Normativa


Fecha Título
Fri, 7 May 2021

Código del Sector de Productos Lácteos

Fuente: BOE Biblioteca Jurídica Digital

Fri, 30 Apr 2021

Analysis of Toxicologically Critical SRM Compounds in Infant Formulae and Milk – Residue Findings

Samples of milk and infant formulae for children up to 16 weeks of age from allover Europe were analysed regarding compounds of high toxicity (low ADI-values), for which the default [...]

Fuente: EU Reference Laboratories for Residues of Pesticides

Thu, 15 Apr 2021

ISO 11865:2009 - Instant whole milk powder — Determination of white flecks number

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 11870:2009 - Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 12078:2006 - Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Reference method)

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 12080-1:2009 - Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 12080-2:2009 - Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 14378:2009 - Milk and dried milk — Determination of iodide content — Method using high-performance liquid chromatography

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 18252:2006 - Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Routine method)

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 3890-1:2009 - Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 3890-2:2009 - Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 8968-4:2016 - Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO/TS 17758:2014 - Instant dried milk — Determination of the dispersibility and wettability

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO/TS 26844:2006 - Milk and milk products — Determination of antimicrobial residues — Tube diffusion test

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

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

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Wed, 7 Apr 2021

ISO 14501 - Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography

This document reached stage 60.00 on 2021-04-07, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Wed, 24 Mar 2021

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 90.93 on 2021-03-24, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Wed, 24 Mar 2021

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

This document reached stage 90.93 on 2021-03-24, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Wed, 24 Mar 2021

ISO/TS 27265:2009 - Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria

This document reached stage 90.93 on 2021-03-24, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Mon, 22 Mar 2021

ISO/PRF TS 23758 - Guidelines for the validation of qualitative screening methods for the detection of residues of veterinary drugs in milk and milk products

This document reached stage 50.20 on 2021-03-22, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Fri, 5 Mar 2021

ISO/TS 18083:2013 - Processed cheese products — Calculation of content of added phosphate expressed as phosphorus

This document reached stage 90.60 on 2021-03-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30

Fuente: ISO ICS 67 Food Technology

Thu, 4 Mar 2021

ISO/CD 23318 - Milk, dried milk and cream — Determination of fat content — Röse Gottlieb method

This document reached stage 30.98 on 2021-03-04, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10

Fuente: ISO ICS 67 Food Technology

Wed, 3 Feb 2021

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 60.60 on 2021-02-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Fri, 15 Jan 2021

ISO 27105:2016 - Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

This document reached stage 90.20 on 2021-01-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01

Fuente: ISO ICS 67 Food Technology

Wed, 23 Sep 2020

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 2020-09-23, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences

Wed, 23 Sep 2020

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 2020-09-23, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences

Wed, 23 Sep 2020

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 2020-09-23, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

Wed, 23 Sep 2020

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 2020-09-23, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

Tue, 1 Sep 2020

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 90.93 on 2020-09-01, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30; 67.100.01

Fuente: ISO ICS 07 Natural and applied sciences

Sat, 15 Aug 2020

Normativa básica de control que deben cumplir los operadores del sector lácteo

Fuente: BOE Derecho Agroalimentario (Operaciones en la Industria Agroalimentaria)

Sat, 15 Aug 2020

Normativa básica agentes del sector de leche cruda de oveja y cabra

Fuente: BOE Derecho Agroalimentario (Operaciones en la Industria Agroalimentaria)

Fri, 14 Aug 2020

Indicación del origen etiquetado de la leche y los productos lácteos

Fuente: BOE Derecho Agroalimentario (Operaciones en la Industria Agroalimentaria)

Mon, 10 Aug 2020

Real Decreto 1533/1991 métodos oficiales de análisis de leche y productos lácteos

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

Mon, 10 Aug 2020

Real Decreto 2021/1993 método oficial de análisis de leche y productos lácteos

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

Mon, 10 Aug 2020

Norma de calidad para determinados tipos de leche conservada

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

Mon, 10 Aug 2020

Norma de calidad para la cuajada

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

Mon, 10 Aug 2020

Norma de composición y características específicas para el queso Ibérico

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

Mon, 10 Aug 2020

Norma de Calidad para el yogur o yoghourt

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

Thu, 30 Apr 2020

ISO 6887-5:2010 - Microbiology of food and animal feeding stuffs — 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 95.99 on 2020-04-30, TC/SC: ISO/TC 34/SC 9, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

Thu, 30 Apr 2020

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 60.60 on 2020-04-30, TC/SC: ISO/TC 34/SC 9, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

Tue, 3 Dec 2019

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 2019-12-03, TC/SC: ISO/TC 34/SC 5, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences