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  • ISO 707:2008

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    Milk and milk products Guidance on sampling

    Available format(s):  Hardcopy, PDF 1 User, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French

    Published date:  11-08-2008

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    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.

    General Product Information - (Show below) - (Hide below)

    Committee ISO/TC 34/SC 5
    Development Note Supersedes ISO 1194 and ISO 1193 (04/2001) Supersedes ISO/DIS 707. Also numbered as IDF 50. (08/2008)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    ISO 16649-1:2001 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
    UNE-EN ISO 5536:2013 Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009)
    08/30146086 DC : DRAFT MAY 2008 BS ISO 26462 - MILK - DETERMINATION OF LACTOSE CONTENT - ENZYMATIC METHOD USING DIFFERENCE IN PH
    BS ISO 22935-1:2009 Milk and milk products. Sensory analysis General guidance for the recruitment, selection, training and monitoring of assessors
    BS ISO 14156 : 2001 MILK AND MILK PRODUCTS - EXTRACTION METHODS FOR LIPIDS AND LIPOSOLUBLE COMPOUNDS
    BS ISO 13082 : 2011 MILK AND MILK PRODUCTS - DETERMINATION OF THE LIPASE ACTIVITY OF PREGASTRIC LIPASE PREPARATION
    I.S. EN ISO 3727-1:2002 BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 1: DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD)
    BS ISO 14892 : 2002 DRIED SKIMMED MILK - DETERMINATION OF VITAMIN D CONTENT USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
    BS ISO 8553 : 2004 MILK - ENUMERATION OF MICROORGANISMS - PLATE-LOOP TECHNIQUE AT 30 DEGREES C
    DIN EN ISO 5536:2013-08 Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009)
    BS ISO 5765-2 : 2002 DRIED MILK, DRIED ICE-MIXES AND PROCESSED CHEESE - DETERMINATION OF LACTOSE CONTENT - PART 2: ENZYMATIC METHOD UTILIZING THE GALACTOSE MOIETY OF THE LACTOSE
    BS ISO 9231 : 2008 MILK AND MILK PRODUCTS - DETERMINATION OF THE BENZOIC AND SORBIC ACID CONTENTS
    UNI EN ISO 9233-2 : 2013 CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2: HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE
    BS ISO 8968-3 : 2004 AMD 17262 MILK - DETERMINATION OF NITROGEN CONTENT - PART 3: BLOCK-DIGESTION METHOD (SEMI-MICRO RAPID ROUTINE METHOD)
    BS ISO 8069 : 2005 AMD 17261 DRIED MILK - DETERMINATION OF CONTENT OF LACTIC ACID AND LACTATES
    ISO 11865:2009 Instant whole milk powder Determination of white flecks number
    BS ISO 18252 : 2006 ANHYDROUS MILK FAT - DETERMINATION OF STEROL COMPOSITION BY GAS LIQUID CHROMATOGRAPHY (ROUTINE METHOD)
    BS ISO 17997-1:2004 Milk. Determination of casein-nitrogen content Indirect method (Reference method)
    BS ISO 5543:2004 (published 2004-12) Caseins and caseinates. Determination of fat content. Gravimetric method (reference method)
    BS 7142-5(1997) : 1997 METHODS FOR ANALYSIS OF MILK-BASED PRODUCTS - DETERMINATION OF TITRATABLE ACIDITY OF YOGURT (POTENTIOMETRIC METHOD)
    BS 1743-11(1986) : 1986 METHODS FOR ANALYSIS OF DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF FAT CONTENT (GRAVIMETRIC REFERENCE METHOD)
    UNE-EN ISO 12779:2013 Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011)
    02/704627 DC : DRAFT APR 2002 ISO/DIS 13875 (IDF 178) - HEAT-TREATED MILK - DETERMINATION OF ACID-SOLUBLE BETA-LACTOGLOBULIN CONTENT - REVERSE-PHASE HPLC METHOD
    DIN 10349:2004-10 Determination of pH of butter plasm
    DD ISO/TS 2963 : 2006 CHEESE AND PROCES