ISO 6732 | IDF 103: 2010 – Milk and milk products – Determination of iron content – Spectrometric method (Reference method)
This standard specifies a spectrometric reference method for the determination of the iron content of milk and milk products. This method is applicable to: milk, skimmed milk, whey and buttermilk; plain yogurt and skimmed yogurt; evaporated milk and sweetened condensed milk; dried whole and skimmed milk, dried whey and dried buttermilk; cream and butter; anhydrous […]
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This standard is now withdrawn and replaced by the horizontal standard ISO 17410 Microbiology of the food chain – Horizontal method for the enumeration of psychrotrophic microorganisms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 22935-1 | IDF 99-1:2009 – Milk and milk products – Sensory analysis – Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
This standard gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products. It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586-1 […]
ISO 5536 | IDF 23: 2009 – Milkfat products – Determination of Water content – Karl Fischer method
This standard specifies a method for the determination of the water content of milk fat products by the Karl Fischer method. The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction. This second edition cancels and replaces the first edition, which has […]
ISO 6731 | IDF 21: 2010 – Milk, cream and evaporated milk – Determination of total solids content (Reference method)
This standard specifies the reference method for the determination of the total solids content of milk, cream and evaporated milk.
ISO 8968-1| IDF 20-1: 2014 – Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and crude protein calculation
This International Standard specifies a method for the determination of the nitrogen content and crude protein calculation of milk and milk products by the Kjeldahl principle, using traditional and block digestion methods. The methods are applicable to: — liquid cow’s (whole, partially skimmed or skimmed milk), goat’s and sheep’s whole milk; — hard, semi-hard and […]
ISO 6734 | IDF 15: 2010 – Sweetened condensed milk – Determination of total solids content (Reference method)
This standard specifies the reference method for the determination of the total solids content of sweetened condensed milk.
ISO 1737 | IDF 13: 2008 – Evaporated milk and sweetened condensed milk – Determination of fat content – Gravimetric method (Reference method)
This standard specifies the reference method for the determination of the fat content of all types of evaporated milk and sweetened condensed milk (liquid sweetened and unsweetened concentrated milk).
ISO 1736 | IDF 9: 2008 – Dried milk and dried milk products – Determination of fat content – Gravimetric method (Reference method)
This standard specifies the reference method for the determination of the fat content of dried milk and dried milk products. The method is applicable to dried milk with a fat content of 40 % mass fraction or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk and dried butter serum. […]
ISO 1739 | IDF 7: 2006 – Butter – Determination of the refractive index of the fat (Reference method)
This standard specifies a reference method for the determination of the refractive index of the fat obtained by melting butter.
