Standards and drafts of: QSAE/TC 2/SC 15 MILK AND MILK PRODUCTS

ES 400:2001 EVAPORATED MILKS - SPECIFICATION

ES 403:2001 YOGHURT AND SWEETENED YOGHURT - SPECIFICATION

ES 411:2001 FLAVOURED YOGHURT AND PRODUCTS HEAT-TREATED AFTER FERMENTATION - SPECIFICATION

ES ISO 488:2001 MILK - DETERMINATION OF FAT CONTENT - GERBER BUTYROMETERS

ES 509:2001 WHEY CHEESES - GENERAL SPECIFICATION

ES 521:2001 CHEDDAR CHEESE - SPECIFICATION

ES 522:2001 EDAM CHEESE - SPECIFICATION

ES 523:2001 GOUDA CHEESE - SPECIFICATION

ES 548:2001 UNPROCESSED WHOLE MILK (RAW MILK) - SPECIFICATION

ES 549:2001 PASTEURIZED LIQUID MILK - SPECIFICATION

ES 550:2001 CREAM - SPECIFICATION

ES 551:2001 BUTTER - SPECIFICATION

ES 552:2001 SWEETENED CONDENSED MILKS - SPECIFICATION

ES 553:2001 WHOLE MILK POWDER, PARTLY SKIMMED MILK POWDER AND SKIMMED MILK POWDER - SPECIFICATION

ES 554:2001 MILKFAT PRODUCTS - SPECIFICATION

ES 555:2001 CODE OF PRACTICE FOR PASTEURIZATION AND HANDLING OF MILK

ES 556:2001 CHEESE - GENERAL SPECIFICATION

ES 557:2001 HALF HOUR METHYLENE BLUE (MBR) REDUCTION TEST

ES 558:2001 RAW MILK - ALCOHOL TEST

ES 559:2001 EMMENTALER CHEESE - SPECIFICATION

ES 560:2001 PROVOLONE CHEESE - SPECIFICATION

ES 561:2001 COTTAGE CHEESE INCLUDING CREAMED COTTAGE CHEESE - REQUIREMENTS

ES 562:2001 RAW MILK - CLOT ON BOILING TEST

ES 563:2001 RAW MILK - SEDIMENT TEST

ES 564:2001 MILK - DETECTION OF ADULTERANTS

ES 565:2001 CREAM CHEESE (RAHMFRISCHKASE) - SPECIFICATION

ES 566:2001 GUIDELINES FOR THE PRESERVATION OF RAW MILK BY USE OF THE LACTOPEROXIDASE SYSTEM

ES 567:2001 GENERAL STANDARD FOR THE USE OF DAIRY TERMS

ES 568:2001 CAMEMBERT CHEESE - SPECIFICATION

ES 569:2001 BIRE CHEESE - SPECIFICATION

ES 570:2001 EXTRA HARD GRATING CHEESE - SPECIFICATION

ES 571:2001 ANTIMICROBIAL DRUGS IN MILK - MICROBIAL RECEPTOR ASSAY

ES 572:2001 CHEESES IN BRINE - GROUP SPECIFICATION

ES 573:2001 MILKFAT PRODUCTS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD

ES 574:2001 PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS

ES 575:2001 MILK AND MILK PRODUCTS - GUIDANCE ON THE DETERMINATION OF ORGANOCHLORINE COMPOUNDS (PESTICIDES), PART 1:GENERAL CONSIDERATIONS AND EXTRACTION METHODS

ES 576:2001 MILK AND MILK PRODUCTS - GUIDANCE ON THE DETERMINATION OF ORGANOCHLORINE COMPOUNDS (PESTICIDES) PART:2 TEST METHODS

ES 577:2001 RECOMMENDED CODE OF PRACTICE - GENERAL PRINCIPLES OF FOOD HYGIENE

ES 578:2001 MILK AND MILK PRODUCTS - PESTICIDE RESIDUES - MAXIMUM LIMITS

ES 579:2001 MILK FAT - DETERMINATION OF FAT CONTENT

ES 580:2001 DRIED MILK AND DRIED CREAM - DETERMINATION OF WATER CONTENT

ES 581:2001 MILK - DETERMINATION OF NITROGEN CONTENT, PART 1: KJELDAHL METHOD WITH MODIFIED PROCEDURE FOR MILK PRODUCTS AS ANNEX

ES 582:2001 MILK - DETERMINATION OF NITROGEN CONTENT, PART 2: BLOCK-DIGESTION METHOD (MACRO METHOD)

ES 583:2001 MILK - DETERMINATION OF NITROGEN CONTENT PART 3: BLOCK-DIGESTION METHOD (SEMI-MICRO RAPID ROUTINE METHOD) WITH-MODIFIED PROCEDURE FOR MILK PRODUCTS AS ANNEX

ES 584:2001 MILK - DETERMINATION OF NITROGEN CONTENT PART 4: DETERMINATION OF NON-PROTEIN-NITROGEN CONTENT

ES 585:2001 MILK - DETERMINATION OF NITROGEN CONTENT PART 5: DETERMINATION OF PROTEIN-NITROGEN CONTENT

ES 586:2001 SWEETENED CONDENSED MILKS - DETERMINATION OF PROTEIN

ES 587:2001 EVAPORATED MILKS - DETERMINATION OF PROTEIN

ES 681:2001 NAMED VARIETY PROCESS(ED) CHEESE AND SPREADABLE PROCESS(ED) CHEESE - GENERAL SPECIFICATION

ES ISO 707:2001 MILK AND MILK PRODUCTS - GUIDANCE ON SAMPLING

ES ISO 1211:2001 MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

ES ISO 1735:2001 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

ES ISO 1736:2001 DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

ES ISO 1737:2001 EVAPORATED MILK AND SWEETENED CONDENSED MILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD )

ES ISO 1738:2001 BUTTER - DETERMINATION OF SALT CONTENT

ES ISO 1739:2001 BUTTER - DETERMINATION OF THE REFRACTIVE INDEX OF THE FAT (REFERENCE METHOD)

ES ISO 1740:2001 MILK FAT PRODUCTS AND BUTTER - DETERMINATION OF FAT ACIDITY (REFERENCE METHOD)

ES ISO 1854:2001 WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

ES ISO 2446:2001 MILK - DETERMINATION OF FAT CONTENT (ROUTINE METHOD)

ES ISO 2450:2001 CREAM - DETERMINATION OF FAT CONTENT GRAVIMETRIC METHOD (REFERENCE METHOD)

ES ISO 2911:2001 SWEETENED CONDENSED MILK - DETERMINATION OF SUCROSE CONTENT - POLARIMETRIC MEHTOD

ES ISO 2920:2001 WHEY CHEESE - DETERMINATION OF DRY MATTER CONTENT (REFERENCE METHOD)

ES ISO 2962:2001 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF TOTAL PHOSPHORUS CONTENT - MOLECULAR ABSORPTION SPECTROMETRIC METHOD

ES ISO 2963:2001 CHEESE AND PROCESSED CHESSE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT - ENZYMATIC METHOD

ES ISO 3356:2001 MILK AND DRIED MILK, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWDER - DETERMINATION OF PHOSPHATASE ACTIVITY (REFERENCE METHOD)

ES ISO 3432:2001 CHEESE - DETERMINATION OF FAT CONTENT - BUTYROMETER FOR VAN GULIK METHOD

ES ISO 3433:2001 CHEESE - DETERMINATION OF FAT CONTENT - VAN GULIK METHOD

ES ISO 3594:2001 MILK FAT - DETECTION OF VEGETABLE FAT BY GAS - LIQUID CHROMATOGRAPHY OF STEROLS (REFERENCE METHOD)

ES ISO 3595:2001 MILK FAT - DETECTION OF VEGETABLE FAT BY PHYTOSTERYL ACETATE TEST

ES ISO 3727:2001 BUTTER - DETERMINATION OF WATER, SOLIDS-NOT-FAT AND FAT CONTENTS ON THE SAME TEST PORTION (REFERENCE METHOD)

ES ISO 3889:2001 MILK AND MILK PRODUCTS - DETERMINATION OF FAT CONTENT - MOJONNIER-TYPE FAT EXTRACTION FLASKS

ES ISO 3976:2001 ANHYDROUS MILK FAT - DETERMINATION OF PEROXIDE VALUE (REFERENCE METHOD)

ES ISO 5534:2001 CHEESE AND PROCESSED CHEESE - DETERMINATION OF TOTAL SOLIDS CONTENT (REFERENCE METHOD)

ES ISO 5538:2001 MILK AND MILK PRODUCTS - SAMPLING - INSPECTION BY ATTRIBUTES

ES ISO 5541-1:2001 MILK AND MILK PRODUCTS - ENUMERATION OF COLIFORMS - PART 1: COLONY COUNT TECHNIQUE AT 30 DEGREES C

ES ISO 5541-2:2001 MILK AND MILK PRODUCTS - ENUMERATION OF COLIFORMS - PART 2: MOST PROBABLE NUMBER TECHNIQUE AT 30 DEGREES C

ES ISO 5542:2001 MILK - DETERMINATION OF PROTEIN CONTENT - AMIDO BLACK DYE-BINDING METHOD (ROUTINE METHOD)

ES ISO 5738:2001 MILK AND MILK PRODUCTS - DETERMINATION OF COPPER CONTENT -PHOTOMETRIC REFERENCE METHOD

ES ISO 5764:2001 MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD

ES ISO 6091:2001 DRIED MILK - DETERMINATION OF TITRATABLE ACIDITY (REFERENCE METHOD)

ES ISO 6092:2001 DRIED MILK - DETERMINATION OF TITRATABLE ACIDITY (ROUTINE METHOD)

ES ISO 6610:2001 MILK AND MILK PRODUCTS - ENUMERATION OF COLONY- FORMING UNITS OF MICROORGANISMS - COLONY COUNT TECHNIQUE AT 30 DEGREES C

ES ISO 6731:2001 MILK, CREAM AND EVAPORATED MILK - DETERMINATION OF TOTAL SOLIDS CONTENT (REFERENCE METHOD)

ES ISO 6732:2001 MILK AND MILK PRODUCTS - DETERMINATION OF IRON CONTENT - SPECTROMETRIC METHOD (REFERENCE METHOD)

ES ISO 6734:2001 SWEETENED CONDENSED MILK - DETERMINATION OF TOTAL SOLIDS CONTENT (REFERENCE METHOD)

ES ISO 6735:2001 DRIED MILK - ASSESSMENT OF HEAT CLASS - HEAT- NUMBER REFERENCE METHOD

ES ISO 6785:2001 MILK AND MILK PRODUCTS - DETECTION OF SALMONELLA

ES ISO 6887-1:2001 MICROBIOLOGY OF FOODS AND ANIMAL FEEDING STUFFS - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION, PART 1:GENERAL RULES FOR THE PREPARATION OF THE INITIAL SUSPENSION AND DECIMAL DILUTIONS

ES ISO 7208:2001 SKIMMED MILK, WHEY AND BUTTERMILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

ES ISO 7218:2001 MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - GENERAL RULES FOR MICROBIOLOGICAL EXAMINATIONS

ES ISO 8156:2001 DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF INSOLUBILITY INDEX

ES ISO 8197:2001 MILK AND MILK PRODUCTS - SAMPLING - INSPECTION BY VARIABLES

ES ISO 8261:2001 MILK AND MILK PRODUCTS - PREPARATION OF TEST SAMPLES AND DILUTIONS FOR MICROBIOLOGICAL EXAMINATION

ES ISO 8967:2001 DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF BULK DENSITY

ES ISO 11869:2001 YOGURT - DETERMINATION OF TITRATABLE ACIDITY - POTENTIOMETRIC METHOD

ES ISO 11870:2001 MILK AND MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GENERAL GUIDANCE ON THE USE OF BUTYROMETRIC METHODS

ES ISO 12082:2001 PROCESSED CHEESE AND PROCESSED CHEESE PRODUCTS - CALCULATION OF THE CONTENT OF ADDED CITRATE EMULSIFYING AGENTS AND ACIDIFIERS/pH-CONTROLLING AGENTS, EXPRESSED AS CITRIC ACID

ES ISO 14501:2001 MILK AND MILK POWDER - DETERMINATION OF AFLATOXIN M1 CONTENT - CLEAN -UP BY IMMUNOAFFINITY CHROMATOGRAPHY AND DETERMINATION BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

           Last updated: 12/6/2001