干酪检测网

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

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

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

NF V04-280-2*NF EN ISO 9233-2:2018 干酪、干酪外皮和再制干酪 游霉素含量的测定 第2部分：干酪、干酪外皮和再制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

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 | IDF 140-2:2007/Amd 1:2012 干酪、干酪皮和再制干酪 纳他霉素含量的测定 第2部分：干酪、干酪皮和再制干酪的高效液相色谱方法 修订案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

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

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

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

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

NF V04-280-2*NF EN ISO 9233-2:2018 干酪、干酪外皮和再制干酪 游霉素含量的测定 第2部分：干酪、干酪外皮和再制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

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 | IDF 140-2:2007/Amd 1:2012 干酪、干酪皮和再制干酪 纳他霉素含量的测定 第2部分：干酪、干酪皮和再制干酪的高效液相色谱方法 修订案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

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