原料乳和乳制品檢測

原料乳和乳制品檢測項目報價？??解決方案？??檢測周期？??樣品要求？

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GB 10648-2013飼料標(biāo)簽

本標(biāo)準(zhǔn)規(guī)定了飼料、飼料添加劑和飼料原料標(biāo)簽標(biāo)示的基本原則、基本內(nèi)容和基本要求。本標(biāo)準(zhǔn)適用于商品飼料、飼料添加劑和飼料原料(包括進口產(chǎn)品),不包括可飼用原糧、藥物飼料添加劑和養(yǎng)殖者自行配制使用的飼料。

NY/T 898-2016綠色食品 含乳飲料

本標(biāo)準(zhǔn)規(guī)定了綠色食品含乳飲料的術(shù)語和定義、分類、要求、檢驗規(guī)則、標(biāo)簽、包裝、運輸和儲存。本標(biāo)準(zhǔn)適用于綠色食品含乳飲料。

NY/T 2791-2015肉制品加工中非肉類蛋白質(zhì)使用導(dǎo)則

本標(biāo)準(zhǔn)規(guī)定了肉制品加工中非肉類蛋白質(zhì)的術(shù)語和定義、基本要求、標(biāo)簽標(biāo)識原則及質(zhì)量要求。本標(biāo)準(zhǔn)適用于以鮮(凍)畜、禽肉為主要原料制成的肉制品。

QB/T 4222-2011復(fù)合蛋白飲料

本標(biāo)準(zhǔn)規(guī)定了復(fù)合蛋白飲料的術(shù)語和定義、要求、試驗方法、檢驗規(guī)則和標(biāo)簽、包裝、運輸、貯存。本標(biāo)準(zhǔn)適用于復(fù)合蛋白飲料。

SN/T 0330-2012出口食品微生物學(xué)檢驗通則

本標(biāo)準(zhǔn)規(guī)定了按照特定標(biāo)準(zhǔn)執(zhí)行的食品微生物檢驗的一般要求。本標(biāo)準(zhǔn)適用于食品微生物實驗室對食品樣品、食品及食品原料生產(chǎn)環(huán)境的微生物學(xué)檢驗。

SN/T 2028-2015出入境動物檢疫術(shù)語

本標(biāo)準(zhǔn)規(guī)定了出入境動物檢疫的基本術(shù)語及定義。本標(biāo)準(zhǔn)適用于出入境動物檢疫及相關(guān)領(lǐng)域中動物檢疫基本術(shù)語和基本概念的統(tǒng)一理解和使用。

NF V04-150-2009奶和奶制品.抽樣指南

La présente Norme Internationale donne des lignes directrices relatives aux méthodes d'échantillonnage du lait et des produits laitiers destinés à une analyse microbiologique, chimique, physique et sensorielle, sauf pour l'échantillonnage (semi) automatisé.

DIN EN ISO 5764-2009牛奶.凝固點的測定.熱敏電阻測定儀法(參考方法)(ISO 5764:2009),德文版本EN ISO 5764:2009

This International Standard specifies a reference method for the determination of the freezing point of rawbovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk,by using a thermistor cryoscope.The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of theamount of extraneous water is subject to daily and seasonal variations, and is not within the scope of thisInternationar Standard.Results obtained from samples with a titratable acidity exceeding 20 ml of 0.1 mol/l sodium hydroxide solutionper 10 g of non-fat solids are not representative of the original milk.NOTE 1 Sterilization and vacuum pasteurization can affect the freezing point of milk (see Reference [5]).NOTE 2 The method uses plateau-timed instruments. For routine measurements, other thermistor cryoscope methods,i.e. fixed time procedures, can be used. Guidelines for the application of other procedures are given in Annex C.NOTE 3 The limit value mentioned for the titratable acidity in Clause 1 and 9.2 applies to bovine milk. It is possible thatthe limit values for ovine and caprine milk are higher.

DIN EN ISO 8968-1-2014牛奶和奶制品. 氮含量的測定. 第1部分: 凱氏定氮法的原理和粗蛋白計算(ISO 8968-1-2014); 德文版本EN ISO 8968-1-2014

This International Standard specifies a method for the determination of the nitrogen content and crude protein calculation of milk and milk products by the Kjeldahl principle, using traditional and block digestion methods. The methods are applicable to liquid, cow's (whole, partially skimmed or skimmed milk), goat's and sheep's whole milk, hard, semi-hard and processed cheese, dried milk, and dried milk products, including milk-based infant formulae, milk protein concentrate, whey protein concentrate, casein and caseinate. The methods are not applicable to samples containing ammonium caseinate. Inaccurate crude protein results will be obtained if non-milk sources of nitrogen are present in the products in this International Standard.

DIN ISO 9622-2017奶和奶制品.中紅外光譜應(yīng)用指南(ISO 9622-2013)

This standard gives guidelines for the quantitative compositional analysis of milk and liquid milk products, such as raw milk, processed milk, cream and whey, by measurement of the absorption of mid-infrared radiation. The guidelines specified are applicable to the analysis of cow′s milk. The guidelines are also applicable to the analysis of milk of other species (goat, ewe, buffalo, etc.) and derived liquid milk products, provided adequate calibrations are generated for each application and adequate control procedures are in place.