Normativa

Fecha	Título
mié, 15 mar 2023	ISO 22935-1 - Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors This document reached stage 60.00 on 2023-03-15, TC/SC: ISO/TC 34/SC 5, ICS: 03.100.30; 67.100.01 Fuente: ISO ICS 67 Food Technology
mié, 15 mar 2023	ISO 22935-2 - Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation This document reached stage 60.00 on 2023-03-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
mié, 15 mar 2023	ISO 22935-3 - Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring This document reached stage 60.00 on 2023-03-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
vie, 10 mar 2023	ISO 11868:2007 - Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography This document reached stage 90.93 on 2023-03-10, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
vie, 10 mar 2023	ISO 22160:2007 - Milk and milk-based drinks — Determination of alkaline phosphatase activity — Enzymatic photo-activated system (EPAS) method This document reached stage 90.93 on 2023-03-10, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
dom, 5 mar 2023	ISO 3889:2006 - Milk and milk products — Specification of Mojonnier-type fat extraction flasks This document reached stage 90.60 on 2023-03-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.260; 67.100.01 Fuente: ISO ICS 67 Food Technology
dom, 5 mar 2023	ISO 5943:2006 - Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method This document reached stage 90.60 on 2023-03-05, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology
mié, 1 mar 2023	ISO/DIS 11816-2 - Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese This document reached stage 40.60 on 2023-03-01, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology
sáb, 25 feb 2023	ISO/DIS 11816-1 - Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks This document reached stage 40.60 on 2023-02-25, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mar, 7 feb 2023	ISO/DIS 5537 - Dried milk and dried milk products — Determination of moisture content (Reference method) This document reached stage 40.60 on 2023-02-07, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mié, 1 feb 2023	ISO/DTS 4985 - Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method This document reached stage 50.00 on 2023-02-01, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mar, 31 ene 2023	ISO 1736:2008 - Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method) This document reached stage 95.60 on 2023-01-31, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mar, 31 ene 2023	ISO 1737:2008 - Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) This document reached stage 95.60 on 2023-01-31, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mar, 31 ene 2023	ISO 1854:2008 - Whey cheese — Determination of fat content — Gravimetric method (Reference method) This document reached stage 95.60 on 2023-01-31, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology
mar, 31 ene 2023	ISO 7208:2008 - Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) This document reached stage 95.60 on 2023-01-31, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
dom, 15 ene 2023	ISO 9233-1:2018 - Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind This document reached stage 90.20 on 2023-01-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology
dom, 15 ene 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 cheese This document reached stage 90.20 on 2023-01-15, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.30 Fuente: ISO ICS 67 Food Technology
vie, 6 ene 2023	ISO/DIS 22662 - Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) This document reached stage 40.20 on 2023-01-06, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
vie, 23 dic 2022	ISO/TS 22113:2012 - Milk and milk products — Determination of the titratable acidity of milk fat This document reached stage 90.93 on 2022-12-23, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
jue, 22 dic 2022	ISO 8967:2005 - Dried milk and dried milk products — Determination of bulk density This document reached stage 90.93 on 2022-12-22, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mar, 20 dic 2022	ISO 8069:2005 - Dried milk — Determination of content of lactic acid and lactates This document reached stage 90.93 on 2022-12-20, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
vie, 16 dic 2022	ISO 8968-1:2014 - Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation This document reached stage 90.93 on 2022-12-16, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
mar, 13 dic 2022	ISO 5538:2004 - Milk and milk products — Sampling — Inspection by attributes This document reached stage 90.93 on 2022-12-13, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
sáb, 10 dic 2022	ISO/CD 9877 - Milk and milk products — Determination of ash This document reached stage 30.60 on 2022-12-10, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
sáb, 3 dic 2022	ISO 14156:2001 - Milk and milk products — Extraction methods for lipids and liposoluble compounds This document reached stage 90.60 on 2022-12-03, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.01 Fuente: ISO ICS 67 Food Technology
jue, 1 dic 2022	ISO 4214:2022 - Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products This document reached stage 60.60 on 2022-12-01, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 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 tests This 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
vie, 25 nov 2022	ISO 14675:2003 - Milk and milk products — Guidelines for a standardized description of competitive enzyme immunoassays — Determination of aflatoxin M1 content This document reached stage 90.93 on 2022-11-25, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
lun, 21 nov 2022	ISO 23318:2022 - Milk, dried milk products and cream — Determination of fat content — Gravimetric method This document reached stage 60.60 on 2022-11-21, TC/SC: ISO/TC 34/SC 5, ICS: 67.100.10 Fuente: ISO ICS 67 Food Technology
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 C This 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