Food Technology Standards
BS ISO 5543:2004
Caseins and caseinates. Determination of fat content. Gravimetric method (reference method)...
BS ISO 5548:2004
Caseins and caseinates. Determination of lactose content. Photometric methods...
BS ISO 5550:2006
Caseins and caseinates. Determination of moisture content (Reference method)...
BS ISO 5738:2004
Milk and milk products. Determination of copper content. Photometric method. (Reference method)...
BS ISO 5739:2003
Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter...
BS ISO 5765-1:2002
Dried milk, dried ice-mixes and processed cheese. Determination of lactose content - Enzymatic method utilizing the gluc...
BS ISO 5765-2:2002
Dried milk, dried ice-mixes and processed cheese. Determination of lactose content - Enzymatic method utilizing the gala...
BS ISO 6486-1:2019
Ceramic ware, glass ceramic ware and glass dinnerware in contact with food. Release of lead and cadmium - Test method...
BS ISO 6561-1:2005
Fruits, vegetables and derived products. Determination of cadmium content - Method using graphite furnace atomic absorpt...
BS ISO 6561-2:2005
Fruits, vegetables and derived products. Determination of cadmium content - Method using flame atomic absorption spectro...
BS ISO 6646:2011
Rice. Determination of the potential milling yield from paddy and from husked rice...
BS ISO 6656:2002
Animal and vegetable fats and oils. Determination of polyethylene-type polymers...