美利体育登录入口官网

乳制品行业的化学和物理测试方法 一般方法和原则 总固体和水分的测定

General Methods and Principles of Chemical and Physical Testing Methods for the Dairy Industry Determination of Total Solids and Moisture

乳品工业化学和物理试验方法 一般方法和原则 pH 值的测定

General methods and principles of chemical and physical test methods for the dairy industry Determination of pH values

食品微生物学 食品和动物饲料微生物学 用于微生物检验的测试样品、初始悬浮液和十进制稀释液的制备 乳和乳制品制备的特定规则（ISO 6887-5：2010 MOD）

Microbiology of food Microbiology of food and animal feed Preparation of test samples, initial suspensions and decimal dilutions for microbiological examination Specific rules for the preparation of milk and milk products (ISO 6887-5: 2010 MOD)

食品微生物学 方法 11.5：食品和动物饲料的微生物学 微生物学检查的测试样品、初始悬浮液和十进制稀释液的制备 乳和乳制品制备的具体规则

Food microbiology, Method 11.5: Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of milk and milk products (...

乳和乳制品 氮含量的测定 第1部分：凯氏定氮原理和粗蛋白计算

Milk and milk products — Determination of nitrogen content, Part 1: Kjeldahl principle and crude protein calculation

食品微生物学方法 2.15：特定生物体检查 乳制品中的单核细胞增生李斯特氏菌（ISO 10560: 1993；取代 AS 1766.2.15（INT）: 1991）

Food Microbiology Method 2.15: Examination for Specific Organisms - Listeria Monocytogenes in Dairy Products (ISO 10560: 1993; Supersedes AS 1766.2.15 (INT): 1991)

乳和乳制品 感官分析 第2部分：感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

干燥乳和干燥乳制品 水分含量的测定（参考方法）

Dried milk and dried milk products — Determination of moisture content (reference method)

牛奶和奶制品 糖含量的测定 脉冲安培美利体育登录入口官网法的高效阴离子交换色谱法（HPAEC-PAD）

Milk and milk products. Determination of the sugar contents. High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD)

奶粉及奶粉制品 水分含量的测定（参考法）

Dried milk and dried milk products — Determination of moisture content (reference method)

奶及奶制品 沙门氏菌的美利体育登录入口官网

Milk and milk products. Detection of Salmonella spp.

乳和乳制品 微生物检验用试验样品、初始悬浮液和十进稀释液制备的一般指南

Milk and milk products — General guidance for the preparation oftest samples, initial suspensions and decimal dilutions for microbiological examination

乳和乳制品 高效液相色谱法测定乳糖含量（参考法）

Milk and milk products. Determination of lactose content by high-performance liquid chromatography (reference method)

奶及奶制品 感官分析 感官评价方法

Milk and milk products. Sensory analysis. Methods for sensory evaluation

牛奶、奶粉制品和奶油 脂肪含量的测定 重量法

Milk, dried milk products and cream. Determination of fat content. Gravimetric method

牛奶和乳制品.有机氯化合物(杀虫剂)残留的测定.粗提物提纯和确认的试验方法

Milk and milk products - Determination of residues of organochlorine compounds (pesticides) - Test methods for crude extract purification and confirmation

乳和乳制品 酵母和/或霉菌菌落形成单位的计数 25°C 下的菌落计数技术

Milk and milk products — Enumeration of colony - forming units of yeasts and / or moulds — Colony - count technique at 25 °C

牛奶和乳制品.铁含量的测定.光谱测定法(基准方法)

Milk and milk products - Determination of iron content - Spectrometric method (Reference method)

乳制品生产质量控制及检验规范

Standards for quality control and inspection of dairy products

乳制品销售管理规范

Dairy Product Sales Management Regulations

乳制品行业绿色工厂评价指南

Green Factory Evaluation Guide for Dairy Industry

乳制品冷链运输服务规范

Service specifications for cold chain transportation of dairy products

乳制品冷链物流仓储管理规范

Technical specification for cold chain logistics and warehousing management of dairy products

产品碳标签核算细则 第3部分：乳制品

Product Carbon Labeling Calculation Details Part 3: Dairy Products

乳制品电子信息追溯系统通用技术要求

General Technical Requirements for Dairy Products Electronic Information Traceability System

宁夏“六特”产业高质量发展标准体系 第3部分：牛奶

Ningxia "Six Special" Industry High Quality Development Standard System Part 3: Milk

食品安全地方标准 蒙古族传统乳制品 毕希拉格

Food Safety Local Standard Mongolian Traditional Dairy Bixirag

食品安全地方标准 蒙古族传统乳制品 酸酪蛋（奶干）

Food safety local standards Mongolian traditional dairy products yogurt eggs (dried milk)

乳和乳制品 Weibull-Berntrop 重量法测定乳和乳制品的脂肪含量

Milk and milk products - Determination of fat content of milk and milk products by the Weibull-Berntrop gravimetric method

乳和乳制品脂肪含量的丁酸测定法 第1部分：使用丁酸法的一般指南和戊醇的技术交付规范

Butyrometric determination of fat content of milk and milk products - Part 1: General guidance on the use of butyrometric methods and technical delivery specifications for amylalcohol

乳和乳制品脂肪含量的丁酸测定法 第1部分：使用丁酸法的一般指南和戊醇的技术交付规范

Butyrometric determination of fat content of milk and milk products - Part 1: General guidance on the use of butyrometric methods and technical delivery specifications for amylalcohol

乳和乳制品脂肪含量的丁酸法测定 第 2 部分：产品特定要求

Butyrometric determination of fat content of milk and milk products - Part 2: Requirements specific to products

乳和乳制品 糖含量的测定 脉冲电流美利体育登录入口官网法高效阴离子交换色谱法(HPAEC-PAD)

Milk and milk products - Determination of the sugar contents - High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD) (ISO 22184:2021); German version EN ISO 22184:2021

奶粉和奶粉制品 水分含量的测定（参考方法）（ISO 5537:2023）

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023)

奶粉和奶粉制品水分含量的测定（参考方法）（ISO 5537:2023）；德文版 EN ISO 5537:2023

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023); German version EN ISO 5537:2023

奶和奶制品.沙门氏菌属的美利体育登录入口官网

Milk and milk products - Detection of Salmonella spp. (ISO 6785:2001); English version of DIN EN ISO 6785:2007-09

食品和动物饲料的微生物学 用于微生物检验的试验样品的初始悬浮和十倍制稀释的准备 第5部分：奶和奶产品制备的特殊规则（草案）

Microbiology of food and animal feeds Preparation of initial suspensions and tenfold dilutions of test samples for microbiological examination Part 5: Special rules for the preparation of milk and milk products (draft)

奶和奶制品. 感官分析. 第2部分: 感官评估推荐方法(ISO 22935-2-2009)

Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)

乳和乳制品 感官分析 第2部分：感官评价推荐方法

Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)

乳和乳制品 感官分析 第2部分：感官评估的方法（ISO 22935-2:2023） 德文和英文文本

Milk and milk products - Sensory analysis - Part 2: Methods for sensory evaluation (ISO 22935-2:2023); Text in German and English

乳和奶制品 感官分析 第2部分：感官评价方法（ISO 22935-2:2023）

Milk and milk products - Sensory analysis - Part 2: Methods for sensory evaluation (ISO 22935-2:2023)

食品安全国家标准 乳制品良好生产规范

National food safety standard Good manufacturing practice for milk products

食品安全国家标准 乳制品良好生产规范

National Food Safety Standard Good Manufacturing Practice for Dairy Products

食品安全国家标准 食品酸度的测定

Determination of food acidity in national food safety standards

食品安全国家标准 乳和乳制品杂质度的测定

National food safety standard Determination of impurities in milk and dairy products

：Ψ治鲇牍丶刂频(HACCP)体系.乳制品生产企业要求

Hazard analysis and critical control point(HACCP) system.Requirements for dairy processing plant

牛奶和乳制品 蔗糖和葡萄糖的测定方法

Milk and dairy products. Method for determination of sucrose and glucose

Mechnikovskaya酸奶.规格

Mechnikovskaya curdled milk. Specifications

乳品企业的产品. 产品名称开发指南

Products of dairy enterprises. Guidelines for product names development

牛奶和奶制品. 苯并芘质量分数的测定方法

Milk and milk products. Method for determination of benz(a)pyrene mass fraction

儿童食用型酸凝乳. 规格

Sour clotted milk for a feed of children. Specifications

乳制品 凯氏定氮法测定蛋白质含量

Dairy products. Determination of protein content by the Kjeldahl method

牛奶和奶制品 甘油三酯气相色谱法测定乳脂肪纯度（参考方法）

Milk and milk products. Determination of milk fat purity by gas chromatographic analysis of triglycerides (reference method)

牛奶与牛奶加工产品.术语和定义

Milk and products of milk processing. Terms and definitions

乳和乳制品.干脱脂乳制品剩余部分的测定方法

Milk and milk products. Method for determination of the dry skim dairy rest

牛奶及牛奶制品.感官分析.第2部分.感官评价的推荐方法

Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation

乳制品 感官分析 第二部分：感官评估方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

干燥乳和乳制品 水分含量的测定（参考方法）

Dried milk and dried milk products — Determination of moisture content (reference method)

奶和乳制品 总大肠菌群、粪大肠菌群和大肠杆菌的测定 第1部分 30°C平板计数法 用于总大肠菌群

Milk and diary products. Determination of total coliforms, fecal coliforms and Escherichia coli. Part 1 - Colony-count technique at 30 C, for total coliforms.

感官分析 乳制品 评分分类测试 第1部分：总体建议

Sensory analysis - Dairy products. Scoring test. Part 1: Recommended general method.

感官分析 乳制品 评分分类检验 第5部分：液态奶

Sensory analysis - Dairy products. Scoring test. Part 5: Liquid milk.

牛奶和乳制品 共凝固酶阳性葡萄球菌的测定 第2部分：最大可能数（NMP）技术

Milk and milk products. Determination of coagulase-positive staphylococci. Part 2: Most probable number technique.

乳和乳制品 碱性磷酸酶活性的测定 第1部分：乳及乳基饮料荧光法

Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks

牛奶和奶制品-微生物抑制剂测试标准化描述指南

Milk and milk products - Guidelines for a standardized description of microbial inhibitor tests

牛奶 奶制品 婴儿配方奶粉和成人营养品 - 矿物质和微量元素的测定 - 电感耦合等离子体原子发射光谱法（ICP-AES）法

Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma atomic emission spectrometry (ICP-AES) method

乳和乳制品 感官分析 第 1 部分：评估员的招募、选择、培训和监测

Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors

乳和乳制品 感官分析 第 1 部分：评估员的招募、选择、培训和监测

Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors

奶和奶制品.感官分析.第2部分:感官评估用推荐方法

Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation

牛奶和奶制品.感官分析.第2部分:感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

乳和乳制品 感官分析 第2部分：感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

乳和乳制品 感官分析 第2部分：感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

牛奶、奶粉制品和奶油.脂肪含量的测定.重量法

Milk, dried milk products and cream — Determination of fat content — Gravimetric method

奶粉及奶粉制品 水分含量的测定（参考法）

Dried milk and dried milk products — Determination of moisture content (reference method)

奶酪 - 通过色谱法测定丙酸水平 - 第2部分:离子交换色谱法

Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography

奶粉及干乳制品 水分含量的测定（基准方法）(ISO 5537:2023)

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023)

食品链微生物学 用于微生物美利体育登录入口官网的样品、初始悬浮液和十倍稀释液制备 第5部分：乳制品和乳制品的特殊制备规则（ISO 6887-5:2020）

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2020)

乳制品塑料容器规格

SPECIFICATION FOR PLASTICS CONTAINERS FOR DAIRY PRODUCTS

超高温（UHT）调味乳技术规范

SPECIFICATION FOR ULTRA HIGH TEMPERATURE (UHT) FLAVOURED MILK

奶粉和奶粉制品 水分含量的测定（参考方法）

Dried milk and dried milk products - Determination of moisture content (reference method)

乳与乳制品 高效液相色谱法测定乳糖含量（参考方法）

Milk and milk products - Determination of lactose content by high-performance liquid chromatography (reference method)

乳和乳制品 感官分析 第2部分：感官评价方法

Milk and milk products - Sensory analysis - Part 2 : methods for sensory evaluation

奶、干乳制品和奶油 脂肪含量的测定 重量法

Milk, dried dairy products and cream - Determination of fat content - Gravimetric method

牛奶、奶粉制品和奶油 脂肪含量的测定 重量法

Milk, dried milk products and cream - Determination of fat content - Gravimetric method

绿色食品 乳与乳制品

Green food milk and dairy products

乳制品中乳糖的测定 核磁共振波谱法

Determination of lactose in dairy products Nuclear magnetic resonance spectroscopy

出口乳及乳制品中结核分枝杆菌美利体育登录入口官网方法 荧光定量PCR法

Determination of Mycobacterium tuberculosis in milk and dairy products for export.Real-time PCR method

进出口乳及乳制品检验规程

Rules for the inspection of imported and exported milk and dairy products

出口葡萄酒中乳酸的测定 酶法

Enzymatic method for determination of lactic acid in export wines

牛奶、乳制品、婴儿配方食品和成人营养品 脂肪酸组成测定 毛细管气相色谱法（ISO 16958:2015）

Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2015)

奶粉和乳制品中水分含量的测定（参考方法）(ISO 5537:2023)

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023)

乳和奶制品 取样指南（ISO 707:1997）

Milk and milk products - Guidance on sampling (ISO 707:1997)

食品中乳铁蛋白的测定 酶联免疫吸附法

Detection of lactoferrin in foods —— enzyme-linked immunosorbent assay method

调制山羊乳

Modified goat milk

乳和乳制品 碱性磷酸酶活性的测定 第1部分：乳和乳基饮料的荧光法（ISO 11816-1:2013）

Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks (ISO 11816-1:2013)

奶粉和奶粉制品 水分含量的测定（参考方法）（ISO 5537:2023）

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023)

乳和乳制品-氮含量的测定-第1部分：凯氏定氮原理和粗蛋白计算（ISO 8968-1:2014）

Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation (ISO 8968-1:2014)

奶粉和奶粉制品水分含量的测定（参考方法）

Dried milk and dried milk products - Determination of moisture content (Reference method)

牛奶及乳制品 通过高效液相色谱法测定乳糖含量（参考方法）

Milk and milk products - Determination of lactose content by high-performance liquid chromatography (reference method)