FRESH MILK PRODUCTS - SPECIFICATION OF FERMENTED MILKS AND YOGURT

Published date

12-01-2013

Publisher

1 Domaine d'application
2 Références normatives et réglementaires
3 Termes et définitions
4 Description
5 Caractéristiques essentielles de composition
et de fabrication
6 Contaminants
7 Étiquetage
8 Classification
9 Méthodes d'échantillonnage et d'analyse
Annexe A (normative) Étiquetage des laits fermentés
aromatisés
Bibliographie

Le présent document décrit les caractéristiques et les spécifications des laits fermentés frais dont le yaourt/yoghourt et les laits fermentés frais additionnés d'ingrédients. Ce document ne concerne pas les produits ayant subi un chauffage après fermentation.

DevelopmentNote	Indice de Classement: V04-600. PR NFV 04 600 September 2000. (10/2002)
DocumentType	Standard
PublisherName	Association Francaise de Normalisation
Status	Current

NF EN ISO 8968-1 : 2014	MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 1: KJELDAHL PRINCIPLE AND CRUDE PROTEIN CALCULATION
ISO 7889:2003	Yogurt Enumeration of characteristic microorganisms Colony-count technique at 37 degrees C
NF EN ISO 707 : 2009	MILK AND MILK PRODUCTS - GUIDANCE ON SAMPLING
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 11869:1997	Yogurt Determination of titratable acidity Potentiometric method

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NFV 04 600 : 2001

FRESH MILK PRODUCTS - SPECIFICATION OF FERMENTED MILKS AND YOGURT

Table of Contents

Abstract

General Product Information

Standards Referencing This Book

Category

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