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  1. HOME
  2. Standards for Action protein

Action protein

Action protein, Total:483 items.

The international standard classification for "Action protein" includes: Animal and vegetable fats and oils , Processes in the food industry , Food additives , Biology. Botany. Zoology , Cereals, pulses and derived products , Animal feeding stuffs , Vegetables and derived products , Fruits. Vegetables , Laboratory medicine , Medical materials , Surgical instruments and materials , Processes and auxiliary materials , Non-alcoholic beverages , Starch and derived products , Chemicals for industrial and domestic disinfection purposes , Man-made fibres , animal produce in general , Spices and condiments. Food additives , Adhesives .

The Chinese standard classification for "Action protein" includes: Grease and oil processing and products , Other fermented goods , Cereal crop and forage crop in general , Other cash crops , Grain processing and products , Livestock and poultry feed and additive , Environmental Condition and General Test Method , Vegetable processing and products , Food sanitation , Cereal crop and product , Sanitation in general , General and microsurgical devices , Medical laboratory equipment , Medical apparatus and devices in general , Foods fermentation and brewing in general , Leather processing and products in general , Beverages in general , Other daily-use chemicals , Chemical fibre in general , Chemical fibre , Meat processing and products , Bean, tuber crop and product , Flavoring materials , Fire-fighting equipment and devices , Adhesives .

Group Standards of the People's Republic of China

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

Professional Standard - Hygiene

  • WS/T 404.9-2018 Reference intervals for common clinical biochemistry tests Part 9: Serum C-reactive protein, prealbumin, transferrin,β2一microglobulin
  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin
  • WS/T 645.1-2018 Reference intervals for common clinical immunology tests Part 1:Serum immunoglobulin G, immunoglobulin A,immunoglobulin M, Complement 3,Complement 4
  • WS/T 461-2015 Measurement of Hemoglobin A1c
  • WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • WS/T 654.1-2018 Reference intervals for common clinical immunology tests - Part 1: Serum immunoglobulin G, immunoglobulin A,immunoglobulin M,Complement 3,Complement 4

Taiwan Provincial Standard of the People's Republic of China

Professional Standard - Medicine

Professional Standard - Light Industry

Professional Standard - Agriculture

Henan Provincial Standard of the People's Republic of China

Jilin Provincial Standard of the People's Republic of China

Professional Standard - Textile

Professional Standard - Commodity Inspection

  • SN/T 5422-2022 Import and export textile - Test method for identification of textile fibers - Protein compound fiber (Soybean protein compound fiber and milk protein compound fiber)
  • SN/T 2545-2010 Testing Method of Thermal Denaturation Protein in Animal Derived Food

Hubei Provincial Standard of the People's Republic of China

Shandong Provincial Standard of the People's Republic of China

Professional Standard - Business

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Public Safety Standards

  • GA/T 52-1993 Quality grading for protein-foam fire extinguishing agent and fluoroprotein-foam fire extinguishing agent

Professional Standard - Ministry of Public Security Logo

  • GN 13-1982 Technical conditions of protein foam fire extinguishing agent and fluoroprotein foam fire extinguishing agent
  • GN 14-1982 Test methods for protein foam fire extinguishing agents and fluoroprotein foam fire extinguishing agents

未注明发布机构

Inner Mongolia Provincial Standard of the People's Republic of China

Shaanxi Provincial Standard of the People's Republic of China

Shanghai Provincial Standard of the People's Republic of China

Professional Standard - Forestry

Anhui Provincial Standard of the People's Republic of China

  • DB34/T 1455-2011 Cultivation technique regulations of soybean varieties Wandou No 24 with high yield and protein

GCC Standardization Organization

  • GSO 1374:2021 Edible Casein And Caseinates
  • GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • GSO 1354:2022 Soy protein products
  • GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • GSO CODEX STAN 174:2021 Vegetable Protein Products
  • GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • GSO ISO 8968-4:2021 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)
  • GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods

Gosstandart of Russia

Kingdom of Bahrain Testing and Metrology Directorate

British Standards Institution (BSI)

  • BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry
  • BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
  • BS DD ISO/TS 27105:2010 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
  • BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
  • BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
  • BS ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
  • BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • BS ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
  • BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
  • BS EN ISO 8968-4:2016 Milk and milk products. Determination of nitrogen content. Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)

German Institute for Standardization

  • DIN 10464:1994-08 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
  • DIN 10454:1983-03 Determination of protein content of caseins and caseinates; reference method
  • DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
  • DIN 10470:1999-07 Determining of whey protein content and casein content in total protein of milk and milk products by derivative spectroscopy
  • DIN ISO 5544:2020 Caseins - Determination of \
  • DIN EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
  • DIN 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN 10456:1989-04 Determination of pH of caseins and caseinates; reference method
  • DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
  • DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN 10470 E:2010-05 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)
  • DIN 10453:1983-03 Determination of water content of caseins and caseinates; reference method
  • DIN 10452:1983-03 Determination of ash of rennet caseins and caseinates; reference method
  • DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN ISO 5545 E:2020-06 Rennet caseins and caseinates - Determination of ash (Reference method)
  • DIN ISO 5546:2020-08 Draft Document - Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010); Text in German and English
  • DIN ISO 5546:2020 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN ISO 5545:2020 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • DIN ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN ISO 5545:2020-06 Draft Document - Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008); Text in German and English
  • DIN ISO 5550:2020-06 Draft Document - Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006); Text in German and English

Japanese Industrial Standards Committee (JISC)

Indonesia Standards

Czech Standards Institute (UNMZ)

Spanish Association for Standardization (UNE)

International Organization for Standardization (ISO)

  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
  • ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
  • ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • ISO 5546:2010 | IDF 115:2010 Caseins and caseinates — Determination of pH (Reference method)
  • ISO 5546:2010|IDF 115:2010 Determination of pH value of casein and caseinate (standard method)
  • ISO 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
  • ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
  • ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
  • ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • ISO 5548:2004 | IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
  • ISO 5548:2004|IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
  • ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric method
  • ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
  • ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
  • ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
  • ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
  • ISO 14902:2001 Animal feeding stuffs - Determination of trypsin inhibitor activity of soya products
  • ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
  • ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
  • ISO 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
  • ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
  • ISO 8968-4:2016 | IDF 20-4:2016 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)
  • ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
  • ISO 80079-37:2016 Explosive atmospheres — Part 37: Non-electrical equipment for explosive atmospheres — Non-electrical type of protection constructional safety ''c'', control of ignition sources ''b'', liquid immersion
  • ISO 5543:2004|IDF 127:2004 Gravimetric method for determination of fat content in casein and caseinate (reference method)
  • ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
  • ISO 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (Reference method)
  • ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method

Korean Agency for Technology and Standards (KATS)

Society of Automotive Engineers (SAE)

  • SAE AMS1800B Foam, Fire Extinguishing Liquid Protein and Fluoroprotein
  • SAE AMS1800-2011 FOAM, FIRE EXTINGUISHING LIQUID Protein and Fluoroprotein
  • SAE AMS1800A-1994 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
  • SAE AMS1800 Foam, Fire Extinguishing Liquid Protein and Fluoroprotein
  • SAE AMS1800B-2001 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
  • SAE AMS1800A Foam, Fire Extinguishing Liquid Protein and Fluoroprotein

Bureau of Indian Standards

  • IS 3137-1974 Specification for high protein mixtures for use as food supplements
  • IS 2152-2013 Maize Gluten as Livestock Feed Ingredient
  • IS 4087-1980 Specification for pipettes for hemoglobin meters and pipettes for biochemical work
  • IS 14325-2013 Bypass Protein Feed For Cattle
  • IS 1167-2021 EDIBLE CASEIN PRODUCTS - SPECIFICATION
  • IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate
  • IS 1167-1965 Casein specifications (food quality)
  • IS 11888-2005 Casiens And Caseinated - Determination Of Contents Of Scorched Particles And Of Extraneous Matter
  • IS 9488-1980 Specifications for edible coconut protein concentrate
  • IS 13650-1993 Glass containers for proteinized food
  • IS 8211-1976 Specification for edible soy protein isolate
  • IS 8222-1976 Specification for edible leaf protein concentrates
  • IS 11963-2005 Caeins and Caseinates - Determination of Lactose Content - Photometric Method
  • IS 8212-1976 Specification for edible peanut protein isolate
  • IS 11962-2012 Rennet Caseins and Caseinates—— Determination of Ash (Reference Method)
  • IS 11920-2012 Cassein and Caseinates -Determination of Moisture Content (Reference Method)
  • IS 6557-1972 Protein Flakes Specifications Not Food Quality
  • IS 7482-1989 Protein Drinks—Specifications
  • IS 3543-1966 Papain specifications
  • IS 9095-1979 Specifications for protein gummies
  • IS 9808-1981 Concentrated fish protein specifications
  • IS 11888-1987 Method for determination of charred particle content in casein and caseinates
  • IS 11918-2017 Caseins and Caseinates - Determination of pH (Reference Method) (First Revision)
  • IS 11962-1987 Method for determination of ash content in chymosin casein and caseinate (reference method)
  • IS 18836-2024 Milk and Milk Products - Determination of Nitrogen Content - Determination of Protein and Non-Protein Nitrogen Content and True Protein Content Calculation (Reference Method)
  • IS 7128-1973 Peptone specification microbial grade

Lithuanian Standards Office

  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
  • LST ISO 5548:2004 Caseins and caseinates. Determination of lactose content. Photometric method (idt ISO 5548:2004)
  • LST ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method) ( ISO 5546:2010, identical)
  • LST ISO 5739:2003 Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter (idt ISO 5739:2003)

Austrian Standards

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

  • TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method
  • TCVN 7399-2004 General standard for vegetable protein products (VPP)
  • TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means

National Standardisation Body (ASRO)

Magyar Szabványügyi Testület

The Directorate General of Specifications and Metrology (DGSM)

  • OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • OS GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • OS GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)

Clinical and Laboratory Standards Institute

  • NCCLS H30-A2-2001 Procedure for the Determination of Fibrinogen in Plasma; Approved Guideline—Second Edition

Food and Agriculture Organization of the United Nations (FAO)

Standard Association of Australia （SAA）

  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • AS 2300.10.3 SUPP 1:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated and heat-treated acid casein and for wet-heat-treated rennet casein (Supplement to AS 2300.10.3-1991)
  • AS 2300.10.3 SUPP 2:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)
  • AS K89:1953 Protein adhesives for plywood
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • AS K79:1941 Joiners' glue (Casein glue)
  • AS ISO 8968.4:2021 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)

Ente Nazionale Italiano di Unificazione

  • UNI 22617:1992 Seed and vegetable oils and derived products. Vegetable proteins. In vitro determination of pepsin digestible proteins.
  • UNI 22632:2002 Oilseeds - Vegetable proteins content - Determination of total proteins (biuret method)
  • UNI 22604:1992 Seed and vegetable oils and derived products. Vegetable proteins. Determination of crude protein.
  • UNI 7163:1979 Ready-mix concrete
  • UNI ISO 5543:2018 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • UNI 22629:2002 Oilseeds - Vegetable proteins content - Determination of soluble proteins (Bradford method)
  • UNI EN 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)

Association Francaise de Normalisation

  • NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
  • NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).
  • NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
  • NF V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method.
  • NF ISO 5550:2007 Caseins and caseinates - Determination of moisture content (reference method)
  • NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method
  • NF V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).
  • NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).

European Union/Commission

  • 83/417/EEC-1983 Council Directive on the Approximation of the Laws of the Member States Relating to Certain Lactoproteins (Caseins and Caseinates) Intended for Human Consumption

South African Bureau of Standard

International Dairy Federation (IDF)

  • IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)
  • IDF 107-2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

Polski Komitet Normalizacyjny (PKN)

Canadian General Standards Board （CGSB)

  • CAN/CGSB-106.2-M91-1991 Polyspecific Anti-Human Globulin Reagent for the Antiglobulin Test (Monoclonal and/or Polyclonal)

Danish Standards Foundation

  • DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • DANSK DS/EN 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)

Defense Logistics Agency

American Society for Testing and Materials (ASTM)

  • ASTM F830-83 Method for preparing meat, by-products and meat products for determining protein efficiency ratio or net protein ratio

European Committee for Standardization (CEN)

  • EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content

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