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  1. HOME
  2. Standards for protein upstream

protein upstream

protein upstream, Total:351 items.

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

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

Group Standards of the People's Republic of China

Taiwan Provincial Standard 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 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin

Professional Standard - Public Safety Standards

  • GA/T 52-1993 Quality grading for protein-foam fire extinguishing agent and fluoroprotein-foam fire extinguishing agent
  • GA/T 819-2009 Analytical method of acid dyes on the protein fibers

Henan Provincial Standard of the People's Republic of China

Professional Standard - Light Industry

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

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

Professional Standard - Agriculture

Professional Standard - Textile

Professional Standard - Medicine

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 - 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

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)

未注明发布机构

Gosstandart of Russia

International Organization for Standardization (ISO)

  • ISO 5547:1978 Caseins; Determination of free acidity (Reference method)
  • ISO 5547:2008 Caseins - Determination of free acidity (Reference method)
  • ISO 5547:2008|IDF 91:2008 Caseins — Determination of free acidity (Reference method)
  • ISO 5547:2008 | IDF 91:2008 Caseins — Determination of free acidity (Reference method)
  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference 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 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 5550:2006 | 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 5550:1978 Caseins and caseinates; Determination of water 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 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 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • ISO 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
  • 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 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)

Association Francaise de Normalisation

  • NF V04-386:1985 Caseins. Determination of free acidity (reference method).
  • NF V04-386*NF ISO 5547:2008 Caseins - Determination of free acidity (Reference method)
  • NF ISO 5547:2008 Caseins - Determination of free acidity (Reference 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 V04-387:1985 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).

Korean Agency for Technology and Standards (KATS)

British Standards Institution (BSI)

  • BS ISO 5547:2008 Caseins - Determination of free acidity (Reference 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 EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS 2690-7:1968 Methods of testing water used in industry-Nitrite, nitrate and ammonia (free, saline and albuminoid)
  • 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 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry

International Dairy Federation (IDF)

  • IDF 91-2008 Caseins - Determination of free acidity (Reference method)
  • IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)

Bureau of Indian Standards

  • IS 11964-2012 Caseins —— Determination of Free Acidity (Reference Method)
  • IS 11964-1987 Method for determination of free acidity in casein (reference method)
  • 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 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)

German Institute for Standardization

  • DIN 10450:1983-03 Determination of free acidity of caseins; reference method
  • 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 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 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 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 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 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

Japanese Industrial Standards Committee (JISC)

Czech Standards Institute (UNMZ)

Spanish Association for Standardization (UNE)

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

Lithuanian Standards Office

  • LST ISO 5547:2008 Caseins - Determination of free acidity (Reference method) (ISO 5547:2008, identical)
  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)

Austrian Standards

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)

Standard Association of Australia （SAA）

  • 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 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 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • AS K79:1941 Joiners' glue (Casein glue)

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

Indonesia 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

Polski Komitet Normalizacyjny (PKN)

South African Bureau of Standard

Danish Standards Foundation

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

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

Defense Logistics Agency

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