奶和奶制品檢測

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GB/T 18635-2002動物防疫 基本術語

本標準規定了動物防疫標準化和有關領域的基本術語及其定義。 本標準適用于動物防疫標準化及有關領域中基本術語和基本概念的統一理解和使用。

GB/T 22000-2006食品安全管理體系 食品鏈中各類組織的要求

本標準規定了食品安全管理體系的要求，以便食品鏈中的組織證實其有能力控制食品安全危害，確保其提供給人類消費的食品是安全的。\n 本標準適用于食品鏈中所有方面和任何規模的、希望通過實施食品安全管理體系以穩定提供安全產品的所有組織。組織可以通過利用內部和（或）外部資源來實現本標準的要求。\n 本標準規定的要求使組織能夠：\n ——策劃、實施、運行、保持和更新食品安全管理體系，確保提供的產品按預期用途對消費者是安全的；\n ——證實符合適用的食品安全法律法規要求。\n ——評價和評估顧客要求，并證實其符合雙方商定的、與食品安全有關的顧客要求，以增強顧客滿意；\n ——與供方、顧客及食品鏈中的其他相關方在食品安全方面進行有效溝通；\n ——確保符合其聲明的食品安全方針；\n ——證實符合其他相關方的要求；\n ——尋求由外部組織對其食品安全管理體系的認證，或進行符合性自我評估，或自我聲明。\n 本標準所有要求都是通用的，適用于食品鏈中各種規模和復雜程度的所有組織，包括直接或間接介入食品鏈中的一個或多個環節的組織。直接介入的組織包括但不限于：飼料生產者、收獲者，農作物種植者，輔料生產者、食品生產制造者、零銷商、餐飲服務與經營者，提供清潔和消毒、運輸、貯存和分銷服務的組織。其他間接介入食品鏈的組織包括但不限于：設備、清潔劑、包裝材料以及其他與食品接觸材料的供應商。\n 本標準允許任何組織實施外部開發的控制措施組合，特別是小型和（或）欠發達組織（如小農場、小分包商、小零售或食品服務商）。

GB/T 29605-2013感官分析 食品感官質量控制導則

本標準給出了食品感官質量控制應滿足的基本要求,以及實施食品感官質量控制的一般程序。包括感官質量控制要素的描述、感官質量控制標樣的建立、感官評價小組的組建、感官評價方法的選用和質量控制圖的運用等。本標準適用于食品企業進行產品感官質量控制,其他消費品企業也可參考使用。

QB/T 5484-2020食品及家庭用消毒劑、殺菌劑性能的殺細菌活性評估試驗

本標準規定了一種檢驗食品及家庭用消毒劑、殺菌劑產品殺細菌性能的試驗方法。本標準適用于評價試樣原樣或用水稀釋可形成均勻的、物理上穩定的食品及家庭用消毒劑、殺菌劑。本標準至少適用于以下領域的產品：a)　生產加工、分裝過程和零售領域奶和奶制品、肉和肉制品、海鮮和相關產品、蛋和蛋制品、動物飼料、飲料、水果蔬菜及其衍生物(包括糖、酒等)、面粉磨粉和烘焙物、動物飼料。b)　公共區域和家庭領域餐飲企業、公共場所、公共交通、學校、托兒所、商店、體育室、廢物容器(垃圾桶等)、賓館、居民住所、醫院臨床上的非敏感區域、辦公室。c)　其他行業領域包裝材料、生物技術(酵母、蛋白質、酶等)、制藥學、化妝品和化妝品用具、織物、航天工業、計算機行業。

QB/T 5485-2020食品及家庭用消毒劑、殺菌劑性能的殺真菌活性評估試驗

本標準規定了一種檢驗食品及家庭用消毒劑、殺菌劑產品殺真菌活性的試驗方法。本標準適用于評價試樣原樣或用水稀釋可形成均勻的、物理上穩定的食品及家庭用消毒劑、殺菌劑的殺真菌活性試驗。本標準至少適用于以下領域的產品：a)　生產加工、分裝過程和零售領域奶和奶制品、肉和肉制品、海鮮和相關產品、蛋和蛋制品、動物飼料、飲料、水果蔬菜及其衍生物(包括糖、酒等)、面粉磨粉和烘焙物、動物飼料。b)　公共區域和家庭領域餐飲企業、公共場所、公共交通、學校、托兒所、商店、體育室、廢物容器(垃圾桶等)、賓館、居民住所、醫院臨床上的非敏感區域、辦公室。c)　其他行業領域包裝材料、生物技術(酵母、蛋白質、酶等)、制藥學、化妝品和化妝品用具、織物、航天工業、計算機行業。

ISO 707-2008奶和奶制品.取樣指南

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.莫瓊尼爾(Mojonnier)型脂肪萃取瓶的規范

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.有機氯化合物(農藥)殘留物的測定.第1部分:總則和萃取法

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.有機氯化合物(農藥)殘留物的測定.第2部分:粗萃取提純和確認的試驗方法

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.取樣.計數檢驗

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.銅含量的測定.光度測量法(參照法)

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)霉菌菌落形成單元的菌落計數.25℃時的菌落計數技術

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.鐵含量的測定.光譜測定法(基準方法)

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.鈣、鈉、鉀和鎂含量測定.原子吸收光譜測定法

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.有機氯殺蟲劑和多氯聯苯的測定.用帶電子捕獲探測的毛細管氣液色譜法

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乳和以乳為基料的制品.凝固酶-陽性葡萄球菌的耐熱核酸酶檢測

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.