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Other relevant documents and language(s) in which these are
available:
1._
ARS 53, General
Principles of Food Hygiene – Code of practice
2._
ARS 56,
Pre-packaged Foods – Labelling
3._
ARS 1034, Dairy
industry — Glossary of terms
4._
ARS 1036, Code
of Hygienic Practice for Milk and Milk Products
5._
CXS 193,
General Standard for Contaminants and Toxins in Food and Feed
6._
CXS 206,
General Standard for the Use of Dairy Terms
7._
CXS 212, Codex
Standard for Sugars
8._
CXS 346,
General Standard for the labelling of non-retail containers of foods
9._
IDF 21B, Milk,
cream and evaporated milk – Determination of total solids content (Reference
method)
10._
ISO 1211, Milk
- Determination of fat content - Gravimetric method (Reference method)
11._
ISO 5764, Milk
- Determination of freezing point - Thermistor cryoscope method (Reference
method)
12._ ISO 8968-1, Milk - Determination of nitrogen content – Part 1:
Kjeldahl method (including calculation of crude protein content)
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