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GOST R 51463-99

ГОСТ Р 51463-99

Rennet caseins and caseinates. Method for determination of ASH content

Казеины сычужные и казеинаты. Метод определения массовой доли золы

Status: Effective - Introduced for the first time. With the right to early introduction; IUS 6-2000

This standard applies to rennet caseins and caseinates (with the exception of ammonium) and establishes a method for determining the mass fraction of ash by burning a control sample at a temperature (825 plus / minus 25) degrees. C. The method of determination is based on the mineralization of the product sample at a temperature (825 plus / minus 25) hail. With and calculating the mass fraction of ash

Настоящий стандарт распространяется на сычужные казеины и казеинаты (за исключением аммонийного) и устанавливает метод определения массовой доли золы сжиганием контрольной пробы при температуре (825 плюс/минус 25) град. С. Метод определения основан на минерализации навески продукта при температуре (825 плюс/минус 25) град. С и вычислении массовой доли золы

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Format: Electronic (pdf/doc)

Approved: Gosstandart of Russia, 12/22/1999

SKU: RUSS50729

Price: $101.97



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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 033/2013 TR CU. On safety of milk and dairy products » Regulations and standards (to 033/2013 TR CU) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.5 Products of dairy and butter and cheese industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products » 67.100.10 Milk and processed milk products »

National standards » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products » 67.100.10 Milk and processed milk products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N19 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


The Document References:

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 19908-90: Transparent quartz glass crucibles, basins, cups, flasks, funnels, test-tubes and caps. General specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 26809.1-2014: Milk and milk products. Acceptance regulations, methods of sampling and for testing. Part 1. Milk, dairy, milk compounds and milk-contained products

GOST 26809.2-2014: Milk and milk products. The rules of test acceptance, methods of sampling and its preparation for the analysis. Part 2. Cow milk butter, spreads, cheese and cheese products, processed cheese and processed cheese products

GOST 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing

GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications

GOST R 51464-99: Caseins and caseinates. Method for determination of water content

GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R ISO 707-2010: Milk and milk products. Guidance on sampling

The Document is Referenced By:

GOST R 53667-2009: Casein. Specifications

GOST R 54653-2011: Organic fertilizers. Methods of microbiological analysis

GOST R 57201-2016: Vitamin B12 feed. Specifications

GOST R 57221-2016: Nutrient yeast. Test methods

Guidelines 4077-86: Methodological instructions on sanitary-hygienic evaluation of rubber and latex medical devices

STB 2219-2011: Milk whey powder. General specifications

STB 2219-2017: Dry whey. General technical conditions

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