Milk — Determination of fat content — Gerber butyrometers

Milk — Determination of fat content — Gerber butyrometers

Milk and milk products — Methods of sampling

Milk and milk products — Sampling

Milk and milk products — Guidance on sampling

Milk and milk products — Guidance on sampling

Butter triers

Cheese triers

Milk — Determination of fat content — Gravimetric method (Reference method)

Milk — Determination of fat content (Reference method)

Milk — Determination of fat content — Gravimetric method (Reference method)

Milk — Determination of fat content — Gravimetric method (Reference method)

Procedure for milk recording for cows

Cheese and processed cheese products — Determination of fat content (Reference method)

Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)

Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)

Dried milk — Determination of fat content (Reference method)

Dried milk, dried whey, dried buttermilk and dried butter serum — Determination of fat content — Gravimetric method (Reference method)

Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method)

Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method)

Evaporated milk and sweetened condensed milk — Determination of fat content (Reference method)

Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)

Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)

Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)

Butter — Determination of salt content (Reference method)

Butter — Determination of salt content

Butter — Determination of salt content

Butter — Determination of the refractive index of the fat (Reference method)

Butter — Determination of the refractive index of the fat (Reference method)

Butter — Determination of the acid value of the fat (Reference method)

Milk fat products and butter — Determination of fat acidity (Reference method)

Milkfat products and butter — Determination of fat acidity (Reference method)

Whey cheese — Determination of fat content (Reference method)

Whey cheese — Determination of fat content — Gravimetric method (Reference method)

Whey cheese — Determination of fat content — Gravimetric method (Reference method)

Whey cheese — Determination of fat content — Gravimetric method (Reference method)

Milk — Determination of fat content (Routine method)

Milk — Determination of fat content

Milk and liquid milk products — Density hydrometers for use in products with a surface tension of approximately 45 mN/m

Cream — Determination of fat content (Reference method)

Cream — Determination of fat content — Gravimetric method (Reference method)

Cream — Determination of fat content — Gravimetric method (Reference method)

Cream — Determination of fat content — Gravimetric method (Reference method)

Sweetened condensed milk — Determination of sucrose content — Polarimetric method

Sweetened condensed milk — Determination of sucrose content — Polarimetric method

Whey cheese — Determination of dry matter content (Reference method)

Whey cheese — Determination of dry matter (Reference method)

Cheese and processed cheese products — Determination of phosphorus content (Reference method)

Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method

Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method

Cheese and processed cheese products — Determination of citric acid content (Reference method)

Cheese and processed cheese products — Determination of citric acid content — Enzymatic method

Cheese and processed cheese products — Determination of citric acid content — Enzymatic method

Dried-milk borers

Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method)

Milk — Determination of alkaline phosphatase

Cheese — Determination of fat content — Butyrometer for Van Gulik method

Cheese — Determination of fat content — Butyrometer for Van Gulik method

Cheese — Determination of fat content — Van Gulik method

Cheese — Determination of fat content — Van Gulik method

Dried milk — Determination of lactic acid and lactates content

Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols (Reference method)

Milk fat — Detection of vegetable fat by the phytosteryl acetate test

Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)

Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)

Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content

Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)

Ice cream and milk ice — Determination of total solids content (Reference method)

Ice-cream and milk ice — Determination of total solids content (Reference method)

Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks

Milk and milk products — Specification of Mojonnier-type fat extraction flasks

Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods

Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods

Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation

Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation

Anhydrous milk fat — Determination of peroxide value (Reference method)

Milk fat — Determination of peroxide value

Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry

Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry

Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products

Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method

Cheese and processed cheese — Determination of total solids content (Reference method)

Cheese and processed cheese — Determination of the total solids content (Reference method)

Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1

Milk fat products — Determination of water content — Karl Fischer method

Milk fat products — Determination of water content — Karl Fischer method

Dried milk — Determination of moisture content (Reference method)

Dried milk and dried milk products — Determination of moisture content (reference method)

Milk and milk products — Sampling — Inspection by attributes

Milk and milk products — Sampling — Inspection by attributes

Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C

Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C

Milk — Determination of protein content — Amido black dye-binding method (Routine method)

Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)

Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)

Caseins — Determination of " fixed ash " (Reference method)

Caseins — Determination of " fixed ash " (Reference method)

Rennet caseins and caseinates — Determination of ash (Reference method)

Rennet caseins and caseinates — Determination of ash (Reference method)

Caseins and caseinates — Determination of pH (Reference method)

Caseins and caseinates — Determination of pH (Reference method)

Caseins — Determination of free acidity (Reference method)

Caseins — Determination of free acidity (Reference method)

Caseins and caseinates — Determination of lactose content — Photometric method

Caseins and caseinates — Determination of lactose content — Photometric method

Caseins and caseinates — Determination of protein content (Reference method)

Caseins and caseinates — Determination of water content (Reference method)

Caseins and caseinates — Determination of moisture content (Reference method)

Milk and milk products — Determination of copper content — Photometric reference method

Milk and milk products — Determination of copper content — Photometric method (Reference method)

Caseins and caseinates — Determination of scorched particles content

Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter

Milk — Determination of freezing point — Thermistor cryoscope method

Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)

Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)

Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method

Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method

Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method

Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method

Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique

Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity

Dried milk — Determination of titratable acidity (Reference method)

Dried milk — Determination of titratable acidity (Reference method)

Dried milk — Determination of titratable acidity (Routine method)

Milk and milk products — Enumeration of colony-forming units of micro-organisms — Colony-count technique at 30 degrees C

Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C

Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C

Milk — Enumeration of colony-forming units of psychrotrophic micro-organisms — Colony-count technique at 6,5 degrees C

Milk — Enumeration of colony-forming units of psychrotrophic microorganisms — Colony-count technique at 6,5 degrees C

Milk, cream and evaporated milk — Determination of total solids content (Reference method)

Milk, cream and evaporated milk — Determination of total solids content (Reference method)

Milk and milk products — Determination of iron content — Spectrometric method (Reference method)

Milk and milk products — Determination of iron content — Spectrometric method (Reference method)

Milk and milk products — Determination of lead content — Graphite furnace atomic absorption spectrometric method

Sweetened condensed milk — Determination of total solids content (Reference method)

Sweetened condensed milk — Determination of total solids content (Reference method)

Dried milk — Assessment of heat class — Heat-number reference method

Dried milk — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry

Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry

Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry

Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry

Milk and milk products — Detection of salmonella

Milk and milk products — Detection of Salmonella spp.

Infant formula — Determination of β-galactooligosaccharides — Ultra high performance liquid chromatography (UHPLC) with fluorescence detection after pre-column derivatization

Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)

Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)

Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)

Butter — Determination of pH of the serum — Potentiometric method

Butter — Determination of pH of the serum — Potentiometric method

Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method)

Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)

Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)

Butter — Determination of water dispersion value

Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C

Yogurt — Enumeration of characteristic microorganisms — Colony-count technique

Dried milk — Determination of lactic acid and lactates content — Enzymatic method

Dried milk — Determination of content of lactic acid and lactates

Dried milk — Determination of sodium and potassium contents — Flame emission spectrometric method

Milk and milk products — Determination of calcium, sodium, potassium and magnesium contents — Atomic absorption spectrometric method

Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures

Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures

Dried milk — Determination of nitrate content — Method by cadmium reduction and spectrometry (Screening method)

Dried milk and dried milk products — Determination of insolubility index

Dried milk and dried milk products — Determination of insolubility index

Caseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry

Milk — Definition and evaluation of the overall accuracy of indirect methods of milk analysis — Part 1: Analytical attributes of indirect methods

Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 1: Analytical attributes of alternative methods

Milk — Definition and evaluation of the overall accuracy of indirect methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory

Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory

Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis

Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis

Milk and milk products — Sampling — Inspection by variables

Milk and milk products — Determination of organochlorine pesticides and polychlorobiphenyls — Method using capillary gas-liquid chromatography with electron-capture detection

Milk and milk products — Preparation of test samples and dilutions for microbiological examination

Milk and milk products — General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination

Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 1: Infant foods

Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 1: Infant foods

Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes

Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes

Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 3: Special cases

Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases

Milk-based infant foods — Determination of fat content — Röse-Gottlieb gravimetric method (Reference method)

Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)

Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)

Milk — Estimation of psychrotrophic microorganisms — Colony-count technique at 21 degrees C (Rapid method)

Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C

Milk — Enumeration of microorganisms — Plate-loop technique at 30 °C

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content

Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci

Dried milk and dried milk products — Determination of bulk density

Dried milk and dried milk products — Determination of bulk density

Milk — Determination of nitrogen content — Part 1: Kjeldahl method

Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation

Milk — Determination of nitrogen content — Part 2: Block-digestion method (Macro method)

Milk — Determination of nitrogen content — Part 3: Block-digestion method (Semi-micro rapid routine method)

Milk — Determination of nitrogen content — Part 3: Block-digestion method (Semi-micro rapid routine method) — Technical Corrigendum 1

Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content

Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content — Technical Corrigendum 1

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)

Milk — Determination of nitrogen content — Part 5: Determination of protein-nitrogen content

Milk and milk products — Determination of the benzoic and sorbic acid contents

Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

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

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography

Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments

Milk and liquid milk products — Guidelines for the application of mid-infrared spectrometry

Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry

Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry

Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry — Technical Corrigendum 1

Milk and milk products — Determination of ash

Milk and canned evaporated milk — Determination of tin content — Spectrometric method

Milk and canned evaporated milk — Determination of tin content — Spectrometric method

Milk and milk products — Detection of Listeria monocytogenes

Milk and milk products — Detection of Listeria monocytogenes — Technical Corrigendum 1

Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB)

Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria, non-enterococcal lactic acid bacteria (LAB) and propionibacteria

Milk and milk products — Method for the enumeration of Pseudomonas spp.

Milk and milk products — Method for the enumeration of Pseudomonas spp.

Milk — Determination of lactulose content — Enzymatic method

Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method

Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method

Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography

Milk — Determination of total milk-clotting activity of bovine rennets

Milk and milk products — Determination of alkaline phosphatase activity using a fluorometric method — Part 1: Milk and milk-based drinks

Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks

Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks

Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks

Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorometric method for cheese

Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese

Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese

Instant whole milk powder — Determination of white flecks number

Instant whole milk powder — Determination of white flecks number

Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique

Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)

Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)

Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using membranes

Milk and milk products — Enumeration of presumptive Escherichia coli — Part 3: Colony-count technique at 44 degrees C using membranes

Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography

Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography

Yogurt — Determination of titratable acidity — Potentiometric method

Fermented milks — Determination of titratable acidity — Potentiometric method

Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods

Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods

Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Reference method)

Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method

Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method

Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography

Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography

Milk — Determination of calcium content — Titrimetric method

Milk — Determination of calcium content — Titrimetric method

Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

Lactose — Determination of water content — Karl Fischer method

Milk and milk products — Determination of the lipase activity of pregastric lipase preparation

Milk — Enumeration of somatic cells — Part 1: Microscopic method

Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method)

Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) — Technical Corrigendum 1

Milk — Enumeration of somatic cells — Part 2: Electronic particle counter method

Milk — Enumeration of somatic cells — Part 2: Guidance on the operation of fluoro-opto-electronic counters

Milk — Enumeration of somatic cells — Part 3: Fluoro-opto-electronic method

Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C

Yogurt — Determination of total solids content (Reference method)

Liquid milk — Determination of acid-soluble beta-lactoglobulin content — Reverse-phase HPLC method

Milk and milk products — Guidelines for a standardized description of microbial inhibitor tests

Milk and milk products — Extraction methods for lipids and liposoluble compounds

Milk and milk products — Extraction methods for lipids and liposoluble compounds — Amendment 1

Canned evaporated milk — Determination of tin content — Method using graphite furnace atomic absorption spectrometry

Milk and dried milk — Determination of iodide content — Method using high-performance liquid chromatography

Milk and dried milk — Determination of iodide content — Method using high-performance liquid chromatography

Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts

Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps

Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography

Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography

Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography

Milk — Determination of urea content — Enzymatic method using difference in pH (Reference method)

Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry

Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry — Technical Corrigendum 1

Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry

Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method)

Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method) — Technical Corrigendum 1

Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method)

Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)

Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) — Technical Corrigendum 1

Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)

Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography

Milk and milk products — Guidelines for a standardized description of competitive enzyme immunoassays — Determination of aflatoxin M1 content

Milk and milk products — Determination of nitrogen content — Routine method using combustion according to the Dumas principle

Dried skimmed milk — Determination of vitamin D content using high-performance liquid chromatography

Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma atomic emission spectrometry (ICP-AES) method

Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents

Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity

Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity

Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)

Dried milk protein products — Determination of nitrogen solubility index

Milk, milk products and infant formulae — Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS

Butter — Determination of salt content — Potentiometric method

Milk fat — Preparation of fatty acid methyl esters

Milk fat — Determination of the fatty acid composition by gas-liquid chromatography

Milk — Bacterial count — Protocol for the evaluation of alternative methods

Milk — Bacterial count — Protocol for the evaluation of alternative methods

Butter — Determination of firmness

Milk and milk products — Guidance for the application of Carr-Purcell-Meiboom-Gill (CPMG) pulsed time-domain nuclear magnetic resonance (TD-NMR) spectroscopy for fat determination

Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method

Milk powder — Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) — Screening method

Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

Milk — Determination of the lactoperoxidase activity — Photometric method (Reference method)

Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)

Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides

Instant dried milk — Determination of the dispersibility and wettability

Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C

Processed cheese products — Determination of nitrogen content and crude protein calculation — Kjeldahl method

Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate

Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate

Milk — Determination of casein-nitrogen content — Part 1: Indirect method (Reference method)

Milk — Determination of casein-nitrogen content — Part 2: Direct method

Processed cheese products — Calculation of content of added phosphate expressed as phosphorus

Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Routine method)

Milk and milk products — Determination of furosine content — Ion-pair reverse-phase high-performance liquid chromatography method

Milk and milk products — Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues

Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography

Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography

Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry

Cream — Determination of fat content — Acido-butyrometric method

Milk — Determination of fat content — Acido-butyrometric (Gerber method)

Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C

Milk and milk products — Determination of nitrate content — Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction

Infant formula and adult nutritionals — Determination of total iodine — Inductively coupled plasma mass spectrometry (ICP-MS)

Infant formula and adult nutritionals — Determination of chromium, selenium and molybdenum — Inductively coupled plasma mass spectrometry (ICP-MS)

Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results

Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results

Milk, milk products, infant formula and adult nutritionals — Determination of chloride — Potentiometric titration method

Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma mass spectrometry (ICP-MS) method

Milk products — Guidelines for the application of near infrared spectrometry

Milk and milk products — Guidelines for the application of near infrared spectrometry

Milk and milk products — Determination of the titratable acidity of milk fat

Milk and milk-based drinks — Determination of alkaline phosphatase activity — Enzymatic photo-activated system (EPAS) method

Milk and milk products — Determination of the sugar contents — High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD)

Milk and milk products — Determination of nitrofurazone

Infant formula and adult nutritionals — Determination of fructans — High performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) after enzymatic treatment

Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method)

Milk and milk products — Determination of lactose content by high-performance liquid chromatography (reference method)

Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors

Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors

Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring

Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring

Milk and milk products — Ovine and caprine rennets — Determination of total milk-clotting activity

Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography

Milk and milk products — Guidelines for the application of in-line and on-line infrared spectrometry

Milk-based infant formula powders — Quantification of whey protein content by sodium dodecyl sulfate-capillary gel electrophoresis (SDS-CGE)

Milk, dried milk products and cream — Determination of fat content — Gravimetric method

Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

Guidelines for the validation of qualitative screening methods for the detection of residues of veterinary drugs in milk and milk products

Milk, milk products and infant formula — Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)

Milk and milk products - General requirements for the harmonization and simplification of the use and interpretation of certificate of analysis for standards of veterinary medicines

Milk and milk products — In vitro digestion protocol for the determination of protein digestibility and in vitro digestible indispensable amino acid score (DIAAS)

Milk and milk products — Quantification of free fatty acids — Capillary gas chromatographic method

Cheese — Guidance on sample preparation for physical and chemical testing

Milk and milk products — Guidance on sample preparation for physical and chemical testing

Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)

Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)

Milk — Determination of lactose content — Enzymatic method using difference in pH

Milk and milk products — Determination of antimicrobial residues — Tube diffusion test

Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

Milk and milk products — Determination of hen's egg white lysozyme by HPLC

Cheese — Determination of nisin A content by LC-MS and LC-MS-MS

Fermented milk products — Bacterial starter cultures — Standard of identity

Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria

Heat-processed milk and dried milk products — Enumeration of thermoresistant spores of thermophilic bacteria

Cheese and processed cheese — Determination of the nitrogenous fractions

Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C

Milk products — Enumeration of bifidobacteria — Colony-count technique