GOST 3627-81
ГОСТ 3627-81
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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
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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