DS DS 3027

Management of food safety based on HACCP (Hazard Analysis and Critical Control Points) - Requirements for a management system for food producing companies and their suppliers

DS DS 3027 E

Management of food safety based on HACCP (Hazard Analysis and Critical Control Points) - Requirements for a management system for food producing organizations and their suppliers

DS DS 722.0

Pipelines for dairy plants etc. - Pipe couplings

DS DS 722.1

Pipelines for dairy plants etc. - Nipples for pipe couplings (DS 722.0)

DS DS 722.2

Pipelines for dairy plants etc. - Unions for pipe couplings (DS 722.0)

DS DS 722.3

Pipelines for dairy plants etc. - Clamp liners for pipe couplings (DS 722.0)

DS DS/CEN/CR 13505

Food analysis - Biotoxins - Criteria for analytical methods of mycotoxins

DS DS/CEN/TS 13130- 10

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 10: Determination of acrylamide in food simulants

DS DS/CEN/TS 13130- 11

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 11: Determination of 11-aminoundecanoic acid in food simulants

DS DS/CEN/TS 13130- 12

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 12: Determination of 1,3-benzenedimethanamine in food simulants

DS DS/CEN/TS 13130- 13

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 13: Determination of 2,2-bis(4-hydroxyphenyl)propane (Bisphenol A) in food simulants

DS DS/CEN/TS 13130- 14

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 14: Determination of 3,3-bis(3-methyl-4- hydroxyphenyl)-2-indoline in food simulants

DS DS/CEN/TS 13130- 15

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 15: Determination of 1,3-butadiene in food simulants

DS DS/CEN/TS 13130- 16

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 16: Determination of caprolactam and caprolactam salt in food simulants

DS DS/CEN/TS 13130- 17

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 17: Determination of carbonyl chloride in plastics

DS DS/CEN/TS 13130- 18

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 18: Determination of 1,2-dihydroxybenzene, 1,3-dihydroxybenzene, 1,4-dihydroxybenzene, 4,4´-dihydroxybenzophenone and 4,4´dihydroxybiphenyl in food simu

DS DS/CEN/TS 13130- 19

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 19: Determination of dimethylaminoethanol in food simulants

DS DS/CEN/TS 13130- 20

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 20: Determination of epichlorohydrin in plastics

DS DS/CEN/TS 13130- 21

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 21: Determination of ethylenediamine and hexamethylenediamine in food simulants

DS DS/CEN/TS 13130- 22

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 22: Determination of ethylene oxide and propylene oxide in plastics

DS DS/CEN/TS 13130- 23

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 23: Determination of formaldehyde and hexamethylenetetramine in food simulants

DS DS/CEN/TS 13130- 24

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 24: Determination of maleic acid and maleic anhydride in food simulants

DS DS/CEN/TS 13130- 25

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 25: Determination of 4-methyl-1-pentene in food simulants

DS DS/CEN/TS 13130- 26

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 26: Determination of 1-octene and tetrahydrofuran in food simulants

DS DS/CEN/TS 13130- 27

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 27: Determination of 2,4,6-triamino-1,3,5-triazine in food simulants

DS DS/CEN/TS 13130- 28

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 28: Determination of 1,1,1-trimethylolpropane in food simulants

DS DS/CEN/TS 13130- 9

Materials and articles in contact with foodstuffs Plastics substances subject to limitation Part 9: Determination of acetic acid, vinyl ester in food simulants

DS DS/CEN/TS 14234

Materials and articles in contact with foodstuffs - Polymeric coatings on paper and board - Guide to the selection of conditions and test methods for overall migration

DS DS/CEN/TS 14235

Materials and articles in contact with foodstuffs - Polymeric coatings on metal substrates - Guide to the selection of conditions and test methods for overall migration

DS DS/CEN/TS 14537

Foodstuffs - Determination of neohesperidin- dihydrochalcon

DS DS/CEN/TS 14577

Materials and articles in contact with foodstuffs - Plastics - Polymeric additives - Test method for the determination of the mass fraction of a polymeric additive that lies below 1000 Daltons

DS DS/CEN/TS 15111

Foodstuffs Determination of trace elements Determination of iodine in dietetic foods by ICPMS (inductively coupled plasma mass spectrometry)

DS DS/CWA 14659

Traceability of fishery products - Specification of information to be recorded in farmed fish distribution chains

DS DS/CWA 14660

Traceability of fishery products - Specification on the information to be recorded in captured fish distribution chains

DS DS/EN 10333

Steel for packaging Flat steel products intended for use in contact with foodstuffs, products and beverages for human and animal consumption Tin coated steel (tinplate)

DS DS/EN 10334

Steel for packaging Flat steel products intended for use in contact with foodstuffs, products and beverages for human and animal consumption Non-coated steel (blackplate)

DS DS/EN 10335

Steel for packaging Flat steel products intended for use in contact with foodstuffs, products or beverages for human and animal consumption Non alloyed electrolytic chromium/chromium oxide coated steel

DS DS/EN 1104

Paper and board intended to come into contact with foodstuffs - Determination of the transfer of antimicrobic constituents

DS DS/EN 1131

Fruit and vegetable juices - Determination of the relative density

DS DS/EN 1132

Fruit and vegetable juices - Determination of the pH-value

DS DS/EN 1133

Fruit and vegetable juices - Determination of formol number

DS DS/EN 1134

Fruit and vegetable juices - Determination of sodium, potassium, calcium and magnesium content by atomic absorption spectrometry (AAS)

DS DS/EN 1135

Fruit and vegetable juices - Determination of ash

DS DS/EN 1136

Fruit and vegetable juices - Determination of phosphorus content - Spectrometric method

DS DS/EN 1137

Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content - NADH spectrometric method

DS DS/EN 1138

Fruit and vegetables juices - Enzymatic determination of L-malic acid (L-malate) content - NADH spectrometric method

DS DS/EN 1139

Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method

DS DS/EN 1140

Fruit and vegetables juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method

DS DS/EN 1141

Fruit and vegetable juices - Spectrometric determination of proline content

DS DS/EN 1142

Fruit and vegetable juices - Determination of the sulfate content

DS DS/EN 1183

Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance

DS DS/EN 1184

Materials and articles in contact with foodstuffs - Test methods for translucency of ceramic articles

DS DS/EN 1185

Starches and derived products - Determination of sulfur dioxide content - Acidimetric method

DS DS/EN 1186- 1

Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration

DS DS/EN 1186- 10

Materials and articles in contact with foodstuffs - Plastics - Part 10: Test methods for overall migration into olive oil (modified method for use in case where incomplete extraction of olive oil occurs)

DS DS/EN 1186- 11

Materials and articles in contact with foodstuffs - Plastics - Part 11: Test methods for overall migration into mixtures of C-labelled synthetic triglycerides

DS DS/EN 1186- 12

Materials and articles in contact with foodstuffs - Plastics - Part 12: Test methods for overall migration at low temperatures

DS DS/EN 1186- 13

Materials and articles in contact with foodstuffs - Plastics - Part 13: Test methods for overall migration at high temperatures

DS DS/EN 1186- 14

Materials and articles in contact with foodstuffs - Plastics - Part 14: Test methods for ´substitute tests´ for overall migration from plastics intended to come into contact with fatty foodstuffs using test media iso-octane and 95% ethanol

DS DS/EN 1186- 15

Materials and articles in contact with foodstuffs - Plastics - Part 15: Alternative test methods to migration into fatty food simulants by rapid extraction into iso- octane and/or 95 % ethanol

DS DS/EN 1186- 2

Materials and articles in contact with foodstuffs - Plastics - Part 2: Test methods for overall migration into olive oil by total immersion

DS DS/EN 1186- 3

Materials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for overall migration into aqueous simulants by total immersion

DS DS/EN 1186- 4

Materials and articles in contact with foodstuffs - Plastics - Part 4: Test methods for overall migration into olive oil by cell

DS DS/EN 1186- 5

Materials and articles in contact with foodstuffs - Plastics - Part 5: Test methods for overall migration into aqueous food simulant by cell

DS DS/EN 1186- 6

Materials and articles in contact with foodstuffs - Plastics - Part 6: Test methods for overall migration into olive oil using a pouch

DS DS/EN 1186- 7

Materials and articles in contact with foodstuffs - Plastics - Part 7: Test methods for overall migration into aqueous food simulants using a pouch

DS DS/EN 1186- 8

Materials and articles in contact with foodstuffs - Plastics - Part 8: Test methods for overall migration into olive oil by article filling

DS DS/EN 1186- 9

Materials and articles in contact with foodstuffs - Plastics - Part 9: Test methods for overall migration into aqueous food simulants by article filling

DS DS/EN 12014- 1

Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations

DS DS/EN 12014- 1/A1

Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations-(AMENDS DS/EN 12014-1)

DS DS/EN 12014- 2

Foodstuffs - Determination of nitrate and/or nitrite content - Part 2:HPLC/IC method for the determination of nitrate content of vegetables and vegetable products

DS DS/EN 12014- 3

Foodstuffs Determination of nitrate and/or nitrite content Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite

DS DS/EN 12014- 4

Foodstuffs Determination of nitrate and/or nitrite content Part 4: Ion- exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products

DS DS/EN 12014- 5

Foodstuffs - Determination of nitrate and/or nitrite content - Part 5: Enzymatic determination of nitrate content of vegetable-containing food for babies and infants

DS DS/EN 12014- 7

Foodstuffs - Determination of nitrate and/or nitrite content - Part 7: Continous Flow method for the determination of nitrate content of vegetables and vegetable products after Cadmium reduction

DS DS/EN 12041

Food processing machinery - Moulders - Safety and hygiene requirements

DS DS/EN 12042

Food processing machinery Automatic dividers Safety and hygiene requirements

DS DS/EN 12043

Food processing machinery - Intermediate provers - Safety and hygiene requirements

DS DS/EN 12133

Fruit and vegetable juices - Determination of chloride content - Potentiometric titration method

DS DS/EN 12143

Fruit and vegetable juices - Estimation of soluble solids content - Refractometric method

DS DS/EN 12144

Fruit and vegetable juices - Determination of total alkalinity of ash - Titrimetric method

DS DS/EN 12145

Fruit and vegetable juices - Determination of total dry matter - Gravimetric method with loss of mass on drying

DS DS/EN 12146

Fruit and vegetable juices - Enzymatic determination of sucrose content - NADP spectrometric method

DS DS/EN 12147

Fruit and vegetable juices - Determination of titratble acidity

DS DS/EN 12148

Fruit and vegetable juices - Determination of hesperidin and naringin in citrus juices - Method using high performance liquid chromatography

DS DS/EN 12267

Food processing machinery - Circular saw machines - Safety and hygiene requirements

DS DS/EN 12268

Food processing machinery - Band saw machines - Safety and hygiene requirements

DS DS/EN 1230- 1

Paper and board intended for contact with foodstuffs - Sensory analysis - Part 1: Odour

DS DS/EN 1230- 2

Paper and board intended for contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)

DS DS/EN 1230- 2/AC

Paper and board intended for contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)

DS DS/EN 12331

Food processing machinery - Mincing machines - Safety and hygiene requirements-Amendment 1: 8/16/2005

DS DS/EN 12355

Food processing machinery - Derinding-, skinning-, and membrane removal machines - Safety and hygiene requirements

DS DS/EN 12393- 1

Non-fatty foods - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 1: General considerations

DS DS/EN 12393- 2

Non-fatty foods - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 2: Methods for extraction and clean-up

DS DS/EN 12393- 3

Non-fatty foods - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 3: Determination and confirmatory tests

DS DS/EN 12396- 1

Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 1: Spectrometric method

DS DS/EN 12396- 2

Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 2: Gas chromatographic method

DS DS/EN 12396- 3

Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 3: UV spectrometric xanthogenate method

DS DS/EN 12463

Food processing machinery - Filling machines and auxiliary machines - Safety and hygiene requirements

DS DS/EN 12497

Paper and board Paper and board intended to come into contact with foodstuffs Determination of mercury in an aqueous extract-:1999

DS DS/EN 12498

Paper and board Paper and board intended to come into contact with foodstuffs Determination of cadmium and lead in an aqueous extract-:1997

DS DS/EN 12505

Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements

DS DS/EN 12546- 1

Materials and articles in contact with foodstuffs - Insulated containers for domestic use - Part 1: Specification for vacuum ware, insulated flasks and jugs-AC: 03/31/2005

DS DS/EN 12546- 2

Materials and articles in contact with foodstuffs - Insulated containers for domestic use - Part 2: Specification for insulated bags and boxes

DS DS/EN 12546- 3

Materials and articles in contact with foodstuffs - Insulated containers for domestic use - Part 3: Specification for thermal packs

DS DS/EN 12571

Materials and articles in contact with foodstuffs - Transport units for catering containers containing prepared foodstuffs - Thermal and hygienic requirements and testing

DS DS/EN 12630

Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography

DS DS/EN 12631

Fruit and vegetable juices - Enzymatic determination of D- and L- lactic acid (lactate) content - NAD spectrometric method

DS DS/EN 12632

Fruit and vegetable juices - Enzymatic determination of acetic acid (acetate) content - NAD spectrometric method

DS DS/EN 12742

Fruit and vegetable juices - Determination of the free amino acids content - Liquid chromatographic method

DS DS/EN 12821

Foodstuffs - Determination of vitamin D by high performance liquid chromatography - Measurement of cholecalciferol (D3) and ergocalciferol (D2)

DS DS/EN 12822

Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of alpha-, beta-, gamma- and delta-tocopherols

DS DS/EN 12823- 1

Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-trans-retinol and 13-cis-retinol

DS DS/EN 12823- 2

Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurement of beta-carotene

DS DS/EN 12830

Temperature recorders for the transport, storage and distribution of chilled, frozen, deep-frozen/quick-frozen food and ice cream - Tests, performance, suitability

DS DS/EN 12852

Food processing machinery - Food processors and blenders - Safety and hygiene requirements

DS DS/EN 12853

Food processing machinery - Hand-held blenders and whisks - Safety and hygiene requirements

DS DS/EN 12854

Food processing machinery - Beam mixers - Safety and hygiene requirements

DS DS/EN 12855

Food processing machinery - Rotating bowl cutters - Safety and hygiene requirements

DS DS/EN 12856

Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method

DS DS/EN 12857

Foodstuffs - Determination of cyclamate - High performance liquid chromatographic method

DS DS/EN 12875- 1

Mechanical dishwashing resistance of utensils Part 1: Reference test method for domestic articles

DS DS/EN 12955

Foodstuffs - Determination of aflatoxin B1, and the sum of aflatoxins B1, B2, G1 and G2 in cereals, shell-fruits and derived products - High performance liquid chromatographic method with post column derivatization and immunoaffinity column clean up

DS DS/EN 12980

Materials and articles in contact with foodstuffs - Non-metallic articles for catering and industrial use - Method of test for the determination of impact resistance

DS DS/EN 13130- 1

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 1: Guide to test methods for the specific migration of substances from plastics to foods and food simulants and the determination of substances in plastic

DS DS/EN 13130- 2

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 2: Determination of terephtalic acid in food simulants

DS DS/EN 13130- 3

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 3: Determination of acrylonitrile in food and food simulants

DS DS/EN 13130- 4

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 4: Determination of 1,3-butadiene in plastics

DS DS/EN 13130- 5

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 5: Determination of vinylidene chloride in food simulants

DS DS/EN 13130- 6

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 6: Determination of vinylidene chloride in plastics

DS DS/EN 13130- 7

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 7: Determination of monoethylene glycol and diethylene glycol in food simulants

DS DS/EN 13130- 8

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Part 8: Determination of isocyanates in plastics

DS DS/EN 13188

Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking

DS DS/EN 13188/AC

Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking

DS DS/EN 13189

Acetic acid food grade - Product made from materials of non- agricultural origin - Definitions, requirements, marking

DS DS/EN 13189/AC

Acetic acid food grade - Product made from materials of non- agricultural origin - Definitions, requirements, marking

DS DS/EN 13191- 1

Non-fatty foods - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide

DS DS/EN 13191- 2

Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide

DS DS/EN 13196

Fruit and vegetable juices - Determination of total sulfur dioxide by distillation

DS DS/EN 13208

Food processing machinery - Vegetable peelers - Safety and hygiene requirements

DS DS/EN 13258

Materials and articles in contact with foodstuffs - Test methods for crazing resistance of ceramic articles

DS DS/EN 13288

Food processing machinery Bowl lifting and tilting machines Safety and hygiene requirements

DS DS/EN 13289

Pasta processing plants - Dryers and coolers - Safety and hygiene requirements

DS DS/EN 13378

Pasta processing plants - Pasta presses - Safety and hygiene requirements

DS DS/EN 13379

Pasta processing plants - Spreader, stripping and cutting machine, stick return conveyor, stick magazine - Safety and hygiene requirements

DS DS/EN 13389

Food processing machinery Mixers with horizontal shafts Safety and hygiene requirements

DS DS/EN 13390

Food processing machinery - Pie and tart machines - Safety and hygiene requirements

DS DS/EN 13485

Thermometers for measuring the air and product temperature for the transport, storage and distribution of chilled, frozen, deep-frozen/quick-frozen food and ice cream - Tests, performance, suitability

DS DS/EN 13486

Temperature recorders and thermometers for the transport, storage and distribution of chilled, frozen, deep-forzen/quick-frosen food and ice cream - Periodic verification

DS DS/EN 13570

Food processing machinery Mixing machines Safety and hygiene requirements

DS DS/EN 13585

Foodstuffs - Determination of fumonisins B1 and B2 in maize - HPLC method with solid phase extraction clean-up

DS DS/EN 13591

Food processing machinery Fixed deck oven loaders Safety and hygiene requirements

DS DS/EN 13621

Food processing machinery - Salad dryers - Safety and hygiene requirements

DS DS/EN 13676

Polymer coated paper and board intended for food contact - Detection of pinholes

DS DS/EN 13708

Foodstuffs - Detection of irradiated food containing crystalline sugar by ESR spectroscopy

DS DS/EN 13751

Foodstuffs - Detection of irradiated food using photostimulated luminescence

DS DS/EN 1376+AC

Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method

DS DS/EN 1377

Foodstuffs - Determination of acesulfame K in table top sweetener preparations - Spectrometric method

DS DS/EN 1378

Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography

DS DS/EN 13783

Foodstuffs - Detection of irradiated food using Direct Epifluorescent Filter Technique/Aerobic Plate Count (DEFT/APC) - Screening method

DS DS/EN 13784

Foodstuffs - DNA Comet Assay for the detection of irradiated foodstuffs - Screening method

DS DS/EN 1379

Foodstuffs - Determination of cyclamate and saccharin in liquid table top sweetener preparations - Method by high performance liquid chromatography

DS DS/EN 13804

Foodstuffs - Determination of trace elements - Performance criteria, general considerations and sample preparation

DS DS/EN 13805

Foodstuffs - Determination of trace elements - Pressure digestion

DS DS/EN 13806

Foodstuffs - Determination of trace elements - Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion

DS DS/EN 13871

Food processing machinery Cubes cutting machines Safety and hygiene requirements-AC:05/30/2005

DS DS/EN 1388- 1

Materials and articles in contact with foodstuffs - Silicate surfaces - Part 1: Determination of the release of lead and cadmium from ceramic ware

DS DS/EN 1388- 2

Materials and articles in contact with foodstuffs - Silicate surfaces - Part 2: Determination of the release of lead and cadmium from silicate surfaces other than ceramic ware

DS DS/EN 13885

Food processing machinery Clipping machines Safety and hygiene requirements

DS DS/EN 13886

Food processing machinery Cooking kettles equipped with powered stirrer and/or mixer Safety and hygiene requirements

DS DS/EN 13951

Liquid pumps - Safety requirements - Agrifoodstuffs equipment; Design rules to ensure hygiene in use

DS DS/EN 13954

Food processing machinery Bread slicers Safety and hygiene requirements

DS DS/EN 14082

Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing

DS DS/EN 14083

Foodstuffs - Determination of trace elements - Determination og lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectrometry (GFAAS) after pressure digestion

DS DS/EN 14084

Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion

DS DS/EN 14103

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of ester and linolenic acid methyl ester contents

DS DS/EN 14104

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of acid value

DS DS/EN 14105

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of free and total glycerol and mono-, di-, triglyceride contents (Reference method)

DS DS/EN 14106

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of free glycerol content

DS DS/EN 14107

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of phosphorus content by inductively coupled plasma (ICP) emission spectrometry

DS DS/EN 14108

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of sodium content by atomic absorption spectrometry

DS DS/EN 14109

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of potassium content by atomic absorption spectrometry

DS DS/EN 14110

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of methanol content

DS DS/EN 14111

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of iodine value

DS DS/EN 14112

Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of oxidation stability (accelerated oxidation test)

DS DS/EN 14122

Foodstuffs - Determination of vitamin B1 by HPLC

DS DS/EN 14123

Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1,B2,G1 and G2 in peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with postcolumn derivatization and immunoaffinity column clean- up

DS DS/EN 14130

Foodstuffs - Determination of vitamin C by HPLC

DS DS/EN 14132

Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up

DS DS/EN 14133

Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-up

DS DS/EN 14148

Foodstuffs - Determination of vitamin K1 by HPLC

DS DS/EN 14152

Foodstuffs - Determination of vitamin B2 by HPLC

DS DS/EN 14176

Foodstuffs - Determination of domoic acids in mussels by HPLC

DS DS/EN 14177

Foodstuffs - Determination of patulin in clear and cloudy apple juice and puree - HPLC method with liquid/liquid partition clean-up

DS DS/EN 14185- 1

Non-fatty food - Determination of N-methylcarbamate residues - Part 1: HPLC-method with SPE clean-up

DS DS/EN 1420- 1

Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems - Part 1: Test method

DS DS/EN 14233

Materials and articles in contact with foodstuffs - Plastics - Temperature at the plastics/food interface - Determination of temperature of plastics and materials and articles at the plastics/food interface during microwave and conventional oven heating i

DS DS/EN 14332

Foodstuffs - Determination of trace elements - Determination of arsenic in seafood by graphite furnace atomic absorption spectrometry (GFAAS) after microwave digestion

DS DS/EN 14333- 1

Non fatty foods - Determination of benzimidazole fungicides carbendazim, thiabendazole and benomyl (as carbendazim) - Part 1: HPLC method with solid phase extraction clean-up

DS DS/EN 14333- 2

Non fatty foods - Determination of benzimidazole fungicides carbendazim, thiabendazol and benomyl (as carbendazim) - Part 2: HPLC method with gel permeation chromatography clean up

DS DS/EN 14333- 3

Non fatty foods - Determination of benzimidazol fungicides, carbendazim, thiabendazole and benomyl (as carbendazim) - Part 3: HPLC method with liquid/liquid- partition clean up

DS DS/EN 14338

Paper and board intended to come into contact with foodstuffs - Conditions for determination of migration from paper and board using modified polyphenylene oxide (Tenax) as a simulant

DS DS/EN 14352

Foodstuffs - Determination of fumonisin B1 and B2 in maize based foods - HPLC method with immunoaffinity column clean up

DS DS/EN 14481

Materials and articles in contact with foodstuffs - Plastics - Test methods for the determination of fatty contact

DS DS/EN 14524

Foodstuffs - Determination of okadaic acid in mussels - HPLC method with solid phase extraction clean-up, derivatization and fluorimetric detection

DS DS/EN 14526

Foodstuffs - Determination of saxitoxin and dc-saxitoxin in mussels - HPLC method using pre-column derivatization with peroxide or periodate oxidation

DS DS/EN 14546

Foodstuffs Determination of trace elements Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing

DS DS/EN 14573

Foodstuffs - Determination of 3-monochloropropane-1,2-diol by GC/MS

DS DS/EN 14627

Foodstuffs Determination of trace elements Determination of total arsenic and selenium by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion

DS DS/EN 14655

Food processing machinery Baguette slicers Safety and hygiene requirements

DS DS/EN 1528- 1

Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 1: General

DS DS/EN 1528- 2

Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 2: Extraction of fat, pesticides and PCBs, and determination of fat content

DS DS/EN 1528- 3

Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 3: Clean-up methods

DS DS/EN 1528- 4

Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 4: Determination, confirmatory tests, miscellaneous

DS DS/EN 1541

Paper and board intended to come into contact with foodstuffs - Determination of formaldehyde in an aqueous extract

DS DS/EN 1622

Water analysis - Determination of the threshold odour number (TON) and the threshold flavour number (TFN)

DS DS/EN 1672- 2

Food processing machinery - Basic concepts - Part 2: Hygiene requirements

DS DS/EN 1672- 2/AC

Food processing machinery - Basic concepts - Part 2: Hygiene requirements

DS DS/EN 1673

Food processing machinery - Rotary rack ovens - Safety and hygiene requirements

DS DS/EN 1674

Food processing machinery - Dough and pastry brakes - Safety and hygiene requirements

DS DS/EN 1678

Food processing machinery - Vegetable cutting machines - Safety and hygiene requirements

DS DS/EN 1784

Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons

DS DS/EN 1785

Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic/mass spectrometric analysis of 2-alkylcyclobutanones

DS DS/EN 1786

Foodstuffs - Detection of irradiated food containing bone - Method by ESR spectroscopy

DS DS/EN 1787

Foodstuffs - Detection of irradiated food containing cellulose by ESR spectroscopy

DS DS/EN 1788

Foodstuffs - Thermoluminescence detection of irradiated food from which silicate minerals can be isolated

DS DS/EN 1900

Materials and articles in contact with foodstuffs - Non-metallic tableware - Terminology

DS DS/EN 1974

Food processing machinery - Slicing machines - Safety and hygiene requirements

DS DS/EN 1988- 1

Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method

DS DS/EN 1988- 2

Foodstuffs - Determination of sulfite - Part 2: Enzymatic method

DS DS/EN 453

Food processing machinery - Dough mixers - Safety and hygiene requirements

DS DS/EN 454

Food processing machinery - Planetary mixers - Safety and hygiene requirements

DS DS/EN 601

Aluminium and aluminium alloys - Castings - Chemical composition of castings for use in contact with food

DS DS/EN 602

Aluminium and aluminium alloys - Wrought products - Chemical composition of semi-finished products used for the fabrication of articles for use in contact with foodstuff

DS DS/EN 631- 1

Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers

DS DS/EN 631- 2

Materials and articles in contact with foodstuffs - Catering containers - Part 2: Dimensions of accessories and supports

DS DS/EN 645

Paper and board intended to come into contact with foodstuffs - Preparation of a cold water extract

DS DS/EN 646

Paper and board intended to come into contact with foodstuffs - Determination of colour fastness of dyed paper and board

DS DS/EN 647

Paper and board intended to come into contact with foodstuffs - Preparation of a hot water extract

DS DS/EN 648

Paper and board intended to come into contact with foodstuffs - Determination of the fastness of fluorescent whitened paper and board

DS DS/EN 920

Paper and board intended to come into contact with foodstuffs - Determination of dry matter content in an aqueous extract

DS DS/EN ISO 10504

Starch derivatives - Determination of the composition of glucose syrups, fructose syrops and hydrogenated glucose syrups - Method using high-performance liquid chromatography

DS DS/EN ISO 10519

Rapeseed - Determination of chlorophyll content - Spectrometric method

DS DS/EN ISO 10520

Native starch - Determination of starch content - Ewers polarimetric method

DS DS/EN ISO 10539

Animal and vegetable fats and oils - Determination of alkalinity

DS DS/EN ISO 10565

Oilseeds - Simultaneous determination of oil and water contents - Method using pulsed nuclear magnetic resonance spectrometry

DS DS/EN ISO 11212- 1

Starch and derived products - Heavy metals content - Part 1: Determination of arsenic content by atomic absorption spectrometry

DS DS/EN ISO 11212- 2

Starch and derived products - Heavy metals content - Part 2: Determination of mercury content by atomic absorption spectrometry

DS DS/EN ISO 11212- 3

Starch and derived products - Heavy metals content - Part 3: Determination of lead content by atomic absorption spectrometry with electrothermal atomization

DS DS/EN ISO 11212- 4

Starch and derived products - Heavy metals content - Part 4: Determination of cadmium content by atomic absorption spectrometry with electrothermal atomization

DS DS/EN ISO 11213

Modified starch - Determination of acetyl content - Enzymatic method

DS DS/EN ISO 11214

Modified starch - Determination of carboxyl group content of oxidized starch

DS DS/EN ISO 11215

Modified starch - Determination of adipic acid content of acetylated di-starch adipates - Gas-chromatographic method

DS DS/EN ISO 11216

Modified starch - Determination of content of carboxymethyl groups in carboxymethyl starch

DS DS/EN ISO 11543

Modified starch - Determination of hydroxypropyl content - Method using proton nuclear magnetic resonance (NMR) spectrometry

DS DS/EN ISO 11816- 1

Milk and milk products - Determination of alkaline phosphatase activity using a fluorimetric method - Part 1: Milk and milk-based drinks

DS DS/EN ISO 11816- 2

Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Flourometric method for cheese

DS DS/EN ISO 1211

Milk - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 12228

Animal and vegetable fats and oils - Determination of individual and total sterols contents - Gas chromatographic method

DS DS/EN ISO 13366- 1

Milk - Enumeration of somatic cells - Part 1: Microscopic method

DS DS/EN ISO 13366- 2

Milk - Enumeration of somatic cells - Part 2: Electronic particle counter method

DS DS/EN ISO 13366- 3

Milk - Enumeration of somatic cells - Part 3: Fluoro-opto-electronic method

DS DS/EN ISO 13884

Animal and vegetable fats and oils Determination of isolated trans isomers by infrared spectrometry

DS DS/EN ISO 14193

Animal and vegetable fats and oils - Determination of lead by direct graphite furnace atomic absorption spectroscopy

DS DS/EN ISO 14501

Milk and milk powder - Determination of aflatoxin M1 content - Clean- up by immunoaffinity chromatography and determination by high-performance liquid chromatography

DS DS/EN ISO 14673- 1

Milk and milk products - Determination of nitrate and nitrite contents - Part 1: Method using cadmium reduction and spectrometry

DS DS/EN ISO 14673- 2

Milk and milk products - Determination of nitrate and nitrite contents - Part 2: Method using segmented flow analysis (Routine method)

DS DS/EN ISO 14673- 3

Milk and milk products - Determination of nitrate and nitrite contents - Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)

DS DS/EN ISO 14675

Milk and milk products - Guidelines for a standardized description of competitive enzyme immunoassays - Determination of aflatoxin M1 content

DS DS/EN ISO 14891

Milk and milk products - Determination of nitrogen content - Routine method using combustion according to the Dumas principle

DS DS/EN ISO 15141- 1

Foodstuffs - Determination of ochratoxin A in cereals and cereal products - Part 1: High performance liquid chromatographic method with silica gel clean up

DS DS/EN ISO 15141- 2

Foodstuffs - Determination of ochratoxin A in cereals and cereal products - Part 2: High performance liquid chromatographic method with bicarbonate clean up

DS DS/EN ISO 15301

Animal and vegetable fats and oils - Determination of sediment in crude fats and oils - Centrifuge method

DS DS/EN ISO 15304

Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method

DS DS/EN ISO 15304/CORR.1

Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method

DS DS/EN ISO 15318

Pulp, paper and board - Determination of 7 specified polychlorinated biphenyls (PCB)

DS DS/EN ISO 15774

Animal and vegetable fats and oils - Determination of cadmium content by direct graphite furnace atomic absorption spectrometry

DS DS/EN ISO 15788- 1

Animal and vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 1: Method using capillary-column gas chromatography (Reference method)

DS DS/EN ISO 15788- 2

Animal and vegetable fats and oils Determination of stigmastadienes in vegetable oils Part 2: Method using high-performance liquid chromatography (HPLC)-ISO 15788-2:2003

DS DS/EN ISO 16035

Animal and vegetable fats and oils Determination of low-boiling halogenated hydrocarbons in edible oils

DS DS/EN ISO 1666

Starch - Determination of moisture content - Oven-drying methods

DS DS/EN ISO 16931

Animal and vegetable fats and oils - Determination of polymerized triglycerides by high-performance size-exclusion chromatography (HPSEC)

DS DS/EN ISO 17189

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

DS DS/EN ISO 1735

Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 1736

Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 1737

Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 1741

Dextrose - Determination of loss in mass on drying - Vacuum oven method

DS DS/EN ISO 18330

Milk and milk products - Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues

DS DS/EN ISO 1854

Whey cheese - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 18609

Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction

DS DS/EN ISO 19219

Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils

DS DS/EN ISO 21187

Milk Quantitative determination of bacteriological quality Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results

DS DS/EN ISO 21569

Foodstuffs Methods of analysis for the detection of genetically modified organisms and derived products Qualitative nucleic acid based methods

DS DS/EN ISO 21571

Foodstuffs Methods of analysis for the detection of genetically modified organisms and derived products Nucleic acid extraction

DS DS/EN ISO 21572

Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods

DS DS/EN ISO 2450

Cream - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 3188

Starches and derived products - Determination of nitrogen content by the Kjeldahl method - Titrimetric method

DS DS/EN ISO 3593

Starch - Determination of ash

DS DS/EN ISO 3596

Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using diethyl ether extraction

DS DS/EN ISO 3656

Animal and vegetable fats and oils - Determination of ultraviolet absorbance expressed as specific UV extinction

DS DS/EN ISO 3657

Animal and vegetable fats and oils - Determination of saponification value

DS DS/EN ISO 3727- 1

Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 1: Determination of moisture content

DS DS/EN ISO 3727- 2

Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 2: Determination of non-fat solids content

DS DS/EN ISO 3727- 3

Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content

DS DS/EN ISO 3946

Starches and derived products - Determination of total phosphorus content - Spectrophometric method

DS DS/EN ISO 3947

Starches, native or modified - Determination of total fat content

DS DS/EN ISO 3960

Animal and vegetable fats and oils - Determination of peroxide value

DS DS/EN ISO 3961

Animal and vegetable fats and oils - Determination of iodine value

DS DS/EN ISO 5377

Starch hydrolysis products - Determination of reducing power and dextrose equivalent - Lane and Eynon constant titre method

DS DS/EN ISO 5378

Starches and derived products - Determination of nitrogen content by the Kjeldahl method - Spectrophometric method

DS DS/EN ISO 5381

Starch hydrolysis products - Determination of water content - Modified Karl Fischer method

DS DS/EN ISO 542

Oilseeds - Sampling

DS DS/EN ISO 5508

Animal and vegetable fats and oils - Analysis by gas chromatography of methyl esters of fatty acids

DS DS/EN ISO 5509

Animal and vegetable fats and oils - Preparation of methyl esters of fatty acids

DS DS/EN ISO 5511

Oilseeds - Determination of oil content - Method using continuous- wave low-resolution nuclear magnetic resonance spectrometry (Rapid method)

DS DS/EN ISO 5511/AC1

Oilseeds - Determination of oil content - Method using continuous-wave low-resolution nuclear magnetic resonance spectrometry (Rapid method)

DS DS/EN ISO 5534

Cheese and processed cheese products - Determination of the total solids content (Reference method)

DS DS/EN ISO 5537

Dried milk - Determination of moisture content (Reference method)

DS DS/EN ISO 5555

Animal and vegetable fats and oils - Sampling

DS DS/EN ISO 5764

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)

DS DS/EN ISO 5809

Starches and derived products - Determination of sulphated ash

DS DS/EN ISO 5810

Starches and derived products - Determination of chloride content - Potentiometric method

DS DS/EN ISO 6320

Animal and vegetable fats and oils - Determination of refractive index

DS DS/EN ISO 6321

Animal vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

DS DS/EN ISO 658

Oilseeds - Determination of content of impurities

DS DS/EN ISO 659

Oilseeds - Determination of oil content (Reference method)

DS DS/EN ISO 660

Animal and vegetable fats and oils - Determination of acid value and acidity Amendment 1: Precision data for virgin olive oil-Amendment 1: 9/06/2005

DS DS/EN ISO 661

Animal and vegetable fats and oils - Preparation of test sample

DS DS/EN ISO 662

Animal and vegetable fats and oils - Determination of moisture and volatile matter content

DS DS/EN ISO 663

Animal and vegetable fats and oils - Determination of insoluble impurities content

DS DS/EN ISO 664

Oilseeds - Reduction of laboratory sample to test sample

DS DS/EN ISO 665

Oilseeds - Determination of moisture and volatile matter content

DS DS/EN ISO 6885

Animal and vegetable fats and oils - Determination of anisidine value

DS DS/EN ISO 707

Milk and milk products - Guidance on sampling

DS DS/EN ISO 7208

Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 7328

Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 734- 1

Oilseed residues - Determination of oil content - Part 1: Extraction method with hexane (or light petroleum)

DS DS/EN ISO 734- 2

Oilseed residues - Determination of oil content - Part 2: Rapid extraction method

DS DS/EN ISO 8261

Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination

DS DS/EN ISO 8292

Animal and vegetable fats and oils - Determination of solid fat content - Pulsed nuclear magnetic resonance method

DS DS/EN ISO 8294

Animal and vegetable fats and oils - Determination of copper, iron and nickel contents - Graphite furnace atomic absorption method

DS DS/EN ISO 8381

Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)

DS DS/EN ISO 8420

Animal and vegetable fats and oils - Determination of content of polar compounds

DS DS/EN ISO 8442- 1

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food

DS DS/EN ISO 8442- 2+AC

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 2: Requirements for stainless steel and silver-plated cutlery

DS DS/EN ISO 8442- 3

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 3: Requirements for silver-plated table and decorative holloware

DS DS/EN ISO 8442- 4+AC

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 4: Requirements for gold-plated cutlery

DS DS/EN ISO 8442- 5

Materials and articles in contact with foodstuffs Cutlery and table holloware Part 5: Specification for sharpness and edge retention test of cutlery

DS DS/EN ISO 8442- 6

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 6: Lightly silver plated table holloware protected by lacquer

DS DS/EN ISO 8442- 7

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 7: Specification for table cutlery made of silver, other precious metals and their alloys

DS DS/EN ISO 8442- 8

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 8: Specification for silver table and decorative holloware

DS DS/EN ISO 8892

Oilseed residues - Determination of total residual hexane

DS DS/EN ISO 8968- 1

Milk - Determination of nitrogen content - Part 1: Kjeldahl method

DS DS/EN ISO 8968- 2

Milk - Determination of nitrogen content - Part 2: Block-digestion method (Macro method)

DS DS/EN ISO 8968- 4

Milk - Determination of nitrogen content - Part 4: Determination of non- protein nitrogen content

DS DS/EN ISO 8968- 5

Milk - Determination of nitrogen content - Part 5: Determination of protein- nitrogen content

DS DS/EN ISO 9167- 1

Rapeseed - Determination of glucosinolates content - Part 1: Method using high-performance liquid chromatography

DS DS/EN ISO 9289

Oilseed residues - Determination of free residual hexane

DS DS/EN ISO 9832

Animal and vegetable fats and oils - Determination of residual technical hexane content

DS DS/ENV 12014- 3

Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite

DS DS/ENV 12014- 4

Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion- exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products

DS DS/ENV 12140

Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruit juices - Method using isotope ratio mass spectrometry

DS DS/ENV 12141

Fruit and vegetable juices - Determination of the stable oxygen isotope ratio (18O/16O) of water from fruit juices - Method using isotope ratio mass spectrometry

DS DS/ENV 12142

Fruit and vegetable juices - Determination of the stable hydrogen isotope ratio (2H/1H) of water from fruit juices - Method using isotope ratio mass spectrometry

DS DS/ENV 13070

Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) in the pulp of fruit juices - Method using isotope ratio mass spectrometry

DS DS/ENV 14164

Foodstuffs - Determination of vitamin B6 by HPLC

DS DS/ENV 14194

Foodstuffs - Determination of saxitoxin and dc-saxitoxin in mussels - HPLC method using post column derivatisation

DS DS/INF 10

Guidelines for sensory evaluations

DS DS/INF 110

Guide for the choice of plastic packaging for foods

DS DS/ISO 10399

Sensory analysis - Methodology - Duo-trio test

DS DS/ISO 11037

Sensory analysis - General guidance and test method for assessment of the colour of foods

DS DS/ISO 11056

Sensory analysis - Methodology - Magnitude estimation method

DS DS/ISO 11285

Milk - Determination of lactulose content - Enzymatic method

DS DS/ISO 11814

Dried milk - Assessment of heat treatment intensity - Method using high-performance liquid chromatography

DS DS/ISO 11868

Heat-treated milk - Determination of lactulose content - Method using high-performance liquid chromatography

DS DS/ISO 11870

Milk and milk products - Determination of fat content - General guidance on the use of butyrometric methods

DS DS/ISO 12080- 1

Dried skimmed milk - Determination of vitamin A content - Part 1: Colorimetric method

DS DS/ISO 12080- 2

Dried skimmed milk - Determination of vitamin A content - Part 2: Method using high-performance liquid chromatography

DS DS/ISO 13299

Sensory analysis - Methodology - General guidance for establishing a sensory profile

DS DS/ISO 13301

Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

DS DS/ISO 13302

Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

DS DS/ISO 13559

Butter, fermented milks and fresh cheese - Enumeration of contaminating microorganisms - Colony-count technique at 30 øC

DS DS/ISO 13580

Yogurt Determination of total solids content (Reference method)

DS DS/ISO 13965

Meat and meat products - Determination of starch and glucose contents - Enzymatic method

DS DS/ISO 14156

Milk and milk products - Extraction methods for lipids and liposoluble compounds

DS DS/ISO 14377

Canned evaporated milk - Determination of tin content - Method using graphite furnace atomic absorption spectrometry

DS DS/ISO 14378

Milk and dried milk - Determination of iodide content - Method using high-performance liquid chromatography

DS DS/ISO 14461- 1

Milk and milk products Quality control in microbiological laboratories Part 1: Analyst performance assessment for colony counts

DS DS/ISO 14637

Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method)

DS DS/ISO 14674

Milk and milk powder Determination of aflatoxin M1 content Clean- up by immunoaffinity chromatography and determination by thin-layer chromatography

DS DS/ISO 14892

Dried skimmed milk - Determination of vitamin D content using high- performance liquid chromatography

DS DS/ISO 15161

Guidance on the application of ISO 9001:2000 in the food and drink industry

DS DS/ISO 15174

Milk and milk products - Microbial coagulants - Determination of total milk-clotting activity

DS DS/ISO 15322

Dried milk and dried milk products Determination of their behaviour in hot coffee (Coffee test)

DS DS/ISO 15323

Dried milk protein products - Determination of nitrogen solubility index

DS DS/ISO 15648

Butter - Determination of salt content - Potentiometric method

DS DS/ISO 15884

Milk fat - Preparation of fatty acid methyl esters

DS DS/ISO 15885

Milk fat - Determination of the fatty acid composition by gas-liquid chromatography

DS DS/ISO 16050

Foodstuffs - Determination of aflatoxin B1, and the total content of the aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-performance liquid chromatographic method

DS DS/ISO 16305

Butter Determination of the firmness

DS DS/ISO 16820

Sensory analysis - Methodology - Sequential analysis

DS DS/ISO 1738

Butter - Determination of salt content

DS DS/ISO 17997- 1

Milk - Determination of casein-nitrogen content - Part 1: Indirect method (Reference method)

DS DS/ISO 17997- 2

Milk - Determination of casein-nitrogen content - Part 2: Direct method

DS DS/ISO 18329

Milk and milk products - Determination of furosine content - Ion-pair reverse-phase high-performance liquid chromatography method

DS DS/ISO 2294

Meat and meat products - Determination of total phosphorus content (Reference method)

DS DS/ISO 2451

Cocoa beans - Specifications

DS DS/ISO 2917

Meat and meat products - Measurement of pH - Reference method

DS DS/ISO 3890- 1

Milk and milk products - Determination of residues of organochlorine compounds (pesticides) - Part 1: General considerations and extraction methods

DS DS/ISO 3890- 2

Milk and milk products - Determination of residues of organochlorine compounds (pesticides) - Part 2: Test methods for crude extract purification and confirmation

DS DS/ISO 4120

Sensory analysis - Methodology - Triangle test

DS DS/ISO 4121

Sensory analysis - Guidelines for the use of quantitative response scales

DS DS/ISO 5536

Milk fat products - Determination of water content - Karl Fischer method

DS DS/ISO 5738

Milk and milk products - Determination of copper content - Photometric method (Reference method)

DS DS/ISO 5739

Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

DS DS/ISO 5765- 1

Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 1: Enzymatic method utilizing the glucose moiety of the lactose

DS DS/ISO 5765- 2

Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose

DS DS/ISO 5944

Milk and milk-based products - Detection of coagulase-positive staphylococci - Most probable number technique

DS DS/ISO 6785

Milk and milk products - Detection of Salmonella spp.

DS DS/ISO 7889

Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 øC

DS DS/ISO 8851- 1

Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content

DS DS/ISO 8851- 2

Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content

DS DS/ISO 8851- 3

Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content

DS DS/ISO 8968- 3

Milk Determination of nitrogen content Part 3: Block-digestion method (Semi-micro rapid routine method)

DS DS/ISO 9232

Yogurt - Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

DS DS/ISO 937

Meat and meat products - Determination of nitrogen content (Reference method)

DS DS/ISO 9622

Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments

DS DS/ISO/TS 21098

Foodstuffs Nucleic acid based methods of analysis of genetically modified organisms and derived products Information to be supplied and procedure for the addition of methods to ISO 21569, ISO 21570 or ISO 21571

DS DS/ISO/TS 6090

Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity