Our company provides accredited testing, auditing, inspection and certification services to all of the standards of Cheese production, which are internationally approved below.
TS EN ISO 1735 Cheese and processed cheese products - Determination of fat content - Gravimetric method (reference method)
TS EN ISO 5943 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method
TS EN 1854 Pressure sensing devices - for gas burners and gas appliances
TS 13129 Urfa cheese
TS 591 Feta cheese
TS 11860 Whey Powder
TS EN ISO 9233-1 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
TS EN ISO 9233-2 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High performance liquid chromatography method for cheese, cheese rind and processed cheese
TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)
tst 12513 Halloumi cheese
TS 591 / T1 White Cheese
TS 2176 / T1 Melted cheese
TS 3272 Cheddar cheese
TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)
TSE ISO / TS 2963 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
TS ISO 2962 Cheese and melting cheese products - Determination of total phosphorus content - Molecular absorption spectrometric
TS ISO 3432 Cheese - Determination of fat content - Butyrometer for Van Gulik method
TS ISO 3433 Cheese - Determination of fat content - Van Gulik method
TS ISO 12082 Melting cheese and melting cheese products-Citrate addition emulsifying agent and acidifying / ph-Controlling agent content in terms of citric acid
TS 13205 Herbed cheese
TS 11966 Brine tulum cheese (İzmir tulum cheese)
TS 2174 Gravyer cheese
TS 13129 / T1 Urfa cheese
TS 2176 / T2 Melted cheese
TS 591 / T2 Feta cheese
TS 13358 Curd cheese
TS 3002 Tongue Cheese
TS 3001 Overalls cheese
TS 2175 Emmental cheese
TS 11860 / T1 Whey powder
TS 12521 Cheddar cheese
TS EN ISO 1735 Cheese and processed cheese products - Determination of fat content - Gravimetric method (reference method)
TS EN ISO 1854 Whey cheese - Determination of fat content - Gravimetric method (reference method)
TS 3844 Cheese yeast
TS EN ISO 5534 Cheese and processed cheese - Determination of total dry matter content (reference method)
TS EN ISO 5534 / T1 Cheese and processed cheese - Determination of total dry matter content (reference method)
TS ISO 5765-1 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose
TS ISO 5765-2 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose
TS EN ISO 5943 Cheese and melting cheese products - Determination of chloride content - Potentiometric titration method
TS 12513 Halloumi Cheese
TS 12513 / T1 Halloumi Cheese
TS 12513 / T2 Halloumi Cheese
TS ISO 3728 Freezing - Determination of total solids - Reference method
tst 4265 Ice Cream-Milk based
TS ISO 5765-1 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose
TS ISO 5765-2 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose
TS EN ISO 7328 Milk-based edible ice and ice mixtures-Determination of fat content-Gravimetric method (reference method)
TS ISO 15323 Milk powder protein products - Determination of nitrogen solubility index