ISO 15322 | IDF 203: 2005 – Dried milk and dried milk products – Determination of their behaviour in hot coffee (Coffee test)
This standard specifies a method for the determination of the behaviour in hot coffee of dried milk and dried milk products, either instant or non-instant.
ISO 16305 | IDF 187: 2005 – Butter – Determination of firmness
This standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its […]
ISO 11866-1 | IDF 170-1: 2005 – Milk and milk products – Enumeration of presumptive Escherichia coli – Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
This standard specifies a combined method for the enumeration of presumptive Escherichia coli and of presumptive coliforms by means of a culture technique involving a liquid medium with MUG, and calculation of the number of presumptive Escherichia coli and/or coliforms per gram or per millilitre by the most probable number (MPN) technique after incubation at […]
ISO 8262-1 | IDF 124-1: 2005 – Milk products and milk-based foods – Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) – Part 1: Infant Foods
This standard specifies the reference method for the determination of the fat content of infant foods to which the Röse-Gottlieb method is not applicable, i.e. those milk-based and other types of infant food that contain more than 5 % (mass fraction) (dry matter) of starch or dextrin, or vegetable, fruit, meat, etc. The method is […]
ISO 6730 | IDF 101: 2005 – Milk – Enumeration of colony-forming units of psychrotrophic micro-organisms (Colony count technique at 6.5°C)
This standard is now withdrawn and replaced by the horizontal standard ISO 17410 Microbiology of the food chain – Horizontal method for the enumeration of psychrotrophic microorganisms
ISO 8967 | IDF 134: 2005 – Dried milk and dried milk products – Determination of bulk density
This standard specifies a method for the determination of the bulk density of dried whole milk, dried partly skimmed milk and dried skimmed milk, whether non-instant or instant. The method is also applicable to dried whey, dried buttermilk and dried milk-based infant food, as well as to any of the dried products indicated above in […]
ISO 11866-2 | IDF 170-2:2005 – Milk and milk products – Enumeration of presumptive Escherichia coli – Part 2: Colony-count technique at 44 degrees C using membranes
This standard specifies a method for the enumeration of presumptive Escherichia coli by means of a colony-count technique at 44 °C. The method is applicable to milk, liquid milk products, dried milk, dried sweet whey, dried buttermilk, lactose, acid casein, lactic casein and rennet casein, caseinate and dried acid whey, cheese and processed cheese, butter, […]
ISO 8156 | IDF 129: 2005 – Dried milk and dried milk products – Determination of insolubility index
This standard specifies a method of determining the insolubility index, as a means of assessing the solubility, of dried whole milk, dried partly skimmed milk and dried skimmed milk, whether non-instant or instant. The method is also applicable to dried whey, dried buttermilk and dried milk-based baby food, as well as to any of the […]
Special Issue 0501 – Part 5: Nutritional and health properties
Future Of The Sheep And Goats Dairy Sector Proceedings of an International Symposium, 28-30 October 2004, Zaragoza, Spain – Published in five separate parts Nutritional differences between cows and sheep and goats milk, claims concerning allergenicity, protein differences and similarities, fatty acid composition and fat globule size, micronutrient bioavailability, effects of feed supplements on milk […]
Special Issue 0501 – Part 4: Features and technological aptitudes of sheep and goat milks; new technologies
Future Of The Sheep And Goats Dairy Sector Proceedings of an International Symposium, 28-30 October 2004, Zaragoza, Spain – Published in five separate parts Physical and chemical characteristics of milk and effects of freezing, pasteurization and high pressure, stability of milk proteins and fats in storage, rennet coagulation, glycolysis, proteolysis and lipolysis, effects of storage […]
