Liquid milk — Determination of acid-soluble beta-lactoglobulin content — Reverse-phase HPLC method
€115.00
Yogurt — Determination of total solids content (Reference method)
€77.00
Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography
Milk and milk products — Guidance on sampling
€208.00
Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Reference method)
Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)
€51.00
Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography
Milk powder — Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) — Screening method
Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci
Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Routine method)
Butter — Determination of salt content — Potentiometric method
Milk fat — Determination of peroxide value
Milk and milk products — Determination of nitrate and nitrite contents
