ISO 8086 | IDF 121: 2004 – Dairy plant – Hygienic conditions – General guidance on inspection and sampling procedures
This standard gives general guidelines for inspection and sampling procedures to be used to check the effectiveness of cleaning and disinfection methods used in dairy plants and receiving stations, including milk-collection tankers. It deals with visual inspection, sampling from plant surfaces (product line, bottle washing equipment, containers, etc.), re-usable product containers, air, sampling of water […]
ISO 8070 | IDF 119: 2007 – Milk and milk products – Determination of calcium, sodium, potassium and magnesium contents – Atomic absorption spectrometric method
This standard specifies a flame atomic absorption spectrometric method for the determination of calcium, sodium, potassium and magnesium contents in milk and milk products. The method is applicable for milk and whey, buttermilk, yogurt, cream, dried milk, butter, cheese, casein and caseinate.
ISO 7328 | IDF 116: 2008 – Milk-based edible ices and ice mixes – Determination of fat content – Gravimetric method (Reference method)
This standard specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes. The method is also applicable to concentrated and dried ice mixes. The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent […]
ISO 5546 | IDF 115: 2010 – Caseins and caseinates – Determination of pH (Reference method)
This standard specifies a reference method for the determination of the pH of all types of casein (acid caseins and rennet caseins) and of caseinates.
ISO 5538 | IDF 113: 2004 – Milk and milk products – Sampling – Inspection by attributes
ISO 5538 | IDF 113: 2004 specifies sampling plans for the inspection by attributes of milk and milk products. It is intended to be used to choose a sample size for any situation where it is required to measure the conformity to a specification of a lot of a dairy product by examination of a […]
ISO 5764 | IDF 108: 2009 – Milk – Determination of freezing point – Thermistor cryoscope method (Reference method)
This standard specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope. The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of […]
ISO 5739 | IDF 107: 2003 – Caseins and caseinates – Determination of contents of scorched particles and of extraneous matter
This standard specifies a method for the determination of the contents of scorched particles and of extraneous matter in caseins and caseinates.
ISO 5548 | IDF 106: 2004 – Caseins and caseinates – Determination of lactose content – Photometric method
This standard specifies a photometric method for the determination of the content of lactose and other soluble carbohydrates in caseins and caseinates containing less than 2,0 % of total soluble carbohydrates.
ISO 488 | IDF 105: 2008 – Milk – Determination of fat content – Gerber butyrometers
This standard specifies the characteristics of seven types of butyrometer for use in the determination of the fat content of whole milk, partly skimmed milk and skimmed milk by the Gerber method specified in ISO 2446. ISO 488 | IDF 105:2008 is withdrawn and replaced with ISO 19662 | IDF 238:2018
ISO 7238 | IDF 104: 2004 – Butter – Determination of the pH of the serum – Potentiometric method
This standard specifies a potentiometric method for the determination of the pH of the serum from all types of butter.
