Código del Sector de Productos Lácteos

Fuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo)

ISO/DTS 27265 - Heat-processed milk and dried milk products — Enumeration of thermoresistant spores of thermophilic bacteria

This document reached stage 50.20 on 2026-01-30, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

ISO 27205:2010 - Fermented milk products — Bacterial starter cultures — Standard of identity

This document reached stage 90.92 on 2026-01-27, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

ISO/PRF 9877 - Milk and milk products — Determination of ash

This document reached stage 50.00 on 2026-01-20, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 19344:2015 - Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry

This document reached stage 90.20 on 2026-01-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

ISO 22184:2021 - Milk and milk products — Determination of the sugar contents — High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD)

This document reached stage 90.20 on 2026-01-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO/DIS 24167 - Milk and milk products — In vitro digestion protocol for the determination of protein digestibility and in vitro digestible indispensable amino acid score (DIAAS)

This document reached stage 40.20 on 2025-12-17, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences

ISO 22186:2020 - Milk and milk products — Determination of nitrofurazone

This document reached stage 90.93 on 2025-12-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 5738:2004 - Milk and milk products — Determination of copper content — Photometric method (Reference method)

This document reached stage 90.93 on 2025-12-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 5765-1:2002 - Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

This document reached stage 90.93 on 2025-12-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10; 67.100.30; 67.100.40

Fuente: ISO ICS 67 Food Technology

ISO 5765-2:2002 - Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

This document reached stage 90.93 on 2025-12-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10; 67.100.30; 67.100.40

Fuente: ISO ICS 67 Food Technology

ISO 11866-1:2005 - Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)

This document reached stage 90.93 on 2025-12-12, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences

ISO 11866-2:2005 - Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using membranes

This document reached stage 90.93 on 2025-12-12, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences

ISO 14461-2:2005 - Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps

This document reached stage 90.93 on 2025-12-12, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

ISO/TS 11059:2009 - Milk and milk products — Method for the enumeration of Pseudomonas spp.

This document reached stage 95.99 on 2025-12-12, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO/TS 11059:2025 - Milk and milk products — Method for the enumeration of Pseudomonas spp.

This document reached stage 60.60 on 2025-12-12, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 23130:2020 - Milking and cooling machine installations — Monitoring device for bulk milk cooling tanks — Requirements

This document reached stage 90.60 on 2025-12-03, TC/SC: ISO/TC 23, ICS: 65.040.10

Fuente: ISO ICS 65 Agriculture

ISO 9622:2013 - Milk and liquid milk products — Guidelines for the application of mid-infrared spectrometry

This document reached stage 90.60 on 2025-12-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

ISO/DIS 24223 - Milk and milk products — Guidance on sample preparation for physical and chemical testing

This document reached stage 40.20 on 2025-11-26, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 14156:2001 - Milk and milk products — Extraction methods for lipids and liposoluble compounds

This document reached stage 95.99 on 2025-11-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 14156:2001/Amd 1:2007 - Milk and milk products — Extraction methods for lipids and liposoluble compounds — Amendment 1

This document reached stage 95.99 on 2025-11-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 14156:2025 - Milk and milk products — Extraction methods for lipids and liposoluble compounds

This document reached stage 60.60 on 2025-11-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO/TS 2963:2006 - Cheese and processed cheese products — Determination of citric acid content — Enzymatic method

This document reached stage 90.93 on 2025-11-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

ISO/TS 6733:2006 - Milk and milk products — Determination of lead content — Graphite furnace atomic absorption spectrometric method

This document reached stage 90.93 on 2025-11-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 21543:2020 - Milk and milk products — Guidelines for the application of near infrared spectrometry

This document reached stage 90.20 on 2025-10-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

ISO 11053:2009 - Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate

This document reached stage 90.60 on 2025-09-03, TC/SC: ISO/TC 34/SC 11, ICS: 67.190; 67.200.10

Fuente: ISO ICS 67 Food Technology

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 equivalents

This document reached stage 90.60 on 2025-09-03, TC/SC: ISO/TC 34/SC 11, ICS: 67.190; 67.200.10

Fuente: ISO ICS 67 Food Technology

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 equivalents

This document reached stage 90.60 on 2025-09-03, TC/SC: ISO/TC 34/SC 11, ICS: 67.190; 67.200.10

Fuente: ISO ICS 67 Food Technology

ISO 23305:2020 - Fortified milk powders, infant formula and adult nutritionals — Determination of total biotin by liquid chromatography coupled with immunoaffinity column clean-up extraction

This document reached stage 90.60 on 2025-09-03, TC/SC: ISO/TC 34, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

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 products

This document reached stage 90.60 on 2025-09-03, TC/SC: ISO/TC 34/SC 9, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

ISO 14461-1:2005 - Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts

This document reached stage 90.93 on 2025-06-17, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

ISO 13559:2002 - Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C

This document reached stage 90.93 on 2025-06-12, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences