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  1. HOME
  2. Standards for protein sample amount

protein sample amount

protein sample amount, Total:447 items.

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

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

Group Standards of the People's Republic of China

Professional Standard - Textile

Taiwan Provincial Standard of the People's Republic of China

Professional Standard - Hygiene

  • WS/T 461-2015 Measurement of Hemoglobin A1c
  • WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • 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 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

Henan Provincial Standard of the People's Republic of China

Professional Standard - Agriculture

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

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

Professional Standard - Medicine

Hubei Provincial Standard of the People's Republic of China

未注明发布机构

Shandong Provincial Standard of the People's Republic of China

Professional Standard - Light Industry

Professional Standard - Business

Professional Standard - Supply and Marketing Cooperative

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 - 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)

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 10464:1994 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 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 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 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN 10470:1999-07 Determining of whey protein content and casein content in total protein of milk and milk products by derivative spectroscopy
  • DIN ISO 5544:2020 Caseins - Determination of \
  • 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 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 10453:1983-03 Determination of water content of 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 10456:1989-04 Determination of pH of caseins and caseinates; reference method
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)
  • DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN EN ISO 8968-4:2016-09 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016); German version EN ISO 8968-4:2016
  • DIN EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006); English version of DIN EN ISO 21415-2:2008-04
  • DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • DIN ISO 5550:2020-06 Draft Document - Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006); Text in German and English
  • DIN 10452:1983-03 Determination of ash of rennet 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 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 EN ISO 8968-4 E:2013-09 Determination of nitrogen content of milk and milk products Part 4: Determination of protein and non-protein nitrogen content and calculation of pure protein content (Reference Method) (Draft)
  • DIN ISO 5546:2020 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • 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 EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • DIN ISO 5545:2020 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • DIN EN ISO 8968-4 E:2013 Draft Document - Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non protein nitrogen content and true protein content calculation (Reference method) (ISO/DIS 8968-4:2013); German version prEN ISO 8968-...

Gosstandart of Russia

Japanese Industrial Standards Committee (JISC)

CZ-CSN

International Organization for Standardization (ISO)

  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (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 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 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
  • ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • 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 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
  • ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
  • ISO 8968-4:2016 | IDF 20-4:2016 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
  • 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 5546:1979 Caseins and caseinates; Determination of pH (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 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl 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 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
  • ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
  • ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
  • ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
  • ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
  • ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

Korean Agency for Technology and Standards (KATS)

Standard Association of Australia （SAA）

  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • 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 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 ISO 8968.4:2021 Milk and milk products — Determination of nitrogen content, Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • AS K79:1941 Joiners' glue (Casein glue)

AT-ON

Lithuanian Standards Office

  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
  • LST ISO 5548:2004 Caseins and caseinates. Determination of lactose content. Photometric method (idt ISO 5548:2004)
  • LST ISO 5739:2003 Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter (idt ISO 5739:2003)
  • LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)

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
  • STAS 9844/1-1983 TEXTILES Quantitative chemical analysis of binary mixtures of protein fibres and non protein fibres
  • STAS 6182/44-1977 WIN E Determination of proteins
  • STAS 11170-1978 POWDER EGG-WHITE FOR LEATHER INDUSTRY

Spanish Association for Standardization (UNE)

  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • UNE-EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
  • UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • AENOR UNE 23055:1971 BLOOD TRANSFUSION. FIBRINOGEN
  • AENOR UNE 23054:1971 BLOOD TRANSFUSION. GAMMAGLOBULIN
  • UNE 34827:1983 DETERMINATION OF THE CASEIN CONTENT OF MILK.
  • AENOR UNE-EN ISO 8968-4:2016 Milk and dairy products. Determination of nitrogen content. Part 4: Determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method). (ISO 8968-4:2016)
  • UNE 34-871-1986 Processed cheese. Determination of protein content

GCC Standardization Organization

  • GSO 1374:2021 Edible Casein And Caseinates
  • GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • GSO ISO 8968-4:2021 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • GSO 1354:2022 Soy protein products
  • GSO CODEX STAN 174:2021 Vegetable Protein Products
  • GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

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 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric 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 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS 1417:1948 Sampling and analysis of acid casein
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
  • BS EN ISO 8968-4:2016 Milk and milk products. Determination of nitrogen content. Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS EN ISO 8968-4:2016(2017) Milk and milk products — Determination of nitrogen content Part 4 : Determination of protein and non - protein nitrogen content and true protein content calculation (Reference method)
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
  • BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
  • BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • BS 1417:1963 Methods for the sampling and analysis of acid casein
  • BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS 1416:1962 Methods for the sampling and analysis of rennet casein
  • BS 1416:1953 Methods for the sampling and analysis of rennet casein
  • BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • BS 1416:1948 Methods for the sampling and analysis of rennet casein
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry
  • 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method

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

Magyar Szabványügyi Testület

Association Francaise de Normalisation

  • NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
  • 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 V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).
  • 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 EN ISO 8968-4:2016 Milk and dairy products - Determination of nitrogen content - Part 4: determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method)
  • NF V04-221-4*NF EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4 : determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)

Bureau of Indian Standards

  • 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 11920-2012 Cassein and Caseinates -Determination of Moisture Content (Reference Method)
  • IS 18836-2024 Milk and Milk Products - Determination of Nitrogen Content - Determination of Protein and Non-Protein Nitrogen Content and True Protein Content Calculation (Reference Method)
  • IS 11962-2012 Rennet Caseins and Caseinates—— Determination of Ash (Reference Method)
  • IS 11918-2017 Caseins and Caseinates - Determination of pH (Reference Method) (First Revision)

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 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
  • TCVN 5537-1991 Sweetened condensed milk.Determination of total protein content

The Directorate General of Specifications and Metrology (DGSM)

  • OS GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • OS GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)

International Dairy Federation (IDF)

  • IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)
  • IDF 107-2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)

Ente Nazionale Italiano di Unificazione

  • UNI ISO 5543:2018 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • UNI 22617:1992 Seed and vegetable oils and derived products. Vegetable proteins. In vitro determination of pepsin digestible proteins.
  • UNI EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • UNI EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • 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

South African Bureau of Standard

IN-BIS

Danish Standards Foundation

  • DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • DANSK DS/EN ISO 8968-4:2016 Milk and milk products – Determination of nitrogen content – Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • 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)

CEN - European Committee for Standardization

  • EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content

European Committee for Standardization (CEN)

  • EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
  • EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
  • EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

PL-PKN

Swedish Institute for Standards

  • SS-EN ISO 8968-4:2017 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)

Standards Norway

  • NS-EN ISO 8968-4:2016 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
  • NS-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

Indonesia Standards

ZA-SANS

TN-INNORPI

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

Defense Logistics Agency

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