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  1. HOME
  2. Standards for artificial protein

artificial protein

artificial protein, Total:387 items.

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

The Chinese standard classification for "artificial protein" includes: Cereal crop and product , Medical apparatus and devices in general , Medical laboratory equipment , Grease and oil processing and products , Crime judging technology , Fire-fighting equipment and devices , Foods fermentation and brewing in general , Beverages in general , Other fermented goods , Other daily-use chemicals , Grain processing and products , Cereal crop and forage crop in general , Other cash crops , Livestock and poultry feed and additive , Sanitation in general , Beverage products , Meat processing and products , Bean, tuber crop and product , Chemical fibre in general , Adhesives .

Professional Standard - Agriculture

Professional Standard - Medicine

Group Standards of the People's Republic of China

Professional Standard - Public Safety Standards

  • GA 765-2008 Detection method of human hemoglobin—Rapid test strip
  • GA 476-2004 Rapid test strips for human hemoglobin
  • GA 472-2004 Serum product of anti-human hemoglobin
  • GA/T 52-1993 Quality grading for protein-foam fire extinguishing agent and fluoroprotein-foam fire extinguishing agent
  • GA/T 765-2020 Methods for detection of human hemoglobin—Rapid test strip

Professional Standard - Light Industry

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

Professional Standard - Grain

Taiwan Provincial Standard of the People's Republic of China

Professional Standard - Hygiene

  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin
  • WS/T 404.9-2018 Reference intervals for common clinical biochemistry tests Part 9: Serum C-reactive protein, prealbumin, transferrin,β2一microglobulin

Professional Standard - Business

Henan Provincial Standard of the People's Republic of China

Professional Standard - Textile

  • FZ/T 50018-2013 Determination of the protein content of the protein viscose fiber

Jilin Provincial Standard of the People's Republic of China

  • DB22/T 294-2020 Method for identification of adulteration of crude protein in corn gluten meal

Professional Standard - Forestry

Hubei Provincial Standard of the People's Republic of China

Shandong Provincial Standard of the People's Republic of China

Jiangsu Provincial Standard of the People's Republic of China

  • DB32/T 3998-2021 Pigeon eggs artificial incubation technical regulations
  • DB32/T 4366-2022 Technical regulations for preparation of human apolipoprotein AⅠ goat polyantiserum

Shanxi Provincial Standard of the People's Republic of China

  • DB14/T 3007-2024 Raw materials for cosmetics: identification of recombinant humanized collagen

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Ministry of Public Security Logo

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

Fujian Provincial Standard of the People's Republic of China

  • DB35/ 593-2005 Xiamen City Breakfast Engineering Food Plant Protein Beverage

International Organization for Standardization (ISO)

  • ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
  • ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5546:2010 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 5546:2010 | IDF 115:2010 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 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 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
  • ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
  • ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)

Czech Standards Institute (UNMZ)

Defense Logistics Agency

Magyar Szabványügyi Testület

South African Bureau of Standard

  • CKS 286-1971 Fish protein concentrate for human consumption

Gosstandart of Russia

Standard Association of Australia （SAA）

  • AS K79:1941 Joiners' glue (Casein glue)
  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • 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 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 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)

Japanese Industrial Standards Committee (JISC)

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 ISO 5544:2020 Caseins - Determination of \
  • DIN 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
  • 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 10470:1999-07 Determining of whey protein content and casein content in total protein of milk and milk products by derivative spectroscopy
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)
  • 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 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 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 EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)
  • DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • DIN ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)
  • DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • 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 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN ISO 5545 E:2020-06 Rennet caseins and caseinates - Determination of ash (Reference method)

British Standards Institution (BSI)

  • BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
  • 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 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) 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 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • 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)
  • 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric 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 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry

National Standardisation Body (ASRO)

  • STAS 11170-1978 POWDER EGG-WHITE FOR LEATHER INDUSTRY
  • STAS 21/6-1973 OILSEED RESIDUES Determination of protein of protein brut content
  • STAS 2213/17-1976 SWEETS Determination of total proteinic content and milk proteinic substance content

Canadian General Standards Board （CGSB)

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

Spanish Association for Standardization (UNE)

Korean Agency for Technology and Standards (KATS)

GCC Standardization Organization

Kingdom of Bahrain Testing and Metrology Directorate

Society of Automotive Engineers (SAE)

  • SAE AMS1800B Foam, Fire Extinguishing Liquid Protein and Fluoroprotein
  • SAE AMS1800A-1994 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
  • SAE AMS1800-2011 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

Military Standards (MIL-STD)

Indonesia Standards

  • SNI 8074:2022 Flour extract of albumin from snakehead fish (Channa striata) as a source of albumin - Quality requirements and processing
  • SNI 9295:2024 Hidrolisat protein ikan
  • SNI 8076-2014 Kolagen kasar dari sisik ikan - Syarat mutu dan pengolahan
  • SNI 14-1038-1989 Kertas dan karton, Cara uji kualitatip kasein dan protein kedelai
  • SNI 01-3136-1992 Protein sel tunggal untuk pakan
  • SNI 8074:2014 Quality Requirements and Processing of Albumin Extracted from Indonesian Snakehead Fish (Channa striata)

Austrian Standards

Lithuanian Standards Office

  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)

Cuban Institute of Standards and Metrology

  • NC 26-205-1990 Blood and derivatives. Human Antimeningococcal Immunoglobulin Quality Specifications

Association Francaise de Normalisation

  • NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • 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 V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method.
  • NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference 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

Ente Nazionale Italiano di Unificazione

  • UNI EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • 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)

The Directorate General of Specifications and Metrology (DGSM)

Danish Standards Foundation

  • DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
  • DANSK DS/EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method (ISO 23319:2022)

Bureau of Indian Standards

  • IS 11888-2005 Casiens And Caseinated - Determination Of Contents Of Scorched Particles And Of Extraneous Matter
  • IS 11963-2005 Caeins and Caseinates - Determination of Lactose Content - Photometric Method
  • 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 5982-2003 Plantation White Sugar
  • IS 3543-1966 Papain specifications

European Committee for Standardization (CEN)

  • EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

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)

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

Polski Komitet Normalizacyjny (PKN)

Standards Norway

  • NS-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

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