| 531765a9-d729-4b2e-bd8c-cccb7e136112 |
ES 509:2021
|
WHEY CHEESES - GENERAL SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 98259136-3013-40e8-9fbe-dc5f5f813922 |
ES 521:2021
|
CHEDDAR CHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| d11152f4-4d70-4bb8-913d-82b210d60d07 |
ES 522:2021
|
EDAM CHEESE – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| f7577f9b-511d-4885-9d59-03271b74113c |
ES 523:2021
|
GOUDA CHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 65f9bd02-cf51-44eb-918d-f3e102b46e9c |
ES 556:2001
|
CHEESE GENERAL SPECIFICATIONN
|
MMMM yyyy
|
60.60
⇔ New
|
| 4edef728-8f15-4a45-ba16-aa15c1645849 |
ES 559:2021
|
EMMENTALER CHEESE SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| b8687266-a9e6-44b2-97da-9ce63a647693 |
ES 560:2001
|
PROVOLONE CHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| ed71b7ca-dccd-4d26-8d54-00a623172e85 |
ES 561:2021
|
COTTAGE CHEESE,CREAMED COTTAGECHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| a71e1bcc-78d9-44d2-82c3-5e6b39c4674f |
ES 565:2001
|
CREAM CHEESE ( RAHMFRISCHKASE) - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 9e8dde73-0121-4293-b525-bff21b175114 |
ES 568:2021
|
CAMEMBERT CHEESE SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| ae6a7311-b533-4345-9601-a1d52f6376c5 |
ES 569:2021
|
BIRE CHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| cbbec38e-d047-4cfc-a39d-9fb8c1126450 |
ES 570:2021
|
EXTRA HARD GRATING CHEESE -SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 46f8d801-0690-4834-a3ea-a26d01e29d88 |
ES 572:2021
|
CHEESE IN BRINE - GROUP SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| a267b049-5156-4309-a3e2-482538830fed |
ES 681:2001
|
NAMED VARIETY PROCESS(ED) CHEESE AND SPREADABLE PROCESS(ED) CHEESE _ GENERAL SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 200307f5-fdd4-49a3-acda-1b2c5e470131 |
ES 6893:2021
|
GROUP STANDARD FOR UNRIPENED CHEESE INCLUDING FRESH CHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| b060dd39-c000-4f85-8f74-d0ab50503951 |
ES 6894:2021
|
MOZZARELLA CHEESE – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 0627da51-74d3-48d3-8f58-2f5d58021534 |
ES 6896:2021
|
HAVARTI CHEESE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 8a19409a-980e-427f-bf67-010e0c477be1 |
ES ISO 11816-2:2015
|
MILK AND MILK PRODUCTS - DETERMINATIONOF ALKALINE PHOSPHATASE ACTIVITY - PART 2 FLUOROMETRIC METHOD FOR CHEESE
|
MMMM yyyy
|
60.60
⇔ New
|
| ff913a60-c990-44e8-824a-e35c2e08cd3f |
ES ISO 12082:2016
|
PROCESSED CHEESE AND PROCESSED CHEESE PRODUCTS - CALCULATION OF THE CONTENT OF ADDED CITRATE EMULSIFYING AGENTS AND ACIDIFIERS/PH-CONTROLLING AGENTS, EXPRESSED AS CITRIC ACID
|
MMMM yyyy
|
60.60
⇔ New
|
| 99e6ce32-7b00-4b71-8a0e-8547813e60b3 |
ES ISO 1735:2013
|
CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 084de6b7-a6d6-4d78-bfd7-44717d2ee953 |
ES ISO 17996:2015
|
CHEESE - DETERMINATION OF RHEOLOGICALPROPERTIES BY UNIAXIAL COMPRESSION AT CONSTANT DISPLACEMENT RATE
|
MMMM yyyy
|
60.60
⇔ New
|
| 525cc02b-4244-4f12-b940-a57a38ca5a13 |
ES ISO 18083:2015
|
PROCESSED CHEESE PRODUCTS - CALCULATION OF CONTENT OF ADDED PHOSPHATE EXPRESSED AS PHOSPHORUS
|
MMMM yyyy
|
60.60
⇔ New
|
| 19213957-8129-41c0-8206-a5f684789d17 |
ES ISO 19046-1:2021
|
CHEESE — DETERMINATION OF PROPIONIC ACID LEVEL BY CHROMATOGRAPHY — PART 1: METHOD BY GAS CHROMATOGRAPHY
|
MMMM yyyy
|
60.60
⇔ New
|
| f7d2dfd4-dba3-48e5-a54f-47d6b5d8c731 |
ES ISO 19046-2:2021
|
CHEESE — DETERMINATION OF PROPIONIC ACID LEVEL BY CHROMATOGRAPHY — PART 2: METHOD BY ION EXCHANGE CHROMATOGRAPHY ION EXCHANGE
|
MMMM yyyy
|
60.60
⇔ New
|
| cdd3160c-18f7-4428-adfb-a7e51a9355f2 |
ES ISO 27106:2015
|
CHEESE - DETERMINATION OF NISIN A CONTENT BY LC-MS AND LC-MS-MS
|
MMMM yyyy
|
60.60
⇔ New
|
| 2857307d-dd9e-4acc-9f42-d480bf2e1dc3 |
ES ISO 27871:2015
|
CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE NITROGENOUS FRACTIONS
|
MMMM yyyy
|
60.60
⇔ New
|
| f351b403-af53-4007-ad31-0b5cd5288caf |
ES ISO 2920:2016
|
WHEY CHEESE - DETERMINATION OF DRY MATTER (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| cb833622-c8c4-4c7b-9d05-f3ae53952fde |
ES ISO 2962:2015
|
CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF TOTAL PHOSPHORUS CONTENT - MOLECULAR ABSORPTION SPECTROMETRIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| ab3675bc-e39e-4444-9948-05236654821c |
ES ISO 2963:2014
|
CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT - ENZYMATIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 470818b6-6543-421f-b7ff-b44bbd668674 |
ES ISO 3432:2016
|
CHEESE - DETERMINATION OF FAT CONTENT - BUTYROMETER FOR VAN GULIK METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 5065609d-2ee2-4acc-a6bd-8cda2de049ac |
ES ISO 3433:2016
|
CHEESE - DETERMINATION OF FAT CONTENT - VAN GULIK METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| c3b3cadb-2175-434f-8201-25ddd889364e |
ES ISO 5534:2016
|
CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE TOTAL SOLIDS CONTENT (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 2c9c12e1-c08c-4d4d-bf0c-5966619d16fd |
ES ISO 5943:2014
|
CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CHLORIDE CONTENT - POTENTIOMETRIC TITRATION METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| f415f012-7f2a-4fbb-98a7-2a10e1578197 |
ES ISO 6785:2016
|
MILK AND MILK PRODUCTS-DETECTION OF SALMONELLASPP.
|
MMMM yyyy
|
60.60
⇔ New
|
| 927749f1-d065-4262-abdd-e238bd93e358 |
ES ISO 7937:2019
|
MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HORIZONTAL METHOD FOR THE ENUMERATION OF CLOSTERIDIUM PERFRINGENS - COLONY- COUNT TECHNIQUE
|
MMMM yyyy
|
60.60
⇔ New
|
| 7a59746e-38d4-40e9-9632-ead146f3e2a2 |
ES ISO 9233-1:2022
|
CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1 MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND
|
MMMM yyyy
|
60.60
⇔ New
|
| 493780d7-1dae-4625-9652-aeb7bd5447d3 |
ES ISO 9233-2:2022
|
CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2 HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE
|
MMMM yyyy
|
60.60
⇔ New
|