GOST 9225-84
ГОСТ 9225-84
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Milk and milk products. Methods of microbiological analysis
Молоко и молочные продукты. Методы микробиологического анализа
Status: Not effective - Canceled in the Russian Federation
The standard applies to milk and dairy products and establishes methods for microbiological analysis.
Стандарт распространяется на молоко и молочные продукты и устанавливает методы микробиологического анализа.
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
9/24/1984
SKU: RUSS62775
The Product is Contained in the Following Classifiers:
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 »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National standards »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
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) »
As a Replacement Of:
GOST 9225-68: Milk and dairy products. Methods of microbiological research
The Document References:
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GOST 4523-77: Reagents. Magnesium sulphate 7-aqueous. Specifications
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GOST 6709-72: Distilled water. Specifications
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GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications
The Document is Referenced By:
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
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GOST 31450-2013: Drinking milk. Specifications
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GOST 31452-2012: Soured cream. Specifications
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GOST 31761-2012: Мayonnaises and mayonnais sauces. General specifications
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GOST 718-84: Cocoa with condensed milk and sugar
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GOST R 52100-2003: Spreads and melted blends. General specifications
GOST R 52175-2003: Milk ice, ice-cream and plombir. Specifications
GOST R 52178-2003: Margarines. General specifications
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GOST R 52415-2005: Fresh cow's milk - raw material. Luminescent method of quantitative determination of the total amount of mesophilic aerobic and elective anaerobic microorganisms
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GOST R 52686-2006: Chesses. General specifications
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GOST R 52970-2008: Butter with flavouring components. Specifications
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GOST R 52972-2008: Semihard cheeses. Specifications
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GOST R 52975-2008: Preserved milk products. Dried mare's milk. Specifications
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GOST R 53379-2009: Soft cheeses. Specifications
GOST R 53436-2009: Canned milk. Milk and cream sweetened condensed. Specifications
GOST R 53590-2009: Mayonnaises and mayonnaise sauces. General specifications
GOST R 54065-2010: Probiotics medicine remedies for veterinary use. Methods for determination of the probiotics microorganisms
GOST R ISO 7218-2008: Microbiology of foods and animal feed. General requirements and guide for microbiological research
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KMS 207:2008: Ayran. Specifications
KMS 213:2008: Kaymak. Specifications
KMS 230:2008: Susme. Specifications
KMS 285:2008: Kurut. Specifications
KMS 858:2002: Biolact. Technical conditions
KMS 882:2013: Cottage cheese products. Technical conditions
KMS 998:2005: Milk whey drinks. Technical conditions
Methodical recommendations 2-4-87-37-14: Methodological recommendations on the organization of the primary life support of the population in emergency situations and the operation of temporary accommodation facilities for the affected population
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MUK 4.2.3010-12: The order of organization and conduct of laboratory diagnosis of brucellosis for laboratories at the territorial, regional and federal levels
MUK 4.2.577-96: Methods of microbiological control of products for children, clinical nutrition and their components
MUK 4.2.581-96: Sanitary-bacteriological analysis of food raw materials, food products, water and surface washes using a bacteriological rapid analyzer
MUK 4.2.590-96: Methodical instructions "Bacteriological studies using the microbiological rapid analyzer" Bak Trak 4100 "
MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
MUK 4.2.999-00: Determining the amount of bifidobacteria in fermented milk products
OST 49 25-85: Soft cottage cheese diet. Technical specifications
PR 50.3.004-96: Rules for the certification of food products and food raw materials
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Resolution 21: Rules for the certification of food products and food raw materials
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Sanitary rules: Sanitary rules for the use of food additives
Sanitary rules: Sanitary rules for the design and maintenance of places for physical culture and sports
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food
SanPiN 42-123-4423-87: Regulations and methods for microbiological control of baby food made in dairy kitchens of the health care system
SanPiN 42-123-4940-88: Microbiological Standards and Methods for Analysis of Children's, Medical and Diet Foods and Their Components
ST RK 1004-98: Natural koumiss. Specification. TU 10 RK 11.183-92
ST RK 1005-98: Mare's milk. Requirements for purchasing
ST RK 1007-98: Cream paste. Specification
ST RK 1060-2002: Milk whey-based drinks with a filler. General specification
ST RK 1061-2002: Milk products. Snezhok. General specification
ST RK 1063-2002: Cheeses. General specification
ST RK 1067-2015: Dairy products. Cottage Cheese Products General Specifications
ST RK 1107-2002: Milk products. Pudding. General specification
ST RK 1108-2002: Milk products. Souffle. General specification
ST RK 1325-2005: Milk product with iodine additive Sheten. Specification
ST RK 1328-2005: Sweet, vanilla with raisin and without raisin cake cheeses. Specification
ST RK 142-97: Creams of cow milk. Requirements at state purchases. In substitution of RST KazSSR 142-81
ST RK 1471-2005: National fermented-milk product TAN. Specification
ST RK 1760-2008: Cow milk. Specification
ST RK 2152-2014: Milk and dairy products. Definition and identification of falsification
ST RK 418-2013: Salted cheeses. Specification
ST RK 44-97: Kurt. Specification. In substitution of RST KazSSR 44-89
STB 1323-2002: Sour-milk cheeses. Technical specifications
STB 1373-2009: Cheeses. Specifications
STB 1373-2016: Semi-hard cheeses. Specifications
STB 1467-2004: Ice-cream. General specifications
STB 1467-2017: Ice cream. General technical conditions
STB 1552-2005: Dairy products. Yoghurts. General specifications
STB 1552-2012: Yogurt. General specifications
STB 1552-2017: Yogurt General technical conditions
STB 1598-2006: Cow milk. Requirements for procurement
STB 1746-2017: Drinking Milk. General technical conditions
STB 1858-2009: Dry milk. General specifications
STB 1859-2009: Kefir for children. Specifications
STB 1859-2016: Kefir for feeding young children. General specifications
STB 1860-2016: Drinking milk for infant feeding. General specifications
STB 1887-2016: Drinking cream. General specifications
STB 1888-2016: Sour cream. General specifications
STB 1890-2008: Butter from cow's milk. General specifications
STB 1890-2017: Cow's milk butter. General specifications
STB 2016-2009: Oil and fat food products. Margarines and spreads. General specifications
STB 2190-2011: Soft cheese. General specifications
STB 2190-2017: Soft cheeses. General technical conditions
STB 2206-2011: Fermented milk products. General specifications
STB 2206-2017: Sour-milk products. General specifications
STB 2219-2011: Milk whey powder. General specifications
STB 2219-2017: Dry whey. General technical conditions
STB 2263-2012: Skimmed milk - raw material. Specifications
STB 2277-2012: Cream - raw material. Specifications
STB 2277-2016: Сream-raw materials. Specifications
STB 2283-2016: Curds and curd snacks. General specifications
STB 315-2017: Cottage cheese. General technical conditions
STB 736-2008: Processed cheese. General specifications
STB 736-2017: Processed cheese. General technical conditions
STB 970-2007: Kefir. General specifications
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