奶和奶制品檢測

奶和奶制品檢測項(xiàng)目報(bào)價(jià)？??解決方案？??檢測周期？??樣品要求？

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GB/T 18635-2002動(dòng)物防疫 基本術(shù)語

本標(biāo)準(zhǔn)規(guī)定了動(dòng)物防疫標(biāo)準(zhǔn)化和有關(guān)領(lǐng)域的基本術(shù)語及其定義。 本標(biāo)準(zhǔn)適用于動(dòng)物防疫標(biāo)準(zhǔn)化及有關(guān)領(lǐng)域中基本術(shù)語和基本概念的統(tǒng)一理解和使用。

GB/T 22000-2006食品安全管理體系 食品鏈中各類組織的要求

本標(biāo)準(zhǔn)規(guī)定了食品安全管理體系的要求，以便食品鏈中的組織證實(shí)其有能力控制食品安全危害，確保其提供給人類消費(fèi)的食品是安全的。\n 本標(biāo)準(zhǔn)適用于食品鏈中所有方面和任何規(guī)模的、希望通過實(shí)施食品安全管理體系以穩(wěn)定提供安全產(chǎn)品的所有組織。組織可以通過利用內(nèi)部和（或）外部資源來實(shí)現(xiàn)本標(biāo)準(zhǔn)的要求。\n 本標(biāo)準(zhǔn)規(guī)定的要求使組織能夠：\n ——策劃、實(shí)施、運(yùn)行、保持和更新食品安全管理體系，確保提供的產(chǎn)品按預(yù)期用途對(duì)消費(fèi)者是安全的；\n ——證實(shí)符合適用的食品安全法律法規(guī)要求。\n ——評(píng)價(jià)和評(píng)估顧客要求，并證實(shí)其符合雙方商定的、與食品安全有關(guān)的顧客要求，以增強(qiáng)顧客滿意；\n ——與供方、顧客及食品鏈中的其他相關(guān)方在食品安全方面進(jìn)行有效溝通；\n ——確保符合其聲明的食品安全方針；\n ——證實(shí)符合其他相關(guān)方的要求；\n ——尋求由外部組織對(duì)其食品安全管理體系的認(rèn)證，或進(jìn)行符合性自我評(píng)估，或自我聲明。\n 本標(biāo)準(zhǔn)所有要求都是通用的，適用于食品鏈中各種規(guī)模和復(fù)雜程度的所有組織，包括直接或間接介入食品鏈中的一個(gè)或多個(gè)環(huán)節(jié)的組織。直接介入的組織包括但不限于：飼料生產(chǎn)者、收獲者，農(nóng)作物種植者，輔料生產(chǎn)者、食品生產(chǎn)制造者、零銷商、餐飲服務(wù)與經(jīng)營者，提供清潔和消毒、運(yùn)輸、貯存和分銷服務(wù)的組織。其他間接介入食品鏈的組織包括但不限于：設(shè)備、清潔劑、包裝材料以及其他與食品接觸材料的供應(yīng)商。\n 本標(biāo)準(zhǔn)允許任何組織實(shí)施外部開發(fā)的控制措施組合，特別是小型和（或）欠發(fā)達(dá)組織（如小農(nóng)場、小分包商、小零售或食品服務(wù)商）。

GB/T 29605-2013感官分析 食品感官質(zhì)量控制導(dǎo)則

本標(biāo)準(zhǔn)給出了食品感官質(zhì)量控制應(yīng)滿足的基本要求,以及實(shí)施食品感官質(zhì)量控制的一般程序。包括感官質(zhì)量控制要素的描述、感官質(zhì)量控制標(biāo)樣的建立、感官評(píng)價(jià)小組的組建、感官評(píng)價(jià)方法的選用和質(zhì)量控制圖的運(yùn)用等。本標(biāo)準(zhǔn)適用于食品企業(yè)進(jìn)行產(chǎn)品感官質(zhì)量控制,其他消費(fèi)品企業(yè)也可參考使用。

QB/T 5484-2020食品及家庭用消毒劑、殺菌劑性能的殺細(xì)菌活性評(píng)估試驗(yàn)

本標(biāo)準(zhǔn)規(guī)定了一種檢驗(yàn)食品及家庭用消毒劑、殺菌劑產(chǎn)品殺細(xì)菌性能的試驗(yàn)方法。本標(biāo)準(zhǔn)適用于評(píng)價(jià)試樣原樣或用水稀釋可形成均勻的、物理上穩(wěn)定的食品及家庭用消毒劑、殺菌劑。本標(biāo)準(zhǔn)至少適用于以下領(lǐng)域的產(chǎn)品：a)　生產(chǎn)加工、分裝過程和零售領(lǐng)域奶和奶制品、肉和肉制品、海鮮和相關(guān)產(chǎn)品、蛋和蛋制品、動(dòng)物飼料、飲料、水果蔬菜及其衍生物(包括糖、酒等)、面粉磨粉和烘焙物、動(dòng)物飼料。b)　公共區(qū)域和家庭領(lǐng)域餐飲企業(yè)、公共場所、公共交通、學(xué)校、托兒所、商店、體育室、廢物容器(垃圾桶等)、賓館、居民住所、醫(yī)院臨床上的非敏感區(qū)域、辦公室。c)　其他行業(yè)領(lǐng)域包裝材料、生物技術(shù)(酵母、蛋白質(zhì)、酶等)、制藥學(xué)、化妝品和化妝品用具、織物、航天工業(yè)、計(jì)算機(jī)行業(yè)。

QB/T 5485-2020食品及家庭用消毒劑、殺菌劑性能的殺真菌活性評(píng)估試驗(yàn)

本標(biāo)準(zhǔn)規(guī)定了一種檢驗(yàn)食品及家庭用消毒劑、殺菌劑產(chǎn)品殺真菌活性的試驗(yàn)方法。本標(biāo)準(zhǔn)適用于評(píng)價(jià)試樣原樣或用水稀釋可形成均勻的、物理上穩(wěn)定的食品及家庭用消毒劑、殺菌劑的殺真菌活性試驗(yàn)。本標(biāo)準(zhǔn)至少適用于以下領(lǐng)域的產(chǎn)品：a)　生產(chǎn)加工、分裝過程和零售領(lǐng)域奶和奶制品、肉和肉制品、海鮮和相關(guān)產(chǎn)品、蛋和蛋制品、動(dòng)物飼料、飲料、水果蔬菜及其衍生物(包括糖、酒等)、面粉磨粉和烘焙物、動(dòng)物飼料。b)　公共區(qū)域和家庭領(lǐng)域餐飲企業(yè)、公共場所、公共交通、學(xué)校、托兒所、商店、體育室、廢物容器(垃圾桶等)、賓館、居民住所、醫(yī)院臨床上的非敏感區(qū)域、辦公室。c)　其他行業(yè)領(lǐng)域包裝材料、生物技術(shù)(酵母、蛋白質(zhì)、酶等)、制藥學(xué)、化妝品和化妝品用具、織物、航天工業(yè)、計(jì)算機(jī)行業(yè)。

ISO 707-2008奶和奶制品.取樣指南

This International Standard gives guidance on methods of sampling milk and milk products for microbiologicalchemical, physical and sensory analysis, except for (semi)automated samplingNOTE See also Reference [9]

ISO 3889-2006乳和乳制品.莫瓊尼爾(Mojonnier)型脂肪萃取瓶的規(guī)范

This International Standard specifies the characteristics of Mojonnier-type fat extraction flasks for use ingravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable asupernatant solvent layer to be decanted almost completely from an underlying aqueous layer.NOTE The flasks are suitable for use with the methods described in ISO 1211, ISO 1735, ISO 1736, ISO 1737,ISO 1854, ISO 2450 and ISO 5543.

ISO 3890-1-2009奶和奶制品.有機(jī)氯化合物(農(nóng)藥)殘留物的測定.第1部分:總則和萃取法

This part of ISO 3890 IDF 75 describes general considerations\nand specifies extraction methods for the determination of residues\nof organochlorine pesticides in milk and milk products.\nA method for high-fat products is specified in Annex A.\nGuidance is given on the conduct of analyses in the presence of\npolychlorinated biphenyls (PCBs) in Annex B.\nThe methods are applicable to: α-HCH; β-HCH; γ-HCH;\naldrin/dieldrin; heptachlor and heptachlorepoxide; isomers of DDT,\nDDE, TDE; chlordane and oxychlordane; and endrin. Certain methods\nare applicable to δ-ketoendrin and HCB.

ISO 3890-2-2009奶和奶制品.有機(jī)氯化合物(農(nóng)藥)殘留物的測定.第2部分:粗萃取提純和確認(rèn)的試驗(yàn)方法

This part of ISO 3890 IDF 75 specifies test methods for the\npurification of the crude extracts obtained by the general methods\ngiven in ISO 3890-1 IDF 75-1. It also gives recommended methods for\nthe determination of the residues of organochlorine compounds in\nmilk and milk products, together with confirmatory tests and\nclean-up procedures.

ISO 5538-2004乳和乳制品.取樣.計(jì)數(shù)檢驗(yàn)

1 This International Standard specifies sampling plans for the inspection by attributes of milk and milk products. It is intended to be used to choose a sample size for any situation where it is required to measure the conformity to a specification of a lot of a dairy product by examination of a representative sample.\n2 This International Standard is applicable to the sampling of all milk products submitted in discrete lots, irrespective of whether the lots are from the same production. The acceptance or otherwise of any lot is a matter for the parties to a contract and is outside the scope of this International Standard.\n3 This International Standard is intended to be used in all cases where attribute sampling plans are required for a dairy product, except that if specific compositional standards, specifications or contracts include different sampling schemes, those schemes are to be used.\n4 This International Standard is not applicable to sampling for microbiological defects, unless otherwise agreed by the interested parties.\nNOTE Methods of sampling for milk and milk products are given in ISO 707.

ISO 5738-2004乳和乳制品.銅含量的測定.光度測量法(參照法)

This International Standard specifies a reference method for the determination of the copper content of milk and milk products.\nThe method is applicable to\na) milk, skimmed milk and buttermilk,\nb) evaporated milk and sweetened condensed milk,\nc) whole and skimmed milk powder,\nd) cream and butter,\ne) butterfat,\nf) ice-cream,\ng) hard, semi-hard and soft cheeses of various ages, and processed cheese, and h)caseins, caseinates and coprecipitates.\nThe method is suitable for determining copper contents as low as 0,05 mg/kg in test samples of butter and butterfat.\nNOTE See IDF 68 for details of butterfat.

ISO 6611-2004乳和乳制品.酵母和(或)霉菌菌落形成單元的菌落計(jì)數(shù).25℃時(shí)的菌落計(jì)數(shù)技術(shù)

This International Standard specifies a method for the detection and enumeration of colony-forming units (CFU) of viable yeasts and/or moulds in milk and milk products by means of the colony-count technique at 25 ℃.\nThe method is applicable to\n— milk, liquid milk products,\n— dried milk, dried sweet whey, dried buttermilk, lactose,\n— cheese,\n— acid casein, lactic casein, rennet casein,\n— caseinate, acid whey powder,\n— butter,\n— frozen milk products (including edible ices),\n— custard, desserts, fermented milk and cream.\nNOTE This method is not suitable for a large number of thermolabile yeasts (in fresh cheese). In such cases the agar-surface-plating method is preferred.

ISO 6732-2010奶和奶制品.鐵含量的測定.光譜測定法(基準(zhǔn)方法)

This International Standard specifies a spectrometric reference method for the determination of the ironcontent of milk and milk products.This method is applicable to? milk, skimmed milk, whey and buttermilk;? plain yogurt and skimmed yogurt;? evaporated milk and sweetened condensed milk;? dried whole and skimmed milk, dried whey and dried buttermilk;? cream and butter;? anhydrous butterfat, butteroil, butterfat and ghee;? ice-cream;? cheese of various ages, and processed cheese;? caseins, caseinates and coprecipitates.

ISO 8070-2007牛奶和奶制品.鈣、鈉、鉀和鎂含量測定.原子吸收光譜測定法

This International Standard specifies a flame atomic absorption spectrometric method for the determination ofcalcium, sodium, potassium and magnesium contents in milk and milk products.The method is applicable for milk and whey, buttermilk, yogurt, cream, dried milk, butter, cheese, casein andcaseinate.

ISO 8260-2008奶和奶制品.有機(jī)氯殺蟲劑和多氯聯(lián)苯的測定.用帶電子捕獲探測的毛細(xì)管氣液色譜法

This International Standard specifies a method for the determination of the contents of individualorganochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) in milk, evaporated milk, sweetenedcondensed milk, powdered milk products, butter and butterfat, cheese and other milk products.The method is capable of determining Iow levels of specific OCPs down to 5 I~g of OCP per kilogram of fatand levels of specific PCBs down to 2,51Jg of PCB per kilogram of fat, using capillary gas-liquidchromatography with electron-capture detection (GLC-ECD).

ISO 8870-2006乳和以乳為基料的制品.凝固酶-陽性葡萄球菌的耐熱核酸酶檢測

This International Standard specifies a method for the detection of heat-stable DNase (thermonuclease) produced by coagulase-positive staphylococci in milk and milk-based products.The enzyme can be used as an indicator that staphylococcal growth has reached hazardous levels, and can reveal the potential presence of staphylococcal enterotoxins.