EN ISO 9233-2:2018 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
This document specifies a method for the determination of natamycin mass fraction in cheese@ cheese rind and processed cheese of above 0@5 mg/kg
Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese@ cheese rind and processed cheese
EN ISO 9233-2:2013 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
Der vorliegende Teil von ISO 9233/IDF 140 legt ein Verfahren fur die Bestimmung des Natamycin-Massenanteils oberhalb von 0,5 mg/kg in Kase, Kaserinde
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2007 干酪、干酪外皮和加工的干酪.游酶素含量的测定.干酪、干酪外皮和加工的干酪用高效液相色谱法
This part of ISO 9233|IDF 140 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2018 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
Cheese, cheese rind and processed cheese - Determination of natamycin content- Part 2:High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
NF V04-280-2:2013 干酪、干酪皮和加工干酪.游酶素含量的测定.第2部分:干酪、干酪皮和加工干酪的高效液相色谱法
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: high-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2007|IDF 140-2:2007 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
Part2:High-performanceliquidchromatographicmethodforcheese
NEN 3781-1993 粗制酸干酪（鲜干酪）．采样
Deze norm beschrijft methoden van de monsterneming van kwark (verse kaas) en kwark met eet- en drinkwaren voor microbiologisch, chemisch, fysisch en
Quarg (fresh cheese). Sampling
GB/T 21375-2008 干酪 （奶酪）
本标准规定了各种干酪的技术要求、试验方法和标签的要求 本标准适用于供消费者直接食用的各种干酪的生产、检验和销售
Cheese
ISO 12082:2006|IDF 052:2006 加工干酪和加工干酪制品
—Calculationofthecontentofaddedcitrateemulsifyingagentsandacidifiers/pHcontrollingagents
ISO 9233-2:2007/Amd 1:2012 干酪、干酪外皮和加工的干酪.游酶素含量的测定.第2部分:干酪、干酪外皮和加工的干酪用高效液相色谱法.修改件1
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese; Amendment 1
QB/T 3776-1999 硬质干酪
本标准适用于以牛乳为原料，经巴氏杀菌、添加发酵剂、凝乳、成型、发酵等过程而制得的产品
Hard cheese
NY 478-2002 软质干酪
本标准规定了软质干酷的产品分类、技术要求、试验方法、检验规则、标签，包装运输，贮存。 本标准适用于以乳或来源于乳的产品为原料 ，添加或不添加辅料，经杀菌 .凝乳.分离乳清、发酵成 熟或不發酵成熟而制得的、水分占非脂肪成分 67凶以上的產品
Soft cheese
T/SHNX 002-2022 再制干酪
4 技术要求 4.1 原料要求 4.1.1 干酪应符合GB 5420的规定。 4.1.2 不应使用非乳脂肪和非乳蛋白。 4.1.3 其他原料应符合相应的食品标准和有关规定。 4.2 感官要求 4.3 理化指标 4.4 污染物限量和真菌毒素限量 4.4.1 污染物限量应符合
Process(ed) cheese
BS EN ISO 9233-2:2008 乳酪、干酪皮和加工干酪 游酶素含量的测定 乳酪、干酪皮和加工干酪用高高效液相色谱法
Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2013 乳酪、干酪皮和加工干酪.游酶素含量的测定.乳酪、干酪皮和加工干酪用高高效液相色谱法
Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
EN ISO 9233-2:2018 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
This document specifies a method for the determination of natamycin mass fraction in cheese@ cheese rind and processed cheese of above 0@5 mg/kg
Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese@ cheese rind and processed cheese
EN ISO 9233-2:2013 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
Der vorliegende Teil von ISO 9233/IDF 140 legt ein Verfahren fur die Bestimmung des Natamycin-Massenanteils oberhalb von 0,5 mg/kg in Kase, Kaserinde
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2007 干酪、干酪外皮和加工的干酪.游酶素含量的测定.干酪、干酪外皮和加工的干酪用高效液相色谱法
This part of ISO 9233|IDF 140 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2018 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
Cheese, cheese rind and processed cheese - Determination of natamycin content- Part 2:High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
NF V04-280-2:2013 干酪、干酪皮和加工干酪.游酶素含量的测定.第2部分:干酪、干酪皮和加工干酪的高效液相色谱法
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: high-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2007|IDF 140-2:2007 干酪、干酪外皮和加工的干酪 游酶素含量的测定 干酪、干酪外皮和加工的干酪用高效液相色谱法
Part2:High-performanceliquidchromatographicmethodforcheese
NEN 3781-1993 粗制酸干酪（鲜干酪）．采样
Deze norm beschrijft methoden van de monsterneming van kwark (verse kaas) en kwark met eet- en drinkwaren voor microbiologisch, chemisch, fysisch en
Quarg (fresh cheese). Sampling
GB/T 21375-2008 干酪 （奶酪）
本标准规定了各种干酪的技术要求、试验方法和标签的要求 本标准适用于供消费者直接食用的各种干酪的生产、检验和销售
Cheese
ISO 12082:2006|IDF 052:2006 加工干酪和加工干酪制品
—Calculationofthecontentofaddedcitrateemulsifyingagentsandacidifiers/pHcontrollingagents
ISO 9233-2:2007/Amd 1:2012 干酪、干酪外皮和加工的干酪.游酶素含量的测定.第2部分:干酪、干酪外皮和加工的干酪用高效液相色谱法.修改件1
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese; Amendment 1
QB/T 3776-1999 硬质干酪
本标准适用于以牛乳为原料，经巴氏杀菌、添加发酵剂、凝乳、成型、发酵等过程而制得的产品
Hard cheese
NY 478-2002 软质干酪
本标准规定了软质干酷的产品分类、技术要求、试验方法、检验规则、标签，包装运输，贮存。 本标准适用于以乳或来源于乳的产品为原料 ，添加或不添加辅料，经杀菌 .凝乳.分离乳清、发酵成 熟或不發酵成熟而制得的、水分占非脂肪成分 67凶以上的產品
Soft cheese
T/SHNX 002-2022 再制干酪
4 技术要求 4.1 原料要求 4.1.1 干酪应符合GB 5420的规定。 4.1.2 不应使用非乳脂肪和非乳蛋白。 4.1.3 其他原料应符合相应的食品标准和有关规定。 4.2 感官要求 4.3 理化指标 4.4 污染物限量和真菌毒素限量 4.4.1 污染物限量应符合
Process(ed) cheese
BS EN ISO 9233-2:2008 乳酪、干酪皮和加工干酪 游酶素含量的测定 乳酪、干酪皮和加工干酪用高高效液相色谱法
Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2013 乳酪、干酪皮和加工干酪.游酶素含量的测定.乳酪、干酪皮和加工干酪用高高效液相色谱法
Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
编辑：北检院编辑部
