软质干酪检测

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

GOST 32263-2013 软质干酪. 规格

Soft cheeses. Specifications

GOST R 53379-2009 软质干酪.规范

Soft cheeses. Specifications

STAS 1981-1980 白软干酪

1.1 Prezentul standard se refer? la br?nza telemea fabricat? ?i pus? ?n circula?ie de sectorul socialist. 1.2 Br?nza telemea se

COTTAGE CHEESE

STAS 1981/A1-1998 白软干酪

Cottage cheese

GOST 31534-2012 松软干酪.规格

Cottage cheese. Specifications

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

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

GB 5420-1985 硬质干酪

Hard cheese

QB/T 3777-1999 硬质干酪检验方法

本标准适用于硬质干酪产品的检验

Analytical methods for hard cheese

NP 3544-1987 奶酪及奶酪加工．干物质及干游离脂肪物质的测量

A presente Norma destina-se a fixar o processo para determinar o resíduo seco e o resíduo seco isento de matéria gorda dos queijos e dos queijos

GB 5421-1985 硬质干酪检验方法

本标准适用于硬质干酪产品的检验

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

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

GOST 32263-2013 软质干酪. 规格

Soft cheeses. Specifications

GOST R 53379-2009 软质干酪.规范

Soft cheeses. Specifications

STAS 1981-1980 白软干酪

1.1 Prezentul standard se refer? la br?nza telemea fabricat? ?i pus? ?n circula?ie de sectorul socialist. 1.2 Br?nza telemea se

COTTAGE CHEESE

STAS 1981/A1-1998 白软干酪

Cottage cheese

GOST 31534-2012 松软干酪.规格

Cottage cheese. Specifications

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

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

GB 5420-1985 硬质干酪

Hard cheese

QB/T 3777-1999 硬质干酪检验方法

本标准适用于硬质干酪产品的检验

Analytical methods for hard cheese

NP 3544-1987 奶酪及奶酪加工．干物质及干游离脂肪物质的测量

A presente Norma destina-se a fixar o processo para determinar o resíduo seco e o resíduo seco isento de matéria gorda dos queijos e dos queijos

GB 5421-1985 硬质干酪检验方法

本标准适用于硬质干酪产品的检验

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