Food Technology, Milk and Dairy Products Standards

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TS 1330 Yogurt

TS EN ISO 14675 Milk and dairy products - Basis for standardized definition of competitive enzyme immunoassays - Determination of Aflatoxin M1 content

Butter - Determination of moisture, solids other than oil and determination of fat content - Part 6209: Calculation of fat content TS 3-3727

TS EN ISO 14675 Milk and dairy products - Guidelines for standardized competitive enzyme immunoassay description - Determination of aflatoxin m1 content

TS EN ISO 17189 Butter, edible oil emulsions and spreadable oils - Determination of oil content (reference method)

TS EN ISO 18330 Milk and dairy products - Guidelines for standardized identification of immunoassays or receptor assays for the detection of antimicrobial residues

TS EN ISO 1735 Cheese and processed cheese products - Determination of fat content - Gravimetric method (reference method)

TS EN ISO 14673-2 Milk and dairy products - Determination of nitrate and nitrite content - Part 2: Method using split flow analysis (conventional 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 ISO 5550 Casein and caseinates-Determination of moisture content (reference method)

TS 13129 Urfa cheese

TS 4265 Ice Cream-Milk based

TS 591 Feta cheese

TS EN 4675 Aviation series-Titanium ti-P63002 (ti5al5mo5v3cr0.4fe) - Rm? 1300 mpa - Bars - De <110 mm

8968-3: 2007 / AC Milk - Determination of nitrogen content - Part 3: Block digestion method (semicro-fast routine method)

TS ISO 5548: 2004 Casein and caseinates-Determination of lactose content-Photometric method

TS 11860 Whey Powder

TS ISO 8070: 2007 Milk and dairy products - Determination of calcium, sodium, potassium and magnesium - Atomic absorption spectrometric method

TS ISO 3976: 2006 Milk fat- Determination of peroxide value

TS ISO 8262-1: 2005 Dairy products and milk-based foods-Determination of fat content by Weibull-Berntrop gravimetric method (reference method) -Chapter 1: Baby foods

TS 6800 Buttermilk

TS 1018 / tst T2 Cow's milk - raw

TS EN ISO 12779 Lactose - determination of water content - Karl Fischer method

TS EN ISO 5536 Milk fat products - Determination of water content - Karl fischer method

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 1864 / T1 Cream and cream

TS ISO 9231 Milk and dairy products - Determination of benzoic and sorbic acid content

TS ISO 9231 Milk and dairy products - Determination of benzoic and sorbic acid contents

TS EN ISO 11816-1 Milk and dairy products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk based beverages

TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)

TS 13384 / tst T1 Ready to cook desserts - Prepared by adding milk - Powder

TS EN ISO 8968-1 Milk and dairy products-Determination of nitrogen content-Part 1: Kjeldahl principle and calculation of crude protein

TS EN ISO 14501 Milk and milk powder - Determination of aflatoxin m1 content - Cleaning by immunoaffinity chromatography and determination by high performance liquid chromatography

tst 12513 Halloumi cheese

TS 591 / T1 White Cheese

TS 2176 / T1 Melted cheese

TS 6800 / T1 Buttermilk

TS 1019 / T2 Pasteurized milk

TS 1331 Butter

TS 1192 / T2 Long-life milk

TS 1330 / T2 Yogurt

TS 3272 Cheddar cheese

TS 5004 / T2 Flavored milk

TS EN ISO 16297 Milk-Bacterial count-Protocol for the development of alternative methods

Milk and dairy products - Determination of alkaline phosphatase activity - Part 11816: Fluorimetric method for milk and milk based beverages (ISO 1-1: 11816) TS EN ISO 1-2013

TS EN ISO 16297 Milk-Bacteria Count-Protocol for the development of alternative methods (ISO 16297: 2013)

TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)

TS EN ISO 8968-1 Milk and dairy products-Determination of nitrogen content-Part 1: Kjeldahl principle and calculation of crude protein

TSE K 362 Lactose Monohydrate

tkt 201499379 CREAM POWDER

TSE K 363 Yoghurt powder

TS ISO 27205 Fermented dairy products - Bacterial starter cultures - Identification standard

TS ISO 1738 Butter - Determination of salt content

TSE ISO / TS 2963 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method

TS ISO 2962 Cheese and cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method

TS ISO 3432 Cheese - Determination of fat content - Butyrometer for Van Gulik method

TS ISO 27205 Fermented dairy products - Bacterial starter cultures - Identification standard

TS ISO 3433 Cheese - Determination of fat content - Van Gulik method

TS ISO 6091 Milk powder - Determination of titratable acidity (Reference method)

TS ISO 3889 Milk and dairy products - Characteristics of Majonnier oil extraction balloons

TS ISO 6732 Milk and dairy products - Determination of iron - Spectrometric method (Reference method)

TS ISO 8262-2 Dairy products and milk-based foods-Determination of fat content by Weilbull-Berntrop gravimetric method (reference method) - Part 2: Edible ice and ice mixtures

TS ISO 8262-3 Dairy products and milk-based foods-Determination of fat content by Weilbull-Berntrop gravimetric method (reference method) - Part 3: Special cases

TS ISO 2446 Milk-Fat content determination

TS ISO 3356 Milk-Alkali phosphatase assay

TS ISO 5546 Casein and caseinates- pH determination (Reference method)

TS ISO 5547 Caseins- Determination of free acidity (Reference method)

TS ISO 11813 Milk and dairy products - Determination of zinc - Flame atomic absorption spectrometric method

TS ISO 11865 Soluble skimmed milk powder - Determination of white particles

TS ISO 11866-1 Milk and dairy products - Probable escherichia coli count - Part 1: 4-4- The most probable number technique using methylumbelliferil bD-Glucuronite (MUG)

TS ISO 11866-2 Milk and dairy products - Possible escherichia coli counting - Part 2: Colony counting technique at 44 ° C using membrane

TS ISO 11868 Heat treated milk - Determination of lactulose content - High performance liquid chromatography method

TS ISO 11870 Milk and dairy products - Determination of fat content - General guide for the use of butyrometric methods

TS ISO 12080-1 Skimmed milk powder - Determination of vitamin A content - Part 1: Colorimetric method

TS ISO 12080-2 Skimmed milk powder - Determination of vitamin A content - Part 2: High performance liquid chromatography method

TS ISO 12081 Milk-Calcium content determination-Titremetric method

TS ISO 12082 Melting cheese and melting cheese products-Citrate addition of emulsifying agent and acidifying / ph-Controlling agent content of citric acid calculation

TS ISO 14378 Milk and milk powder - Determination of iodide content - High performance chromatography method

TS ISO 15174 Milk and dairy products - Microbial coagulants - Determination of total milk coagulant efficiency

TS ISO 3890-1 Milk and dairy products- Determination of residues of organochlorinated compounds (pesticides) - Part 1: General aspects and extraction methods

TS ISO 6611 Milk and dairy products - Counting of colony forming units of mold and / or yeasts - 25 Colony counting technique at ° c

TS ISO 6730 Counting of colony forming units of milk-psychrotrophic microorganisms-6,5 Colony counting technique at ° C

TS ISO 6731 Milk cream and condensed milk - Determination of total dry matter content (Reference method)

TS ISO 6734 Condensed milk - Determination of total dry matter content (Reference method)

TS ISO 8196-1 Milk - Description and evaluation of the total accuracy of indirect methods in milk analysis - Part 1: Analytical properties of indirect methods

TS ISO 8196-2 Milk - Definition and evaluation of the total accuracy of indirect methods in milk analysis - Part 2: Calibration and quality control in milk and milk laboratories

TS ISO 8196-3 Milk - Definition and evaluation of the total accuracy of indirect methods in milk analysis - Part 3: Protocol for the assessment and accuracy of indirect quantitative methods in milk analysis

TS ISO 8967 Milk powder and milk powder products - Determination of bulk density

TS ISO 9622 Milk and liquid dairy products - Guide to the use of medium-infrared spectrometry devices

TS ISO 9874 Milk-Total phosphorus content determination-Molecular absorption spectrometry method

TS 13205 Herbed cheese

tst 12409 Cream Caramel Powder

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 1864 / T2 Cream and cream

TS 11983 / tst T1 Baby food - Baby formula

TS 11860 / T1 Whey powder

TS 6800 / T2 Buttermilk

TS 12521 Cheddar cheese

TS 6800 / T3 Buttermilk

TS EN ISO 8968-4 Milk and dairy products - Determination of nitrogen content - Part 4: Protein content and non-protein nitrogen content and calculation of the correct protein content (Reference method)

TS 1330 / T3 Yogurt

TS EN ISO 11816-2 Milk and dairy products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese

TS 1019 / T3 Pasteurized milk

TS 1192 / T3 Long-life milk

TS 1018 / T2 Cow's milk - raw

TS 11044 / T1 Sheep's milk - raw

TS 11045 / T1 Buffalo milk - raw

TS 11046 / T1 Goat milk - raw

TS EN ISO 707 Milk and dairy products - Sampling guide

TS 1018 Cow's milk - raw

TS 1018 / T1 Cow's milk - raw modification 1

TS 1019 Pasteurized milk

TS 1019 / T1 Pasteurized milk

TS 1192 Long-life milk

TS 1192 / T1 Long-life milk

TS EN ISO 1211: 2010 Milk - Determination of fat content - Gravimetric method (reference method)

TS 1329 Powdered Milk

TS 1329 / T1 Milk powder

TS 1330 / T1 Yogurt

TS EN ISO 1735 Cheese and processed cheese products - Determination of fat content - Gravimetric method (reference method)

TS EN ISO 1736 Milk powder and milk powder products - Determination of fat content - Gravimetric method

TS EN ISO 1737 Condensed milk and sweetened condensed milk - Determination of fat content - Gravimetric method

TS ISO 1739 Butter - Determination of milk fat refractometer index (reference method)

TS EN ISO 1854 Whey cheese - Determination of fat content - Gravimetric method (reference method)

TS 1864 Cream and cream

TS 6209-2 EN ISO 3727-2 Butter- Determination of moisture, solids other than oil and fat content-Part 2: Determination of solids content other than oil (reference method)

TS ISO 3728 Freezing - Determination of total solids - Reference method

TS EN ISO 2450 Cream - Determination of fat content - Gravimetric method (reference method)

TS ISO 2911 Sweetened condensed milk - Determination of sucrose content - Polarimetric method

TS ISO 2920 Whey (curd) - Determination of amount of dry matter (reference method)

TS ISO 5538 Milk and dairy products-Sampling-Qualitative examination

TS ISO 5543 Casein and caseinates - Determination of fat content - Gravimetric method (reference method)

TS ISO 5545 Yeast casein and caseinates-Ash determination (reference method)

TS ISO 5738 Milk and dairy products-Determination of copper content-Photometric method (reference method)

TS EN ISO 5764 Milk - Determination of freezing point - Thermistor cryoscope 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 6064 Milk powder-Nitrate determination-Cadmium reduction and spectrometry method (prevention method)

TS 10928 Milk - Processed by Uht (very high temperature) method - Construction rules

TS 10935 Yogurt making rules

TS 10936 Rules for making overalls cheese

TS 10948 Child food analysis methods-Chloride determination-Potentiometric method

TS 10949 Child food analysis methods- Phosphorus determination-Spectrophotometric method

TS 11045 Buffalo milk - raw

TS 11046 Goat Milk - Raw

TS 11077 Business - Dairy products manufacturing - General rules

Processed by TS 11150 Milk-Pasteurization method - Construction rules

TS 11360 Milk-Protein determination-Amido black-Protein complex method (routine method)

TS 11656 Children's food analysis methods- Nicotinamide determination

TS 11657 Child food analysis methods - Pantothenic acid determination

TS 11729 Analysis methods of children's food-Determination of carbohydrates

TS 11730 Analysis of children's food-Fatty acid determination

TS 11731 Child food analysis methods- Biological determination of protein

TS 11732 Child food analysis methods-Folic acid determination

TS 11733 Child food analysis methods - Taurine determination

TS 12409 Cream Caramel Powder

TS 12450 Foods for special nutrition-Labeling and placing on the market-General rules

TS 12505 Foam cream

TS 12513 Halloumi Cheese

TS 12513 / T1 Halloumi Cheese

TS 12513 / T2 Halloumi Cheese

TS EN ISO 13366-1 Milk - Counting somatic cells - Part 1: Microscopic method (reference method)

TS EN ISO 13366-2 Milk - Counting somatic cells - Part 2: Electronic particle counter method

TS EN ISO 13366-2 / AC Milk - Somatic cell counting - Part 2: Guide for Fluoro-Opto-Electronic counter operations

Milk - Counting somatic cells - Part 13366: Microscopic method (reference method)

TS 13384 Ready to cook desserts-Prepared by adding milk-Powder

TS ISO 14156 Milk and dairy products-Extraction methods for lipids and lipid-soluble compounds

TS ISO 14377 Condensed milk - Determination of tin content - Atomic absorption spectrometric method with graphite furnace

TS EN ISO 14501 Milk and milk powder - Determination of aflatoxin m1 content - Cleaning by immunoaffinity chromatography and determination by high performance liquid chromatography

TS EN ISO 14637 Milk - Determination of urea content - Enzymatic method using Ph difference (reference method)

tst EN ISO 14673-1 Milk and dairy products-Nitrate and nitrite content determination-Part 1: Cadmium reduction and spectrometric method

tst EN ISO 14673-2 Milk and dairy products - Determination of nitrate and nitrite content - Part 2: Method using split flow analysis (conventional method)

tst EN ISO 14673-3 Milk and dairy products - Determination of nitrate and nitrite content - Part 3: Cadmium reduction or even dialysis flow injection analysis (conventional method)

TS EN ISO 14673-1 Milk and dairy products-Determination of nitrate and nitrite content-Part 1: Cadmium reduction and spectrometric method

Milk and dairy products - Determination of nitrate and nitrite content - Part 14673: Cadmium reduction and even dialysis flow injection analysis (conventional method) TS EN ISO 3-3

TS EN ISO 14891 Milk and dairy products - Determination of nitrogen content - Conventional process using incineration according to Dumas principle

TS ISO 14892 Skimmed milk powder - Determination of vitamin d content by high performance liquid chromatography

TS ISO 15323 Milk powder protein products - Determination of nitrogen solubility index

TS ISO 15884 Milk fat - Preparation of fatty acid methyl esters

TS ISO 15885 Milk fat - Determination of fatty acid composition by gas-liquid chromatography

TS EN ISO 17678 Milk and dairy products - Determination of the purity of milk fat by gas chromatographic analysis of triglycerides (reference method)

TS EN ISO 20541 Milk and dairy products - Determination of nitrate content - Enzymatic reduction method and molecular absorption spectrometry following griess reaction

TS EN ISO 21187 Milk - Determination of the amount of bacteriological quality - Guidelines for establishing and maintaining the conversion relationship between routine method results and anchor method results

TS EN ISO 22160 Milk and milk based beverages - Determination of alkaline phosphate activity - Enzymatic photo-active system (epas) method