Egyptian Organization for Standards & Quality

Standards

Standard No. 6223-1 / 2007
Price 370 L.E.
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Milk and milk products – determination of nitrate and nitrite contents P1 : method using cadmium reduction and spectrometry
Standard No. 6224 / 2023
Price 280 L.E.
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Sweetened condensed milk- determination of sucrose content – polarimetric method
Standard No. 6225 / 2023
Price 250 L.E.
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Milk - Determination of alkaline phosphatase
Standard No. 6226 / 2023
Price 280 L.E.
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Dried milk- determination of moisture content (reference method )
Standard No. 6227 / 2010
Price 430 L.E.
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milk- determination of freezng point – thermistor cryoscope method (reference method )
Standard No. 6228-2 / 2017
Price 385 L.E.
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Dried milk , dried ice-mixes and processed cheese - determination of lactose content P2:enzymatic method utilizing the galactose moiety of the lactose
Standard No. 6229 / 2010
Price 250 L.E.
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Dried milk- determination of titratable acidity (reference method )
Standard No. 6230 / 2023
Price 250 L.E.
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Dried milk- determination of titratable acidity (routine method )
Standard No. 6231 / 2023
Price 250 L.E.
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Milk , cream and evaporated milk-determination of total solids content (reference method ) (ISO 6731/1989)
Standard No. 6232 / 2023
Price 250 L.E.
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Sweetened condensed milk- determination of total solids content (reference method )
Standard No. 6233 / 2007
Price 0 L.E.
Dried milk-assessment of heat class- heat number reference method (ISO 6735/1985)
Standard No. 6234-5 / 2007
Price 265 L.E.
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Milk- determination of nitrogen content P5: determination of protein-nitrogen contentMilk- determination of nitrogen content P5: determination of protein-nitrogen content
Standard No. 6234-1 / 2007
Price 325 L.E.
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Milk- determination of nitrogen content P1:kjeldahl methodMilk- determination of nitrogen content P1:kjeldahl method
Standard No. 6234-4 / 2007
Price 265 L.E.
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Milk- determination of nitrogen content P4: determination of non-protein-nitrogen content
Standard No. 6235-2 / 2010
Price 370 L.E.
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Milk -- Enumeration of somatic cells Part 2: Guidance on the operation of fluoro-opto-electronic counters
Standard No. 6235-1 / 2010
Price 460 L.E.
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Milk- enumeration of somatic cells Part one :- Microscopic method(reference method)
Standard No. 6236 / 2023
Price 250 L.E.
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Butter- determination of salt content
Standard No. 6237 / 2023
Price 250 L.E.
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Butter- determination of the refractive index of the fat (Reference method )
Standard No. 6238-1 / 2007
Price 250 L.E.
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Butter- determination of moisture, non-fat solids and fat content P1: determination of moisture content (reference method )
Standard No. 6238-3 / 2007
Price 250 L.E.
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P3: calculation of fat content Butter- determination of moisture, non-fat solids and fat content
Standard No. 6238-2 / 2007
Price 250 L.E.
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Butter- determination of moisture, non-fat solids and fat content P2: determination of non-fat solids content (reference method )
Standard No. 6239-1 / 2007
Price 265 L.E.
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Butter- determination of moisture, non-fat solids and fat content (routine method )P1: determination of moisture content (ISO 3727-1/2001)
Standard No. 6239-2 / 2007
Price 280 L.E.
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Butter- determination of moisture, non-fat solids and fat contents (routine method ) P2: determination of non-fat solids content (ISO 3727-2/2001)
Standard No. 6239-3 / 2007
Price 250 L.E.
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Butter- determination of moisture, non-fat solids and fat content (routine method ) P3: calculation of fat content (ISO 8851-3/2004)
Standard No. 6240 / 2007
Price 280 L.E.
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Milk fat products and butter- determination of fat acidity (reference method ) (ISO 1740/2004)
Standard No. 6241 / 2007
Price 250 L.E.
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Whey cheese- determination of dry matter (reference method ) (ISO 2920/2004)
Standard No. 6242 / 2007
Price 280 L.E.
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Cheese and processed cheese -determination of the total solids content (reference method ) (ISO 5534/2004)
Standard No. 6243-1 / 2010
Price 0 L.E.
Cheese , cheese rind and processed cheese - determination of natamycin content - part1:- molecular absorption spectrometric method for cheese rind (ISO 9233-1/2007)
Standard No. 6243-2 / 2010
Price 0 L.E.
Cheese , cheese rind and processed cheese - determination of natamycin content - Part 2 :- high performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2/2007)
Standard No. 6243 / 2007
Price 0 L.E.
Cheese and cheese rind - determination of natamycin content -Method by molecular absorption spectrometry and by high-performance liquid chromatography
Total number of standards 12502