Cheese

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JS 1339:2018 Milk and milk products - Cheese and processed cheese products - Determination of citric acid content- Enzymatic method

This Jordanian standard specifies an enzymatic method for the determination of the citric acid content of cheese and processed cheese products. (Published Document (JS))

JS 1340:2018 Milk and milk products - Cheese - Determination of fat content - Van Gulik method

This Jordanian standard gives specifies the Van Gulik method for the determination of the fat content, as a mass fraction, of cheese. (Published Document (JS))

JS 246:2017 Milk and milk products – Soft cheese

This standard specifies the specification needed to be in soft cheese and does not include processed cheeses and boiled cheeses and hard and semi hard cheese. (Published Document (JS))

JS 1336:2016 Milk and milk products - Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

This Jordanian Standard specifies a test method for the determination of the fat content of all types of cheese and processed cheese products. (Published Document (JS))

JS 1341:2016 Milk and milk products - Cheese and Processed Cheese - Determination of the total solids content (Reference method)

This Jordanian Standard specifies a test method for the determination of the total solids content of cheese and processed cheese. (Published Document (JS))

JS 2033:2012 Milk and milk products ـــ Cream cheese

This Standard applies to Cream Cheese intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard. In some countries, the term “cream cheese” is used to designate cheeses, such as high fat ripened hard cheese, that do not conform to the description in Section 2. This Standard does not apply to such cheeses. (Published Document (JS))

JS 393:2012 Milk and milk products - Extra hard, hard, and semi hard cheese

This standard is concerned with the requirement that should be available in hard and semi hard cheese. (Published Document (JS))

JS 1338:2010 Milk and milk product - Milk fat products and butter - Determination of fat Acidity (Reference method)

This Jordanian Standard specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter. (Published Document (JS))

JS 185:2009 Milk and milk products - Processed cheese and spreadable processed cheese

This standard specifies definitions, specifications, additives and labelling for cheese and spreadable processed cheese (Published Document (JS))

JS 185:2007 Milk and milk products - Processed cheese and spreadable processed cheese

This standard specifies definitions, specifications, additives and labelling for cheese and spreadable processed cheese (Withdrawn Document)

JS 246:2006 Milk and milk products - Soft cheese

This Standard specifies the conditions that must be available in Soft cheese, not contain the types of cook cheese, the mongolism white cheese, waterless cheese, half waterless cheese and the cheese just sweet. (Withdrawn Document)

JS 1520:2004 Milk and milk product-Mixed processed cheese and spreadable processed cheese with vegatable oils and / or fats

this standered determines specifications that should exist in mixed processed cheese and spreadable processed cheese vwith vegetable oils and/ or fats (Withdrawn Document)

JS 1605:2004 Milk and milk products - Mixed soft cheese with vegetable oils and/or fats

this standards determines specification that should exist in mixed soft cheese with vegetables oils (Withdrawn Document)

JS 796:2003 Milk and milk products - Boiled white cheese

Specifies requirements for boiled white cheese which can be preserved in salt solution (Withdrawn Document)

JS 246:2003 Milk and milk products - Soft cheese

Specifies requirements for soft cheese (Withdrawn Document)

JS 393:2003 Milk and milk products - Extra hard. hard and semi hard cheese

Specifiesconditions that should exist in extra hard, hard and semi hard cheese (Withdrawn Document)

JS 1339:1999 Cheese and processed cheese products -Determination of citric acid content - Enzymatic method

Specifies an enzymatic method for the determination of the citricacid content of cheese and processed cheese products (Withdrawn Document)

JS 1336:1999 Cheese and processed cheese products -Determination of fat content - Gravimetric method (Reference method)

Specifies the reference method for the determination of the fatcontent of all types of cheese and processed cheese products havinglactose contents below 5 (m/m) of the non-fat solids (Withdrawn Document)

JS 1369:1999 Processed cheese and processed cheese products - Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

Specifies a method for the calculation of the approximate contentof added citrate emulsifying agents and acidifiers/pH-controllingagents, expressed as as citric acid, in processed cheese andprocessed cheese products. (Published Document (JS))

JS 1342:1999 Cheese and processed cheese products -Determination of chloride content - Potentiometric titration method

Specifies a potentiometric titration method for the determination ofthe chloride content of cheese and processed cheese products (Published Document (JS))

JS 1340:1999 Cheese - Determination of fat content -Van Gulik method

Describes the Van Gulik method for thedetermination of the fat content of cheese (Withdrawn Document)

JS 1341:1999 Cheese and processed cheese -Determination of total solids content - (Reference method)

Specifies the reference method for the determination of the totalsolids content of cheese and processed cheese (Withdrawn Document)

JS 185:1997 Milk and milk products - Cheese -Processed cheese and spreadable processed cheese

Concerns processed cheeseand spreadable processed cheese (Withdrawn Document)

JS 393:1995 Milk and milk products - Cheese - Hardand semi hard cheese

Concerns hard and semi hard cheese (Withdrawn Document)

JS 796:1991 Milk and milk products - Cheese -Boiled white cheese

Concerns boiled white cheese preserved in a salty solution (Withdrawn Document)

JS 422:1985 Milk and milk products - Cheese -Methods of sampling for cheese

Concerns sampling methods for cheese in order to betested (Withdrawn Document)

JS 246:1982 Milk and milk products - Cheese - Soft cheese

Concernssoft cheese (Withdrawn Document)