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  2. Standards for protein six

protein six

protein six, Total:265 items.

The international standard classification for "protein six" includes: food products in general , Man-made fibres , Animal and vegetable fats and oils , Processes in the food industry , Animal feeding stuffs , Edible oils and fats. Oilseeds , Fruits. Vegetables , General methods of tests and analysis for food products , Biology. Botany. Zoology , Food additives , Cereals, pulses and derived products , Protection against crime , Laboratory medicine .

The Chinese standard classification for "protein six" includes: Cereal crop and product , Food sanitation , Chemical fibre in general , Chemical fibre , Grease and oil processing and products , Livestock and poultry feed and additive , Oil crop and product , Basic standards and general methods , Food processing and products in general , Other cash crops , Basic standards and general methods , Basic Subject in general , Other fermented goods , Grain processing and products , Melon, fruit and vegetable planting and product , Fire-fighting equipment and devices , Crime judging technology , Environmental Condition and General Test Method , Sanitation in general , Medical laboratory equipment , Cereal crop and forage crop in general , Fowl and egg processing and products , Basic standard and general method on forestry , Special foods in general , Special instruments for teaching .

Professional Standard - Agriculture

Professional Standard - Textile

Group Standards of the People's Republic of China

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

Professional Standard - Public Safety Standards

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

国家市场监督管理总局、中国国家标准化管理委员会

  • GB/T 38792-2020 Technical specification for cytological evaluation of protein allergenicity
  • GB/T 38172-2019 Protein A affinity chromatographic medium

Hebei Provincial Standard of the People's Republic of China

Taiwan Provincial Standard of the People's Republic of China

未注明发布机构

  • 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 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)

农业农村部

  • NY/T 3493-2019 Agricultural biomass raw materials. Determination of crude protein

工业和信息化部/国家能源局

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

Professional Standard - Medicine

Professional Standard - Commodity Inspection

  • SN 0128-1992 Method for determination of BHC and DDT residues in egg and egg product for export
  • SN/T 3926-2014 Determination of protein content in dairy foods,egg foods and soy foods for export - Coomassie brilliant blue method
  • SN/T 0800.3-1999 Cereals and feedstuffs for import and export - Method for the determination of crude protein
  • SN/T 0803.9-1999 Oil bearing materials for import and export—Method for the determination of crude protein

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

Henan Provincial Standard of the People's Republic of China

Professional Standard - Light Industry

Jilin Provincial Standard of the People's Republic of China

Shandong Provincial Standard of the People's Republic of China

Hubei Provincial Standard of the People's Republic of China

Professional Standard - Education

  • JY 66-1981 Technical specifications for secondary protein structure model (trial)

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

  • DB15/T 3190-2023 Specification for Quality Control of Type A2 β-Casein Raw Milk

Japanese Industrial Standards Committee (JISC)

Society of Automotive Engineers (SAE)

KR-KS

CZ-CSN

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 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 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
  • ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
  • 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 15323:2002 Dried milk protein products - Determination of nitrogen solubility index
  • ISO 15323:2002|IDF173:2002 Determination of nitrogen solubility rate of milk powder protein products
  • ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)

SCC

  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • 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)
  • AS K89:1953 Protein adhesives for plywood
  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • 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)
  • 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)
  • 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-...
  • UNE 34400-7:1967 TEST METHODS OF WHEAT FLOUR. PROTEIN DETERMINATION
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • AENOR UNE 34400-7:1967 Test methods for wheat flour. Determination of protein.
  • AWWA WQTC65752 Protein Assay in Drinking Water and Reclaimed Water
  • AENOR UNE 77059:2002 Water quality. Determination of aluminum. Colorimetric method with eriochromocyanin R.
  • 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

RO-ASRO

AT-ON

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

Lithuanian Standards Office

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

RU-GOST R

German Institute for Standardization

  • DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
  • DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN 10464:1994-08 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
  • DIN 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 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
  • DIN ISO 5544:2020 Caseins - Determination of \
  • DIN 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN 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); German version EN ISO 8968-4:2016
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • 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

HU-MSZT

IN-BIS

  • IS 9095-1979 Specifications for protein gummies
  • IS 7482-1989 Protein Drinks—Specifications
  • IS 1167-1965 Casein specifications (food quality)
  • IS 8665-1977 Specification for protein fortified bread
  • IS 13650-1993 Glass containers for proteinized food
  • IS 7487-1986 Specifications for protein-rich cookies
  • IS 6557-1972 Protein Flakes Specifications Not Food Quality
  • IS 7481-1974 How to measure protein efficiency ratio (PER)
  • IS 9038-1979 Specification for Renewable Protein Beverages and Food Products
  • IS 2006-1988 Methods for the quantitative chemical analysis of binary mixtures of protein fibers and certain other non-protein fibers
  • IS 7219-1973 Methods for determination of protein in food and feed
  • IS 9487-1980 Specification for "ready-to-eat" protein-rich puffed foods

GSO

  • GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods
  • BH GSO ISO 8968-4:2022 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 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)
  • BH GSO 1374:2022 Edible Casein And Caseinates
  • GSO 1374:2021 Edible Casein And Caseinates
  • OS GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods
  • OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • 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)

Association Francaise de Normalisation

  • NF V04-387:1985 Caseins and caseinates. Determination of protein content (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 V03-944:2021 Graines protéagineuses - Pois, fèves et féveroles - Détermination des impuretés
  • NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • NF EN ISO 20418-1:2018 Textiles - Qualitative and quantitative proteomic analysis of certain animal fibers - Part 1: detection of peptides by LC ESI MS with protein reduction

British Standards Institution (BSI)

  • 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 ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • 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 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 15323:2002 Dried milk protein products. Determination of nitrogen solubility index
  • BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry

ES-UNE

  • 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)

Standard Association of Australia （SAA）

  • 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)

CU-NC

Danish Standards Foundation

  • DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • DS 2253:1983 Water quality. Determination of aerobic proteclytic bacteria at 30 centigrades

International Dairy Federation (IDF)

  • IDF 107-2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

SAE - SAE International

GOSTR

  • GOST 34621-2019 Foods for special dietary uses. Dry protein, protein-carbohydrate and carbohydrate-protein drinks for sports nutrition. General specifications
  • GOST 34551-2019 Сonfectionery. Method for determination of mass fraction of protein

ES-AENOR

American Society for Testing and Materials (ASTM)

  • ASTM D7818-12 Standard Test Method for Enumeration of Proteolytic Bacteria in Fresh (Uncured) Hides and Skins

AR-IRAM

ZA-SANS

  • CKS 458-2008 Protein, vitamin, mineral (PVM) supplementary food mixture
  • SANS 1159:2003 The production of pre-cooked frozen foods containing protein

BELST

  • STB 1150-2013 Protein-vitamin-mineral additives. General specifications

PL-PKN

  • PN C04288-14-1987 Technical fats Methods of testing Determination of protein content

AENOR

  • UNE 34081:1975 ANALYSIS METHODS FOR CHOCOLATES. MILK PROTEINS.
  • UNE 34871:1986 PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.

CEN - European Committee for Standardization

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

VN-TCVN

  • TCVN 5461-1991 Synthetic detergents.Determination of proteinous activity

Indonesia Standards

  • SNI 8076-2014 Kolagen kasar dari sisik ikan - Syarat mutu dan pengolahan

European Committee for Standardization (CEN)

  • 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)

CH-SNV

PT-IPQ

  • NP 1986-1991 Milks Determination of protein content. Kjeldahl technique

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