67.100.99 - Other milk products

This document specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. The method utilizes the differences in triglyceride fingerprint of milk fat from the individual triglyceride fingerprints of other fats and oils to determine samples which are outside the range normally observed for milk fat. This is achieved by using the defined triglyceride formulae based on the normalized weighted sum of individual triglyceride peaks which a...view more

ISO 196660 | IDF 237:2018 specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | IDF 16. This method is applicable to cream having a fat content between 20 % and 50 % inclusive: - intended for manufacturing butter; - sweet, unmatured and non-inoculated; - raw or having undergone a heat treatment; - non-homogenized; - with or without preservatives (2-bromo-2-nitrop...view more

ISO 12779/IDF 227:2011 specifies a method for the determination of the water content of lactose by Karl Fischer (KF) titration.

ISO/TS 11869|IDF/RM 150:2012 specifies a potentiometric method for the determination of the titratable acidity of natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk with or without fruit, and other fermented milk products.

ISO 12779/IDF 227:2011 specifies a method for the determination of the water content of lactose by Karl Fischer (KF) titration.

ISO 6731|IDF 21:2010 specifies the reference method for the determination of the total solids content of milk, cream and evaporated milk.

ISO 5546|IDF 115:2010 specifies a reference method for the determination of the pH of all types of casein (acid caseins and rennet caseins) and of caseinates.

This International Standard specifies the reference method for the determination of the fat content of milkbased infant food s. The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fract ion of 5 % (dry matter) of such added matter as starch, dextri n, vegetables, fruit, and meat. The method is not applicable t o products which do not dissolve completely in ammonia owing t o the presence of starch or dextrin at mass fractions of more...view more

ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
The method is not applicable to sour creams with starch or other thickening agents.

ISO 8381¦IDF 123:2008 specifies the reference method for the determination of the fat content of milk-based infant foods.
The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fraction of 5 % (dry matter) of such added matter as starch, dextrin, vegetables, fruit and meat.
The method is not applicable to products which do not dissolve completely in ammonia owing to the presence of starch or dextrin at mass fractions of more than a f...view more

ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents.

ISO 8381¦IDF 123:2008 specifies the reference method for the determination of the fat content of milk-based infant foods. The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fraction of 5 % (dry matter) of such added matter as starch, dextrin, vegetables, fruit and meat. The method is not applicable to products which do not dissolve completely in ammonia owing to the presence of starch or dextrin at mass fractions of more than a few...view more

ISO 5545│IDF 90:2008 specifies a reference method for the determination of the ash of caseins obtained by rennet precipitation and of caseinates, with the exception of ammonium caseinate.

ISO 5544│IDF 89:2008 specifies a reference method for the determination of the "fixed ash" of caseins, as a percentage by mass, obtained by acid precipitation or lactic fermentation, of ammonium caseinates, of their mixtures with rennet casein and with caseinates, and of caseins of unknown type.

ISO 5547│IDF 91:2008 specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins.

ISO 5550|IDF 78:2006 specifies the reference method for the determination of the moisture content of all types of caseins and caseinates.

ISO 13580|IDF 151:2005 specifies a reference method for the determination of the total solids content of plain, flavoured, sweetened and fruit yogurts.

ISO 5543|IDF 127:2004 specifies the reference method for the determination of the fat content of all types of caseins and caseinates.

ISO 5548|IDF 106:2004 specifies a photometric method for the determination of the content of lactose and other soluble carbohydrates in caseins and caseinates containing less than 2,0 % of total soluble carbohydrates.

ISO 7889|IDF 117:2003 specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 degrees Celsius. The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.