Milk and milk products in general

0 (Published Document (JS))

This Jordanian Standard specifies the requirements needed to be in milk powder and cream powder, intended for direct consumption. (Published Document (JS))

This standard specifies the provisions needed to be in yoghurt (Published Document (JS))

This Jordanian standard specifies a routine method for the determination of the nitrate and nitrite contents of milk and milk products by segmented flow analysis. (Published Document (JS))

This Standard specifies a reference method for the determination of the copper content of milk and milk product. (Published Document (JS))

This Jordanian standard gives guidance for the quantitative determination of melamine and cyanuric acid content in milk, powdered milk products, and infant formulae by electrospray ionization liquid chromatography tandem mass spectrometry (LC-MS/MS). (Published Document (JS))

This Jordanian standard specifies a method for the determination of the nitrate and nitrite contents of milk and milk products by cadmium reduction and flow injection analysis with in-line dialysis. (Published Document (JS))

This Jordanian Standard describes a method for the quantitative determination of the total lead content in milk and milk products. (Published Document (JS))

This Jordanian Standard specifies a spectrometric reference method for the determination of the iron content of milk and milk products. (Published Document (JS))

This Jordanian standard specifies a method for the determination of the nitrate and nitrite contents of milk and milk products by cadmium reduction and spectrometry. (Published Document (JS))

This Jordanian standard specifies a method for the determination of the nitrate content of milk and milk products by molecular-absorption spectrometry after Griess reaction. (Published Document (JS))

This standard specifies in whey powder and acidic whey powder intended for use or further processing (Published Document (JS))

This standard specifies the provisions needed to be in boiled white cheese. (Published Document (JS))

0 (Published Document (JS))

This Jordanian standard specifies the provisions needed to be in both cow and goat pasteurized milk (Published Document (JS))

This Jordanian Standard specifies the reference method for the determination of the fat content of liquid skimmed milk, whey and buttermilk. It is a particularly accurate gravimetric method especially for the purpose of establishing the operating efficiency of cream separators (Published Document (JS))

This standard is concerned with the requirement that should be available in cream and prepard cream (Published Document (JS))

This part of Jordanian standard specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Rose-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acidsor those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients. (Published Document (JS))

This part of Jordanian Standard specifies the reference method for the determination of the fat content of edible ices and ice-mixes to which the Rose-Gottlieb method is not applicable (i.e. those products containing high levels of stabilizer or thickening agent, or of egg yolk or of fruit, or of combinations of these constituents). (Published Document (JS))

This part of Jordanian Standard specifies the reference method for the determination of the fat content of infant foods to which the Rose-Gottlieb method is not applicable [i.e. those milk-based and other types of infant food that contain more than 5 % (mass fraction) (dry matter) of starch or dextrin, or vegetable, fruit, meat, etc. (Published Document (JS))

This standard concerns specifications that should exist in dried cream and milk ready for direct human consumption , and it specifies healty (Withdrawn Document)

This standard applies to production processing and handling of milk and its products as defined in JS standard 1756 , and when mentioning milk products, it means that this term include concertrated milk products . This standard does not apply to production of raw milk humen consumption (Published Document (JS))

This standard concerns specifications that should exist in dried cream and milk ready for direct human consumption , and it specifies healty conditions, food additives and samplling procedure. (Withdrawn Document)

This standard determines specifications that should exist in milk powder mixwd with vegetables oils and / or fats used for human consumption or others. (Published Document (JS))

This standard specifies the provsions required in yoghurt and sweetned yoghurt and yoghurt with bifidus. (Withdrawn Document)

this standard determines conditions of milk product (alshanenah) (Withdrawn Document)

This standard gives guideance on method sampling milk and milk products (Published Document (JS))

This standard specifies raw milk "fresh"standards (Withdrawn Document)

Concerns milk powder and cream powder (Withdrawn Document)

Concerns yoghurt and sweetened yoghurt (Withdrawn Document)

Concerns evaporated milk which prepared for direct consumption (Withdrawn Document)

Specifies a flame atomic absorption spectrometric method for thedetermination of the zinc content of milk and milk products (Withdrawn Document)

Specifiesthe reference method for the determination of the fat content ofmilk-based and of liquid, concentrated or dried milk products (Withdrawn Document)

Specifies a method ofdetermining the insolubility index, as a means of assessing thesolubility, of dried whole milk, dried partly skimmed milk and driedskimmed milk (Withdrawn Document)

Specifies amethod for the determination of the acidity of the fat contained inmilk fat products (Withdrawn Document)

Including methods of sampling of cream, butterand ghee for laboratory testing (Withdrawn Document)