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
e-Library Subscription
Create subscription and get permanent access to documents within 67.100 - Milk and milk products
Currently subscription includes documents marked with .We are working on making all documents available within the subscription.
ISO 22935-1¦IDF 99-1 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 8586-1 and parts of ISO 8586-2 that deal with expert sensory assessors.
- Standard23 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard23 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard23 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard17 pagesEnglish languagesale 15% off
ISO 22935-3¦IDF 99-3 gives guidance on 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 may be part of product classification systems for domestic and international trade. Classification systems are not covered by ISO 22935-3¦IDF 99-3.
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard7 pagesEnglish languagesale 15% off
ISO 22935-2|IDF 99-2 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.
ISO 22935-2|IDF 99-2 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.
- Standard30 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard30 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard23 pagesEnglish languagesale 15% off
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.
- Standard10 pagesEnglish languagesale 15% off
- Standard11 pagesFrench languagesale 15% off
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 languagesale 10% offe-Library read for1 day
- Standard22 pagesEnglish languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
- Standard24 pagesEnglish languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
- Standard24 pagesEnglish languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
- Standard22 pagesEnglish languagesale 10% offe-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).
- Standard16 pagesEnglish languagesale 15% off
- Standard17 pagesFrench languagesale 15% off
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.
- Standard14 pagesEnglish languagesale 15% off
- Standard14 pagesFrench languagesale 15% off
This deliverable specifies a method for the determination of the moisture content of all types of dried milk. The revised version will include the results of a recently conducted interlaboratory study in whey powders, dairy permeate powders, cream powder and powdered infant formula in ISO 5537|IDF 26 to further underpin the extent of its scope.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
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].
- Technical specification21 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
- Standard9 pagesEnglish languagesale 15% off
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 languagesale 10% offe-Library read for1 day
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard7 pagesEnglish 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 languagesale 10% offe-Library read for1 day
- Standard23 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard23 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard17 pagesEnglish 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 languagesale 10% offe-Library read for1 day
- Standard30 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard23 pagesEnglish languagesale 15% off
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).
- Standard35 pagesEnglish languagesale 15% off
- Standard36 pagesFrench languagesale 15% off
- Standard36 pagesFrench languagesale 15% off
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.
- Standard27 pagesEnglish languagesale 15% off
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 languagesale 10% offe-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 languagesale 10% offe-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[4]) is appropriate.
- Standard24 pagesEnglish languagesale 10% offe-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.
- Standard36 pagesEnglish languagesale 15% off
- Standard38 pagesFrench languagesale 15% off
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.
- Standard16 pagesEnglish languagesale 15% off
- Standard16 pagesFrench languagesale 15% off
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 languagesale 10% offe-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.
- Standard19 pagesEnglish languagesale 10% offe-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.
- Standard7 pagesEnglish languagesale 15% off
- Standard7 pagesEnglish languagesale 15% off
- Standard8 pagesFrench languagesale 15% off
- Standard8 pagesFrench languagesale 15% off
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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 International Standard describes the quantitative liquid chromatographic determination of specific sugars (galactose, glucose, fructose, sucrose, lactose, and maltose) in various milk and milk products, applying arabinose or fucose as internal standards. The method is applicable for the following different dairy matrices: milk, milk powder, chees, whey powder, infant formula, dessert and yogurt. Soy containing dairy products are excluded. The determination of the lactose content in low lactose milk products is excluded.
A sophisticated high performance anion exchange chromatographic method in combination with
pulsed amperometric detection (HPAEC-AD) is applied. With this method the following 13 different
mono- and disaccharides can be separated: fucose, arabinose, galactose, glucose, fructose, sucrose, lactose, lactulose, maltose, melobiose, trehalose, platinose (maltulose) and maltotriose.
- Standard33 pagesEnglish languagesale 10% offe-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.
- Standard19 pagesEnglish languagesale 15% off
- Standard19 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 %.
- Standard25 pagesEnglish languagesale 15% off
- Standard25 pagesEnglish languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
This document specifies a method for the quantitative determination of calcium (Ca), copper (Cu), iron (Fe), magnesium (Mg), manganese (Mn), phosphorus (P), potassium (K), sodium (Na), zinc (Zn), chromium (Cr), molybdenum (Mo) and selenium (Se) using inductively coupled plasma and mass spectrometry (ICP-MS).
The method is applicable for the determination of all 12 elements in infant formula and adult nutritional products. The method is also applicable for milk, milk powder, whey powder, butter and cheese excluding the determination of Cr, because all Cr results were below the quantification limit and reproducibility could not be determined in these matrices[1]. The present method is an extension of ISO 20649 | IDF 235 (AOAC 2011.19[2]) which was validated only for Cr, Mo and Se in infant formula and adult nutritional products.
- Standard39 pagesEnglish languagesale 10% offe-Library read for1 day
Le présent document spécifie une méthode de détermination quantitative de la teneur en calcium (Ca), cuivre (Cu), fer (Fe), magnésium (Mg), manganèse (Mn), phosphore (P), potassium (K), sodium (Na) et zinc (Zn) par spectrométrie d'émission atomique avec plasma induit par haute fréquence (ICP-AES). La méthode est applicable au lait, au lait en poudre, au beurre, au fromage, au lactosérum, au lactosérum en poudre, aux formules infantiles et aux produits nutritionnels pour adultes dans les plages données dans le Tableau 1.
- Standard34 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 16958:2015 specifies a method for the quantification of individual and/or all fatty acids 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 % m/m.
The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like 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 should be performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
- Standard53 pagesEnglish languagesale 10% offe-Library read for1 day
This document gives guidelines for the use of near infrared (NIR) spectrometry in the analysis of milk and milk products in liquid, semi-solid or solid form. Depending on the sample form and application, different instrument setups for transmittance, diffuse reflectance or transflectance can be applied.
- Standard22 pagesEnglish languagesale 15% off
- Standard22 pagesEnglish languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
This document specifies a liquid chromatography tandem mass spectrometry (LC?MS/MS) method for the quantification of the inhibitory substance, nitrofurazone, in milk and milk products. The method has been validated for measuring trace levels of intact nitrofurazone to levels down to 1 ng/g in fluid milk and powdered dairy products on a whole product (i.e. powder) basis. While the method is expected to apply to other dairy matrices, additional validation will be required to demonstrate this.
- Standard19 pagesEnglish languagesale 15% off
- Standard19 pagesEnglish languagesale 15% off
- Standard20 pagesFrench languagesale 15% off
- Standard20 pagesFrench languagesale 15% off
- Standard20 pagesFrench languagesale 15% off
This document specifies a protocol for the evaluation of instrumental alternative methods for total bacterial count in raw milk from animals of different species.
NOTE The document is complementary to ISO 16140-2 and ISO 8196 | IDF 128 (all parts).
- Standard20 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies rules for the preparation of samples of milk and milk products and their
suspensions for microbiological examination when the samples require a different preparation from
the general methods specified in ISO 6887-1.
This document excludes the preparation of samples for both enumeration and detection test methods
where preparation details are specified in the relevant International Standards.
This document is intended to be used in conjunction with ISO 6887-1.
This document is applicable to:
a) milk and liquid milk products;
b) dehydrated milk products;
c) cheese and cheese products;
d) casein and caseinates;
e) butter;
f) milk-based ice-cream;
g) milk-based custard, desserts and sweet cream;
h) fermented milks, yogurt, probiotics milk products and sour cream;
i) dehydrated milk-based infant foods, with or without probiotics.
- Standard18 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the quantitative determination of calcium (Ca), copper (Cu), iron (Fe), magnesium (Mg), manganese (Mn), phosphorus (P), potassium (K), sodium (Na), zinc (Zn), chromium (Cr), molybdenum (Mo) and selenium (Se) using inductively coupled plasma and mass spectrometry (ICP-MS).
The method is applicable for the determination of all 12 elements in infant formula and adult nutritional products. The method is also applicable for milk, milk powder, whey powder, butter and cheese excluding the determination of Cr, because all Cr results were below the quantification limit and reproducibility could not be determined in these matrices[1]. The present method is an extension of ISO 20649 | IDF 235 (AOAC 2011.19[2]) which was validated only for Cr, Mo and Se in infant formula and adult nutritional products.
- Standard39 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the quantitative determination of calcium (Ca), copper (Cu), iron
(Fe), magnesium (Mg), manganese (Mn), phosphorus (P), potassium (K), sodium (Na) and zinc (Zn)
using inductively coupled plasma atomic emission spectrometry (ICP-AES). The method is applicable
for milk, dried milk, butter, cheese, whey, dried whey, infant formula and adult nutritional formula in
the ranges given in Table 1.
- Standard34 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 16958:2015 specifies a method for the quantification of individual and/or all fatty acids 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 % m/m.
The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like 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 should be performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
- Standard53 pagesEnglish languagesale 10% offe-Library read for1 day