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67.100.40 - Ice cream and ice confectionery

ICS 67.100.40 Details

Ice cream and ice confectionery

Speiseeis

Cremes glacees et glaces

Sladoled in ledene slaščice

General Information

Parent
67.100 - Milk and milk products

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Standardization Organization
Technical Committee
Directive
Mandate
50
CEN
EN ISO 7328:2008(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)
SIST EN ISO 7328:2009

ISO 7328¦IDF 116:2008 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, or of combinations of these constituents makes the Roese-Gottlieb method unsuitable.

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SIST
SIST EN ISO 7328:2009(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)
EN ISO 7328:2008

This International Standard specifies the reference method for the determination of the fat content of most milk-based edibl e ices and ice mixes. The method is also applicable to concent rated and dried ice mixes. The method is not applicable to som e milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or o f fruits, or of combinations of these constituents makes the R öse-Gottlieb method unsuitable.

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ISO
ISO 3728:2004(Main)
Ice-cream and milk ice — Determination of total solids content (Reference method)

ISO 3728|IDF 70:2004 specifies a reference method for the determination of the total solids content of ice-cream, milk ices and similar products.

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    5 pages
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ISO
ISO 5765-1:2002(Main)
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

ISO 5765-1|IDF 79-1:2002 specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.

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ISO
ISO 5765-2:2002(Main)
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

ISO 5765-2|IDF 79-2:2002 specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.

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    14 pages
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CEN
FprEN 16876(Main)
Food processing machinery - Soft ice cream machines - Safety and hygiene requirements
kSIST FprEN 16876:2017

This European Standard applies to machines of handling and delivery of soft ice cream, frozen yogurt, milk shake machinery and other food products as chocolate and pastry, as described in Clause 3.
The European Standard applies to fixed and movable machinery (not designed to be moved during operation), with a rated capacity of not more than 150 kg/h.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during transport, assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and scrapping of the machine.
This European Standard covers the following types of machines:
-   soft ice cream, frozen yogurt and milk shake machinery;
This European Standard does not apply to equipment feeding and dosing, equipment, supply of inert gas and heating and cooling equipment and any extraction (container, extraction belt, etc.).
This European Standard is not applicable to machines which are manufactured before the date of publication of this European Standard by CEN.

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SIST
kSIST FprEN 16876:2017(Main)
Food processing machinery - Soft ice cream machines - Safety and hygiene requirements
FprEN 16876

This European Standard applies to machines of handling and delivery of soft ice cream, frozen yogurt, milk shake machinery and other food products as chocolate and pastry, as described in Clause 3.
The European Standard applies to fixed and movable machinery (not designed to be moved during operation), with a rated capacity of not more than 150 kg/h.
This European Standard deals with all significant hazards, hazardous situations and events relevant to the machinery, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This European Standard deals with the hazards which can arise during transport, assembly, commissioning, operation, cleaning, use, maintenance, decommissioning, dismantling, disabling and scrapping of the machine.
This European Standard covers the following types of machines:
-   soft ice cream, frozen yogurt and milk shake machinery;
This European Standard does not apply to equipment feeding and dosing, equipment, supply of inert gas and heating and cooling equipment and any extraction (container, extraction belt, etc.).
This European Standard is not applicable to machines which are manufactured before the date of publication of this European Standard by CEN.

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    44 pages
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SIST
SIST EN ISO 7328:2000(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:1999)
EN ISO 7328:1999

Migrated from Progress Sheet (TC Comment) (2000-07-10): Shall be // at formal vote level glg/98_02_06

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CEN
EN ISO 7328:1999(Main)
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:1999)
SIST EN ISO 7328:2000

Migrated from Progress Sheet (TC Comment) (2000-07-10): Shall be // at formal vote level glg/98_02_06

  • Standard
    16 pages
    English language
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ISO
ISO 7328:2008(Main)
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)

ISO 7328¦IDF 116:2008 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, or of combinations of these constituents makes the Roese-Gottlieb method unsuitable.

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    15 pages
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    15 pages
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ISO
ISO 7328:1999(Main)
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)
  • Standard
    14 pages
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ISO
ISO 7328:1984(Main)
Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method)
  • Standard
    8 pages
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    8 pages
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ISO
ISO 3728:1977(Main)
Ice cream and milk ice — Determination of total solids content (Reference method)

Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.

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