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Classification: adopted Iso Standards

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CODE	TITLE	GROUP	CLASSIFICATION	PRICE
RS ISO 707: 2008	Milk and milk products — Guidance on sampling	Food technology	ADOPTED ISO STANDARDS	^RWF60,000	View Details
RS ISO 6734: 2010	Sweetened condensed milk — Determination of total solids content (Reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 6732: 2010	Milk and milk products — Determination of iron content — Spectrometric method(reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF18,000	View Details
RS ISO 6731: 2010	Milk, cream and evaporated milk-determination of total solids content(reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 6092: 1980	Dried milk — Determination of titrable acidity( Routine method	Food technology	ADOPTED ISO STANDARDS	^RWF3,000	View Details
RS ISO 6091: 2010	Dried milk — Determination of titrable acidity(reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 5764: 2009	Milk — determination of freezing point — Thermistor cryoscope method (Reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF25,500	View Details
RS ISO 5738: 2004	Milk and milk products — determination of copper content — Photometric method(reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF16,500	View Details
RS ISO 5538: 2004	Milk and milk products — Sampling — Inspection by attributes	Food technology	ADOPTED ISO STANDARDS	^RWF30,000	View Details
RS ISO 3728: 2004	Ice cream and milk ice — Determination of total solids content (Reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 3727-3: 2003	Butter — determination of moisture, non fat solids and fat contents — Part 3: calculation of fat content	Food technology	ADOPTED ISO STANDARDS	^RWF3,000	View Details
RS ISO 3727-2: 2001	Butter — Determination of moisture, non-fat solids and fat contents — Part 2: determination of non — Fat solids content (Reference methods)	Food technology	ADOPTED ISO STANDARDS	^RWF9,000	View Details
RS ISO 3727-1: 2001	Butter — Determination of moisture, non-fat solids and fat contents — Part 1: determination of moisture content (reference methods)	Food technology	ADOPTED ISO STANDARDS	^RWF9,000	View Details
RS ISO 26323: 2009	Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)	Food technology	ADOPTED ISO STANDARDS	^RWF19,500	View Details
RS ISO 1740: 2004	Milk fat products and butter — determination of fat acidity (reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF10,500	View Details
RS ISO 1739: 2006	Butter — Determination of the refractive index of the fat (Reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 1738: 2008	Butter — Methods of analysis — Part 4: Determination of salt content	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 1737: 2008	Evaporated milk and sweetened condensed milk — determination of fat content — Gravimetric method(Reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF22,500	View Details
RS ISO 1736: 2008	Dried milk and dried milk products — determination of fat content — gravimetric method(reference method)	Food technology	ADOPTED ISO STANDARDS	^RWF21,000	View Details
RS ISO/TS 15495: 2010	Milk, milk products and infant formulae — Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS	Food technology	ADOPTED ISO STANDARDS	^RWF43,500	View Details