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GOST 3627-81

ГОСТ 3627-81

Milk products. Methods for determination of sodium chloride

Молочные продукты. Методы определения хлористого натрия

Status: Effective - Restored on the territory of the Russian Federation. in the part of cheese and butter. Registration information 388-st dated 04/18/2014 (official site of Rosstandart); IUS 8-2014

The standard applies to cheeses, cheese, salted curd products and butter and establishes methods for determining the mass fraction of sodium chloride (salt).

Стандарт распространяется на сыры, брынзу, соленые творожные изделия и сливочное масло и устанавливает методы определения массовой доли хлористого натрия (поваренной соли).

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 6/30/1981

SKU: RUSS64595

Price: $151.00



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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) »


As a Replacement Of:

GOST 3627-57: Milk products. Methods for determining the content of sodium chloride (table salt)

The Document References:

GOST 11078-78: Sodium hydrate purified. Specifications

GOST 12026-76: Filter paper for laboratory application

GOST 1277-75: Reagents. Silver nitrate. Specifications

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

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

GOST 20490-75: Reagents. Potassium permanganate. Specifications

GOST 22180-76: Reagents. Oxalic acid. Specifications

GOST 24104-2001: Laboratory scales. General technical requirements

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 28498-90: Liquid-in-glass thermometers

GOST 29169-91: Laboratory glassware. One-mark pipettes

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

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 3622-68: Milk and milk products. Sampling and preparation of samples for testing

GOST 4139-75: Reagents. Potassium thiocyanate. Specifications

GOST 4233-77: Reagents. Sodium chloride. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4459-75: Reagents. Potassium chromate. Specifications

GOST 4461-77: Reagents. Nitric acid. Specifications

GOST 4530-76: Reagents. Calcium carbonate. Specifications

GOST 5696-74: Sylphocoal. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 975-88: Crystalline dextrose hydrate. Specifications

The Document is Referenced By:

GOST 11041-88: Rossiyskiy cheese

GOST 27568-87: Hard rennet cheese for export. Specifications

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 30390-95: Public catering. Products of catering. General specifications

GOST 31534-2012: Cottage cheese. Specifications

GOST 31690-2013: Processеd cheese. General specifications

GOST 32260-2013: Semihard cheeses. Specifications

GOST 32261-2013: Butter. Specifications

GOST 32263-2013: Soft cheeses. Specifications

GOST 32899-2014: Butter with flavouring components. Specifications

GOST 33480-2015: Cream Cheese. General specifications

GOST 33631-2015: Cheese for baby food. Specifications

GOST 33956-2016: Milk albumin and pasta albumin. Specification

GOST 33959-2016: Salted cheeses. Specifications

GOST 34356-2017: Cheeses with cheddaring and thermomechanical processing of cheese curd. Specifications

GOST 34357-2017: Сheeses from whey albumin. Specifications

GOST 3626-73: Milk and milk products. Methods for determination of moisture and dry substance

GOST 37-91: Butter

GOST 5867-90: Milk and dairy products. Methods of determination of fat

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 50763-95: Public catering. Products of catering. General specifications

GOST R 52253-2004: Butter and butter paste from cow milk. General specifications

GOST R 52685-2006: Process(еd) cheeses. General specifications

GOST R 52686-2006: Chesses. General specifications

GOST R 52969-2008: Butter. Specifications

GOST R 52970-2008: Butter with flavouring components. Specifications

GOST R 52972-2008: Semihard cheeses. Specifications

GOST R 53379-2009: Soft cheeses. Specifications

GOST R 53421-2009: Salted cheeses. Specifications

GOST R 53437-2009: Cheeses Suluguni and Sloistyi. Specifications

GOST R 53502-2009: Process(ed) cheese food. General specifications

GOST R 53504-2009: Cottage cheese. Specifications

GOST R 53512-2009: Cheese products. General specifications

GOST R 54339-2011: Fermented milk-containing products. General specifications

GOST R 54340-2011: Fermented dairy products and dairy compound products. General specifications

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

GOST R 54663-2011: Cheese products for processing. Specifications

GOST R 54665-2011: Albuminous cheeses. Specifications

GOST R 58340-2019: Milk and dairy products. Method of sampling from a sales shelf and delivering samples to a laboratory

GOST R 59212-2020: Thermized pizza cheeses. Specifications

KMS 207:2008: Ayran. Specifications

KMS 230:2008: Susme. Specifications

KMS 285:2008: Kurut. Specifications

KMS 882:2013: Cottage cheese products. Technical conditions

KMS 998:2005: Milk whey drinks. Technical conditions

ST RK 1007-98: Cream paste. Specification

ST RK 1063-2002: Cheeses. General specification

ST RK 1067-2015: Dairy products. Cottage Cheese Products General Specifications

ST RK 1103-2015: National Kazakh dairy products Suzba. General technical conditions

ST RK 1107-2002: Milk products. Pudding. General specification

ST RK 418-2013: Salted cheeses. Specification

ST RK 976-94: Non-fat and fat cheeses for melting. Specification

STB 1323-2002: Sour-milk cheeses. Technical specifications

STB 1373-2009: Cheeses. Specifications

STB 1373-2016: Semi-hard cheeses. Specifications

STB 1890-2008: Butter from cow's milk. General specifications

STB 1890-2017: Cow's milk butter. General specifications

STB 2190-2011: Soft cheese. General specifications

STB 2190-2017: Soft cheeses. General technical conditions

STB 2283-2016: Curds and curd snacks. General specifications

STB 736-2008: Processed cheese. General specifications

STB 736-2017: Processed cheese. General technical conditions

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