Normativa
| Fecha | Título |
|---|---|
| mié, 16 abr 2025 | Código del Sector de Productos LácteosFuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo) |
| mar, 15 abr 2025 | ISO 11053:2009 - Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolateThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34/SC 11, ICS: 67.190; 67.200.10 Fuente: ISO ICS 67 Food Technology |
| mar, 15 abr 2025 | ISO 23275-1:2006 - Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — Part 1: Determination of the presence of cocoa butter equivalentsThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34/SC 11, ICS: 67.190; 67.200.10 Fuente: ISO ICS 67 Food Technology |
| mar, 15 abr 2025 | ISO 23275-2:2006 - Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — Part 2: Quantification of cocoa butter equivalentsThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34/SC 11, ICS: 67.190; 67.200.10 Fuente: ISO ICS 67 Food Technology |
| mar, 15 abr 2025 | ISO 23305:2020 - Fortified milk powders, infant formula and adult nutritionals — Determination of total biotin by liquid chromatography coupled with immunoaffinity column clean-up extractionThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology |
| mar, 15 abr 2025 | ISO 6887-5:2020 - Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 5: Specific rules for the preparation of milk and milk productsThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34/SC 9, ICS: 07.100.30 Fuente: ISO ICS 07 Natural and applied sciences |
| mar, 15 abr 2025 | ISO/CD 9877 - Milk and milk products — Determination of ashThis document reached stage 30.99 on 2025-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| mar, 15 abr 2025 | ISO/TS 2963:2006 - Cheese and processed cheese products — Determination of citric acid content — Enzymatic methodThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology |
| mar, 15 abr 2025 | ISO/TS 6733:2006 - Milk and milk products — Determination of lead content — Graphite furnace atomic absorption spectrometric methodThis document reached stage 90.20 on 2025-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| mié, 5 mar 2025 | ISO 11814:2002 - Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatographyThis document reached stage 90.60 on 2025-03-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology |