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Other
relevant documents and language(s) in which these are available:
1._ AOAC 947.05-1947, Acidity of milk. Titrimetric method
2._
ARS 53, General
Principles of Food Hygiene – Code of practice
3._ ARS 56, Pre-packaged Foods – Labelling
4._ ARS 1036, Code of Hygienic Practice for Milk and Milk Products
5._ ARS 1033, Pasteurized milk — Specification
6._ ARS 1034, Dairy industry — Glossary of terms
7._ ARS 1041, Raw Milk — Specification
8._ CXS 206, General Standard for the Use of Dairy Terms
9._ CXS 234, Recommended methods analysis and sampling
10._ CXS 212, Codex Standard for Sugars
11._ CXS 193, General Standard for Contaminants and Toxins in Food and
Feed
12._ CXS 346, General Standard for the labelling of non-retail
containers of foods
13._ CAC/RCP 57, Code of hygienic practice for milk and milk products
14._ ISO 14501, Milk and milk powder — Determination of aflatoxin M1
content — Clean-up by immunoaffinity chromatography and determination by
high-performance liquid chromatography
15._ ISO 2446, Milk — Determination of fat content
16._ ISO 5764, Milk — Determination of freezing point — Thermistor
cryoscope method (Reference method)
17._ ISO 6731, Milk, cream and evaporated milk — Determination of total
solids content (Reference method)
18._ ISO 707, Milk and milk products — Guidance on sampling
19._ ISO 8968-4, Milk and milk products — Determination of nitrogen
content — Part 4: Determination of protein and non-protein nitrogen content
and true protein content calculation (Reference method)
20._
ISO 23318,
Milk, dried milk products and cream — Determination of fat content —
Gravimetric method
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