ISO 8262-3 | IDF 124-3 – 2005 – Milk products and milk-based foods – Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) – Part 3: Special cases
This standard specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps […]
ISO 8262-2 | IDF 124-2:2005 – 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
This standard specifies the reference method for the determination of the fat content of edible ices and ice-mixes to which the Röse-Gottlieb method is not applicable (i.e. those products containing high levels of stabilizer or thickening agent, or of egg yolk or of fruit, or of combinations of these constituents).
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 21187 | IDF 196: 2004 – Quantitative determination of bacteriological quality
Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results. This standard gives guidelines for the establishment of a conversion relationship between the results of a routine method and an anchor method, and its verification for the quantitative determination of the bacteriological quality of milk. This edition has been […]
ISO 5943 | IDF 88: 2006 – Cheese and processed cheese products – Determination of chloride content – Potentiometric titration method
This standard specifies a potentiometric titration method for the determination of the chloride content of cheese and processed cheese products. The method is applicable to all cheeses and processed cheese products containing more than 0,2 % (mass fraction) of chloride ion.
ISO 14637 | IDF 195: 2004 – Milk – Determination of urea content – Enzymatic method using difference in pH (Reference method)
This standard specifies an enzymatic method for the determination of the urea content of milk by measurement of the difference in pH.
ISO 17997-2 | IDF 29-2: 2004 – Milk – Determination of the casein-nitrogen content – Part 2: Direct method
This standard specifies a routine method for the direct determination of the casein-nitrogen content of bovine milk. The method can be modified for milk from other species or liquid dairy products. Standard only available in English.
ISO 17189 | IDF 194: 2003 – Butter, edible oil emulsions and spreadable fats – Determination of fat content (Reference Method)
This standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
ISO 18330 | IDF 188: 2003 – Milk and milk products – Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
This standard gives guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues in milk and milk products. It is intended to provide a framework and basis for the evaluation/validation of tests based on the binding of an antimicrobial compound to its specific antibody or to other types of […]
