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Number of results 85
UNE-EN ISO 11816-2:2024 UNE
Status: Vigente/ 2024-10-23
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)
ESPECIFICACION UNE 0084:2024 UNE
Status: Vigente/ 2024-07-31
Mixed-milk cheeses. Quantification of the percentage of cow's and/or sheep's and/or goat's milk protein by liquid chromatography coupled to mass spectrometry (LC-MS) in Parallel Reaction Monitoring (PRM) format.
UNE-EN ISO 23319:2022 UNE
Status: Vigente/ 2022-10-11
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN ISO 24223:2022 UNE
Status: Vigente/ 2022-07-06
Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
UNE-EN ISO 9233-1:2018 UNE
Status: Vigente/ 2018-09-19
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
UNE-EN ISO 9233-2:2018 UNE
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 9233-2:2018)
UNE-EN ISO 11816-2:2017 UNE
Status: Anulada/ 2024-10-23
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)
UNE-EN ISO 9233-2:2013 UNE
Status: Anulada/ 2018-09-19
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 including Amd 1:2012)
UNE-EN ISO 9233-1:2013 UNE
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2007 including Amd 1:2012)
UNE-EN ISO 1854:2009 UNE
Status: Vigente/ 2009-02-25
Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
UNE-EN ISO 5943:2007 UNE
Status: Vigente/ 2007-02-28
Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006)
UNE-EN ISO 1735:2005 UNE
Status: Anulada/ 2022-10-11
Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
UNE-EN ISO 5534:2004 UNE
Status: Vigente/ 2013-01-11
Cheese and processed cheese - Determination of total solids content (Reference method) (ISO 5534:2004)
UNE-EN ISO 11816-2:2003 UNE
Status: Anulada/ 2017-03-08
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)
UNE-EN ISO 1854:2002 ERRATUM UNE
Status: Anulada/ 2009-02-25
WHEY CHEESE. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD). (ISO 1854:1999)
UNE-EN ISO 1854:2000 UNE
WHEY CHEESE. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD) (ISO 1854:1999)
UNE 34872:1986 UNE
Status: Anulada/ 2017-05-25
PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE ASH CONTENT.
UNE 34879:1986 UNE
Status: Vigente/ 1986-03-15
WHEY CHEESE. DETERMINATION OF DRY MATTER CONTENT. REFERENCE METHOD.
UNE 34880:1986 UNE
Status: Anulada/ 2002-06-27
WHEY CHEESE. DETERMINATION OF THE FAT CONTENT. REFERENCE METHOD.
UNE 34869:1986 UNE
Status: Anulada/ 2008-02-07
DETERMINATION OF DRY MATTER IN CHEESE AND PROCESSED CHEESE.
UNE 34870:1986 UNE
Status: Anulada/ 2005-02-16
DETERMINATION OF THE FAT CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCED METHOD.
UNE 34871:1986 UNE
Status: Vigente/ 1986-01-15
PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.
UNE 34873:1986 UNE
DETERMINATION OF THE PHOSPHORUS CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
UNE 34875:1986 UNE
DETERMINATION OF THE LACTOSE CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS.
UNE 34882:1986 UNE
Status: Anulada/ 2007-02-28
CHEESE AND PROCESSED CHEESE PRODUCTS. DETERMINATION OF CHLORIDE CONTENT. POTENTIOMETRIC TITRATION METHOD.
UNE 34876:1986 UNE
PROCESSED CHEESE PRODUCTS. CALCULATION OF THE CONTENT OF ADDED PHOSPHATE EMULDIFYING AGENTS EXPRESSED AS PHOSPHORUS. REFERENCE METHOD.
UNE 34877:1986 UNE
PROCESSED CHEESE PRODUCTS. CALCULATION OF THE CONTENT OF ADDED CITRATE EMULDIFYING AGENTS EXPRESSED AS CITRIC ACID. REFERENCE METHOD.
UNE 34878:1986 UNE
PASTEURIZED STABILIZED CHEESE. DETERMINATION OF THE PHOSPHATASE ACTIVITY. REFERENCE METHOD.
UNE 34874:1985 UNE
Status: Vigente/ 1985-12-15
DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
UNE-EN ISO 5943:2006 UNE
Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2004) (Endorsed by AENOR in August of 2006.)
ISO 11816-2:2024 ISO
Status: Published/ 2024-01-12
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
ISO/TS 17996:2023 ISO
Status: Published/ 2023-02-06
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
ISO 23319:2022 ISO
Status: Published/ 2022-03-29
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 24223:2021 ISO
Status: Published/ 2021-11-03
Cheese — Guidance on sample preparation for physical and chemical testing
ISO 9233-1:2018 ISO
Status: Published/ 2018-03-06
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
ISO 9233-2:2018 ISO
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/TS 19046-1:2017 ISO
Status: Published/ 2017-05-16
Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
ISO/TS 19046-2:2017 ISO
Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography
ISO 11816-2:2016 ISO
Status: Withdrawn/ 2016-08-15
ISO/TS 18083:2013 ISO
Status: Published/ 2013-07-03
Processed cheese products — Calculation of content of added phosphate expressed as phosphorus
ISO 5534:2004/Cor 1:2013 ISO
Status: Published/ 2013-06-12
Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1
ISO 9233-1:2007/Amd 1:2012 ISO
Status: Withdrawn/ 2012-07-11
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1
ISO 9233-2:2007/Amd 1:2012 ISO
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 27871:2011 ISO
Status: Published/ 2011-10-06
Cheese and processed cheese — Determination of the nitrogenous fractions
ISO 2962:2010 ISO
Status: Published/ 2010-05-21
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
ISO/TS 27106:2009 ISO
Status: Published/ 2009-11-20
Cheese — Determination of nisin A content by LC-MS and LC-MS-MS
ISO 1854:2008 ISO
Status: Withdrawn/ 2008-10-02
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
ISO 3432:2008 ISO
Status: Published/ 2008-01-08
Cheese — Determination of fat content — Butyrometer for Van Gulik method
ISO 3433:2008 ISO
Cheese — Determination of fat content — Van Gulik method
ISO 9233-1:2007 ISO
Status: Withdrawn/ 2007-12-10
