NF EN ISO 707

April 2009

Standard Current

Milk and milk products - Guidance on sampling

ISO 707|IDF 50:2008 gives guidance on methods of sampling milk and milk products for microbiological, chemical, physical and sensory analysis, except for (semi)automated sampling.

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Main informations

Collections

National standards and national normative documents

Publication date

April 2009

Number of pages

51 p.

Reference

NF EN ISO 707

ICS Codes

67.100.01 Milk and milk products in general

Classification index

V04-150

Print number

1 - 24/03/2009

International kinship

ISO 707:2008

European kinship

EN ISO 707:2008

Sumary

Milk and milk products - Guidance on sampling

ISO 707|IDF 50:2008 gives guidance on methods of sampling milk and milk products for microbiological, chemical, physical and sensory analysis, except for (semi)automated sampling.

Replaced standards (1)

NF EN ISO 707

December 1997

Standard Cancelled

Milk and milk products. Guidance on sampling.

Table of contents

Avant-propos
iv
Introduction
VI
1 Domaine d'application
1
2 Références normatives
1
3 Termes et définitions
1
4 Dispositions générales
2
5 Appareillage
3
6 Échantillonnage
5
7 Conservation des échantillons
6
8 Stockage et transport des échantillons
6
9 Lait et produits laitiers liquides
8
10 Lait concentré, lait concentré sucré et lait condensé
11
11 Produits laitiers semi solides et solides à l'exception du beurre et du fromage
14
12 Glaces de consommation, préparations pour glaces et autres produits glacés à base de lait
16
13 Lait sec et produits laitiers secs
18
14 Beurre et produits apparentés
19
15 Matière grasse butyrique (huile de beurre) et produits apparentés
22
16 Fromage
23
Annexe A (informative) Exemples de matériels d'échantillonnage et de formes d'échantillons
26
Annexe B (informative) Récipients isolés thermiquement pour le transport d'échantillons de produits alimentaires réfrigérés, congelés ou surgelés
35
Annexe C (informative) Informations supplémentaires pour l'utilisation de récipients pour transport isolés
39
Annexe D (informative) Rapport d'échantillonnage pour le fromage
40
Bibliographie
43

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