This Jordanian Standard specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes. The method is also applicable to concentrated and dried ice mixes. The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier stabilizer or thickening agent or of egg yolk or of fruits (Published Document (JS))
This Jordanian Standard specifies a reference method for the determination of the total solids content of ice-cream, milk ices and similar products. (Published Document (JS))
Concerns method of testing for milk ices and ice-cream (Published Document (JS))
specifies a conditions that must be available in milk ices, ice cream, water ices (Published Document (JS))
Specifies a referencemethod for the determination of the total solides content ofice-cream, milk ices and similar products (Withdrawn Document)
Specifies the reference method for the determination of the fatcontent of edible ices and ice-mixes (Withdrawn Document)
Specifies the reference method for thedetermination of the fat content of most milk-basee edible ices andice-mixes and concentrated and dried ice-mixes (Withdrawn Document)
Concerns milk ices, ice creams and water ices (Withdrawn Document)
Includes testing methodsfor milk ices and ice creams (Withdrawn Document)
