ISO 14501 | IDF 171: 2007 – Milk and milk powder – Determination of aflatoxin M1 content – Clean-up by immunoaffinity chromatography and determination by high-performance liquid
This standard has been withdrawn and replaced by the joint standard ISO 14501 | IDF 171: 2021
ISO 14673-2 | IDF 189-2: 2004 – Milk and milk products – Determination of nitrate and nitrite – Part 2: Method using segmented flow analysis (Routine method) – Second Edition
This standard specifies a routine method for the determination of the nitrate and nitrite contents of milk and milk products by segmented flow analysis. The method is applicable to milk, cheese, and liquid and dried milk products and infant foods.
ISO 14673-1 | IDF 189-1: 2004 – Milk and milk products – Determination of nitrate and nitrite – Part 1: Method using cadmium reduction and spectrometry – Second Edition
This standard specifies a method for the determination of the nitrate and nitrite contents of milk and milk products by cadmium reduction and spectrometry. The method is applicable to: whole and partly skimmed and skimmed dried milk; hard, semi-hard and soft cheeses; processed cheese; whey cheese, caseins and caseinates and dried whey. The method may […]
ISO 3728 | IDF 70: 2004 Ice-cream and milk ice – Determination of total solids (Reference method)
This standard specifies a reference method for the determination of the total solids content of ice-cream, milk ices and similar products.
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 14378 | IDF 167: 2009 – Milk and dried milk – Determination of iodide content – Method using high-performance liquid chromatography
This standard specifies a high-performance liquid chromatographic (HPLC) method for the determination of the iodide content of pasteurized whole milk and dried skimmed milk, when present at levels from 0,03 µg/g to 1 µg/g and 0,3 µg/g to 10,0 µg/g, respectively.
ISO 11814 | IDF 162: 2002 – Dried milk – Assessment of heat treatment intensity – Method using high-performance liquid chromatography
This standard specifies a high-performance liquid chromatographic (HPLC) method for an assessment of the heat treatment intensity to be applied during the processing of milk powder, in order to differentiate extra-low-heat skim milk powder from low-heat skim milk powder.
ISO 11813 | IDF 156: 2010 – Milk and milk products – Determination of zinc content – Flame atomic absorption spectrometric method
This standard specifies a flame atomic absorption spectrometric method for the determination of the zinc content of milk and milk products. The method has been validated for zinc contents of between 25 mg/kg and 70 mg/kg (dry mass) in milk and milk products.
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 8381 | IDF 123: 2008 – Milk-based infant foods – Determination of fat content – Gravimetric method (Reference method)
This standard specifies the reference method for the determination of the fat content of milk-based infant foods. The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fraction of 5 % (dry matter) of such added matter as starch, dextrin, vegetables, fruit and meat. The […]
