ICS 67.100.40
Ice cream and ice confectionery
Standards in This Category
GS 64:2015
Specification for ice cream
GS 355:2003
Specification for whey cream for direct consumption
LVS 355:2002
Compositional standard for ice cream produced from milk
This document establishes comprehensive requirements for the composition of ice cream products manufactured from milk as the primary raw material. It defines the essential criteria for ingredients,
LVS EN ISO 7328:2009
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)
This document outlines the procedural requirements for determining fat content in ice cream and ice cream mixtures based on dairy products. It specifies the gravimetric approach, which serves as a
SM ISO 5765-2:2015
Dry milk, mixtures for ice cream and melted cheese. Determination of lactose content. Part 2: Enzymatic method based on galactose from lactose
This specification establishes a standardized methodology for determining lactose content within dairy-based products, specifically targeting milk powder, ice cream mixes, and melting cheese. The
SM ISO 5765-1:2015
Whey powder, ice cream mixes and melted cheese. Determination of lactose content. Part 1: Enzymatic method using lactose-derived glucose
This document establishes a standardized methodology for determining lactose content within a specific mixture comprising whey powder, ice cream, and cheese. The procedure relies on an enzymatic
SM EN ISO 7328:2015
Milk-based ice cream and ice cream mixes. Determination of fat content. Gravimetric method (Reference method)
This technical specification outlines a precise procedure for quantifying fat content in ice cream and ice cream mixtures derived from milk. Utilizing the gravimetric approach, which serves as the
SM GOST R 52175:2010
Milk cream and plombir ice cream. Technical conditions
This technical specification establishes the comprehensive requirements for the production, quality assessment, and packaging of dairy products, specifically focusing on fresh cream and pralinel ice
SMV EN ISO 7328:2010
Ice cream and ice cream mixtures based on milk. Determination of fat content. Gravimetric method (Reference method)
This specification establishes a comprehensive framework for determining the fat content within dairy-based ice cream products and their mixtures using the gravimetric approach. Designed as a
SMV EN ISO 7328:2008
Ice cream and ice cream mixtures based on milk. Determination of fat content. Gravimetric method (Reference method)
This document establishes a reference methodology for determining the fat content in milk-based and mixed ice creams through gravimetric analysis. It outlines the specific procedures required to
MSZ EN ISO 7328:2009
MSZT
Milk-based edible ices and ice mixes. Determination of fat content. Gravimetric method (Reference method) (ISO 7328:2008)
MSZ EN ISO 7328:2000
MSZT
Milk-based edible ices and ice mixes. Determination of fat content. Gravimetric method (Reference method) (ISO 7328:1999)
This technical specification establishes a reference procedure for determining the fat content in ice cream and milkshakes using the gravimetric method. Designed for dairy product analysis, the
MSZ 9443:1977
MSZT
Parfait. Quality requirements
This technical specification establishes comprehensive requirements for achieving excellence in product quality management. It defines a structured framework for organizations to implement systematic
TCVN 7402:2004
TCVN
Edible ices cream. Technical requirements
This technical specification defines the essential technical requirements for food additives used within the food processing industry. The document outlines specific criteria regarding purity,
TCVN 7402:2019
TCVN
Edible ice cream
This document establishes the technical specifications and guidelines for the safe use of additives in food products within the relevant regulatory framework. It defines the categories of substances
KS H ISO 7328(2023 Confirm)(2023)
KATS
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method(Reference method)
This standard establishes a comprehensive reference methodology for determining the fat content within dairy-based frozen desserts and ice mixtures. The procedure relies on gravimetric analysis,
KS H ISO 3728
KATS
Ice-cream and milk ice —Determination of total solids content(Reference method)
This document establishes a precise reference method for determining total solid content in ice cream and milk ice products. Designed for quality control and analytical testing, the procedure
MSZ 20644:1989
MSZT
Ice-cream powders
This document establishes comprehensive requirements for the production and quality control of powdered ice cream. It defines essential criteria for physical characteristics, including particle size
MSZ 20643:1983
MSZT
Ice-cream powders and ice-cream concentrates. Sampling, test methods
This standard establishes a comprehensive framework for the sampling, examination, and grading of frozen dairy products, specifically targeting ice cream powder and mixtures intended for further
MSZ 20661:1983
MSZT
Ice-cream concentrates
This technical specification outlines the requirements and testing methods for concentrated ice cream mixes, a semi-finished product widely used in the confectionery industry. The document defines