Ice cream and ice confectionery , Food technology ( Module 37 ), British Standards, IHS

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BS 2472-3:1989* ISO 7328-1984	Methods for chemical analysis of ice cream. Determination of fat content
BS 2472:1966	Methods for the chemical analysis of ice cream
BS 4285-5.2:1989	Microbiological examination for dairy purposes. Ancillary methods. Methylene blue reduction test for cream and ice cream
BS EN ISO 7328:2000* BS 2472-3:2000	Milk based edible ices and ice mixes. Determination of fat content. Gravimetric method (Reference method)
BS EN ISO 7328:2008	Milk-based edible ices and ice mixes. Determination of fat content. Gravimetric method (Reference method)
BS ISO 3728:2004	Ice-cream and milk ice. Determination of total solids content (reference method)
BS ISO 5765-1:2002	Dried milk, dried ice-mixes and processed cheese. Determination of lactose content. Enzymatic method utilizing the glucose moiety of the lactose
BS ISO 5765-2:2002	Dried milk, dried ice-mixes and processed cheese. Determination of lactose content. Enzymatic method utilizing the galactose moiety of the lactose

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