Food Technology Standards
BS EN ISO 5530-1:2014
Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a f...
BS EN ISO 5530-2:2015
Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph...
BS EN ISO 5534:2004
Cheese and processed cheese. Determination of the total solids content (Reference method)...
BS EN ISO 5536:2013
Milk fat products. Determination of water content. Karl Fischer method...
BS EN ISO 5764:2009
Milk. Determination of freezing point. Thermistor cryoscope method (Reference method)...
BS EN ISO 5810:1994, ISO 5810:1982
Starches and derived products. Determination of chloride content. Potentiometric method...
BS EN ISO 5943:2006
Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method...
BS EN ISO 6320:2017 - TC
Animal and vegetable fats and oils. Determination of refractive index...
BS EN ISO 6321:2021
Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point...
BS EN ISO 6540:2021
Maize. Determination of moisture content (on milled grains and on whole grains)...
BS EN ISO 6571:2009+A1:2017
Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)...
BS EN ISO 660:2020
Animal and vegetable fats and oils. Determination of acid value and acidity...
BS EN ISO 662:2016
Animal and vegetable fats and oils. Determination of moisture and volatile matter content...