Normativa
| Fecha | Título |
|---|---|
| dom, 3 sep 2023 | ISO 11815:2007 - Milk — Determination of total milk-clotting activity of bovine rennetsThis 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 preparationThis 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 contentsThis 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 activityThis 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 activityThis 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 fractionsThis 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 methodThis 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 samplingThis 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 methodThis 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 methodsThis 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 laboratoryThis 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 staphylococciThis 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 determinationThis 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 drinksThis 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 cheeseThis 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 methodThis 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 rindThis 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 cheeseThis 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 testsThis 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 CThis 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 |