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  2. Standards for protein quantification

protein quantification

protein quantification, Total:331 items.

The international standard classification for "protein quantification" includes: Laboratory medicine , Man-made fibres , Animal and vegetable fats and oils , Processes in the food industry , Animal feeding stuffs , Cereals, pulses and derived products , Food additives , Vegetables and derived products , Fruits. Vegetables , Surgical instruments and materials , Biology. Botany. Zoology .

The Chinese standard classification for "protein quantification" includes: Sanitation in general , Chemical fibre in general , Grease and oil processing and products , Livestock and poultry feed and additive , Grain processing and products , Other fermented goods , Vegetable processing and products , Other cash crops , Medical laboratory equipment , Medical apparatus and devices in general , Fire-fighting equipment and devices , Cereal crop and forage crop in general .

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 - Textile

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

Taiwan Provincial Standard of the People's Republic of China

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 - Hygiene

  • WS/T 461-2015 Measurement of Hemoglobin A1c
  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin
  • WS/T 461-2024 Glycated hemoglobin testing guidelines

国家药品监督管理局

Professional Standard - Medicine

Professional Standard - Public Safety Standards

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

Professional Standard - Agriculture

Henan Provincial Standard of the People's Republic of China

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

Hubei Provincial Standard of the People's Republic of China

Shanghai Provincial Standard 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

Shandong Provincial Standard of the People's Republic of China

National Metrological Technical Specifications of the People's Republic of China

  • JJF 1841-2020 Calibration Specification for Glycohemoglobin Analyzers

Hainan Provincial Standard of the People's Republic of China

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 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 ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)
  • DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • 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 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN ISO 5544:2020 Caseins - Determination of \
  • 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 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 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 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 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 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 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)

International Organization for Standardization (ISO)

  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference 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 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 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
  • ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
  • ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
  • ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
  • ISO 5543:2004|IDF 127:2004 Gravimetric method for determination of fat content in casein and caseinate (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 5543:1986 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 5739:2003 | IDF 107:2003 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 Determination of casein and caseinate coke particles and foreign matter content
  • ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl 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 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual 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 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
  • 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 5546:2010 Caseins and caseinates - Determination of pH (Reference method)

RU-GOST R

Japanese Industrial Standards Committee (JISC)

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 57 0111-2-2002 Testing methods for casein and caseinates - Methods of samphng of Chemical analysis
  • CSN 57 0111-12-2002 Testing methods for casein and caseinates - Determination of pH
  • CSN 57 0111-1-2002 Testing methods for casein and caseinates - General regulations
  • CSN 57 0111-3-2002 Testing methods for casein and caseinates - Determination of moisture

Korean Agency for Technology and Standards (KATS)

IN-BIS

  • IS 11888-1987 Method for determination of charred particle content in casein and caseinates
  • IS 8665-1977 Specification for protein fortified bread
  • IS 2006-1988 Methods for the quantitative chemical analysis of binary mixtures of protein fibers and certain other non-protein fibers
  • IS 1167-1965 Casein specifications (food quality)
  • IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate
  • IS 6557-1972 Protein Flakes Specifications Not Food Quality

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 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 1204-2022 Testing method for crude proteins content
  • KS H ISO 5546-2021 Caseins and caseinates — Determination of pH(Reference method)

SCC

  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • 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 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry
  • 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)
  • DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
  • 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-...
  • NS-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • DANSK DS/EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method (ISO 23319:2022)
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles

Danish Standards Foundation

  • DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

AT-ON

RO-ASRO

  • STAS 21/6-1973 OILSEED RESIDUES Determination of protein of protein brut content
  • STAS 9844/1-1983 TEXTILES Quantitative chemical analysis of binary mixtures of protein fibres and non protein fibres
  • STAS 2213/17-1976 SWEETS Determination of total proteinic content and milk proteinic substance content
  • STAS 9597/3-1974 COMBINED FORAGES Determination of rough protein content
  • STAS 6356-1976 MILK AND MILK PRODUCTS Proteic substances determinat ion

International Dairy Federation (IDF)

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

Lithuanian Standards Office

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

British Standards Institution (BSI)

  • BS 3985:2003(2008) 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 ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference 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 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
  • BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • 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 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 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 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
  • BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • BS ISO 23893-3:2013 Water quality. Biochemical and physiological measurements on fish. Determination of vitellogenin
  • BS ISO 17997-2:2005 Milk - Determination of casein-nitrogen content - Direct method

HU-MSZT

Association Francaise de Normalisation

  • NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
  • NF V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).
  • NF V04-388*NF ISO 5548:2008 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
  • NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).
  • NF ISO 5550:2007 Caseins and caseinates - Determination of moisture 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 EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric 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 V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • NF EN ISO 14244:2016 Oilseed meals - Determination of soluble protein content in potassium hydroxide solution
  • NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).

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

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)
  • OS 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 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference 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)
  • GSO 1374:2021 Edible Casein And Caseinates
  • 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
  • BH GSO ISO 5739:2016 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • 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 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • BH GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • 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)
  • GSO ISO 5983:2002 ANIMAL FEEDING STUFFS – DETERMINATION OF NITROGEN CONTENT AND CALCULATION OF CRUDE PROTEIN CONTENT
  • GSO 1354:2022 Soy protein products

South African Bureau of Standard

CEN - European Committee for Standardization

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

SAE - SAE International

Society of Automotive Engineers (SAE)

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)
  • 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)

Spanish Association for Standardization (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)
  • UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • UNE 34827:1983 DETERMINATION OF THE CASEIN CONTENT OF MILK.
  • UNE 34-871-1986 Processed cheese. Determination of protein content
  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • UNE 64 011 Determination of the quality of Kjeldahl semi-trace crude protein in compound feed and its initial materials

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)

GOSTR

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

CU-NC

  • NC 20-69-16-1987 Medical Sciences. Ethylhydrocuproine Discs for Diagnoses. Ouality Specifications

TN-INNORPI

CH-SNV

American Society for Testing and Materials (ASTM)

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

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