gb 541334-2010 食品安全国家标准 乳和乳制品酸度的测定(GB 541334-2010 national standard for food safety -- Determination of acidity of milk and dairy products).docVIP

gb 541334-2010 食品安全国家标准 乳和乳制品酸度的测定(GB 541334-2010 national standard for food safety -- Determination of acidity of milk and dairy products).doc

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gb 541334-2010 食品安全国家标准 乳和乳制品酸度的测定(GB 541334-2010 national standard for food safety -- Determination of acidity of milk and dairy products)

gb 541334-2010 食品安全国家标准 乳和乳制品酸度的测定(GB 541334-2010 national standard for food safety -- Determination of acidity of milk and dairy products) Peoples Republic of China national standard GB 5413.34 - 2010 National standard for food safety Milk and dairy products - Determination of acidity National food safety standard Determination, of, acidity, in, milk, and, milk, products 2010-03-26 releases 2010-06-01 implementation Issued by the Ministry of health of the Peoples Republic of China GB 5413.34 - 2010 Preface Two methods are given in this standard first law. The benchmark method is equivalent to adopting the international dairy Union standard IDF 86:1978 Dried milk- Determination of titratable acidity (Reference method); the conventional method is equivalent and adopts the international dairy Union standards IDF 81:1981 Dried, milk-, Determination, of, titratable, acidity (routine, method); the standard law is arbitration. This standard replaces GB/T 5009.46-2003 -- Determination of acidity in milk and dairy products health standards, GB/T 5416-85 Determination of acidity in cream test method and milk freshness test and GB/T 5413.28-1997 in GB/T 5409-85 milk test method Determination of titratable acidity of milk powder. All previous editions of the standard replaced by this standard are issued as follows: - GB/T 5409-85; - GB/T 5413.28-1997; - GB/T 5416-85; - GB, 5009.46-1985, GB/T, 5009.46-1996, GB/T, 5009.46-2003. GB 5413.34 - 2010 National standard for food safety Milk and dairy products - Determination of acidity 1 range Determination of milk, pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, cream and casein acidity. The first method is suitable for determination of milk acidity; the second method is suitable for pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, Determination of acidity of casein and cream. 2 normative reference documents Documentation referenced in this standard is essential to the use of th

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