67.100 - Milk and milk products
ICS 67.100 Details
Milk and milk products
Milch und Milchprodukte
Lait et produits laitiers
Mleko in mlečni proizvodi
General Information
Frequently Asked Questions
ICS 67.100 is a classification code in the International Classification for Standards (ICS) system. It covers "Milk and milk products". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 558 standards classified under ICS 67.100 (Milk and milk products). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
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This document specifies a method for the determination of the ash content in milk, milk powder, whey powder, whey protein concentrate, infant formula, milk permeate powder and milk protein concentrate. NOTE For the determination of ash (“fixed ash”) of caseins and caseinates, see ISO 5544 | IDF 89.
- Standard8 pagesEnglish languagesale 15% off
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This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions.
The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up formulae for older infants, products for young children) where these microorganisms are present and viable, in combination with other lactic acid bacteria or alone. The method is also applicable to starter and probiotic cultures. For proposed quality criteria of dairy products, see, for example, CXS 243-2003.
Bifidobacteria used in milk products usually belong to the following species (e.g. References [7] and [10]):
— Bifidobacterium adolescentis;
— B. animalis subsp. animalis;
— B. animalis subsp. lactis;
— B. bifidum;
— B. breve;
— B. longum subsp. infantis;
— B. longum subsp. longum.
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions.
The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up formulae for older infants, products for young children) where these microorganisms are present and viable, in combination with other lactic acid bacteria or alone. The method is also applicable to starter and probiotic cultures. For proposed quality criteria of dairy products, see, for example, CXS 243-2003.
Bifidobacteria used in milk products usually belong to the following species (e.g. References [7] and [10]):
— Bifidobacterium adolescentis;
— B. animalis subsp. animalis;
— B. animalis subsp. lactis;
— B. bifidum;
— B. breve;
— B. longum subsp. infantis;
— B. longum subsp. longum.
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].
The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction).
The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2.
For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
- Standard53 pagesEnglish languagee-Library read for1 day
This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].
The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction).
The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2.
For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
- Standard53 pagesEnglish languagee-Library read for1 day
This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction). The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
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This document specifies a method for the enumeration of the characteristic microorganisms Lactobacillus delbrueckii subsp. bulgaricus (in short: L. bulgaricus) and Streptococcus thermophilus (in short: S. thermophilus) by means of the colony-count technique. The method is applicable to yoghurts (for the definition see CXS 243‑2003[7]). The colony-count technique (pour plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 100 cfu/g. The colony-count technique (spread plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 1 000 cfu/g.
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This document specifies the enumeration of Pseudomonas spp. by the colony-count technique. This document is applicable to: — milk and milk products; — environmental samples in the area of dairy production and handling. The method allows the isolation of all pigmented and non-pigmented psychrotrophic Pseudomonas spp.
- Technical specification13 pagesEnglish languagesale 15% off
This document specifies methods for the extraction or separation of a representative part of the fat, containing lipids and liposoluble compounds, from milk and milk products. The method is applicable to the methods described in ISO 12078 | IDF 159, ISO 15884 | IDF 182, ISO 15885 | IDF 184 and ISO 18252 | IDF 200. NOTE Free fatty acids are not part of extracted fat as described in methods for the fat determination in milk, condensed milk, dried milk products, cream and fermented milk.
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This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions. The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up formulae for older infants, products for young children) where these microorganisms are present and viable, in combination with other lactic acid bacteria or alone. The method is also applicable to starter and probiotic cultures. For proposed quality criteria of dairy products, see, for example, CXS 243-2003. Bifidobacteria used in milk products usually belong to the following species (e.g. References [7] and [10]): — Bifidobacterium adolescentis; — B. animalis subsp. animalis; — B. animalis subsp. lactis; — B. bifidum; — B. breve; — B. longum subsp. infantis; — B. longum subsp. longum.
- Standard15 pagesEnglish languagesale 15% off
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This document gives guidance on the determination of total fat content in milk and milk-based products, such as milk, cream, yogurt, ice cream, processed dairy, cheese and dairy powders by low-resolution nuclear magnetic resonance (NMR) using Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence to optimize the specific response of fat molecules. This document is applicable to the analysis of any milk and milk-based products, regardless of source (species or region). It is applicable to dry samples (i.e. moisture content ≤ 10 %) and liquid or wet samples which have been pre-dried such that all appreciable water has been removed. The NMR with CPMG pulse sequence analyses glycerolipids, which produces fat results comparable to the total fat result of standard fat extraction techniques, without the need for matrix specific calibrations while meeting the precision criteria listed in Clause 12. The application is not limited by sample viscosity, colour or particle size.
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This document gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products.
It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586 that deals with expert assessors.
- Standard23 pagesEnglish languagee-Library read for1 day
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This document specifies a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms.
The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited number of expert assessors available.
The results from the method can be part of product classification systems for domestic and international trade. This document does not apply to classification systems.
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This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples.
This document is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products.
Annex A provides international tables of common attributes, including terms in the official ISO languages English and French as well as equivalent terms in German and Spanish.
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This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream. The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.
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This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7).
The instrument used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits per litre (mU/kg).
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk and flavoured milks.
This method is applicable to milk and milk-based drinks from cows, sheep and goats. It is also applicable to milk powder after reconstitution.
The instrument used for the determination of ALP can read activities up to 7 000 milliunits per litre (mU/l). If the activity is higher than 7 000 mU/l, it is diluted with ALP-free milk so as to obtain a measurement not higher than 7 000 mU/l.
- Standard22 pagesEnglish languagee-Library read for1 day
This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7).
The instrument used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits per litre (mU/kg).
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk and flavoured milks.
This method is applicable to milk and milk-based drinks from cows, sheep and goats. It is also applicable to milk powder after reconstitution.
The instrument used for the determination of ALP can read activities up to 7 000 milliunits per litre (mU/l). If the activity is higher than 7 000 mU/l, it is diluted with ALP-free milk so as to obtain a measurement not higher than 7 000 mU/l.
- Standard22 pagesEnglish languagee-Library read for1 day
This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in cheese. This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7). The instrument used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits per litre (mU/kg).
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This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk and flavoured milks. This method is applicable to milk and milk-based drinks from cows, sheep and goats. It is also applicable to milk powder after reconstitution. The instrument used for the determination of ALP can read activities up to 7 000 milliunits per litre (mU/l). If the activity is higher than 7 000 mU/l, it is diluted with ALP-free milk so as to obtain a measurement not higher than 7 000 mU/l.
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This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
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This document specifies a fluorimetric microplate method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1)[5] activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk, cream, flavoured milks and cheeses. This method is applicable to milk and milk-based drinks from cows, sheep and goats. Although the method was not tested in milk from other species, it can also be applicable to milk from other species with a similar composition to cow, sheep or goat milk, such as milk from buffalo and camelids. It is also applicable to milk powder after reconstitution and soft, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7). NOTE This method was adapted from Reference [6].
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This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
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This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
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This document specifies a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms. The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited number of expert assessors available. The results from the method can be part of product classification systems for domestic and international trade. This document does not apply to classification systems.
- Standard13 pagesEnglish languagee-Library read for1 day
- Standard7 pagesEnglish languagesale 15% off
- Standard7 pagesFrench languagesale 15% off
This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. This document is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products. Annex A provides international tables of common attributes, including terms in the official ISO languages English and French as well as equivalent terms in German and Spanish.
- Standard30 pagesEnglish languagee-Library read for1 day
- Standard23 pagesEnglish languagesale 15% off
- Standard23 pagesFrench languagesale 15% off
This document gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products. It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586 that deals with expert assessors.
- Standard23 pagesEnglish languagee-Library read for1 day
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This document specifies a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses. The method provides standard conditions for sampling and testing, for data representation and general principles of calculation. NOTE Sampling can be difficult with some cheese varieties, e.g. caused by shortness, brittleness, stickiness and soft consistency. In these cases, reliable results cannot be achieved.
- Technical specification18 pagesEnglish languagesale 15% off
This document specifies a method for the quantitative determination of total amino acids using 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (ACQ) derivatization followed by ultra-high-performance liquid chromatography (UHPLC) separation and ultraviolet (UV) detection. It specifies a method for the determination, in one single analysis, of the following amino acids: alanine, arginine, aspartic acid (combined with asparagine), cystine (dimer of cysteine, combined with cysteine), glutamic acid (combined with glutamine), glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine. This method does not apply to the determination of tryptophan. This method is applicable to infant and adult/paediatric nutritional formulas, dairy products and other matrices such as cereals. It was validated in infant formulas (milk- and soy-based, including partially hydrolysed and elemental products), toddler formula, adult nutritional powder, UHT skimmed milk, whey powder, sodium caseinate, whole milk powder, bran pet food, dry pet food and breakfast cereal (see Annex A for details).
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This document specifies the method for the determination of fat content. The method is applicable to: a) raw milk (cow, sheep, goat), reduced fat milk, skimmed milk, chemically preserved milk and processed liquid milk; b) dried milk products (e.g. whole, partially skimmed, skimmed milk powder; dairy permeate powder; whey powder; blend skimmed milk powder and vegetable fat; milk based infant formula powder); c) raw, processed and sour cream. For the following products, the precision figures are given in Annex H. These precision figures are derived from interlaboratory studies not conforming to the requirements from ISO 5725-2 in terms of number of samples ( d) evaporated milk and sweetened condensed milk (e.g. liquid sweetened and unsweetened concentrated milk); e) whey cheese as defined in CODEX CXS 284‑1999; f) liquid whey and buttermilk; g) milk-based edible ices and ice mixes; h) liquid concentrated infant foods. The method does not apply in the following cases: — For b), when the powder contains hard lumps which do not dissolve in ammonia solution. This is noticeable by a distinct smell and the result of the determination will be too low. In such cases, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-3|IDF 124-3. — For c), The method is not applicable to sour creams with starch or other thickening agents. When separation or breakdown of fat occurs, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-3|IDF 124-3. — For e), to products which do not dissolve completely in ammonia solution, as the result of the determination will be too low. With such products, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-3|IDF 124-3. — For g), to milk-based edible ices and ice mixes in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of these constituents, makes the Röse-Gottlieb method unsuitable. With such products, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-2|IDF 124-2. — For h), to products which do not dissolve completely in ammonia due to the presence of starch or dextrin at mass fractions of more than 5 % (in dry matter), or to the presence of hard lumps. For such products, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-1|IDF 124-1.
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This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.
The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.
- Standard24 pagesEnglish languagee-Library read for1 day
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods.
This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical methods listed in References [2] to [22].
NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
- Standard15 pagesEnglish languagee-Library read for1 day
This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.
The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a protocol for the evaluation and validation of alternative quantitative methods of milk analysis. This document is also applicable for the validation of new alternative methods where, due to a limited number of operational instruments, the execution of an interlaboratory study and ISO 8196-1 | IDF 128-1 is not feasible. The protocol is applicable to milk parameters such as, for example, fat, protein, lactose, urea and somatic cells in milk. It can also be extended to other parameters. This document also establishes the general principles of a procedure for granting international approvals for the performance of the alternative methods. These principles are based on the validation protocol defined in this document.
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This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates. The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.
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This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods.
This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical methods listed in References [2] to [22].
NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
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ABSTRACT
This specification covers miscellaneous pipets suitable for use in milk and cream testing procedures. Pipets shall be made of high quality apparatus glass. Pipets shall be of the following types: Type 1—breed and brew pipet; Type II—milk pipet, Babcock; Type II A—milk pipet, Babcock variation; Type II B—milk pipet, Babcock variation; Type III—cream pipet; Type III A—cream pipet, additional size; Type IV—milk diluting pipet; Type IV A—milk diluting pipet, additional sizes; Type V—milk diluting pipet; Type VI—milk pipet, Gerber. Materials shall be tested and the individual grades shall conform to specified values of style and design, markings, and maximum residual thermal stress.
SCOPE
1.1 This specification covers miscellaneous pipets suitable for use in milk and cream testing procedures.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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This document specifies a method for the determination of aflatoxin M1 content in milk and milk powder. The lowest level of validation is 0,08 µg/kg for whole milk powder, i.e. 0,008 µg/l for reconstituted liquid milk. The limit of detection (LOD) is 0,05 μg/kg for milk powder and 0,005 μg/kg for liquid milk. The limit of quantification (LOQ) is 0,1 μg/kg for milk powder and 0,01 μg/kg for liquid milk.
The method is also applicable to low-fat milk, skimmed milk, low-fat milk powder and skimmed milk powder.
- Standard19 pagesEnglish languagee-Library read for1 day
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods. This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical methods listed in References [2] to [22]. NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
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This document gives guidelines for the establishment of a conversion relationship between the results of an alternative method and an anchor method, and its verification for the quantitative determination of the microbiological quality of milk.
NOTE The conversion relationship can be used a) to convert results from an alternative method to the anchor basis or b) to convert results/limits, expressed on an anchor basis, to results in units of an alternative method.
- Standard29 pagesEnglish languagee-Library read for1 day
This document describes general workflows and protocols for the validation and the verification of qualitative screening tests for the detection of residues of veterinary drugs in liquid milk (raw, pasteurized, UHT and reconstituted milk powders and whey protein extracts) including biological methods. This guideline does not cover the validation of residue analysis by HPLC, UHPLC or LC-MS/MS.
This document is intended to be useful for manufacturers of screening test kits, laboratories validating screening methods or tests, competent authorities and dairies or end users of reagents or tests for the detection of veterinary drug residues in milk products. This document facilitates and improves the validation and verification of screening methods. The goals of this document are a harmonization in validation of methods or test kits in order for all stakeholders to have full trust in the result of residue screening and to limit the overlap and multiplication of validation work in different laboratories by sharing the validation results generated by an independent laboratory. Furthermore, a harmonized validation and verification procedure allows for comparison of the performance of different screening methods.
This document does not imply that all end users are bound to perform all verification work proposed.
The verification of the correct use of reagents/kits for the detection of antimicrobials is not part of the scope of this document.
- Technical specification42 pagesEnglish languagee-Library read for1 day
This document specifies a method for the determination of melamine and cyanuric acid with liquid chromatography in combination with tandem mass spectrometry (LC-MS/MS). The method has been validated in an interlaboratory study via the analysis of spiked samples of milk-based infant formula, soy-based infant formula, milk powder, whole milk, soy drink and milk chocolate ranging from 0,71 mg/kg to 1,43 mg/kg for melamine and 0,57 mg/kg to 1,45 mg/kg for cyanuric acid. The limits of quantification (LOQ) for melamine and cyanuric acid in food are 0,05 mg/kg and 0,25 mg/kg, respectively. The upper limit of the working range is up to 10 mg/kg for melamine and up to 25 mg/kg for cyanuric acid.
- Standard18 pagesEnglish languagesale 15% off
- Standard18 pagesEnglish languagesale 15% off
- Standard19 pagesFrench languagesale 15% off
- Standard19 pagesFrench languagesale 15% off
This document specifies the quantitative liquid chromatographic determination of specific sugars (galactose, glucose, fructose, sucrose, lactose and maltose) in various milk and milk products, applying arabinose as an internal standard.
The method is applicable to the following dairy matrices: milk, sweetened condensed milk, milk powder, cheese, whey powder, infant formula, milk dessert and yoghurt.
The method does not apply to dairy products containing soy or to the determination of the lactose content in low-lactose milk products at levels below 1 mg/g.
A high performance anion exchange chromatography method in combination with pulsed amperometric detection (HPAEC-PAD) method is applied[5][3][4]. With this method, thirteen different monosaccharides, disaccharides and trisaccharides can be separated: fucose, arabinose, galactose, glucose, fructose, sucrose, lactose, lactulose, maltose, melibiose, trehalose, isomaltulose and maltotriose.
The method is applicable to labelling for the six most important sugars that can be present by nature or by addition in milk and milk products. The method does not apply to sugar contents less than 0,1 %.
- Standard33 pagesEnglish languagee-Library read for1 day
This document describes general workflows and protocols for the validation and the verification of qualitative screening tests for the detection of residues of veterinary drugs in liquid milk (raw, pasteurized, UHT and reconstituted milk powders and whey protein extracts) including biological methods. This guideline does not cover the validation of residue analysis by HPLC, UHPLC or LC-MS/MS.
This document is intended to be useful for manufacturers of screening test kits, laboratories validating screening methods or tests, competent authorities and dairies or end users of reagents or tests for the detection of veterinary drug residues in milk products. This document facilitates and improves the validation and verification of screening methods. The goals of this document are a harmonization in validation of methods or test kits in order for all stakeholders to have full trust in the result of residue screening and to limit the overlap and multiplication of validation work in different laboratories by sharing the validation results generated by an independent laboratory. Furthermore, a harmonized validation and verification procedure allows for comparison of the performance of different screening methods.
This document does not imply that all end users are bound to perform all verification work proposed.
The verification of the correct use of reagents/kits for the detection of antimicrobials is not part of the scope of this document.
- Technical specification42 pagesEnglish languagee-Library read for1 day
This document describes general workflows and protocols for the validation and the verification of qualitative screening tests for the detection of residues of veterinary drugs in liquid milk (raw, pasteurized, UHT and reconstituted milk powders and whey protein extracts) including biological methods. This guideline does not cover the validation of residue analysis by HPLC, UHPLC or LC-MS/MS. This document is intended to be useful for manufacturers of screening test kits, laboratories validating screening methods or tests, competent authorities and dairies or end users of reagents or tests for the detection of veterinary drug residues in milk products. This document facilitates and improves the validation and verification of screening methods. The goals of this document are a harmonization in validation of methods or test kits in order for all stakeholders to have full trust in the result of residue screening and to limit the overlap and multiplication of validation work in different laboratories by sharing the validation results generated by an independent laboratory. Furthermore, a harmonized validation and verification procedure allows for comparison of the performance of different screening methods. This document does not imply that all end users are bound to perform all verification work proposed. The verification of the correct use of reagents/kits for the detection of antimicrobials is not part of the scope of this document.
- Technical specification34 pagesEnglish languagesale 15% off
- Technical specification34 pagesEnglish languagesale 15% off
- Technical specification37 pagesFrench languagesale 15% off
- Technical specification37 pagesFrench languagesale 15% off
This document specifies a method for the determination of aflatoxin M1 content in milk and milk powder. The lowest level of validation is 0,08 µg/kg for whole milk powder, i.e. 0,008 µg/l for reconstituted liquid milk. The limit of detection (LOD) is 0,05 μg/kg for milk powder and 0,005 μg/kg for liquid milk. The limit of quantification (LOQ) is 0,1 μg/kg for milk powder and 0,01 μg/kg for liquid milk.
The method is also applicable to low-fat milk, skimmed milk, low-fat milk powder and skimmed milk powder.
- Standard19 pagesEnglish languagee-Library read for1 day
This document gives guidelines for the establishment of a conversion relationship between the results of an alternative method and an anchor method, and its verification for the quantitative determination of the microbiological quality of milk.
NOTE The conversion relationship can be used a) to convert results from an alternative method to the anchor basis or b) to convert results/limits, expressed on an anchor basis, to results in units of an alternative method.
- Standard29 pagesEnglish languagee-Library read for1 day
This document specifies a method for the determination of aflatoxin M1 content in milk and milk powder. The lowest level of validation is 0,08 µg/kg for whole milk powder, i.e. 0,008 µg/l for reconstituted liquid milk. The limit of detection (LOD) is 0,05 μg/kg for milk powder and 0,005 μg/kg for liquid milk. The limit of quantification (LOQ) is 0,1 μg/kg for milk powder and 0,01 μg/kg for liquid milk. The method is also applicable to low-fat milk, skimmed milk, low-fat milk powder and skimmed milk powder.
- Standard11 pagesEnglish languagesale 15% off
- Standard11 pagesEnglish languagesale 15% off
- Standard11 pagesFrench languagesale 15% off
- Standard11 pagesFrench languagesale 15% off
This document specifies the quantitative liquid chromatographic determination of specific sugars (galactose, glucose, fructose, sucrose, lactose and maltose) in various milk and milk products, applying arabinose as an internal standard.
The method is applicable to the following dairy matrices: milk, sweetened condensed milk, milk powder, cheese, whey powder, infant formula, milk dessert and yoghurt.
The method does not apply to dairy products containing soy or to the determination of the lactose content in low-lactose milk products at levels below 1 mg/g.
A high performance anion exchange chromatography method in combination with pulsed amperometric detection (HPAEC-PAD) method is applied[5][3][4]. With this method, thirteen different monosaccharides, disaccharides and trisaccharides can be separated: fucose, arabinose, galactose, glucose, fructose, sucrose, lactose, lactulose, maltose, melibiose, trehalose, isomaltulose and maltotriose.
The method is applicable to labelling for the six most important sugars that can be present by nature or by addition in milk and milk products. The method does not apply to sugar contents less than 0,1 %.
- Standard33 pagesEnglish languagee-Library read for1 day