ISO 1211 Milk - Determination of fat content - Gravimetric method (Reference method) - Third Edition
Данный раздел/документ содержится в продуктах:
- Техэксперт: Машиностроительный комплекс
- Картотека зарубежных и международных стандартов
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- 67
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- 67.100
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- 67.100.10
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- ISO 16958 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method - First Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 1735 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) - Third Edition; IDF 5
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 11870 Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods - Second Edition
- ISO 2450 Cream — Determination of fat content — Gravimetric method (Reference method) - Fourth Edition
- SNV SN EN ISO 17678 Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)
- ISO 1211 Milk - Determination of fat content - Gravimetric method (Reference method) - Third Edition
- ASME B89.1.10M DIAL INDICATORS (FOR LINEAR MEASUREMENTS)
- ISO 1740 Milkfat products and butter - determination of fat acidity (Reference method) - Third edition
- Картотека зарубежных и международных стандартов
International Organization for Standardization
Milk - Determination of fat content - Gravimetric method (Reference method) - Third Edition
N 1211
Annotation
This International Standard specifies the reference method for the determination of the fat content of milk of good physicochemical quality.
The method is applicable to raw cow milk, raw sheep milk, raw goat milk, reduced fat milk, skimmed milk, chemically preserved milk, and processed liquid milk.
It is not applicable when greater accuracy is required for skimmed milk, e.g. to establish the operating efficiency of cream separators.
NOTE ISO 7208[7] specifies a special method for skimmed milk products.
Автоматический перевод:
Молоко - Определение жирности - Гравиметрического метода (Справочный метод) - Третий Выпуск
Этот Международный стандарт определяет справочный метод для определения жирности молока хорошего физико-химического качества.
Метод применим к сырому коровьему молоку, сырому овечьему молоку, сырому козьему молоку, уменьшил жирное молоко, обезжиренное молоко, химически консервированное молоко, и обработал питьевое молоко.
