ISO 22935-3 | IDF 99-3: 2009 – Milk and milk products – Sensory analysis – Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
This standard gives guidance on a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms. The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or […]
ISO 22935-2 | IDF 99-2: 2009 – Milk and milk products – Sensory analysis – Part 2: Recommended methods for sensory evaluation
This standard specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. It is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory […]
ISO 23065 | IDF 211: 2009 – Milk fat from enriched dairy products – Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography
This standard specifies a method for the determination of the omega-3 and omega-6 fatty acid content in anhydrous milk fat extracted from dairy products supplemented or naturally enriched with these constituents. The specified procedure allows the evaluation of the most important omega-3 and omega-6 fatty acids.
ISO 2446 | IDF 226: 2008 – Milk – Determination of fat content
This standard specifies a routine method (the Gerber method) for the determination of the fat content of milk and includes guidance on the determination of the appropriate capacity of the milk pipette and on the determination of the corrections to apply to the results if the milk is not of average fat content. The procedure […]
ISO 20541 | IDF 197: 2008 – Milk and milk products – Determination of nitrate content – Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction
This standard specifies a method for the determination of the nitrate content of milk and milk products by molecular-absorption spectrometry after Griess reaction (preceded by enzymatic reduction). The method is, in particular, applicable to whole, partly skimmed, skimmed and dried milk, hard, semi-hard and soft cheeses, processed cheese, whey cheese, caseins, caseinates, dried whey and […]
ISO 3433 | IDF 222: 2008 – Cheese – Determination of fat content – Van Gulik method
This standard specifies the Van Gulik method for the determination of the fat content, as a mass fraction, of cheese. This method is applicable to all types of cheese. However, it may not give completely satisfactory results when applied to cheeses with an internal mould (blue-veined cheeses).
ISO 3432 | IDF 221: 2008 – Cheese – Determination of fat content – Butyrometer for Van Gulik method
This standard specifies the characteristics of a butyrometer (including stoppers) for the determination of the fat content, in the range 0 % mass fraction to 40 % mass fraction, of cheese by the Van Gulik method and illustrates suitable devices for weighing and introducing the cheese test portion.
ISO 13366-2 | IDF 148-2: 2006 – Milk – Enumeration of somatic cells – Part 2: Guidance on the operation of fluoro-opto-electronic counters
This standard gives guidance on the operating conditions for counting somatic cells, in both raw and chemically preserved milk, using fluoro-opto-electronic somatic cell counters in which either a rotating disc technique or flow cytometry is applied in the counting section. The guidance is applicable to the counting of somatic cells in raw cow milk. The […]
ISO 22160 | IDF 209: 2007 – Milk and milk-based drinks – Determination of alkaline phosphatase activity – Enzymatic photo-activated system (EPAS) method
This standard specifies a method for the determination of the alkaline phosphatase activity in pasteurized whole milk, semi-skimmed milk, skimmed milk, cream and flavoured milks using a chemiluminescent (EPAS) method. The method is applicable to milk and milk-based drinks from cows, sheep, buffalo and goats. The method is also suitable for any liquid-based sample if […]
ISO 3889 | IDF 219: 2006 – Milk and milk products – Specification of Mojonnier-type fat extraction flasks
This standard specifies the characteristics of Mojonnier-type fat extraction flasks for use in gravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable a supernatant solvent layer to be decanted almost completely from an underlying aqueous layer.
