ISO Standards

ISO 707:2008 gives guidance on methods of sampling milk and milk products for microbiological,chemical, physical and sensory analysis, except for (semi)automated sampling. NOTE See also Reference [9].

ISO 664:2008 specifies the procedure for obtaining a test sample from a laboratory sample of oilseeds. NOTE Some contracts for the trading of oilseeds call for analyses of the sample as drawn, i.e. including any impurities that may be present. However, some contracts call for the preliminary quantitative separation of impurities and analysis of the

ISO 660:2009 specifies three methods (two titrimetric and one potentiometric) for the determination of the acidity in animal and vegetable fats and oils, hereinafter referred to as fats. The acidity is expressed preferably as acid value, or alternatively as acidity calculated conventionally. This International Standard is applicable to refined and crude vegetable or animal fats

ISO 659:2009 specifies a reference method for the determination of the hexane extract (or light petroleum extract), called the “oil content”, of oilseeds used as industrial raw materials. The procedure for sunflower seed is different from those for other seeds as it includes an additional moisture content determination after the seed has been ground to

ISO 2219:2010 specifies the requirements for factory-made products of expanded cork, which are used for the thermal insulation of buildings. The products are made with granulated cork agglomerated without additional binders and are delivered as boards without facings. This International Standard describes product characteristics and includes procedures for testing, evaluation of conformity, marking, labelling and

ISO 704:2009 establishes the basic principles and methods for preparing and compiling terminologies both inside and outside the framework of standardization, and describes the links between objects, concepts, and their terminological representations. It also establishes general principles governing the formation of terms and appellations and the formulation of definitions. Full and complete understanding of these