Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Nature of

determination

No. of

publication

Date

issued

Title

1

2

3

4

ISO 6611

IDF 94

2004

Colony forming units of yeasts and/or moulds

(Colony count at 25 °C)

ISO 20128

IDF 192

2006

Lactobacillus acidophilus

(Colony count at 37 °C)

ISO 7889

IDF 117

2003

Lactobacillus delbrueckii subsp bulgaricus & Streptococcus thermophilus

(Colony count at 37 °C)

ISO 27205

IDF 149

(Annex A)

2010

Microorganisms constituting the starter culture

(Colony count at 25°C, 30°C, 37°C and 45°C according to the starter organism in question)

ISO 1211

IDF 001

2010

Milk - Determination of fat content - Gravimetric method (Reference method)

ISO 1735

IDF 005

2004

Cheese and processed cheese products – Determination of fat content – Gravimetric method (Reference method)

ISO 1736

IDF 009

2008

Dried milk and dried milk products - Determination of fat content – Gravimetric method (Reference method)

ISO 1737

IDF 013

2008

Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method)

ISO 2450

IDF 016

2008

Cream - Determination of fat content – Gravimetric method (Reference method)

ISO 7208

IDF 022

2008

Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)

ISO 488

IDF 105

2008

Milk - Determination of fat content - Gerber butyrometers

ISO 8968-1

IDF 20-1

2001

Milk - Determination of nitrogen content – Part 1: Kjeldahl method (including calculation of crude protein content)

ISO 8968-2

IDF 20-2

2001

Milk – Determination of nitrogen content - Part 2: Block-digestion method (Macro method) (including calculation of crude protein content)

ISO 8968-3

IDF 20-3

2004

Milk – Determination of nitrogen content – Part 3: Block-digestion method (Semi-micro rapid routine method) (including calculation of crude protein content)

ISO 5534

IDF 004

2004

Cheese and processed cheese – Determination of the total solids content (Reference method)

IDF 15B

2010

Sweetened condensed milk – Determination of the total solids content (Reference method)

IDF 21B

2010

Milk, cream and evaporated milk – Determination of total solids content (Reference method)

ISO 5536

IDF 023

2009

Milkfat products - Determination of water content - Karl Fisher method

ISO 5537

IDF 026

2004

Dried milk - Determination of moisture content (Reference method)

ISO 8851-1

IDF 191-1

2004

Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) – Part 1: Determination of  moisture content

ISO 5764

IDF 108

2009

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)

ISO 1738

IDF 012

2009

Butter - Determination of the salt content

ISO 5943

IDF 088

2004

Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method

ISO 3727-1

IDF 080-1

2001

Butter - Determination of moisture, non-fat solids and fat contents –

ISO 3727-2

IDF 080-2

2001

Part 1: Determination of moisture content (Reference method)

ISO 3727-3

IDF 080-3

2003

Part 2: Determination of non-fat solids content (Reference method) Part 3: Calculation of fat content

IDF 87

1979

Instant dried milk - Determination of the dispersibility and wettability

ISO/TS 17193

IDF 208

2011

Determination of the lactoperoxidase activity - Photometric method (Reference method)

ISO 13875

IDF 178

2005

Determination of acid-soluble beta-lactoglobulin content - Reverse-phase HPLC method