Egyptian Organization for Standards & Quality

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67.100.30

Standard No. 155-6 / 2006
Price 0 L.E.
Physical and chemical methods for testing milk and milk products part 6:- determenation of insolubility index in dried milk and dried milk products
Standard No. 155-7 / 2006
Price 325 L.E.
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Physical and chemical methods for testing milk and milk productspart:7 determenation of peroxide value in milk fat
Standard No. 1008-2 / 2018
Price 250 L.E.
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SOFT CHEESE PART : 2 CREAM CHEESE
Standard No. 154-1 / 2005
Price 250 L.E.
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MILK AND MILK PRODUCTS PART:1 RAW MILK
Standard No. 1007-4 / 2020
Price 250 L.E.
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Hard cheese -: Part 4 Romi ( romy ) cheese
Standard No. 355-2 / 2005
Price 400 L.E.
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HONEY AND METHODS OF ANALYSIS PART : 2 METHODS OF ANALYSIS FOR HONEY
Standard No. 1183-1 / 2020
Price 265 L.E.
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Semi - Hard Cheese Part 1: Gouda Cheese
Standard No. 1183-3 / 2020
Price 265 L.E.
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Semi - Hard Cheese Part 3: Edam Cheese
Standard No. 1008-12 / 2020
Price 250 L.E.
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Soft cheese Part : 12 Feta cheese
Standard No. 1007-6 / 2008
Price 250 L.E.
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Hard cheese part 6: gruyere cheese
Standard No. 6209 / 2020
Price 250 L.E.
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Whey Cheese
Standard No. 155-5 / 2008
Price 0 L.E.
PHYSICAL AND CHEMICAL METHODS FOR TESTING MILK AND MILK PRODUCTS PART : 5 CHEESE AND PROCESSED CHEESE PRODUCTS – DETERMINATION OF FAT CONTENT – GRAVIMETRIC METHOD
Standard No. 155-2 / 2008
Price 370 L.E.
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PHYSICAL AND CHEMICAL METHODS FOR TESTING MILK AND MILK PRODUCTS PART : 2 MILK – DETERMINATION OF FAT CONTENT – GRAVIMETRIC METHOD
Standard No. 155-3 / 2008
Price 385 L.E.
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PHYSICAL AND CHEMICAL METHODS FOR TESTING MILK AND MILK PRODUCTS PART : 3 EVAPORATED MILK AND SWEETENED CONDENSED MILK – DETERMINATION OF FAT CONTENT –GRAVIMETRIC METHOD
Standard No. 155-4 / 2008
Price 370 L.E.
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PHYSICAL AND CHEMICAL METHODS FOR TESTING MILK AND MILK PRODUCTS PART : 4 CREAM – DETERMINATION OF FAT CONTENT – GRAVIMETRIC METHOD
Standard No. 155-8 / 2008
Price 385 L.E.
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PHYSICAL AND CHEMICAL MIETHODS FOR TESTING MILK AND MILK PRODUCTS PART : 8 WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD
Standard No. 155-10 / 2008
Price 0 L.E.
PHYSICAL AND CHEMICAL METHODS FOR TESTING MILK AND MILK PRODUCTS PART : 10 MILK – BASED EDIBLE ICES AND ICE – MIXES DETERMINATION OF FAT CONTENT – GRAVIMETRIC METHOD
Standard No. 155-11 / 2008
Price 370 L.E.
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PHYSICAL AND CHEMICAL METHODS FOR TESTING MILK AND MILK PRODUCTS PART : 11 DRIED MILK AND DRIED MILK POWDER – DETERMINATION OF FAT CONTENT – GRAVIMETRIC METHOD
Standard No. 155-9 / 2008
Price 295 L.E.
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Physical and chemical methods for testing milk and milk products Part 9 : detection of food additives in raw milk
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. 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. 6244-2 / 2023
Price 400 L.E.
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Milk and milk products- determination of alkaline phosphatase activity P2:fluorometric method for CheeseMilk and milk products- determination of alkaline phosphatase activity P2:fluorometric method for Cheese (ISO 11816-2/2003)
Standard No. 6245 / 2010
Price 250 L.E.
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processed cheese and processed cheese products- calculation of the content of added citrate emulsifying agents and acidifiers/ph-controlling agents, expressed as citric acid (ISO 12082/2006)
Standard No. 999 / 2013
Price 250 L.E.
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Processed cheese and spreadable processed cheese
Standard No. 1132 / 2013
Price 250 L.E.
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Processed cheese and spreadable processed cheese with vegetable oils and fats
Standard No. 7652 / 2013
Price 430 L.E.
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Guidelines for the validation of food safety control measures
Standard No. 7653 / 2013
Price 385 L.E.
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Microbiology of food and animal feeding stuffs - real-time olymerase chain reaction (pcr) for the etection of food-borne pathogens - general requirements and definitions
Standard No. 1183-2 / 2018
Price 250 L.E.
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SEMI – HARD CHEESE PART : 2 MOULD RIPENED – BLUE CHEESE
Standard No. 8338 / 2020
Price 250 L.E.
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Mozzarella cheese