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GOST 23327-78

ГОСТ 23327-78

Milk. Methods for determination of the total protein content

Молоко. Методы определения общего белка

Status: Not effective - Superseded. IUS 6-1999

The standard applies to milk and establishes a method for determining total Kjeldahl protein and an accelerated method.

Стандарт распространяется на молоко и устанавливает метод определения общего белка по Кьельдалю и ускоренный метод.

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 10/26/1978

SKU: RUSS55915

Price: $456.10



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The Product is Contained in the Following Classifiers:

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 is Replaced With:

GOST 23327-98: Milk and milk products. Determination of mass part of total nitrogen by Kjeldahl method and determination of mass part of protein

The Document References:

GOST 10929-76: Reagents. Hydrogen peroxide. Specifications

GOST 13928-84: Stored up milk and cream. Acceptance rules, methods of sampling and preparation of samples for testing

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

GOST 17299-78: Technical ethyl alcohol. Specifications

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

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

GOST 2053-77: Reagents. Sodium sulphide 9-aqueous. Specifications

GOST 24104-88: General purpose and reference laboratory balances

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

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

GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 4145-74: Reagents. Potassium sulphate. Specifications

GOST 4165-78: Reageuts. Copper II sulphate pentahydrate. Specifications

GOST 4199-76: Reagents. 10-aqueous sodium tetraborate. Specifications

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 5962-67: Rectified ethyl alcohol. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 9656-75: Reagents. Boric acid. Specifications

TU 6-09-29-76: Methylene blue indicator (№, №, №, №-tetramethylthionine chloride 3-water) qualifications pure for analysis. Technical conditions

The Document is Referenced By:

GOST 13264-88: Cows milk

GOST 25179-90: Milk. Methods for determination of protein

GOST 25966-83: Agricultural pedigree cattle. Methods of determination of productivity parameters of horned cattle of milk and combined directions

GOST 4495-87: Whole dry milk

GOST R 51172-98: Food concentrates. Medical and prophylactic cereals for children's food. Specifications

GOST R 52093-2003: Kefir. Specifications

GOST R 53508-2009: Varenets. Specifications

MI 2540-99: Recommendation. State system for ensuring uniformity of measurements. Mass fraction of protein in milk and dairy products. Measurement technique using MilkoSkan infrared analyzers

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

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