protein black

protein black, Total:167 items.

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

The Chinese standard classification for "protein black" includes: Grease and oil processing and products , Sanitation in general , Cereal crop and forage crop in general , Other cash crops , Medical laboratory equipment , Chemical fibre in general , Grain processing and products , Other fermented goods , Livestock and poultry feed and additive , Other daily-use chemicals , Beverages in general , Bean, tuber crop and product , Meat processing and products .

Group Standards of the People's Republic of China

T/HLHX 005-2017 Heilongjiang Good Grain and Oil High Protein Soybean
T/AHFIA 110-2023 β-casein type casein
T/HSEA 009-2018 Montenegrin Brown Shell Eggs
T/YSA 01-2021 Sericin Powder
T/AHFIA 105-2023 α-lactalbumin
T/QGCML 2186-2023 Soy peptone
T/QGCML 1452-2023 Crushed egg whites
T/AHFIA 109-2023 β- La in type whey protein powder
T/AHFIA 107-2023 β-casein
T/HLHX 016-2019 Heilongjiang Good Grains and Oils Pumpkin Seed Protein Powder
T/AHFIA 106-2023 β-lactoglobulin
T/CAAA 017-2019 Camel meat protein powder
T/AHFIA 108-2023 α-lactalbumin type whey protein powder
T/CPPC 1084-2024 Casein Peptides
T/CAQI 091-2019 edible pea protein
T/GDFPT 0010-2020 Technical specifications for the production of lyophilized protein products（Bean products、Collagen protein products、Egg products）
T/CCOA 14-2020 Texturized vegetable protein
T/DYZL 007-2019 Immune Immune milk protein powder—β-Lactoglobulin
T/ESL 22003-2023 Guideline for formulation of laying hens diet with low protein content
T/CEAC 008-2024 Nutritional protein shakes
T/DYZL 006-2019 Immune milk protein powder—α-Lactalbumin
T/HSEA 004-2018 Environmental Quality Standards for Layer Farms of Heishan Brown-shell Eggs
T/ZPP 047-2023 albumin oligopeptide
T/DYZL 008-2019 Immune Immune milk protein powder—Immunoglobulin（IgG）
T/LSAS 0025-2023 Plant protein products
T/CGCC 43-2020 Vegetable protein glaze
T/CHC 1010-2023 Elastin peptide
T/GDOAA 0007-2022 Albumin peptide nutrient drink
T/GZHPSPSA 005-2021 Hydrolyzed casein peptide powder (enzymatic casein peptide powder)

Taiwan Provincial Standard of the People's Republic of China

CNS 14452-2000 Soybean protein
CNS 3282-2008 Dried egg white powder
CNS 14453-2000 Vegetable protein
CNS 3282-1998 Dried egg white

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

Liaoning Provincial Standard of the People's Republic of China

DB2107/T 0003-2021 Montenegrin Brown Shell Eggs

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

GB/T 34793-2017 Proteinase K

Professional Standard - Agriculture

QB/T 5950-2023 yeast protein
QB/T 5961-2023 elastin peptide

Henan Provincial Standard of the People's Republic of China

DB41/T 1040-2015 methanol protein

Professional Standard - Medicine

YY/T 1228-2014 Albumin test reagent kit
YY/T　0032-2004 hemoglobin meter
YY/T 1511-2017 Collagen sponge
YY/T 0032-2004 Haemglobin instrument

Professional Standard - Textile

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

Jilin Provincial Standard of the People's Republic of China

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

Hubei Provincial Standard of the People's Republic of China

DB42/T 276-2003 Phycocyanin Powder
DB42/T 1301-2017 Jingmen black feather green shell layer hen

Shandong Provincial Standard of the People's Republic of China

DB37/T 1139-2008 soy protein meat

未注明发布机构

DIN ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)
DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)

Jiangxi Provincial Standard of the People's Republic of China

DB36/T 341-1999 Dongxiang Black Feather Green Shell Layers

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

GB/T 17811-1999 Determination of digestibility in animal protein feeds--Pepsin method
GB/T 23527-2009 Proteinase preparations
GB/T 22493-2008 Soybean protein flour

国家药监局

YY/T 1849-2022 Recombinant collagen protein

Heilongjiang Provincial Standard of the People's Republic of China

DB23/T 1897-2017 white crop black duck

Professional Standard - Light Industry

QB 2732-2005 Collagen hydrolysate
QB/T 4588-2013 Freshwater fish peptides
QB/T 4222-2011 Mixed protein beverage

Professional Standard - Supply and Marketing Cooperative

GH/T 1042-2007 Degossypolized cottonseed protein

Professional Standard - Business

SB/T 10649-2012 Soy protein products
SB/T 10373-2004 Collagen casings
SB/T 10373-2012 Collagen casings

RU-GOST R

GOST 8115-1973 Black technical albumin. Specifications
GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
GOST 33956-2016 Albumine and pastes from albumin. Specifications
GOST R 53493-2009 Albumin dairy. Specifications
GOST R 57609-2017 Rye-wheaten bun. Cake ""Rye"". Specifications
GOST 31689-2012 Casein. Specifications
GOST R 51467-1999 Caseins and caseinates. Method for determination of pH
GOST 31978-2012 Caseins and caseinates. Method for determination of pH
GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
GOST R 53667-2009 Casein. Specifications
GOST R 52993-2008 Caseins and caseinates. Determination of moisture content (Reference method)
GOST R 51465-1999 Caseins and caseinates. Determination of scorched particles content

Japanese Industrial Standards Committee (JISC)

JIS K 8068:1961 Albumin from eggs
JIS K 0602:2000 Proteins -- Serum albumin -- Methods for quantitative analysis
JIS K 0605:2000 Proteins -- Trypsin -- Methods for quantitative analysis
JIS K 0606:2000 Proteins -- Transferrin -- Methods for quantitative analysis
JIS K 0603:2000 Proteins -- Immunoglobulin -- Methods for quantitative analysis
JIS K 8234:1994 Casein (from Milk)
JIS T 4205:1979 Haemometers

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 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 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

GSO

BH GSO 1374:2022 Edible Casein And Caseinates
GSO 1374:2021 Edible Casein And Caseinates
GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
BH GSO ISO 5546:2016 Caseins and caseinates -- Determination of pH (Reference method)
GSO CODEX STAN 174:2021 Vegetable Protein Products
GSO 1354:2022 Soy protein products
GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)

KR-KS

KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
KS H ISO 5542-2021 Milk — Determination of protein content — Amido black dye-binding method(Rountine 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)

CZ-CSN

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

Korean Agency for Technology and Standards (KATS)

KS H ISO 5549:2006 Caseins and caseinates－Determination of protein content(Reference method)
KS H ISO 5549:2021 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 5542:2006 Milk－Determination of protein content－Amido black dye-binding method(Rountine method)
KS H ISO 5542-2006(2016) Milk－Determination of protein content－Amido black dye-binding method(Rountine method)
KS H ISO 5542:2021 Milk — Determination of protein content — Amido black dye-binding method(Rountine method)
KS H ISO 5739:2021 Caseins and caseinates — Determination of scorched particles content
KS H ISO 5739-2006(2016) Caseins and caseinates－Determination of scorched particles content
KS H ISO 5546-2006(2016) Caseins and caseinates－Determination of pH(Reference method)
KS H ISO 5550-2007(2021) Caseins and caseinates－Determination of moisture content(Reference method)
KS H ISO 5546:2021 Caseins and caseinates — Determination of pH(Reference method)
KS H ISO 5546:2006 Caseins and caseinates－Determination of pH(Reference method)
KS H ISO 5548:2006 Caseins and caseinates－Determination of lactose content－Photometric method

SCC

AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
UNE 34835:1985 MILK. DETERMINATION OF PROTEIN CONTENT. AMIDO BLACK DYE-BINDING METHOD. ROUTINE METHOD.
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)
AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
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)
BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles

International Organization for Standardization (ISO)

ISO 5542:1984 Milk; Determination of protein content; Amido black dye-binding method (Routine method)
ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference 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 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

SAE - SAE International

SAE AMS1800A-1994 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
SAE AMS1800B-2001 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein

Society of Automotive Engineers (SAE)

SAE AMS1800-2011 FOAM, FIRE EXTINGUISHING LIQUID Protein and Fluoroprotein

ES-AENOR

UNE 34-835-1985 milk. Protein content determination by aminoblack method (conventional method)

AT-ON

ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method
ONORM DIN 10456-1993 Determination of pH of caseins and caseinates - Reference method

Association Francaise de Normalisation

NF V04-216:1985 Milk. Determination of protein content. Amido black dye-binding method (routine method).
NF V04-216:2011 Milk - Determination of protein content - Amido black dye-binding method (routine method).
NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).
NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method

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

PT-IPQ

NP 2935-1988 milk. Protein content was measured by the black starch method. current procedures

British Standards Institution (BSI)

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 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 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry

HU-MSZT

MSZ 1183-1979 protein milk powder
MSZ 05 26.1510-1983 Protein content 40-150
MSZ 20663-1955 marzipan
MNOSZ 20665-1955 marzipan

VN-TCVN

TCVN 7774-2007 Milk.Determination of protein content.Amido black dye-binding method (Routine method)
TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method

NL-NEN

NEN 5901-1970 Spfces. (/hole and ground black and white pepper