Normativa
| Fecha | Título |
|---|---|
| lun, 15 abr 2024 | ISO 1740:2004 - Milkfat products and butter — Determination of fat acidity (Reference method)This document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10; 67.100.30 Fuente: ISO ICS 67 Food Technology |
| lun, 15 abr 2024 | ISO 17678:2019 - Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglyceridesThis document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology |
| lun, 15 abr 2024 | ISO 18329:2004 - Milk and milk products — Determination of furosine content — Ion-pair reverse-phase high-performance liquid chromatography methodThis document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| lun, 15 abr 2024 | ISO 2911:2004 - Sweetened condensed milk — Determination of sucrose content — Polarimetric methodThis document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology |
| lun, 15 abr 2024 | ISO 2920:2004 - Whey cheese — Determination of dry matter (Reference method)This document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology |
| lun, 15 abr 2024 | ISO 3728:2004 - Ice-cream and milk ice — Determination of total solids content (Reference method)This document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.40 Fuente: ISO ICS 67 Food Technology |
| lun, 15 abr 2024 | ISO/TS 18083:2013 - Processed cheese products — Calculation of content of added phosphate expressed as phosphorusThis document reached stage 90.20 on 2024-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology |
| jue, 4 abr 2024 | ISO 8262-1:2005 - Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 1: Infant foodsThis document reached stage 90.93 on 2024-04-04, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| jue, 4 abr 2024 | ISO 8262-2:2005 - Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixesThis document reached stage 90.93 on 2024-04-04, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| jue, 4 abr 2024 | ISO 8262-3:2005 - Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special casesThis document reached stage 90.93 on 2024-04-04, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| vie, 8 mar 2024 | ISO 5534:2004 - Cheese and processed cheese — Determination of the total solids content (Reference method)This document reached stage 90.93 on 2024-03-08, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology |
| jue, 7 mar 2024 | ISO 22662:2007 - Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method)This document reached stage 95.99 on 2024-03-07, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| jue, 7 mar 2024 | ISO 22662:2024 - Milk and milk products — Determination of lactose content by high-performance liquid chromatography (reference method)This document reached stage 60.60 on 2024-03-07, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| lun, 4 mar 2024 | ISO/TS 11059:2009 - Milk and milk products — Method for the enumeration of Pseudomonas spp.This document reached stage 90.92 on 2024-03-04, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| jue, 15 feb 2024 | ISO 10932:2010 - Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB)This document reached stage 90.92 on 2024-02-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology |
| vie, 12 ene 2024 | ISO 11816-1:2013 - Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinksThis document reached stage 95.99 on 2024-01-12, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology |
| vie, 12 ene 2024 | ISO 11816-1:2024 - Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinksThis document reached stage 60.60 on 2024-01-12, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology |
| vie, 12 ene 2024 | ISO 11816-2:2016 - Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheeseThis document reached stage 95.99 on 2024-01-12, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology |
| vie, 12 ene 2024 | ISO 11816-2:2024 - Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheeseThis document reached stage 60.60 on 2024-01-12, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology |
| jue, 5 oct 2023 | ISO 15174:2012 - Milk and milk products — Microbial coagulants — Determination of total milk-clotting activityThis document reached stage 90.93 on 2023-10-05, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.10 Fuente: ISO ICS 07 Natural and applied sciences |