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Search Serbian, European and international standards. Identify the standard organization, select the standard number or keyword, and complete the search you want. You can also add a standard drafting stage or a committee / national committee that drafted the standard
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)
60.60
Standard published
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
90.93
Standard confirmed
Milkfat products and butter — Determination of fat acidity (Reference method)
90.93
Standard confirmed
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
60.60
Standard published
Processed cheese products — Calculation of content of added phosphate expressed as phosphorus
90.93
Standard confirmed
Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
60.60
Standard published
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
60.60
Standard published
Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
60.60
Standard published
Cheese — Determination of nisin A content by LC-MS and LC-MS-MS
90.20
Standard under periodical review
Cheese and processed cheese — Determination of the nitrogenous fractions
90.93
Standard confirmed
Whey cheese — Determination of dry matter (Reference method)
90.93
Standard confirmed
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
90.60
Close of review
Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
90.20
Standard under periodical review
Cheese — Determination of fat content — Butyrometer for Van Gulik method
90.93
Standard confirmed
Cheese — Determination of fat content — Van Gulik method
90.60
Close of review
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
90.93
Standard confirmed
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose
90.20
Standard under periodical review
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose
90.20
Standard under periodical review
