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Database: 365,228(8 Aug 2026)
  1. HOME
  2. Standards for Protein-like effect

Protein-like effect

Protein-like effect, Total:281 items.

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

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

Group Standards of the People's Republic of China

卫生健康委员会

  • WS/T 404.9-2018 Reference intervals for common clinical biochemistry tests Part 9: Serum C-reactive protein, prealbumin, transferrin,β2一microglobulin

国家药监局

国家市场监督管理总局、中国国家标准化管理委员会

  • GB/T 38086-2019 Determination of metallothionein (MT) in biological samples

Taiwan Provincial Standard of the People's Republic of China

轻工业部

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Professional Standard - Agriculture

Professional Standard - Light Industry

Henan Provincial Standard of the People's Republic of China

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

Professional Standard - Hygiene

  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin

Professional Standard - Medicine

Professional Standard - Textile

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

Shandong Provincial Standard of the People's Republic of China

未注明发布机构

Hubei Provincial Standard of the People's Republic of China

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Business

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

Professional Standard - Public Safety Standards

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

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

Shaanxi Provincial Standard of the People's Republic of China

SCC

  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • BS 1417:1948 Sampling and analysis of acid casein
  • BS 1417:1963 Methods for the sampling and analysis of acid casein
  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • BS 1416:1962 Methods for the sampling and analysis of rennet casein
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • BS 1416:1948 Methods for the sampling and analysis of rennet casein
  • BS 1416:1953 Methods for the sampling and analysis of rennet casein
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry
  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • 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)
  • BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
  • 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 K89:1953 Protein adhesives for plywood
  • AS K79:1941 Joiners' glue (Casein glue)

GSO

RU-GOST R

CZ-CSN

  • CSN 57 0111-2-2002 Testing methods for casein and caseinates - Methods of samphng of Chemical analysis
  • CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
  • 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 0111-3-2002 Testing methods for casein and caseinates - Determination of moisture
  • CSN 57 0111-7-2002 Testing methods for casein and caseinates - Determination of ash
  • CSN 570111-5-2002 Testing methods for casein and caseinates - Determination of protein content
  • CSN 57 0111-8-2002 Testing methods for casein and caseinates - Determination of titratable acidity

British Standards Institution (BSI)

  • BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
  • BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
  • BS DD ISO/TS 27105:2010 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
  • BS ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
  • 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

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 ISO 5544:2020 Caseins - Determination of \
  • DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus 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 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 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 ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)

KR-KS

  • 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 5546-2021 Caseins and caseinates — Determination of pH(Reference method)
  • KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)
  • KS H ISO 5548-2020 Caseins and caseinates－Determination of lactose content－Photometric method

HU-MSZT

Korean Agency for Technology and Standards (KATS)

International Organization for Standardization (ISO)

  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
  • ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
  • ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
  • ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
  • ISO 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 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • 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 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 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
  • ISO 14902:2001 Animal feeding stuffs - Determination of trypsin inhibitor activity of soya products

SAE - SAE International

Society of Automotive Engineers (SAE)

IN-BIS

  • IS 3137-1974 Specification for high protein mixtures for use as food supplements
  • IS 4087-1980 Specification for pipettes for hemoglobin meters and pipettes for biochemical work
  • IS 1167-1965 Casein specifications (food quality)
  • IS 9488-1980 Specifications for edible coconut protein concentrate
  • IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate
  • IS 8222-1976 Specification for edible leaf protein concentrates
  • IS 8211-1976 Specification for edible soy protein isolate
  • IS 8212-1976 Specification for edible peanut protein isolate
  • IS 13650-1993 Glass containers for proteinized food
  • IS 6557-1972 Protein Flakes Specifications Not Food Quality
  • IS 9095-1979 Specifications for protein gummies
  • IS 9808-1981 Concentrated fish protein specifications

AT-ON

VN-TCVN

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

Lithuanian Standards Office

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

RO-ASRO

  • 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

IX-FAO

IX-EU/EC

  • 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

Association Francaise de Normalisation

ZA-SANS

PL-PKN

GOSTR

  • GOST 34621-2019 Foods for special dietary uses. Dry protein, protein-carbohydrate and carbohydrate-protein drinks for sports nutrition. General specifications

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)

(U.S.) Ford Automotive Standards

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