How to measure tyrosine content

How to measure tyrosine content, Total:389 items.

The international standard classification for "How to measure tyrosine content" includes: Cheese , Acids , Natural fibres , Chemical analysis , Animal feeding stuffs , Chemical reagents .

The Chinese standard classification for "How to measure tyrosine content" includes: Food sanitation , Inorganic acid and alkali , Wool textile in general , Inorganic chemicals in general , Livestock and poultry feed and additive , Cosmetics , Reagent and substance of high purity , Chemical fibre .

未注明发布机构

DIN 10754 E:2022-11 Analysis of honey - Determination of proline content
DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference 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 ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)

Group Standards of the People's Republic of China

T/HBIQA 0006-2024 Determination of 9 tyrosine kinase drugs in human blood by high performance liquid chromatography-tandem mass spectrometry
T/SHRH 015-2018 Cosmetics -Tyrosinase Activity Inhibition Test Method
T/AHPCA 050-2023 Cosmetic whitening efficacy testing method (tyrosinase activity test method)
T/GDCA 006-2021 Cosmetic ingredients-Tyrosinase activity inhibition test method (in vitro)
T/HBIQA 0004-2024 Determination of 9 tyrosine kinase drugs in human urine by high performance liquid chromatography-tandem mass spectrometry

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

GB/T 8570.2-2010 Determination of liquefied anhydrous ammonia—Part 2:Estimating of ammonia content
GB/T 22031-2008 Determination of added citrate content in cheese and rpocessed cheese products―Enzyme-chlorimetric method
GB/T 12492-1990 Determination of cystine content of wool hydrolysates by colorimetry
GB/T 12684.7-1990 Boric acid for industrial use--Determination of ammonia content

Professional Standard - Textile

FZ/T 50049-2020 Man-made Fibres—Test method for amino acid content

Professional Standard - Agriculture

217药典四部-2015 3100 Content Determination Method 3123 Determination Method of Glycine Content in Human Immunoglobulin
233药典三部-2020 Content Determination Method 3112 Determination of Acetyl Tryptophan
206药典四部-2015 3100 content determination method 3112 acetyl tryptophan determination method
GB/T 42957-2023 Determination of lysine, methionine and threonine in commercial amino acid products and additive premixture feeds
225药典三部-2015 Content Determination Method 3123 General Rules for Determination of Glycine Content in Human Immunoglobulin 62
205药典四部-2020 3100 Content Determination Method 3123 Determination Method of Glycine Content in Human Immunoglobulin
244药典三部-2020 Content Determination Method 3123 Determination of Glycine Content in Human Immunoglobulin
214药典三部-2015 Content Determination Method 3112 General Principles of Acetyl Tryptophan Determination Method 57
194药典四部-2020 3100 content determination method 3112 acetyl tryptophan determination method

Taiwan Provincial Standard of the People's Republic of China

CNS 12956-1992 Method of Test for Milk and Milk Products:Determination of Citric Acid Content of Edible Cheese
CNS 12980-2007 Method of test for milk and milk products - Determination of nitrate and nitrite content in edible cheese
CNS 12956-2007 Method of test for milk and milk products - Determination of citric acid content in edible cheese

Professional Standard - Light Industry

QB/T 2409-1998 Content Determination of Amino Acid in Cosmetics

Professional Standard - Chemical Industry

HG/T 2409-1992 Determination of Isocyanate Group Content in Polyurethane Performed Polymer

Professional Standard - Commodity Inspection

SN/T 0464-2003 Quantitative analysis of polyurethane fiber of textile

工业和信息化部

QB/T 5220-2018 Determination of dipotassium arginine in oral care products high performance 一liquid chromatography

农业农村部

NY/T 3039-2016 Water-soluble fertilizers-Determination of poly-glutamic acid content

RU-GOST R

GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
GOST R 51460-1999 Cheese. Method for determination of nitrate and nitrite contents
GOST R 51257-1999 Processed cheeses. Method for determination of citric acid content
GOST R 51454-1999 Caseins and caseinates. Method of determination of nitrate and nitrite contents
GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content
GOST R 51469-1999 Caseins and caseinates. Photometric method for determination of lactose content
GOST R 52993-2008 Caseins and caseinates. Determination of moisture content (Reference method)
GOST R 51198-1998 Meat and meat products. Method for determination of L-(+)-glytamic acid content
GOST R 51465-1999 Caseins and caseinates. Determination of scorched particles content
GOST R 52347-2005 Mixed fodders, raw mixed fodders. Determination of amino acids (lysine, methionine, threonine, cystine and triptophane) content by method of capillary electrophoresis
GOST 31480-2012 Mixed fodders, raw mixed fodders. Determination of aminoacids (lysine, methionine, threonine, cystine and triptophane) content by method of capillary electrophoresis
GOST R 51467-1999 Caseins and caseinates. Method for determination of pH
GOST R 51459-1999 Cheese and processed cheese products. Method of determination of mass percent of citric acid
GOST R 51457-1999 Cheese and processed cheese products. Gravimetric method for determination of fat content
GOST R 51468-1999 Caseins. Method for determination of free acidity
GOST 31978-2012 Caseins and caseinates. Method for determination of pH

RO-ASRO

SR ISO 5549:1996 Caseins and caseinates - Determination of protein content (Reference method)

GOSTR

GOST 34420-2018 Cheese and processed cheese. Method of determination of citric acid and citrate content

CZ-CSN

CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
CSN 570111-5-2002 Testing methods for casein and caseinates - Determination of protein content
CSN 46 7092-67-1998 Testing methods for feeding stuffs - Part 67: Determination of lysinhydrochlorid content
CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content
CSN 46 7092-25-1998 Testing methods for feeding stuffs - Part 25: Determination of amino acid content
CSN 46 7092-86-1998 Testing methods for feeding stuffs - Part 86: Determination of methionine content
CSN 46 7092-88-1998 Testing methods for feeding stuffs - Part 88: Determination of fortificate content of threonine
CSN 570111-8-2002 Testing methods for casein and caseinates - Determination of titratable acidity
CSN 57 0111-8-2002 Testing methods for casein and caseinates - Determination of titratable acidity
CSN 57 0111-3-2002 Testing methods for casein and caseinates - Determination of moisture
CSN 57 0111-1-2002 Testing methods for casein and caseinates - General regulations
CSN 57 0111-12-2002 Testing methods for casein and caseinates - Determination of pH
CSN 57 0111-7-2002 Testing methods for casein and caseinates - Determination of ash
CSN 570111-7-2002 Testing methods for casein and caseinates - Determination of ash
CSN 57 0107 Cast.4-1984 Testing methods for natural and processed cheese. Determination of fat content.
CSN 57 0111-2-2002 Testing methods for casein and caseinates - Methods of samphng of Chemical analysis
CSN 570111-3-2002 Testing methods for casein and caseinates - Determination of moisture

Association Francaise de Normalisation

NF ISO 5550:2007 Caseins and caseinates - Determination of moisture content (reference method)
NF V04-287:2019 Cheese - Determination of fat content - Acido-butyrometric method
NF V04-383:1985 Caseins and caseinates. Determination of water content (reference method).
NF V04-285:1997 Cheese and processed cheese products. Determination fo citric acid content. Enzymatic method.
XP ISO/TS 2963:2006 Cheeses and processed cheeses - Determination of citric acid content - Enzymatic method
NF V04-383*NF ISO 5550:2007 Caseins and caseinates - Determination of moisture content - (Reference method).
NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
NF V04-388*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 V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
NF V04-388:1985 Caseins and caseinates. Determination of lactose content. Photometric method.
NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method
XP V04-285*XP ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).
NF V04-287:2017 Cheese - Determination of fat content - Acido-butyrometric method
NF V04-287:2002 Cheese - Determination of fat content - Acido-butyrometric method.
NF V04-390:1988 Caseins and caseinates. Determination of nitrate and nitrite contents. Method by cadmium reduction and spectrometry.
NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
NF EN ISO 5534:2004 Cheeses and processed cheeses - Determination of total dry matter content (Reference method)
NF V04-290:1985 Cheese. Determination of nitrate and nitrite contents. Method by cadmium reduction and photometry.
NF V04-291:1989 WHEY CHEESE. DETERMINATION OF NITRATE AND NITRITE CONTENTS. METHOD BY CADMIUM REDUCTION AND SPECTROMETRY.
NF V04-293*NF EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
NF V04-286:1988 Cheese and processed cheese products. Determination of fat content. Gravimetric method (reference method).
NF EN ISO 13903:2005 Animal feed - Determination of amino acid content
NF EN ISO 17180:2013 Animal feed - Determination of lysine, methionine and threonine content in commercial amino acids and premixes
NF V18-114*NF EN ISO 13904:2016 Animal feeding stuffs - Determination of tryptophan content
XP V04-441-1*XP ISO/TS 19046-1:2017 Cheese - Determination of propionic acid level by chromatography - Part 1 : method by gas chromatography
NF V18-114:2005 Animal feeding stuffs - Determination of tryptophan content.
NF ISO 27871:2011 Fromages et fromages fondus - Détermination des fractions azotées
NF V18-113*NF EN ISO 13903:2005 Animal feeding stuffs - Determination of amino acids content.
XP ISO/TS 19046-1:2017 Cheeses - Determination of propionic acid content by chromatography - Part 1: gas chromatography method
NF EN ISO 13904:2016 Animal feed - Determination of tryptophan content
NF V04-288:1974 CHEESE. DETERMINATION OF CHLORIDE CONTENT (REFERENCE METHOD).
NF V04-412:2000 Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method.
NF V04-282*NF EN ISO 5534:2004 Cheese and processed cheese products - Determination of total solids content (Reference method).
NF V04-412:1983 MEAT AND MEAT PRODUCTS. DETERMINATION OF L-(+)-GLUTAMIC ACID CONTENT (REFERENCE METHOD).
NF V04-286:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method).
NF EN ISO 5943:2007 Cheeses and processed cheeses - Determination of the chloride content - Potentiometric titration method
NF V04-282:1985 Cheese and processed cheese. Determination of total solids content (reference method).
NF T20-286:1982 Nitric acid for industrial use. Determination of ammoniacal nitrogen content. Spectrophotometric method.

International Dairy Federation (IDF)

IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)
IDF/RM 34-2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
IDF 4-2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
IDF 107-2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
IDF 222-2008 Cheese - Determination of fat content - Van Gulik method

British Standards Institution (BSI)

BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
BS 6248-6:1982 Caseins and caseinates - Method for determination of lactose content (photometric method)
BS 6248-8:1982 British Standard Caseins and caseinates - Part 8. Method for determination of water content (reference method)
BS ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
BS 6248-7:1982 Caseins and caseinates - Method for determination of protein content (reference method)
BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
DD ISO/TS 2963:2006 Cheese and processed cheese products. Determination of citric acid content. Enzymatic method
BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS 4267-1:1988(1999) Ammonium nitrate — Part 1 : Method for determination of ammoniacal nitrogen content
BS 4651-2:1987 Ammonia solution. Method for determination of ammonia content
BS DD ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
BS 4401-11:1995 Methods of test for meat and meat products. Determination of hydroxyproline content
BS 770-9:1985 Methods for chemical analysis of cheese. Determination of nitrate and nitrite contents. Cadmium reduction and photometry method
BS EN 1141:1995 Method for determination of proline content in fruit and vegetable juices: spectrometric method
BS 4267-1:1988 Ammonium nitrate - Method for determination of ammoniacal nitrogen content
BS 4401-14:1979 Methods of test for meat and meat products. Determination of L-(+)-glutamic acid content (reference method)
BS ISO 17997-2:2005 Milk - Determination of casein-nitrogen content - Direct method
BS EN 1141:1995(2000) Method for Determination of proline content of fruit and vegetable juices : Spectrometric method
BS ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
BS 770-7:1997 Methods for chemical analysis of cheese - Determination of citric acid content of cheese and processed cheese products (enzymatic method)
BS EN ISO 1854:2009 Whey cheese. Determination of fat content. Gravimetric method (Reference method)
BS EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
BS ISO 4134:2021 Meat and meat products. Determination of L-(+)-glutamic acid content. Reference method
BS 6248-5:1982 Caseins and caseinates - Method for determination of free acidity of caseins (reference method)
BS EN ISO 13903:2005 Animal feeding stuffs - Determination of amino acids content
BS EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
BS ISO 17997-1:2005 Milk - Determination of casein-nitrogen content - Indirect method (Reference method)
BS EN ISO 13904:2016 Animal feeding stuffs. Determination of tryptophan content
BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
BS EN ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
20/30401658 DC BS ISO 4134. Meat and meat products. Determination of L-(+)-glutamic acid content. Reference method

AT-ON

ONORM DIN 10453-1993 Determination of water content of caseins and caseinates - Reference method
ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method
ONORM DIN 10338-1992 Determination of nitrate and nitrite contents of cheese - Method by cadmium reduction
ONORM DIN 10325-1993 Determination of the citric acid content of processed cheese - Enzymic method
ONORM DIN 10314-1992 Determination of dry matter content of cheese and processed cheese - Reference method
ONORM DIN 10456-1993 Determination of pH of caseins and caseinates - Reference method
ONORM DIN 10315-1994 Determination of the fat content of cheese. Van Gulik method

German Institute for Standardization

DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
DIN 10454:1983 Determination of protein content of caseins and caseinates; reference 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 ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
DIN 10325:1986 Determination of the citric acid content of processed cheese; enzymic method
DIN EN ISO 5534:2004-09 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004); German version EN ISO 5534:2004
DIN EN ISO 1854:2009 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03
DIN 10324:1990-12 Determination of the total phosphorus content of cheese and processed cheese; spectrometric method
DIN 10754:2023-04 Analysis of honey - Determination of proline content
DIN EN ISO 13903:2005 Animal feeding stuffs - Determination of amino acids content (ISO 13903:2005); German version EN ISO 13903:2005
DIN 10754:2002 Analysis of honey - Determination of proline content
DIN EN ISO 13904:2016-06 Animal feeding stuffs - Determination of tryptophan content (ISO 13904:2016); German version EN ISO 13904:2016
DIN EN ISO 13903:2005-09 Animal feeding stuffs - Determination of amino acids content (ISO 13903:2005); German version EN ISO 13903:2005
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 13904:2005 Animal feeding stuffs - Determination of tryptophan content (ISO 13904:2005); German version EN ISO 13904:2005
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 EN ISO 1854:2009-03 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008); German version EN ISO 1854:2008

NL-NEN

NEN 3796-1993 Quarg (fresh cheese). Determination of hydroxyprolin content and calculation of gelatin content
NEN 3785-1988 Quarg (fresh cheese) Determination of lactic acid content
NEN 3787-1988 Quarg (fresh cheese) Determination of sodium and potassium content
NEN 3765-1981 Cheese - Physical and chemical test methods - Determination of the nitrate content (routine method)
NEN 3764-1981 Cheese - Physical and chemical test methods - Determination of the nitrite and the nitrate content (reference method)
NEN-ISO 4134:1992 Meat and meat products. Determination of L-(+)-glutamic acid content (referece method)
NEN 1563-1964 Determination of the fat content of buttermilk and of acidifled skimmed milk by the Gerber methoc
NEN 3759-1979 Cheese - Physical and Chemical test methods - Determination of the fat content of whey cheese
NEN 6398-1992 Fruit lemonades - Determination of proline content - Spectrometric method
NEN 2850-1984 Fruit juices - Determination of free amino acids content - Column chromatographic method

IN-BIS

IS 11888-1987 Method for determination of charred particle content in casein and caseinates
IS 12757-1989 Determination of citric acid content in cheese and processed cheese products (reference method)
IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate
IS 9967-1981 Cadmium reduction photometry method for determination of nitrate and nitrite content in cheese
IS 11763-1986 Method for determination of chloride content in cheese and processed cheese products by potentiometric titration
IS 5960 Pt.15-1989 Meat and meat products—Test methods Part 15 Determination of L(a)-hydroxyproline content

AENOR

UNE 34874:1985 DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
UNE 34873:1986 DETERMINATION OF THE PHOSPHORUS CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
UNE-EN ISO 1735:2005 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
UNE-EN ISO 5534:2004 Cheese and processed cheese - Determination of total solids content (Reference method) (ISO 5534:2004)
UNE 34879:1986 WHEY CHEESE. DETERMINATION OF DRY MATTER CONTENT. REFERENCE METHOD.

GSO

BH GSO ISO 5543:2016 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
BH GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
OS GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
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 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric 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
BH GSO ISO 4134:2023 Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method
GSO ISO 4134:2023 Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method
GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
BH GSO ISO 5739:2016 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
BH GSO ISO 1735:2016 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO/TS 18083:2015 Processed cheese products -- Calculation of content of added phosphate expressed as phosphorus
GSO ISO 1735:2015 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
BH GSO ISO 5534:2017 Cheese and processed cheese -- Determination of the total solids content (Reference method)
OS GSO ISO 1735:2015 Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
OS GSO ISO 13903:2008 Animal feeding stuffs — Determination of amino acids content
GSO ISO 13903:2008 Animal feeding stuffs — Determination of amino acids content
GSO ISO 13904:2008 Animal feeding stuffs- Determination of tryptophan content

International Organization for Standardization (ISO)

ISO 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
ISO 5548:2004 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|IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
ISO/TS 2963:2006 | IDF/RM 34:2006 Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 2963:1997 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
ISO 5543:2004|IDF 127:2004 Gravimetric method for determination of fat content in casein and caseinate (reference method)
ISO 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (Reference method)
ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
ISO 3432:2008 | IDF 221:2008 Cheese — Determination of fat content — Butyrometer for Van Gulik method
ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 8195:1987 Caseins and caseinates; Determination of nitrate and nitrite contents; Method by cadmium reduction and spectrometry
ISO/TS 2963:2006|IDF/RM 34:2006 Enzymatic method for determination of citric acid content in cheese and melted cheese products
ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
ISO 2963:1974 Cheese and processed cheese products; Determination of citric acid content (Reference method)
ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
ISO 4099:1978 Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
ISO 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
ISO 1854:2008|IDF 059:2008 Gravimetric method for determination of fat content in ricotta cheese (reference method)
ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
ISO 6739:1988 Whey cheese; determination of nitrate and nitrite contents; method by cadmium reduction and spectrometry
ISO 6739:1982 Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
ISO 2962:1974 Cheese and processed cheese products — Determination of phosphorus content (Reference method)
ISO 13904:2005 Animal feeding stuffs - Determination of tryptophan content
ISO 4099:1984 Cheese; Determination of nitrate and nitrite contents; Method by cadmium reduction and photometry
ISO 2913:1975 Wool; Colorimetric determination of cystine plus cysteine in hydrolysates
ISO 5534:2004 | IDF 4:2004 Cheese and processed cheese — Determination of the total solids content (Reference method)
ISO 3433:2008|IDF 222:2008 Determination of fat content in cheese Van Gulik method
ISO/TS 19046-1:2017 | IDF/RM 233-1:2017 Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
ISO 1735:2004 | IDF 5:2004 Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
ISO 3433:1975 Cheese; Determination of fat content; Van Gulik method
ISO 13903:2005 Animal feeding stuffs - Determination of amino acids content
ISO 3433:2008 | IDF 222:2008 Cheese — Determination of fat content — Van Gulik method
ISO 3433:2008 Cheese - Determination of fat content - Van Gulik method
ISO 5534:1985 Cheese and processed cheese; Determination of total solids content (Reference method)
ISO 13904:2016 Animal feeding stuffs - Determination of tryptophan content
ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
ISO 1735:1975 Cheese and processed cheese products — Determination of fat content (Reference method)
ISO 1735:2004|IDF 005:2004 Gravimetric method for determination of fat content in cheese and melted cheese products (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 4134:1978 Meat and meat products; Determination of L-(+)- glutamic acid content; Reference method
ISO 1735:1987 Cheese and processed cheese products; Determination of fat content; Gravimetric method (Reference method)
ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
ISO 2970:1974 Cheese. Determination of chloride content (reference method)
ISO/TS 19046-2:2017 | IDF/RM 233-2:2017 Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography
ISO 4134:2021 Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method
ISO 4134:1999 Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method

SCC

BS 770-7:1976 Methods for chemical analysis of cheese-Determination of citric acid content (reference method)
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)
NS-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
BS PD ISO/TS 19046-1:2017 Cheese. Determination of propionic acid level by chromatography-Method by gas chromatography
BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
DANSK DS/EN ISO 1735:2004 Cheese and processed cheese products – Determination of fat content – Gravimetric method (Reference method)
BS EN ISO 1854:2000 Whey cheese. Determination of fat content. Gravimetric method (reference method)
DANSK DS/EN ISO 5534:2004 Cheese and processed cheese products - Determination of the total solids content (Reference method)
DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
BS PD ISO/TS 19046-2:2017 Cheese. Determination of propionic acid level by chromatography-Method by ion exchange chromatography
NS-EN ISO 1735:2004 Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) (ISO 1735:2004)
BS 770-3:1989 Methods for chemical analysis of cheese-Determination of fat content (reference method)
NS-EN ISO 5534:2004 Cheese and processed cheese — Determination of the total solids content (Reference method) (ISO 5534:2004)
BS 4401-11:1979 Methods of test for meat and meat products-Determination of L(-)-hydroxyproline content (reference method)
BS 770-4:1989 Methods for chemical analysis of cheese-Determination of chloride content
DANSK DS/EN ISO 13903:2005 Animal feeding stuffs - Determination of amino acids content
DANSK DS/EN ISO 13904:2016 Animal feeding stuffs - Determination of tryptophan content
BS 770-3:1976 Methods for the chemical analysis of cheese.-Determination of fat content (reference method)
BS 770-10:1986 Methods for chemical analysis of cheese-Determination of total solids content (reference method)
NS-EN ISO 1854:1999 Whey cheese — Determination of fat content — Gravimetric method (Reference method) (ISO 1854:1999)
BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
NS-EN ISO 1854:2008 Whey cheese — Determination of fat content — Gravimetric method (Reference method) (ISO 1854:2008)

Korean Agency for Technology and Standards (KATS)

KS H ISO 5550:2007 Caseins and caseinates－Determination of moisture 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 5550-2021 Caseins and caseinates－Determination of moisture content(Reference method)
KS H ISO 5543-2006(2016) Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 5548:2020 Caseins and caseinates－Determination of lactose content－Photometric method
KS H ISO 5548:2006 Caseins and caseinates－Determination of lactose content－Photometric method
KS H ISO 5543:2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO TS 2963-2007(2021) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 5550-2007(2012) Caseins and caseinates－Determination of moisture content(Reference method)
KS H ISO TS 2963-2021 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 5549:2006 Caseins and caseinates－Determination of protein content(Reference method)
KS H ISO 5549-2006(2016) Caseins and caseinates－Determination of protein content(Reference method)
KS H ISO 5543:2006 Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 5739:2021 Caseins and caseinates — Determination of scorched particles content
KS H ISO 5549:2021 Caseins and caseinates — Determination of protein content(Reference method)
KS H ISO 5739-2006(2016) Caseins and caseinates－Determination of scorched particles content
KS H ISO 8195-2006 Caseins and caseinates－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO TS 2963:2007 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 8195:2001 Caseins and caseinates－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO 8195:2006 Caseins and caseinates－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO 4099:2001 Cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and photometry
KS H ISO 1735-2006(2016) Cheese and processed cheese products－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 4099:2006 Cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and photometry
KS H ISO 1854:2006 Whey cheese－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 5739:2006 Caseins and caseinates－Determination of scorched particles content
KS H ISO 3433:2006 Cheese－Determination of fat content－Van Gulik method
KS H ISO 6739-2006 Whey cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO 1854-2006(2016) Whey cheese－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 4730-2011(2021) Cheese and processed cheese－Determination of the total solids content(Reference method)
KS H ISO 3433-2006(2016) Cheese－Determination of fat content－Van Gulik method
KS H ISO 6739:2006 Whey cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO 5534:2021 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 4730-2011(2016) Cheese and processed cheese－Determination of the total solids content(Reference method)
KS H ISO 6739:2001 Whey cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO 5546:2006 Caseins and caseinates－Determination of pH(Reference method)
KS H ISO 5534:2006 Cheese and processed cheese-Determination of the total solids content(Reference method)

Lithuanian Standards Office

LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
LST ISO 5548:2004 Caseins and caseinates. Determination of lactose content. Photometric method (idt ISO 5548:2004)
LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
LST EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
LST EN ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
LST ISO 5739:2003 Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter (idt ISO 5739:2003)

ES-UNE

UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN ISO 13904:2016 Animal feeding stuffs - Determination of tryptophan content (ISO 13904:2016)
UNE-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)

VN-TCVN

TCVN 3708-1990 Aquatic products.Method for the determination of nitrogen amino acid content
TCVN 5282-1990 Animal feeding stuffs.Method of determination of methionine content
TCVN 5283-2007 Animal feeding stuffs.Determination of tryptophan content
TCVN 3706-1990 Aquatic products.Method for the determination of nitrogen ammonia content
TCVN 3707-1990 Aquatic products.Method for the determination of amine ammonia nitrogen content

KR-KS

KS H ISO 5548-2020 Caseins and caseinates－Determination of lactose content－Photometric method
KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
KS H ISO 5739-2021 Caseins and caseinates — Determination of scorched particles content
KS H ISO 8195-2001 Caseins and caseinates－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry
KS H ISO 4099-2001 Cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and photometry
KS H ISO 5534-2021 Cheese and processed cheese —Determination of the total solids content(Reference method)
KS H ISO 1735-2021 Cheese and processed cheese products — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 6739-2001 Whey cheese－Determination of nitrate and nitrite contents－Method by cadmium reduction and spectrometry

TR-TSE

TS 3042-1978 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT (REFERENCE METHOD)
TS 3244-1978 WOOL - COLORIMETRIC DETERMINATION OP CYSTINE PLUS CYTEINE IN HYDROLYSATES
TS 3044-1978 CHEESE AND PROCESSED CHEESE PROMUCTS - DETERMINATION OF PHOSPHORUS CONTENT (REFERENCE METHOD)
TS 3041-1978 Cheese And Processed Cheese Products Determination Of Fat Content (Reference Method)
TS 3046-1978 Cheese - Determination Of Fat Content- Van Gulik Method
TS 3043-1978 Cheese - Determination Of Chloride Content (Reference Method)

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)
EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)(ISO 7208:2008)

ES-AENOR

UNE 34-874-1985 cottage cheese. The content of citric acid is determined. Reference method

BE-NBN

NBN V 21-027-1982 Cheese - Determination of nitrate and nitrite contents - Reference method
NBN V 21-024-1982 Cheese - Determination of the fat content - Reference method (Schmid - Bondzynski - Ratzlaff)

Danish Standards Foundation

DS/EN ISO 5534:2004 Cheese and processed cheese products - Determination of the total solids content (Reference method)
DS/EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
DS/EN ISO 13904:2005 Animal feeding stuffs – Determination of tryptophan content
DS/EN ISO 13903:2005 Animal feeding stuffs – Determination of amino acids content

American Society for Testing and Materials (ASTM)

ASTM D5564-95 Standard Test Method for Determination of the Total Ammonia Contained in Sulfonated or Sulfated Oils
ASTM D5564-95(2006) Standard Test Method for Determination of the Total Ammonia Contained in Sulfonated or Sulfated Oils
ASTM D5564-95(2011) Standard Test Method for Determination of the Total Ammonia Contained in Sulfonated or Sulfated Oils
ASTM D5564-95(2001) Standard Test Method for Determination of the Total Ammonia Contained in Sulfonated or Sulfated Oils

Japanese Industrial Standards Committee (JISC)

JIS K 0099:1983 Methods for determination of ammonia in exhaust gas
JIS K 0099:1998 Methods for determination of ammonia in flue gas
JIS K 0099:2004 Methods for determination of ammonia in flue gas

PT-IPQ

NP 4421-2002 Cheese and processed cheese products Determination of chloride content Titration method (reference method)

PL-PKN

PKN-ISO/TS 19046-1-2021-07 P Cheese -- Determination of propionic acid level by chromatography -- Part 1: Method by gas chromatography

Standard Association of Australia （SAA）

AS 2300.10.7:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of lactose - Photometric method

YU-JUS

JUS H.G8.126-1984 Reagents. Ammonia solution. Determination of sulphate content. Turbidimetric method
JUS E.Z8.018-1994 Soups,broaths,sauces and seasonigs - Determination of the sodium glutaminic content - Iodometric method

HU-MSZT

MSZ KGST 1736-1979 Determination of water and dry matter content of cheese, cottage cheese and cottage cheese
MSZ KGST 1737-1979 Determination of sodium chloride content in cheese and cottage cheese

DIN

DIN 10754:2023 Analysis of honey - Determination of proline content

American National Standards Institute （ANSI)

ANSI/ASTM D5155:2001 Test Method for Polyurethane Raw Materials: Determination of the Isocyanate Content of Aromatic Isocyanates (08.03)

ZA-SANS

SANS 1735:2005 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

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