Test method for casein

Test method for casein, Total:140 items.

The international standard classification for "Test method for casein" includes: .

The Chinese standard classification for "Test method for casein" includes: Milk and dairy products .

Professional Standard - Agriculture

GB 5421-1985 Analytical methods for hard cheese
GB 5425-1985 Analytical methods for casein of industrial uses

Professional Standard - Light Industry

QB/T 3781-1999 Analytical methods for casein of industrial uses
QB/T 3777-1999 Analytical methods for hard cheese

未注明发布机构

DIN EN ISO 9233-2 E:2018-01 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 2: High performance liquid chromatography method in cheese, cheese rinds and processed cheeses (draft)
DIN EN ISO 9233-2 E:2012-12 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 2: High performance liquid chromatography method in cheese, cheese rinds and processed cheeses (draft)
DIN EN ISO 9233-1 E:2018-01 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 1: Molecular absorption spectrometry for cheese rinds (draft)
DIN EN ISO 9233-1 E:2012-12 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 1: Molecular absorption spectrometry for cheese rinds (draft)

Taiwan Provincial Standard of the People's Republic of China

CNS 12004-1987 Method of Test for Casein Glue

Professional Standard - Geology

DZ 52-1987 Method for separating kerogen from rocks

Standard Association of Australia （SAA）

AS 2300.10.6:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of free acidity of caseins
AS 2300.10.5:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of particle-size distribution in caseins
AS 2300.10.3:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins
AS 2300.10.3/SUPP 2:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins - Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)
AS 2300.10.3/SUPP 1:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assesment of colour of caseins - Colour standards for untreated and heat-treated acid casein and for wet-heat-treated rennet casein (Supplement
AS 2300.10.4:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of filterable material
AS 2300.10.7:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of lactose - Photometric method
AS 2300.10.2:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of odour and flavour
AS 2300.10.1:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - General information and preparation of samples

Korean Agency for Technology and Standards (KATS)

KS M 8315-2006 Casein(from milk)
KS H ISO 9233:2021 Cheese and cheese rind — Determination of natamycin content —Method by molecular absorption spectrometry and by high-performance liquid chromatography
KS H ISO 9233:2006 Cheese and cheese rind－Determination of natamycin content－Method by molecular absorption spectrometry and by high-performance liquid chromatography
KS H ISO 1735-2006(2016) Cheese and processed cheese products－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 4730-2011(2016) Cheese and processed cheese－Determination of the total solids content(Reference method)
KS H ISO 5534-2006(2016) Cheese and processed cheese－Determination of the total solids content(Reference method)
KS H ISO TS 2963-2007(2012) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 5534:2006 Cheese and processed cheese-Determination of the total solids content(Reference method)
KS H ISO TS 2963-2007(2021) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO TS 2963-2021 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 1735:2006 Cheese and processed cheese products-Determination of fat content-Gravimetric method(Reference method)
KS H ISO 5943-2006(2016) Cheese and processed cheese products－Determination of chloride content－Potentiometric titration method

AT-ON

ONORM DIN 10451-1993 Determination of "fixed ash" of caseins - Reference method
ONORM DIN 10450-1993 Determination of free acidity of caseins - Reference method
ONORM DIN 10452-1993 Determination of ash of rennet caseins and caseinates - Reference method
ONORM DIN 10314-1992 Determination of dry matter content of cheese and processed cheese - Reference method

International Organization for Standardization (ISO)

ISO 9233-2:2007|IDF 140-2:2007 Determination of enzyme content in cheese, cheese rinds and processed cheeses High performance liquid chromatography method in cheeses, cheese rinds and processed cheeses
ISO 9233-2:2007/Amd 1:2012 | IDF 140-2:2007/Amd 1:2012 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese — Amendment 1
ISO 9233-2:2018 | IDF 140-2:2018 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2007 | IDF 140-2:2007 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-1:2018 | IDF 140-1:2018 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
ISO 9233-1:2007 | IDF 140-1:2007 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
ISO 9233-2:2007/Amd 1:2012 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese; Amendment 1
ISO 5545:1978 Rennet caseins and caseinates; Determination of ash (Reference method)
ISO 9233-1:2007/Amd 1:2012 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind; Amendment 1
ISO 9233-1:2007/Amd 1:2012 | IDF 140-1:2007/Amd 1:2012 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1
ISO 9233:1991 Cheese and cheese rind; determination of natamycin content; method by molecular absorption spectrometry and by high-performance liquid chromatography
ISO 5534:2004 | IDF 4:2004 Cheese and processed cheese — Determination of the total solids content (Reference method)
ISO 5534:1985 Cheese and processed cheese; Determination of total solids content (Reference method)
ISO/TS 2963:2006 | IDF/RM 34:2006 Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
ISO 2963:1997 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
ISO 5534:2004|IDF 4:2004 Determination of total solid content of cheese and melted cheese (reference method)
ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 2920:2004 | IDF 58:2004 Whey cheese — Determination of dry matter (Reference method)
ISO 1735:2004 | IDF 5:2004 Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
ISO 1735:2004|IDF 005:2004 Gravimetric method for determination of fat content in cheese and melted cheese products (reference method)
ISO 5943:2004 | IDF 88: 2004 Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
ISO 1735:1987 Cheese and processed cheese products; Determination of fat content; Gravimetric method (Reference method)
ISO 5943:2006 | IDF 88:2006 Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
ISO 5943:1988 Cheese and processed cheese products; determination of chloride content; potentiometric titration method
ISO 5943:2004 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
ISO/TS 2963:2006|IDF/RM 34:2006 Enzymatic method for determination of citric acid content in cheese and melted cheese products
ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)

European Committee for Standardization (CEN)

EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
EN ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method)

CEN - European Committee for Standardization

EN 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

Association Francaise de Normalisation

NF V04-280-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: high-performance liquid chromatographic method for cheese, cheese rind and processed cheese
NF V04-280-2*NF EN 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
NF V04-280-1*NF EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1 : molecular absorption spectrometric method for cheese rind
NF V04-280:1991 Cheese and cheese rind. Determination of natamycin content. Method by molecular absorption spectrometry and by high performance liquid chromatography.
XP ISO/TS 2963:2006 Cheeses and processed cheeses - Determination of citric acid content - Enzymatic method
NF V04-286:1988 Cheese and processed cheese products. Determination of fat content. Gravimetric method (reference method).
NF V04-282*NF EN ISO 5534:2004 Cheese and processed cheese products - Determination of total solids content (Reference method).
NF EN ISO 5534:2004 Cheeses and processed cheeses - Determination of total dry matter content (Reference method)
NF V04-286:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method).
NF V04-289*NF EN ISO 5943:2007 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method.
NF V04-289:1989 Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method.

British Standards Institution (BSI)

BS EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
BS EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content - Molecular absorption spectrometric method for cheese rind
BS EN ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
BS EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
BS EN ISO 5943:2006 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
BS ISO 2962:2010 Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method

GSO

GSO ISO 9233-2:2014 Cheese , cheese rind and processed cheese - determination of natamycin content - Part 2 :- high performance liquid chromatographic method for cheese, cheese rind and processed cheese
BH GSO ISO 5534:2017 Cheese and processed cheese -- Determination of the total solids content (Reference method)
BH GSO ISO 1735:2016 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
OS GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
GSO ISO 1735:2015 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 5534:2015 Cheese and processed cheese -- Determination of the total solids content (Reference method)
OS GSO ISO 2920:2015 Whey cheese -- Determination of dry matter (Reference method)
GSO ISO 2920:2015 Whey cheese -- Determination of dry matter (Reference method)
OS GSO ISO 1735:2015 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
BH GSO ISO 2920:2016 Whey cheese -- Determination of dry matter (Reference method)
GSO 171:1994 METHODS FOR THE CHEMICAL ANALYSIS OF CHEESE
GSO ISO 5943:2007 Cheese and processed cheese products – Determination of chloride content – potentiometric titration method
GSO 179:1994 METHODS OF MICROBIOLOGICAL EXAMINATION OF CHEESE
OS GSO ISO 2962:2015 Cheese and processed cheese products -- Determination of total phosphorus content -- Molecular absorption spectrometric method

German Institute for Standardization

DIN 10453:1983 Determination of water content of caseins and caseinates; reference method
DIN 10452:1983 Determination of ash of rennet caseins and caseinates; reference method
DIN 10454:1983 Determination of protein content of caseins and caseinates; reference method
DIN 10451:1983 Determination of "fixed ash" of caseins; reference method
DIN EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
DIN 10450:1983 Determination of free acidity of caseins; reference method
DIN EN 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 (ISO 9233-2:2018); German version EN ISO 9233-2:2018
DIN EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012); German version EN ISO 9233-2:2013
DIN 10324:1990-12 Determination of the total phosphorus content of cheese and processed cheese; spectrometric method
DIN EN ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004); German version EN ISO 5534:2004
DIN EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2007 including Amd 1:2012); German version EN ISO 9233-1:2013

NL-NEN

NEN 3759-1979 Cheese - Physical and Chemical test methods - Determination of the fat content of whey cheese
NEN 3777-1981 Cheese - Physical and chemical test methods - Detection of the type of rennet used in Dutch cheeses
NEN 3775-1979 Cheese - Physical and chemical test methods - Determination of the pH
NEN 3769-1981 Cheese - Physical and chemical test methods - Enzymatic determination of the lactose content
NEN 3754-1981 Cheese - Physical and chemical test methods - Determination of the moisture content (reference method)
NEN 3757-1979 Cheese - Physical and chemical test methods - Determination of the fat content (reference method)
NEN 3758-1980 Cheese - Physical and chemical test methods - Determination of the fat content (routine method)
NEN 3761-1979 Cheese - Physical and chemical test methods - Determination of the chloride content (reference method)
NEN 3785-1988 Quarg (fresh cheese) Determination of lactic acid content
NEN 3787-1988 Quarg (fresh cheese) Determination of sodium and potassium content
NEN 3791-1986 Quarg (fresh cheese) - Detection of phosphatase activity

AENOR

UNE-EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2007 including Amd 1:2012)

KR-KS

KS H ISO 9233-2021 Cheese and cheese rind — Determination of natamycin content —Method by molecular absorption spectrometry and by high-performance liquid chromatography

CZ-CSN

CSN ON 67 5705-1964 Test methods for casein coatings and adhesives

TR-TSE

TS 3041-1978 Cheese And Processed Cheese Products Determination Of Fat Content (Reference Method)
TS 3044-1978 CHEESE AND PROCESSED CHEESE PROMUCTS - DETERMINATION OF PHOSPHORUS CONTENT (REFERENCE METHOD)
TS 3042-1978 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT (REFERENCE METHOD)

HU-MSZT

MSZ KGST 1736-1979 Determination of water and dry matter content of cheese, cottage cheese and cottage cheese

IX-FAO

CODEX STAN 273-1968(Ch) Codex Alimentarius Standard Dairy Farm Cheese (Including Dairy Farm Cheese Containing Cream)
CODEX STAN 273-1968(En) Codex Alimentarius Standard Dairy Farm Cheese (Including Dairy Farm Cheese Containing Cream)

RU-GOST R

GOST R ISO 9233-2-2011 Cheese and processed cheese. Determination of natamycin content. Part 2. High-performance liquid chromatographic method

International Dairy Federation (IDF)

IDF 224-2011 Cheese and Processed Cheese - Determination of the Mitrogenous Fractions
IDF 88-2006 Cheese and processed cheese products.Determination of chloride content. Potentiometric titration method

IN-BIS

IS 12756-1989 Determination of total phosphorus content in cheese and cheese products by molecular absorption spectrometry
IS 10281-1982 Sensory evaluation method of processed cheese

SCC

BS 770-4:1989 Methods for chemical analysis of cheese-Determination of chloride content