奶和奶制品检测

GB/T 18635-2002动物防疫 基本术语

本标准规定了动物防疫标准化和有关领域的基本术语及其定义。 本标准适用于动物防疫标准化及有关领域中基本术语和基本概念的统一理解和使用。

GB/T 22000-2006食品安全管理体系 食品链中各类组织的要求

本标准规定了食品安全管理体系的要求，以便食品链中的组织证实其有能力控制食品安全危害，确保其提供给人类消费的食品是安全的。\n 本标准适用于食品链中所有方面和任何规模的、希望通过实施食品安全管理体系以稳定提供安全产品的所有组织。组织可以通过利用内部和（或）外部资源来实现本标准的要求。\n 本标准规定的要求使组织能够：\n ——策划、实施、运行、保持和更新食品安全管理体系，确保提供的产品按预期用途对消费者是安全的；\n ——证实符合适用的食品安全法律法规要求。\n ——评价和评估顾客要求，并证实其符合双方商定的、与食品安全有关的顾客要求，以增强顾客满意；\n ——与供方、顾客及食品链中的其他相关方在食品安全方面进行有效沟通；\n ——确保符合其声明的食品安全方针；\n ——证实符合其他相关方的要求；\n ——寻求由外部组织对其食品安全管理体系的认证，或进行符合性自我评估，或自我声明。\n 本标准所有要求都是通用的，适用于食品链中各种规模和复杂程度的所有组织，包括直接或间接介入食品链中的一个或多个环节的组织。直接介入的组织包括但不限于：饲料生产者、收获者，农作物种植者，辅料生产者、食品生产制造者、零销商、餐饮服务与经营者，提供清洁和消毒、运输、贮存和分销服务的组织。其他间接介入食品链的组织包括但不限于：设备、清洁剂、包装材料以及其他与食品接触材料的供应商。\n 本标准允许任何组织实施外部开发的控制措施组合，特别是小型和（或）欠发达组织（如小农场、小分包商、小零售或食品服务商）。

GB/T 29605-2013感官分析 食品感官质量控制导则

本标准给出了食品感官质量控制应满足的基本要求,以及实施食品感官质量控制的一般程序。包括感官质量控制要素的描述、感官质量控制标样的建立、感官评价小组的组建、感官评价方法的选用和质量控制图的运用等。本标准适用于食品企业进行产品感官质量控制,其他消费品企业也可参考使用。

QB/T 5484-2020食品及家庭用消毒剂、杀菌剂性能的杀细菌活性评估试验

本标准规定了一种检验食品及家庭用消毒剂、杀菌剂产品杀细菌性能的试验方法。本标准适用于评价试样原样或用水稀释可形成均匀的、物理上稳定的食品及家庭用消毒剂、杀菌剂。本标准至少适用于以下领域的产品：a)　生产加工、分装过程和零售领域奶和奶制品、肉和肉制品、海鲜和相关产品、蛋和蛋制品、动物饲料、饮料、水果蔬菜及其衍生物(包括糖、酒等)、面粉磨粉和烘焙物、动物饲料。b)　公共区域和家庭领域餐饮企业、公共场所、公共交通、学校、托儿所、商店、体育室、废物容器(垃圾桶等)、宾馆、居民住所、医院临床上的非敏感区域、办公室。c)　其他行业领域包装材料、生物技术(酵母、蛋白质、酶等)、制药学、化妆品和化妆品用具、织物、航天工业、计算机行业。

QB/T 5485-2020食品及家庭用消毒剂、杀菌剂性能的杀真菌活性评估试验

本标准规定了一种检验食品及家庭用消毒剂、杀菌剂产品杀真菌活性的试验方法。本标准适用于评价试样原样或用水稀释可形成均匀的、物理上稳定的食品及家庭用消毒剂、杀菌剂的杀真菌活性试验。本标准至少适用于以下领域的产品：a)　生产加工、分装过程和零售领域奶和奶制品、肉和肉制品、海鲜和相关产品、蛋和蛋制品、动物饲料、饮料、水果蔬菜及其衍生物(包括糖、酒等)、面粉磨粉和烘焙物、动物饲料。b)　公共区域和家庭领域餐饮企业、公共场所、公共交通、学校、托儿所、商店、体育室、废物容器(垃圾桶等)、宾馆、居民住所、医院临床上的非敏感区域、办公室。c)　其他行业领域包装材料、生物技术(酵母、蛋白质、酶等)、制药学、化妆品和化妆品用具、织物、航天工业、计算机行业。

ISO 707-2008奶和奶制品.取样指南

This International Standard gives guidance on methods of sampling milk and milk products for microbiologicalchemical, physical and sensory analysis, except for (semi)automated samplingNOTE See also Reference [9]

ISO 3889-2006乳和乳制品.莫琼尼尔(Mojonnier)型脂肪萃取瓶的规范

This International Standard specifies the characteristics of Mojonnier-type fat extraction flasks for use ingravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable asupernatant solvent layer to be decanted almost completely from an underlying aqueous layer.NOTE The flasks are suitable for use with the methods described in ISO 1211, ISO 1735, ISO 1736, ISO 1737,ISO 1854, ISO 2450 and ISO 5543.

ISO 3890-1-2009奶和奶制品.有机氯化合物(农药)残留物的测定.第1部分:总则和萃取法

This part of ISO 3890 IDF 75 describes general considerations\nand specifies extraction methods for the determination of residues\nof organochlorine pesticides in milk and milk products.\nA method for high-fat products is specified in Annex A.\nGuidance is given on the conduct of analyses in the presence of\npolychlorinated biphenyls (PCBs) in Annex B.\nThe methods are applicable to: α-HCH; β-HCH; γ-HCH;\naldrin/dieldrin; heptachlor and heptachlorepoxide; isomers of DDT,\nDDE, TDE; chlordane and oxychlordane; and endrin. Certain methods\nare applicable to δ-ketoendrin and HCB.

ISO 3890-2-2009奶和奶制品.有机氯化合物(农药)残留物的测定.第2部分:粗萃取提纯和确认的试验方法

This part of ISO 3890 IDF 75 specifies test methods for the\npurification of the crude extracts obtained by the general methods\ngiven in ISO 3890-1 IDF 75-1. It also gives recommended methods for\nthe determination of the residues of organochlorine compounds in\nmilk and milk products, together with confirmatory tests and\nclean-up procedures.

ISO 5538-2004乳和乳制品.取样.计数检验

1 This International Standard specifies sampling plans for the inspection by attributes of milk and milk products. It is intended to be used to choose a sample size for any situation where it is required to measure the conformity to a specification of a lot of a dairy product by examination of a representative sample.\n2 This International Standard is applicable to the sampling of all milk products submitted in discrete lots, irrespective of whether the lots are from the same production. The acceptance or otherwise of any lot is a matter for the parties to a contract and is outside the scope of this International Standard.\n3 This International Standard is intended to be used in all cases where attribute sampling plans are required for a dairy product, except that if specific compositional standards, specifications or contracts include different sampling schemes, those schemes are to be used.\n4 This International Standard is not applicable to sampling for microbiological defects, unless otherwise agreed by the interested parties.\nNOTE Methods of sampling for milk and milk products are given in ISO 707.

ISO 5738-2004乳和乳制品.铜含量的测定.光度测量法(参照法)

This International Standard specifies a reference method for the determination of the copper content of milk and milk products.\nThe method is applicable to\na) milk, skimmed milk and buttermilk,\nb) evaporated milk and sweetened condensed milk,\nc) whole and skimmed milk powder,\nd) cream and butter,\ne) butterfat,\nf) ice-cream,\ng) hard, semi-hard and soft cheeses of various ages, and processed cheese, and h)caseins, caseinates and coprecipitates.\nThe method is suitable for determining copper contents as low as 0,05 mg/kg in test samples of butter and butterfat.\nNOTE See IDF 68 for details of butterfat.

ISO 6611-2004乳和乳制品.酵母和(或)霉菌菌落形成单元的菌落计数.25℃时的菌落计数技术

This International Standard specifies a method for the detection and enumeration of colony-forming units (CFU) of viable yeasts and/or moulds in milk and milk products by means of the colony-count technique at 25 ℃.\nThe method is applicable to\n— milk, liquid milk products,\n— dried milk, dried sweet whey, dried buttermilk, lactose,\n— cheese,\n— acid casein, lactic casein, rennet casein,\n— caseinate, acid whey powder,\n— butter,\n— frozen milk products (including edible ices),\n— custard, desserts, fermented milk and cream.\nNOTE This method is not suitable for a large number of thermolabile yeasts (in fresh cheese). In such cases the agar-surface-plating method is preferred.

ISO 6732-2010奶和奶制品.铁含量的测定.光谱测定法(基准方法)

This International Standard specifies a spectrometric reference method for the determination of the ironcontent of milk and milk products.This method is applicable to⎯ milk, skimmed milk, whey and buttermilk;⎯ plain yogurt and skimmed yogurt;⎯ evaporated milk and sweetened condensed milk;⎯ dried whole and skimmed milk, dried whey and dried buttermilk;⎯ cream and butter;⎯ anhydrous butterfat, butteroil, butterfat and ghee;⎯ ice-cream;⎯ cheese of various ages, and processed cheese;⎯ caseins, caseinates and coprecipitates.

ISO 8070-2007牛奶和奶制品.钙、钠、钾和镁含量测定.原子吸收光谱测定法

This International Standard specifies a flame atomic absorption spectrometric method for the determination ofcalcium, sodium, potassium and magnesium contents in milk and milk products.The method is applicable for milk and whey, buttermilk, yogurt, cream, dried milk, butter, cheese, casein andcaseinate.

ISO 8260-2008奶和奶制品.有机氯杀虫剂和多氯联苯的测定.用带电子捕获探测的毛细管气液色谱法

This International Standard specifies a method for the determination of the contents of individualorganochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) in milk, evaporated milk, sweetenedcondensed milk, powdered milk products, butter and butterfat, cheese and other milk products.The method is capable of determining Iow levels of specific OCPs down to 5 I~g of OCP per kilogram of fatand levels of specific PCBs down to 2,51Jg of PCB per kilogram of fat, using capillary gas-liquidchromatography with electron-capture detection (GLC-ECD).

ISO 8870-2006乳和以乳为基料的制品.凝固酶-阳性葡萄球菌的耐热核酸酶检测

This International Standard specifies a method for the detection of heat-stable DNase (thermonuclease) produced by coagulase-positive staphylococci in milk and milk-based products.The enzyme can be used as an indicator that staphylococcal growth has reached hazardous levels, and can reveal the potential presence of staphylococcal enterotoxins.