Home About Standards Downloads Reports Standard Of The Week Standard Of The Month FAQ Contact Us
�

Indian Standard Details

    Print

Basic Details
IS Number : IS 1479 (Part 2) : 1961
Reviewed In : 2022
IS Title [Eng-Hn] : Methops of test for dairy industry: Part 2 chemical analysis of milk
No of Revision : 0
No of Amendments : 1
Technical Department : Food and Agriculture Department
Technical Committee : FAD 19 ( Dairy Products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Dairy Products
Sub Sub Group : Methods of test and code of practices for dairy sector
Aspects: Methods of tests
Certification: None
Ministry :
Short Commom Man's Title: Method of test for for dairy industry: Part 2 Chemical analysis of milk
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 1479 : Part 2 : 1961 :
SNo IS Number Title Technical Committee
1
IS 296 : 1986 Specification for sodium carbonate, anhydrous (Third Revision) CHD 1
2
IS 491 : 1954 Sodium bicarbonate, pure and analytical reagent CHD 1
International Standards Refered In IS 1479 : Part 2 : 1961 Standard contains no Cross Referenced International Standard.
IS 1479 : Part 2 : 1961 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 1008 : 2004 Sugar boiled confectionery - Specification (Second Revision) FAD 24
2 IS 1479 : Part 5 : 1962 Methods of test for dairy industry: Part 5 methods of dairy plant control FAD 19
3 IS 2981 : 1964 Layout plan for dairy laboratories FAD 19
4 IS 3893 : 1966 Specification for slides for direct microscopic count of milk FAD 33
5 IS 7482 : 1989 Protein - Based beverages - Specification (First Revision) FAD 24
6 IS 4723 : 1978 Specification for egg powder (First Revision) FAD 18
7 IS 13688 : 2020 Packaged Pasteurized Milk — Specification ( Second Revision ) FAD 19
8 IS 1000 : 1989 Milk and milk products - Lactose commercial - Specification (First Revision) FAD 19
9 IS 1166 : 1986 Specification for condensed milk, partly skimmed and skimmed condensed milk (Second Revision) FAD 19
10 IS 7768 : 1975 Method for sensory evaluation of milk FAD 19
11 IS 2785 : 1979 Specification for natural cheese (Hard Variety), processed cheese, processed cheese spread and soft cheese (First Revision) FAD 19
12 IS 5550 : 1970 Specification for burfi FAD 19
13 IS 9617 : 1980 Specification for dahi FAD 19
14 IS 13688 : 2020 Packaged Pasteurized Milk — Specification ( Second Revision ) FAD 19