Reference method) |
| ISO 5545:2008 | Rennet caseins and caseinates — Determination of ash (Reference method) |
| DIN EN ISO 11816-1:2014-03 | Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks (ISO 11816-1:2013) |
| DIN EN ISO 22160:2007-08 | MILK AND MILK-BASED DRINKS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - ENZYMATIC PHOTO-ACTIVATED SYSTEM (EPAS) METHOD |
| DIN EN ISO 8968-1:2014-06 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 1: KJELDAHL PRINCIPLE AND CRUDE PROTEIN CALCULATION (ISO 8968-1:2014) |
| BS EN ISO 14637:2006 | Milk. Determination of urea content. Enzymatic method using difference in pH (Reference method) |
| ISO 13366-1:2008 | Milk Enumeration of somatic cells Part 1: Microscopic method (Reference method) |
| BS EN ISO 13366-2:2006 | Milk. Enumeration of somatic cells Guidance on the operation of fluoro-opto-electronic counters |
| BS EN ISO 1735:2004 | Cheese and processed cheese products. Determination of fat content. Gravimetric method (Reference method) |
| ISO 5541-1:1986 | Milk and milk products Enumeration of coliforms Part 1: Colony count technique at 30 degrees C |
| I.S. EN ISO 11816-1:2013 | MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 1: FLUORIMETRIC METHOD FOR MILK AND MILK-BASED DRINKS (ISO 11816-1:2013) |
| I.S. EN ISO 1854:2008 | WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 7208:2008 | SKIMMED MILK, WHEY AND BUTTERMILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 5764:2009 | MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD (REFERENCE METHOD) |
| I.S. EN ISO 14673-2:2004 | MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE AND NITRITE CONTENTS - PART 2: METHOD USING SEGMENTED FLOW ANALYSIS (ROUTINE METHOD) |
| I.S. EN ISO 13366-2:2006 | MILK - ENUMERATION OF SOMATIC CELLS - PART 2: GUIDANCE ON THE OPERATION OF FLUORO-OPTO-ELECTRONIC COUNTERS |
| I.S. EN ISO 1211:2010 | MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 7208:2009-03 | SKIMMED MILK, WHEY AND BUTTERMILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 3727-1:2002-04 | BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 1: DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD) |
| I.S. EN ISO 13366-1:2008 | MILK - ENUMERATION OF SOMATIC CELLS - PART 1: MICROSCOPIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 1737:2008 | EVAPORATED MILK AND SWEETENED CONDENSED MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 11816-2:2016 | MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 2: FLUORIMETRIC METHOD FOR CHEESE (ISO/DIS 11816-2:2014) |
| I.S. EN ISO 8968-4:2016 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 4: DETERMINATION OF PROTEIN AND NON-PROTEIN NITROGEN CONTENT AND TRUE PROTEIN CONTENT CALCULATION (REFERENCE METHOD) ISO/DIS 8968-4:2013) |
| DIN EN ISO 8968-3:2007-09 | Milk - Determination of nitrogen content - Part 3: Block-digestion method (Semi-micro rapid routine method) (ISO 8968-3:2004) |
| DIN EN ISO 13366-1:2008-06 | Milk - Enumeration of somatic cells - Part 1: Microscopic method (Reference method) (ISO 13366-1:2008) |
| I.S. EN ISO 5943:2006 | CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CHLORIDE CONTENT - POTENTIOMETRIC TITRATION METHOD |
| I.S. EN ISO 1736:2008 | DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 14501:2007 | MILK AND MILK POWDER - DETERMINATION OF AFLATOXIN M[1] CONTENT - CLEAN-UP BY IMMUNOAFFINITY CHROMATOGRAPHY AND DETERMINATION BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY |
| I.S. EN ISO 14673-1:2004 | MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE AND NITRITE CONTENTS - PART 1: METHOD USING CADMIUM REDUCTION AND SPECTROMETRY |
| I.S. EN ISO 2450:2008 | CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 8381:2008 | MILK-BASED INFANT FOODS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 14673-3:2004 | MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE AND NITRITE CONTENTS - PART 3: METHOD USING CADMIUM REDUCTION AND FLOW INJECTION ANALYSIS WITH IN-LINE DIALYSIS (ROUTINE METHOD) |
| I.S. EN ISO 8968-1:2014 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 1: KJELDAHL PRINCIPLE AND CRUDE PROTEIN CALCULATION (ISO 8968-1:2014) |
| DIN EN ISO 3727-2:2002-04 | BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 2: DETERMINATION OF NON-FAT SOLIDS CONTENT (REFERENCE METHOD) |
| I.S. EN ISO 7328:2008 | MILK-BASED EDIBLE ICES AND ICE MIXES - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| BS 5086-6:1992 | Analysis of butter Method for determination of fat acidity and free fatty acids in the fat of butter and milk fat products (reference method) |
| BS 770-4:1989 | Methods for chemical analysis of cheese Determination of chloride content |
| BS 770-7:1997 | Methods for chemical analysis of cheese Determination of citric acid content of cheese and processed cheese products (enzymatic method) |
| BS 1743-11(2000) : 2000 | DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| BS 770-3:1989 | Methods for chemical analysis of cheese Determination of fat content (reference method) |
| PREN ISO 1211 : DRAFT 2008 | MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| ISO 5739:2003 | Caseins and caseinates Determination of contents of scorched particles and of extraneous matter |
| BS 770-10:1986 | Methods for chemical analysis of cheese Determination of total solids content (reference method) |
| BS ISO 15885:2002 | Milk fat. Determination of fatty acid composition by gas-liquid chromatography |
| BS ISO 3976:2006 | Milk fat. Determination of peroxide value |
| ISO 18787:2017 | Foodstuffs — Determination of water activity |
| ISO 12080-1:2009 | Dried skimmed milk Determination of vitamin A content Part 1: Colorimetric method |
| 04/30126306 DC : DRAFT DEC 2004 | ISO 23058 - MILK AND MILK PRODUCTS - OVINE AND CAPRINE RENNETS - DETERMINATION OF TOTAL MILK-CLOTTING ACTIVITY |
| BS ISO 26323:2009 | Milk products. Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) |
| ISO/TS 26844:2006 | Milk and milk products Determination of antimicrobial residues Tube diffusion test |
| 04/30126695 DC : DRAFT DEC 2004 | ISO 5550 - CASEINS AND CASEINATES - DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD) |
| DD ISO/TS 27265:2009 | Dried milk. Enumeration of the specially thermoresistant spores of thermophilic bacteria |
| ISO/TS 17758:2014 | Instant dried milk Determination of the dispersibility and wettability |
| 07/30131009 DC : 0 | BS ISO 22935-3 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 3: EVALUATION OF COMPLIANCE WITH PRODUCT SPECIFICATIONS FOR SENSORY PROPERTIES BY SCORING |
| I.S. EN ISO 5536:2013 | MILK FAT PRODUCTS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD (ISO 5536:2009) |
| BS ISO 8156:2005 | Dried milk and dried milk products. Determination of insolubility index |
| I.S. EN ISO 6785:2007 | MILK AND MILK PRODUCTS - DETECTION OF SALMONELLA SPP. |
| 08/30169888 DC : DRAFT OCT 2008 | BS EN ISO 6887-5 - MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS |
| BS ISO 10932:2010 | Milk and milk products. Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB) |
| I.S. EN ISO 8968-5:2002 | MILK - DETERMINATION OF NITROGEN CONTENT - PART 5: DETERMINATION OF PROTEIN-NITROGEN CONTENT |
| 05/30138782 DC : DRAFT SEP 2005 | ISO 9233-2 - CHEESE AND CHEESE RIND - DETERMINATION OF NATAMYCIN CONTENT - PART 2: METHOD USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE |
| 03/301010 DC : DRAFT FEB 2003 | ISO 18329 - MILK AND MILK PRODUCTS - DETERMINATION OF FUROSINE CONTENT - ION-PAIR REVERSE-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY METHOD |
| BS 1742-6:1990 | Methods for chemical analysis of condensed milks Determination of sucrose content of sweetened condensed milk |
| ISO 8086:2004 | Dairy plant Hygiene conditions General guidance on inspection and sampling procedures |
| ISO 22662:2007 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) |
| BS ISO 8086:2004 | Dairy plant. Hygiene conditions. General guidance on inspection and sampling procedures |
| I.S. EN ISO 22160:2007 | MILK AND MILK-BASED DRINKS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - ENZYMATIC PHOTO-ACTIVATED SYSTEM (EPAS) METHOD |
| BS ISO 7889:2003 | Yogurt. Enumeration of characteristic microorganisms. Colony-count technique at 37 °C |
| 03/307075 DC : DRAFT APR 2003 | ISO 14461-1 - MILK AND MILK PRODUCTS - QUALITY CONTROL IN MICROBIOLOGICAL LABORATORIES - PART 1: ANALYST PERFORMANCE ASSESSMENT FOR COLONY COUNTS |
| BS ISO 3356:2009 | Milk. Determination of alkaline phosphatase |
| 13/30258434 DC : 0 | BS ISO 8968-1 - MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT AND CRUDE PROTEIN CALCULATION - PART 1: KJELDAHL PRINCIPLE |
| ISO 12081:2010 | Milk — Determination of calcium content — Titrimetric method |
| PD ISO/TS 17193:2011 | Milk. Determination of the lactoperoxidase activity. Photometric method (Reference method) |
| ISO/TS 17837:2008 | Processed cheese products Determination of nitrogen content and crude protein calculation Kjeldahl method |
| BS ISO 8262-1:2005 | Milk products and milk-based foods. Determination of fat content by the Weibull-Berntrop gravimetric method (reference method) Infant foods |
| DIN ISO 22935-3:2012-12 | Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009) |
| BS ISO 1740:2004 | Milkfat products and butter. Determination of fat acidity (reference method) |
| BS ISO 19344:2015 | Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry |
| BS ISO 11813:2010 | Milk and milk products. Determination of zinc content. Flame atomic absorption spectrometric method |
| BS ISO 8967:2005 | Dried milk and dried milk products. Determination of bulk density |
| S.R. CEN ISO/TS 17728:2015 | MICROBIOLOGY OF THE FOOD CHAIN - SAMPLING TECHNIQUES FOR MICROBIOLOGICAL ANALYSIS OF FOOD AND FEED SAMPLES (ISO/TS 17728:2015) |
| 14/30293328 DC : 0 | BS ISO 27105 - MILK AND CHEESE - DETERMINATION OF HEN'S EGG WHITE LYSOZYME CONTENT BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY |
| BS ISO 3890-1:2009 | Milk and milk products. Determination of residues of organochlorine compounds (pesticides) General considerations and extraction methods |
| ISO/TS 22964:2006 | Milk and milk products Detection of Enterobacter sakazakii |
| ISO 7238:2004 | Butter Determination of pH of the serum Potentiometric method |
| 03/303827 DC : DRAFT APR 2003 | ISO/DIS 15648 - BUTTER - DETERMINATION OF SALT CONTENT - POTENTIOMETRIC METHOD |
| BS ISO 5547:2008 | Caseins. Determination of free acidity (Reference method) |
| BS ISO 8260:2008 | Milk and milk products. Determination of organochlorine pesticides and polychlorobiphenyls. Method using capillary gas-liquid chromatography with electron- capture detection |
| ISO 6091:2010 | Dried milk — Determination of titratable acidity (Reference method) |
| BS ISO 5739:2003 | Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter |
| BIS IS 13334-1 : 2014 AMD 1 2016 | SKIMMED MILK POWDER - SPECIFICATION - PART 1: STANDARD GRADE |
| BS ISO 15323:2002 | Dried milk protein products. Determination of nitrogen solubility index |
| UNI EN ISO 12779 : 2013 | LACTOSE - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD |
| 07/30148164 DC : DRAFT AUG 2007 | BS ISO 5764 - MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD (REFERENCE METHOD) |
| ISO 3433:2008 | Cheese — Determination of fat content — Van Gulik method |
| BS 6248-9:1984 | Caseins and caseinates Method for the determination of scorched particles |
| BS ISO 13875:2005 | Liquid milk. Determination of acid-soluble β-lactoglobulin content. Reverse-phase HPLC method |
| BS 4285-3.15:1993 | Microbiological examination for dairy purposes. Methods for detection and/or enumeration of specific groups of microorganisms Detection of Listeria monocytogenes |
| BS ISO 19581:2017 | Measurement of radioactivity. Gamma emitting radionuclides. Rapid screening method using scintillation detector gamma-ray spectrometry |
| BS 1741-4:1987 | Methods for chemical analysis of liquid milk and cream Determination of fat content of cream |
| ISO 6731:2010 | Milk, cream and evaporated milk — Determination of total solids content (Reference method) |
| BS ISO 21543:2006 | Milk products. Guidelines for the application of near infrared spectrometry |
| 07/30130997 DC : 0 | BS ISO 23065 - MILK FAT FROM ENRICHED DAIRY PRODUCTS - DETERMINATION OF OMEGA-3 AND OMEGA-6 FATTY ACID CONTENT BY GAS-LIQUID CHROMATOGRAPHY |
| BS ISO 22662:2007 | Milk and milk products. Determination of lactose content by high-performance liquid chromatography (Reference method) |
| ISO 8262-2:2005 | Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes |
| ISO 3890-1:2009 | Milk and milk products Determination of residues of organochlorine compounds (pesticides) Part 1: General considerations and extraction methods |
| ISO 13875:2005 | Liquid milk Determination of acid-soluble beta-lactoglobulin content Reverse-phase HPLC method |
| DIN EN ISO 17678:2010-06 | MILK AND MILK PRODUCTS - DETERMINATION OF MILK FAT PURITY BY GAS CHROMATOGRAPHIC ANALYSIS OF TRIGLYCERIDES (REFERENCE METHOD) |
| ISO 16305:2005 | Butter — Determination of firmness |
| ISO 17678:2010 | Milk and milk products Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) |
| DD ISO/TS 11869:2012 | Fermented milks. Determination of titratable acidity. Potentiometric method |
| ISO 11814:2002 | Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography |
| ISO 5738:2004 | Milk and milk products Determination of copper content Photometric method (Reference method) |
| BS ISO 5536 : 2009 | MILK FAT PRODUCTS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD |
| DIN EN ISO 9233-2:2013-08 | 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) |
| UNI ISO/TS 17837 : 2013 | PROCESSED CHEESE PRODUCTS - DETERMINATION OF NITROGEN CONTENT AND CRUDE PROTEIN CALCULATION - KJELDAHL METHOD |
| UNE-EN ISO 9233-2:2013 | 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) |
| ISO 17997-2:2004 | Milk — Determination of casein-nitrogen content — Part 2: Direct method |
| UNE-EN ISO 9233-1:2013 | Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2007 including Amd 1:2012) |
| ISO 9622:2013 | Milk and liquid milk products Guidelines for the application of mid-infrared spectrometry |
| ISO 5546:2010 | Caseins and caseinates — Determination of pH (Reference method) |
| ISO 15323:2002 | Dried milk protein products — Determination of nitrogen solubility index |
| EN ISO 9233-2:2018 | 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 9233-2:2018) |
| ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) |
| ISO 5544:2008 | Caseins — Determination of " fixed ash " (Reference method) |
| ISO 26462:2010 | Milk — Determination of lactose content — Enzymatic method using difference in pH |
| ISO 8553:2004 | Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C |
| ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring |
| ISO 8851-2:2004 | Butter Determination of moisture, non-fat solids and fat contents (Routine methods) Part 2: Determination of non-fat solids content |
| DIN EN ISO 7328:2009-03 | MILK-BASED EDIBLE ICES AND ICE MIXES - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 6785:2007-09 | MILK AND MILK PRODUCTS - DETECTION OF SALMONELLA SPP. |
| DIN EN ISO 2450:2009-03 | CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 5537:2004-09 | Dried milk - Determination of moisture content (Reference method) (ISO 5537:2004) |
| DIN EN ISO 5555:2014-10 | ANIMAL AND VEGETABLE FATS AND OILS - SAMPLING (ISO 5555:2001 + AMD 1:2014) |
| DIN EN ISO 5764:2009-10 | Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009) |
| BS EN ISO 7208:2008 | Skimmed milk, whey and buttermilk. Determination of fat content. Gravimetric method (Reference method) |
| ISO 5764:2009 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) |
| ISO 8381:2008 | Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method) |
| ISO 14673-2:2004 | Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method) |
| ISO 8968-1:2014 | Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation |
| UNE-EN ISO 8968-1:2014 | Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation (ISO 8968-1:2014) |
| BS EN ISO 17189:2003 | Butter, edible oil emulsions and spreadable fats. Determination of fat content (Reference method) |
| BS EN ISO 11816-2:2003 | Milk and milk products. Determination of alkaline phosphatase activity using a fluorimetric method Fluorometric method for cheese |
| ISO 1736:2008 | Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method) |
| EN ISO 12779:2013 | Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011) |
| EN ISO 1735:2004 | Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004) |
| EN ISO 7208:2008 | Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)(ISO 7208:2008) |
| EN ISO 8069:2007 | Dried milk - Determination of content of lactic acid and lactates (ISO 8069:2005) |
| EN ISO 5537:2004 | Dried milk - Determination of moisture content (Reference method) (ISO 5537:2004) |
| EN ISO 20541:2008 | Milk and milk products - Determination of nitrate content - Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction (ISO 20541:2008) |
| EN ISO 1211:2010 | Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:2010) |
| EN ISO 8968-1:2014 | Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation (ISO 8968-1:2014) |
| UNI EN ISO 22160 : 2007 | MILK AND MILK-BASED DRINKS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - ENZYMATIC PHOTO-ACTIVATED SYSTEM (EPAS) METHOD |
| UNI EN ISO 2450 : 2009 | CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 7208 : 2009 | SKIMMED MILK, WHEY AND BUTTERMILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 20541 : 2009 | MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE CONTENT - METHOD BY ENZYMATIC REDUCTION AND MOLECULAR-ABSORPTION SPECTROMETRY AFTER GRIESS REACTION |
| UNI EN ISO 1736 : 2009 | DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 7328 : 2009 | MILK-BASED EDIBLE ICES AND ICE MIXES - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 8381 : 2009 | MILK-BASED INFANT FOODS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 13366-1 : 2008 | MILK - ENUMERATION OF SOMATIC CELLS - PART 1: MICROSCOPIC METHOD (REFERENCE METHOD) |
| I.S. EN ISO 1735:2004 | CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 1211 : 2010 | MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 8968-1 : 2014 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 1: KJELDAHL PRINCIPLE AND CRUDE PROTEIN CALCULATION |
| UNI EN ISO 5764 : 2009 | MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD (REFERENCE METHOD) |
| UNI EN ISO 1737 : 2009 | EVAPORATED MILK AND SWEETENED CONDENSED MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 5555 : 2014 | ANIMAL AND VEGETABLE FATS AND OILS - SAMPLING - AMENDMENT 1: FLEXITANKS |
| UNI EN ISO 1854 : 2009 | WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| UNI EN ISO 11816-1 : 2013 | MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 1: FLUORIMETRIC METHOD FOR MILK AND MILK-BASED DRINKS |
| BS ISO 12080-1:2009 | Dried skimmed milk. Determination of vitamin A content Colorimetric method |
| DD ISO/TS 26844:2006 | Milk and milk products. Determination of antimicrobial residues. Tube diffusion test |
| BS ISO 9233-1 : 2007 | CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND |
| BS ISO 5544:2008 | Caseins. Determination of \'fixed ash\' (Reference method) |
| ISO 19662:2018 | Milk — Determination of fat content — Acido-butyrometric (Gerber method) |
| ISO 14156:2001 | Milk and milk products — Extraction methods for lipids and liposoluble compounds |
| ISO/TS 11869:2012 | Fermented milks Determination of titratable acidity Potentiometric method |
| ISO 15884:2002 | Milk fat — Preparation of fatty acid methyl esters |
| ISO 1738:2004 | Butter — Determination of salt content |
| ISO 8262-1:2005 | Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 1: Infant foods |
| DD ISO/TS 11059:2009 | Milk and milk products. Method for the enumeration of Pseudomonas spp. |
| DIN EN ISO 12779:2013-08 | Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011) |
| 05/30138779 DC : DRAFT SEP 2005 | ISO 9233-1 - CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND |
| ISO 8870:2006 | Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci |
| BS ISO 6091:2010 | Dried milk. Determination of titratable acidity (Reference method) |
| BS ISO 6732:2010 | Milk and milk products. Determination of iron content. Spectrometric method (Reference method) |
| DD ISO/TS 15495:2010 | Milk, milk products and infant formulae. Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS |
| 04/30112069 DC : DRAFT APR 2004 | ISO 17129 - MILK AND MILK PRODUCTS - DETERMINATION OF SOY AND PEA PROTEINS USING SDS-CE (SCREENING METHOD) |
| 02/706069 DC : DRAFT MAY 2002 | ISO/DIS 1735 - CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| BS ISO 15163:2012 | Milk and milk products. Calf rennet and adult bovine rennet. Determination by chromatography of chymosin and bovine pepsin contents |
| ISO 13082:2011 | Milk and milk products — Determination of the lipase activity of pregastric lipase preparation |
| BS ISO 26462:2010 | Milk. Determination of lactose content. Enzymatic method using difference in pH |
| BS ISO 11866-2:2005 | Milk and milk products. Enumeration of presumptive Escherichia coli Colony-count technique at 44°C using membranes |
| BS 7037-1:1988 | Sampling plans for milk and milk products Specification for inspection by attributes |
| 06/30131006 DC : DRAFT APR 2006 | ISO 22935-2 - MILK AND MILK PRODUCTS - SENSORY ANALYSIS - PART 2: METHODOLOGY - RECOMMENDED METHODS FOR SENSORY EVALUATION |
| BS ISO 1738:2004 | Butter. Determination of salt content |
| PD ISO/TS 22113:2012 | Milk and milk products. Determination of the titratable acidity of milk fat |
| BS ISO 5546:2010 | Caseins and caseinates. Determination of pH (Reference method) |
| DIN EN ISO 6887-5:2011-01 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS |
| UNI ISO 15163 : 2013 | MILK AND MILK PRODUCTS - CALF RENNET AND ADULT BOVINE RENNET - DETERMINATION BY CHROMATOGRAPHY OF CHYMOSIN AND BOVINE PEPSIN CONTENTS |
| 14/30254288 DC : 0 | BS ISO 11816-2 - MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 2: FLUOROMETRIC METHOD FOR CHEESE |
| 16/30298316 DC : 0 | BS ISO 19581 - MEASUREMENT OF RADIOACTIVITY - GAMMA EMITTING RADIONUCLIDES - RAPID TEST METHOD USING NAI(TL) GAMMA-RAY SPECTROMETRY |
| BS ISO 15884:2002 | Milk fat. Preparation of fatty acid methyl esters |
| BS ISO 15648:2004 | Butter. Determination of salt content. Potentiometric method |
| PD ISO/TS 19046-2:2017 | Cheese. Determination of propionic acid level by chromatography Method by ion exchange chromatography |
| BS ISO 14461-1:2005 | Milk and milk products. Quality control in microbiological laboratories Analyst performance assessment for colony counts |
| 16/30321180 DC : 0 | BS ISO 19660 - CREAM - DETERMINATION OF FAT CONTENT - ACIDO-BUTYROMETRIC METHOD (ROUTINE METHOD) |
| BS ISO 9233-2 : 2007 | CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2: HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE |
| DD ISO/TS 27105:2009 | Milk and milk products. Determination of hen\'s egg white lysozyme by HPLC |
| BS ISO 5550:2006 | Caseins and caseinates. Determination of moisture content (Reference method) |
| ISO 6734:2010 | Sweetened condensed milk — Determination of total solids content (Reference method) |
| BS ISO 11870:2009 | Milk and milk products. Determination of fat content. General guidance on the use of butyrometric methods |
| BS ISO 8262-2:2005 | Milk products and milk-based foods. Determination of fat content by the Weibull-Berntrop gravimetric method (reference method) Edible ices and ice-mixes |
| ISO 5548:2004 | Caseins and caseinates — Determination of lactose content — Photometric method |
| DIN EN ISO 20541:2008-12 | MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE CONTENT - METHOD BY ENZYMATIC REDUCTION AND MOLECULAR-ABSORPTION SPECTROMETRY AFTER GRIESS REACTION |
| ISO 15885:2002 | Milk fat — Determination of the fatty acid composition by gas-liquid chromatography |
| 12/30246963 DC : 0 | BS ISO 9622 - MILK AND LIQUID MILK PRODUCTS - GUIDANCE ON THE APPLICATION OF MID-INFRARED SPECTROMETRY |
| BS ISO 5538:2004 | Milk and milk products. Sampling. Inspection by attributes |
| DD ISO/TS 9941:2005 | Milk and canned evaporated milk. Determination of tin content. Spectrometric method |
| 06/30153305 DC : DRAFT JULY 2006 | BS ISO 3356 - MILK AND DRIED MILK, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWDER - DETERMINATION OF RESIDUAL ALKALINE PHOSPHATASE |
| PD ISO/TS 17758:2014 | Instant dried milk. Determination of the dispersibility and wettability |
| BS ISO 8070:2007 | Milk and milk products. Determination of calcium, sodium, potassium and magnesium contents. Atomic absorption spectrometric method |
| BS ISO 23065:2009 | Milk fat from enriched dairy products. Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography |
| BS 1741-13:1998 | Methods for chemical analysis of liquid milk and cream Determination of lactulose content of heat-treated milk (HPLC method) |
| BS ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese. Determination of lactose content Enzymatic method utilizing the glucose moiety of the lactose |
| BS ISO 27105:2016 | Milk and cheese. Determination of hen’s egg white lysozyme content by high performance liquid chromatography |
| BS ISO 6730:2005 | Milk. Enumeration of colony-forming units of psychrotrophic microorganisms. Colony-count technique at 6,5°C |
| ISO 8156:2005 | Dried milk and dried milk products Determination of insolubility index |
| 04/30126703 DC : DRAFT DEC 2004 | ISO 13366-2 - MILK - ENUMERATION OF SOMATIC CELLS - PART 2: ELECTRONIC PARTICLE COUNTER METHOD |
| NF EN ISO 6887-5 : 2010 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS |
| BS ISO 11866-3:1997 | Milk and milk products. Enumeration of presumptive Escherichia coli Colony-count technique at 44°C using membranes |
| BS ISO 6731:2010 | Milk, cream and evaporated milk. Determination of total solids content (Reference method) |
| BS ISO 16305:2005 | Butter. Determination of firmness |
| UNI EN ISO 14501 : 2008 | MILK AND MILK POWDER - DETERMINATION OF AFLATOXIN M[1] CONTENT - CLEAN-UP BY IMMUNOAFFINITY CHROMATOGRAPHY AND DETERMINATION BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY |
| ISO 13559:2002 | Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C |
| ISO 6611:2004 | Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C |
| ISO/TS 22113:2012 | Milk and milk products — Determination of the titratable acidity of milk fat |
| UNI EN ISO 6887-5 : 2010 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS |
| ISO 8967:2005 | Dried milk and dried milk products — Determination of bulk density |
| I.S. EN ISO 6887-5:2010 | MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS |
| ISO 1739:2006 | Butter — Determination of the refractive index of the fat (Reference method) |
| ISO 19660:2018 | Cream — Determination of fat content — Acido-butyrometric method |
| I.S. EN ISO 20541:2008 | MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE CONTENT - METHOD BY ENZYMATIC REDUCTION AND MOLECULAR-ABSORPTION SPECTROMETRY AFTER GRIESS REACTION |
| ISO 8070:2007 | Milk and milk products — Determination of calcium, sodium, potassium and magnesium contents — Atomic absorption spectrometric method |
| ISO 1740:2004 | Milkfat products and butter — Determination of fat acidity (Reference method) |
| BS ISO 6497:2002 | Animal feeding stuffs. Sampling |
| ISO/TS 19046-1:2017 | Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography |
| ISO 14892:2002 | Dried skimmed milk — Determination of vitamin D content using high-performance liquid chromatography |
| BS ISO 9622:2013 | Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry |
| EN ISO 9233-1:2018 | Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018) |
| ISO 8262-3:2005 | Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases |
| ISO 17129:2006 | Milk powder — Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) — Screening method |
| ISO 8552:2004 | Milk Estimation of psychrotrophic microorganisms Colony-count technique at 21 degrees C (Rapid method) |
| ISO 5538:2004 | Milk and milk products — Sampling — Inspection by attributes |
| ISO 29981:2010 | Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C |
| ISO/TS 17193:2011 | Milk — Determination of the lactoperoxidase activity — Photometric method (Reference method) |
| ISO 21543:2006 | Milk products Guidelines for the application of near infrared spectrometry |
| ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors |
| ISO 8851-3:2004 | Butter Determination of moisture, non-fat solids and fat contents (Routine methods) Part 3: Calculation of fat content |
| ISO 14674:2005 | Milk and milk powder Determination of aflatoxin M1 content Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography |
| ISO 19344:2015 | Milk and milk products Starter cultures, probiotics and fermented products Quantification of lactic acid bacteria by flow cytometry |
| ISO 23058:2006 | Milk and milk products — Ovine and caprine rennets — Determination of total milk-clotting activity |
| ISO 18252:2006 | Anhydrous milk fat Determination of sterol composition by gas liquid chromatography (Routine method) |
| ISO/TS 6733:2006 | Milk and milk products Determination of lead content Graphite furnace atomic absorption spectrometric method |
| ISO/TS 17996:2006 | Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate |
| ISO 17997-1:2004 | Milk — Determination of casein-nitrogen content — Part 1: Indirect method (Reference method) |
| DIN EN ISO 1736:2009-03 | DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 14637:2007-03 | Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method) (ISO 14637:2004) |
| DIN EN ISO 1854:2009-03 | WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 1737:2009-03 | EVAPORATED MILK AND SWEETENED CONDENSED MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| DIN EN ISO 8381:2009-03 | MILK-BASED INFANT FOODS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| ISO 1211:2010 | Milk — Determination of fat content — Gravimetric method (Reference method) |
| ISO 20541:2008 | Milk and milk products — Determination of nitrate content — Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction |
| BS EN ISO 14501:1999 | Milk and milk powder. Determination of aflatoxin M<sub>1</sub> content. Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography |
| BS EN ISO 1854:2008 | Whey cheese. Determination of fat content. Gravimetric method (Reference method) |
| BS EN ISO 3727-1:2002 | Butter. Determination of moisture, non-fat solids and fat contents Determination of moisture content (Reference method) |
| ISO 22160:2007 | Milk and milk-based drinks — Determination of alkaline phosphatase activity — Enzymatic photo-activated system (EPAS) method |
| ISO 3727-1:2001 | Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method) |
| ISO 8968-3:2004 | Milk — Determination of nitrogen content — Part 3: Block-digestion method (Semi-micro rapid routine method) |
| ISO 1735:2004 | Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) |
| ISO 7208:2008 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) |
| BS EN ISO 1737:2008 | Evaporated milk and sweetened condensed milk. Determination of fat content. Gravimetric method (Reference method) |
| UNE-EN ISO 6579-1:2017 | Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. (ISO 6579-1:2017) |
| BS EN ISO 8381:2008 | Milk-based infant foods. Determination of fat content. Gravimetric method (Reference method) |
| BS EN ISO 1211:2010 | Milk. Determination of fat content. Gravimetric method (Reference method) |
| BS EN ISO 5943:2006 | Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method |
| BS EN ISO 8968-1:2014 | Milk and milk products. Determination of nitrogen content Kjeldahl principle and crude protein calculation |
| ISO 1854:2008 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) |
| BS EN ISO 6785:2007 | Milk and milk products. Detection of Salmonella spp. |
| ISO 11816-1:2013 | Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks |
| UNE-EN ISO 11816-2:2017 | Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016) |
| ISO 8968-4:2016 | Milk and milk products Determination of nitrogen content Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) |
| ISO 7328:2008 | Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method) |
| ISO 14891:2002 | Milk and milk products — Determination of nitrogen content — Routine method using combustion according to the Dumas principle |
| ISO 5943:2006 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method |
| ISO 3727-2:2001 | Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method) |
| ISO 6497:2002 | Animal feeding stuffs Sampling |
| ISO 14673-3:2004 | Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) |
| ISO 5537:2004 | Dried milk — Determination of moisture content (Reference method) |
| ISO 14673-1:2004 | Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry |
| BS EN ISO 11816-1:2013 | Milk and milk products. Determination of alkaline phosphatase activity Fluorimetric method for milk and milk-based drinks |
| BS EN ISO 6497:2005 | Animal feeding stuffs. Sampling |
| ISO 5536:2009 | Milk fat products — Determination of water content — Karl Fischer method |
| EN ISO 6887-5:2010 | Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2010) |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
| ISO 17189:2003 | Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method) |
| BS EN ISO 3727-2:2002 | Butter. Determination of moisture, non-fat solids and fat contents Determination of non-fat solids content (Reference method) |
| ISO 13366-2:2006 | Milk Enumeration of somatic cells Part 2: Guidance on the operation of fluoro-opto-electronic counters |
| ISO 12779:2011 | Lactose — Determination of water content — Karl Fischer method |
| UNE-EN ISO 11816-1:2014 | Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks (ISO 11816-1:2013) |
| BS EN ISO 8968-3:2007 | Milk. Determination of nitrogen content Block-digestion method (Semi-micro rapid routine method) |
| BS EN ISO 14673-1:2004 | Milk and milk products. Determination of nitrate and nitrite contents Method using cadmium reduction and spectrometry |
| BS EN ISO 8968-4:2016 | Milk and milk products. Determination of nitrogen content Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) |
| ISO 6887-5:2010 | Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products |
| BS EN ISO 5537:2004 | Dried milk. Determination of moisture content (reference method) |
| UNE-EN ISO 8968-4:2016 | Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016) |
| BS EN ISO 14673-2:2004 | Milk and milk products. Determination of nitrate and nitrite contents Method using segmented flow analysis (Routine method) |
| ISO 1737:2008 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) |
| BS EN ISO 7328:2008 | Milk-based edible ices and ice mixes. Determination of fat content. Gravimetric method (Reference method) |
| EN ISO 11816-1:2013 | Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks (ISO 11816-1:2013) |
| EN ISO 5536:2013 | Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009) |
| EN ISO 22160:2007 | Milk and milk-based drinks - Determination of alkaline phosphatase activity - Enzymatic photo-activated system (EPAS) method (ISO 22160:2007) |
| EN ISO 8968-2:2001 | Milk - Determination of nitrogen content - Part 2: Block-digestion method (Macro method) (ISO 8968-2:2001) |
| EN ISO 8968-5:2001 | Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content (ISO 8968-5:2001) |
| EN ISO 6785:2007 | Milk and milk products - Detection of Salmonella spp. (ISO 6785:2001) |
| EN ISO 17189:2003 | Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003) |
| EN ISO 5943:2006 | Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006) |
| EN ISO 3727-1:2001 | Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001) |
| EN ISO 2450:2008 | Cream - Determination of fat content - Gravimetric method (Reference method) (ISO2450:2008) |
| EN ISO 14673-2:2004 | Milk and milk products - Determination of nitrate and nitrite contents - Part 2: Method using segmented flow analysis (Routine method) (ISO 14673-2:2004) |
| EN ISO 14673-1:2004 | Milk and milk products - Determination of nitrate and nitrite contents - Part 1: Method using cadmium reduction and spectrometry (ISO 14673-1:2004) |
| EN ISO 7328:2008 | Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008) |
| EN ISO 5764:2009 | Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009) |
| EN ISO 14891:2002 | Milk and milk products - Determination of nitrogen content - Routine method using combustion according to the Dumas principle (ISO 14891:2002) |
| EN ISO 1854:2008 | Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008) |
| EN ISO 6497:2005 | Animal feeding stuffs - Sampling (ISO 6497:2002) |
| EN ISO 8968-3:2007 | Milk - Determination of nitrogen content - Part 3: Block-digestion method (Semi-micro rapid routine method) (ISO 8968-3:2004) |
| EN ISO 11816-2:2016 | Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016) |
| EN ISO 1737:2008 | Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1737:2008) |
| EN ISO 3727-2:2001 | Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001) |
| EN ISO 1736:2008 | Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method) (ISO 1736:2008) |
| EN ISO 17678:2010 | Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) (ISO 17678:2010) |
| EN ISO 8261 : 2001 | MILK AND MILK PRODUCTS - GENERAL GUIDANCE FOR THE PREPARATION OF TEST SAMPLES, INITIAL SUSPENSIONS AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION |
| EN ISO 14637:2006 | Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method) (ISO 14637:2004) |
| EN ISO 8381:2008 | Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method) (ISO 8381:2008) |
| 04/30116845 DC : DRAFT JUL 2004 | ISO 18252 - ANHYDROUS MILK FAT - DETERMINATION OF STEROL COMPOSITION BY GAS LIQUID CHROMATOGRAPHY (ROUTINE METHOD) |
| BS ISO 29981:2010 | Milk products. Enumeration of presumptive bifidobacteria. Colony count technique at 37 °C |
| PREN ISO 8968-1 : DRAFT 2013 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT AND CRUDE PROTEIN CALCULATION - PART 1: KJELDAHL PRINCIPLE (ISO/DIS 8968-1:2013) |
| ISO 14377:2002 | Canned evaporated milk — Determination of tin content — Method using graphite furnace atomic absorption spectrometry |
| ISO 14461-1:2005 | Milk and milk products Quality control in microbiological laboratories Part 1: Analyst performance assessment for colony counts |
| ISO 11285:2004 | Milk Determination of lactulose content Enzymatic method |
| BS ISO 11814:2002 | Dried milk. Assessment of heat treatment intensity. Method using high-performance liquid chromatography |
| I.S. EN ISO 9233-2:2013 | 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 9233-2:2018) |
| PD CEN ISO/TS 17728:2015 | Microbiology of the food chain. Sampling techniques for microbiological analysis of food and feed samples |
| 03/300954 DC : DRAFT JAN 2003 | BS ISO 8968-3 - MILK - DETERMINATION OF NITROGEN CONTENT - PART 3: BLOCK-DIGESTION METHOD - SEMI-MICRO RAPID ROUTINE METHOD |
| I.S. EN ISO 9233-1:2013 | CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND (ISO 9233-1:2018) |
| 02/704628 DC : DRAFT APR 2002 | BS ISO 11285 (IDF 175) - MILK - DETERMINATION OF LACTULOSE CONTENT - ENZYMATIC METHOD |
| BS ISO 8262-3:2005 | Milk products and milk-based foods. Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) Special cases |
| ISO 6730:2005 | Milk Enumeration of colony-forming units of psychrotrophic microorganisms Colony-count technique at 6,5 degrees C |
| 03/307065 DC : DRAFT APR 2003 | ISO 8069 - DRIED MILK - DETERMINATION OF CONTENT OF LACTIC ACID AND LACTATES |
| BS 2472-3:1989 | Methods for chemical analysis of ice cream Determination of fat content |
| BS EN ISO 6579-1:2017 | Microbiology of the food chain. Horizontal method for the detection, enumeration and serotyping of Salmonella Detection of Salmonella spp. |
| BS ISO 7238:2004 | Butter. Determination of pH of the serum. Potentiometric method |
| 07/30163272 DC : 0 | BS ISO 8260 - MILK AND MILK PRODUCTS - DETERMINATION OF ORGANOCHLORINE PESTICIDES AND POLYCHLOROBIPHENYLS - METHOD USING CAPILLARY GAS-LIQUID CHROMATOGRAPHY WITH ELECTRON-CAPTURE DETECTION |
| BS ISO 17997-2:2004 | Milk. Determination of casein-nitrogen content Direct method |
| 18/30327040 DC : 0 | BS ISO 20042 - MEASUREMENT OF RADIOACTIVITY - GAMMA EMITTING RADIONUCLIDES - GENERIC TEST METHOD USING GAMMA SPECTROMETRY |
| BS ISO 3728:2004 | Ice-cream and milk ice. Determination of total solids content (reference method) |
| DD ISO/TS 27106:2009 | Cheese. Determination of nisin A content by LC-MS and LC-MS-MS |
| 03/303828 DC : DRAFT APR 2003 | ISO 5738 - MILK AND MILK PRODUCTS - DETERMINATION OF COPPER CONTENT - PHOTOMETRIC METHOD (REFERENCE METHOD) |
| BS ISO 11865:2009 | Instant whole milk powder. Determination of white flecks number |
| BS ISO 11285:2004 | Milk. Determination of lactulose content. Enzymatic method |
| 10/30212880 DC : 0 | BS ISO 27871 - CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE NITROGENOUS FRACTIONS |
| 01/701308 DC : DRAFT FEB 2001 | ISO 14674/IDF 190 - MILK AND MILK POWDER - DETERMINATION OF AFLATOXIN M1 CONTENT - CLEAN-UP BY IMMUNOAFFINITY CHROMATOGRAPHY AND DETERMINATION BY THIN LAYER CHROMATOGRAPHY |
| 17/30342994 DC : 0 | BS ISO 17410 - MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR THE ENUMERATION OF PSYCHROTROPHIC MICROORGANISMS |
| BS ISO 6734:2010 | Sweetened condensed milk. Determination of total solids content (Reference method) |
| BS ISO 12081:2010 | Milk. Determination of calcium content. Titrimetric method |
| DD ISO/TS 17193 : 2011 | MILK - DETERMINATION OF THE LACTOPEROXIDASE ACTIVITY - PHOTOMETRIC METHOD (REFERENCE METHOD) |
| BS ISO 18329:2004 | Milk and milk products. Determination of furosine content. Ion-pair reverse-phase high-performance liquid chromatography method |
| 17/30366631 DC : 0 | BS ISO 15151 - MILK, MILK PRODUCTS, INFANT FORMULA AND ADULT NUTRITIONALS - DETERMINATION OF MINERALS AND TRACE ELEMENTS - INDUCTIVELY COUPLED PLASMA ATOMIC EMISSION SPECTROMETRY (ICP-AES) METHOD |
| I.S. EN ISO 5534:2004 | CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE TOTAL SOLIDS CONTENT (REFERENCE METHOD) |
| 13/30257963 DC : 0 | BS EN ISO 8968-4 - MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 4: DETERMINATION OF PROTEIN AND NON PROTEIN NITROGEN CONTENT AND TRUE PROTEIN CONTENT CALCULATION (REFERENCE METHOD) |
| 04/30126698 DC : DRAFT DEC 2004 | ISO 21543 - MILK PRODUCTS - DETERMINATION OF TOTAL SOLIDS, FAT, PROTEIN AND MOISTURE CONTENTS - GUIDANCE FOR THE APPLICATION OF NEAR INFRARED SPECTROMETRY |
| BS ISO 14378:2009 | Milk and dried milk. Determination of iodide content. Method using high-performance liquid chromatography |
| ISO/TS 9941:2005 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method |
| 05/30134611 DC : DRAFT JUNE 2005 | ISO 20128 - FERMENTED MILK - ENUMERATION OF LACTOBACILLUS ACIDOPHILUS - COLONY-COUNT TECHNIQUE |
| ISO 7889:2003 | Yogurt Enumeration of characteristic microorganisms Colony-count technique at 37 degrees C |
| BS ISO 14377:2002 | Canned evaporated milk. Determination of tin content. Method using graphite furnace atomic absorption spectrometry |
| 08/30177160 DC : DRAFT JAN 2008 | BS ISO 29981 - MILK PRODUCTS - ENUMERATION OF PRESUMPTIVE BIFIDOBACTERIA - COLONY COUNT TECHNIQUE AT 37 DEGREES C |
| ISO 3976:2006 | Milk fat Determination of peroxide value |
| ISO 2446:2008 | Milk Determination of fat content |
| ISO 11866-2:2005 | Milk and milk products Enumeration of presumptive Escherichia coli Part 2: Colony-count technique at 44 degrees C using membranes |
| ISO 11868:2007 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography |
| I.S. EN ISO 12779:2013 | LACTOSE - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD (ISO 12779:2011) |
| ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation |
| ISO 8260:2008 | Milk and milk products — Determination of organochlorine pesticides and polychlorobiphenyls — Method using capillary gas-liquid chromatography with electron-capture detection |
| ISO 5550:2006 | Caseins and caseinates — Determination of moisture content (Reference method) |
| BS EN ISO 17678:2010 | Milk and milk products. Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) |
| BS ISO 11866-1:2005 | Milk and milk products. Enumeration of presumptive Escherichia coli Most probable number technique using 4-methylumbelliferyl-β-D-glucuron ide(MUG) |
| UNI EN ISO 9233-1 : 2013 | CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND |
| ISO 27871:2011 | Cheese and processed cheese — Determination of the nitrogenous fractions |
| UNI EN ISO 17678 : 2010 | MILK AND MILK PRODUCTS - DETERMINATION OF MILK FAT PURITY BY GAS CHROMATOGRAPHIC ANALYSIS OF TRIGLYCERIDES (REFERENCE METHOD) |
| ISO 15163:2012 | Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents |
| ISO/TS 27265:2009 | Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria |
| ISO 26323:2009 | Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) |
| ISO 12080-2:2009 | Dried skimmed milk Determination of vitamin A content Part 2: Method using high-performance liquid chromatography |
| ISO 9874:2006 | Milk Determination of total phosphorus content Method using molecular absorption spectrometry |
| ISO 15648:2004 | Butter — Determination of salt content — Potentiometric method |
| ISO 9231:2008 | Milk and milk products — Determination of the benzoic and sorbic acid contents |
| BS EN ISO 8968-2:2002 | Milk. Determination of nitrogen content Block-digestion method (Macro method) |
| ISO 8968-5:2001 | Milk Determination of nitrogen content Part 5: Determination of protein-nitrogen content |
| BS EN ISO 8968-5:2002 | Milk. Determination of nitrogen content Determination of protein-nitrogen content |
| BS EN ISO 5764:2009 | Milk. Determination of freezing point. Thermistor cryoscope method (Reference method) |
| BS EN ISO 13366-1:2008 | Milk. Enumeration of somatic cells Microscopic method (Reference method) |
| ISO 8069:2005 | Dried milk — Determination of content of lactic acid and lactates |
| ISO 8968-2:2001 | Milk Determination of nitrogen content Part 2: Block-digestion method (Macro method) |
| BS EN ISO 14673-3:2004 | Milk and milk products. Determination of nitrate and nitrite contents Method using cadmium reduction and flow injection analysis with in-line dialysis (routine method) |
| BS EN ISO 5555 : 2002 | ANIMAL AND VEGETABLE FATS AND OILS - SAMPLING |
| BS EN ISO 8069:2007 | Dried milk. Determination of content of lactic acid and lactates |
| ISO 8261:2001 | Milk and milk products General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination |
| ISO 14637:2004 | Milk — Determination of urea content — Enzymatic method using difference in pH (Reference method) |
| BS EN ISO 14891:2002 | Milk and milk products. Determination of nitrogen content. Routine method using combustion according to the Dumas principle |
| DIN EN ISO 8069:2007-09 | Dried milk - Determination of content of lactic acid and lactates (ISO 8069:2005) |
| CEN ISO/TS 17728:2015 | Microbiology of the food chain - Sampling techniques for microbiological analysis of food and feed samples (ISO/TS 17728:2015) |
| DIN EN ISO 14673-3:2004-05 | Milk and milk products - Determination of nitrate and nitrite contents - Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) (ISO 14673-3:2004) |
| DIN EN ISO 1735:2005-05 | Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004) |
| DIN EN ISO 14673-2:2004-05 | Milk and milk products - Determination of nitrate and nitrite contents - Part 2: Method using segmented flow analysis (Routine method) (ISO 14673-2:2004) |
| DIN EN ISO 8968-5:2002-06 | MILK - DETERMINATION OF NITROGEN CONTENT - PART 5: DETERMINATION OF PROTEIN-NITROGEN CONTENT |
| DIN EN ISO 5534:2004-09 | Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004); German version EN ISO 5534:2004 |
| DIN EN ISO 14673-1:2004-05 | Milk and milk products - Determination of nitrate and nitrite contents - Part 1: Method using cadmium reduction and spectrometry (ISO 14673-1:2004) |
| DIN EN ISO 8968-1:2002-06 | MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 1: KJELDAHL PRINCIPLE AND CRUDE PROTEIN CALCULATION (ISO 8968-1:2014) |
| DIN EN ISO 9233-1:2013-08 | CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND (ISO 9233-1:2007 INCLUDING AMD 1:2012) |
| DIN EN ISO 14501:2008-01 | Milk and milk powder - Determination of aflatoxin M1 content - Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography (ISO 14501:2007) |
| BS 1741-3(2001) : 2001 | MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD) |
| ISO/IEC 17025:2005 | General requirements for the competence of testing and calibration laboratories |
| ISO 7218:2007 | Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations |
| ISO 5155:1995 | Household refrigerating appliances — Frozen food storage cabinets and food freezers — Characteristics and test methods |
| ISO 8197:1988 | Milk and milk products Sampling Inspection by variables |
| ISO 78-2:1999 | Chemistry Layouts for standards Part 2: Methods of chemical analysis |
| ISO 5538:2004 | Milk and milk products — Sampling — Inspection by attributes |
| ISO 7002:1986 | Agricultural food products — Layout for a standard method of sampling from a lot |
| AS ISO 1211:2021 | Milk - Determination of fat content - Gravimetric method (Reference method) |
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