Normativa


Fecha Título
dom, 3 sep 2023

ISO 11815:2007 - Milk — Determination of total milk-clotting activity of bovine rennets

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 13082:2011 - Milk and milk products — Determination of the lipase activity of pregastric lipase preparation

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 15163:2012 - Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 15174:2012 - Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.10

Fuente: ISO ICS 07 Natural and applied sciences

dom, 3 sep 2023

ISO 23058:2006 - Milk and milk products — Ovine and caprine rennets — Determination of total milk-clotting activity

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 27871:2011 - Cheese and processed cheese — Determination of the nitrogenous fractions

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 2962:2010 - Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 5534:2004 - Cheese and processed cheese — Determination of the total solids content (Reference method)

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 6731:2010 - Milk, cream and evaporated milk — Determination of total solids content (Reference method)

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10; 67.100.99

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 6732:2010 - Milk and milk products — Determination of iron content — Spectrometric method (Reference method)

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 6734:2010 - Sweetened condensed milk — Determination of total solids content (Reference method)

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 707:2008 - Milk and milk products — Guidance on sampling

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 8070:2007 - Milk and milk products — Determination of calcium, sodium, potassium and magnesium contents — Atomic absorption spectrometric method

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 8196-1:2009 - Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 1: Analytical attributes of alternative methods

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 8196-2:2009 - Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

dom, 3 sep 2023

ISO 8870:2006 - Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci

This document reached stage 90.60 on 2023-09-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

vie, 1 sep 2023

ISO/DIS 16756 - Milk and milk products — Guidance for the application of CPMG pulsed nuclear magnetic resonance (NMR) spectrometry for fat determination

This document reached stage 40.20 on 2023-09-01, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

mié, 30 ago 2023

ISO/PRF 11816-1 - Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks

This document reached stage 50.00 on 2023-08-30, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

mié, 30 ago 2023

ISO/PRF 11816-2 - Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese

This document reached stage 50.00 on 2023-08-30, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

lun, 31 jul 2023

ISO/TS 4985:2023 - Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method

This document reached stage 60.60 on 2023-07-31, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

lun, 17 jul 2023

ISO 5537:2004 - Dried milk — Determination of moisture content (Reference method)

This document reached stage 95.99 on 2023-07-17, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

lun, 17 jul 2023

ISO 5537:2023 - Dried milk and dried milk products — Determination of moisture content (reference method)

This document reached stage 60.60 on 2023-07-17, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

sáb, 15 jul 2023

ISO 6092:1980 - Dried milk — Determination of titratable acidity (Routine method)

This document reached stage 90.20 on 2023-07-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

jue, 8 jun 2023

ISO 9233-1:2018 - Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind

This document reached stage 90.93 on 2023-06-08, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

jue, 8 jun 2023

ISO 9233-2:2018 - Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

This document reached stage 90.93 on 2023-06-08, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

mié, 3 may 2023

ISO 1736:2008 - Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method)

This document reached stage 95.99 on 2023-05-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

mié, 3 may 2023

ISO 1737:2008 - Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)

This document reached stage 95.99 on 2023-05-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

mié, 3 may 2023

ISO 1854:2008 - Whey cheese — Determination of fat content — Gravimetric method (Reference method)

This document reached stage 95.99 on 2023-05-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

mié, 3 may 2023

ISO 7208:2008 - Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)

This document reached stage 95.99 on 2023-05-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

vie, 25 nov 2022

ISO 13969:2003 - Milk and milk products — Guidelines for a standardized description of microbial inhibitor tests

This document reached stage 90.93 on 2022-11-25, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

lun, 14 nov 2022

ISO 6611:2004 - Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C

This document reached stage 90.92 on 2022-11-14, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences