| |
|
67 |
FOOD TECHNOLOGY |
Processes in the food industry |
|
| MS 1279 : 1992 | |
| Code of hygiene practices for the handling and processing of groundnuts (Peanuts). | |
| This code of practice applies to groundnuts, also known as peanuts (Arachis hypogean L). It contains the minimum requirements of hygiene for form handling, transportation, storage, in-shell operations, commercial shelling and commercial processing. It covers all type and forms of row, dried groundnuts in-shell, shelled and processed Menglembu groundnuts. | |
| Price Code : D | |
| MS 1307 : 1993 | |
| Guide of the prepacking of vegetable. | |
| This Malaysian Standard gives general guidance on the conditions and the methods of prepacking and packing for transport of the main types of vegetables sold fresh. Prepacking intended to protect goods against possible damage which may results in deterioration in their freshness and to facilitate in their marketing in as much as the products are well presented and suitable for self-service marketing. | |
| Price Code : A | |
| MS 1480 : 1999 | |
| Food safety according to hazard analysis and critical control point (HACCP) system | |
| Describes requirements for food safety according to hazard analysis and critical control point (HACCP) system. | |
| Price Code : B Amendment 1:2001 | |
| MS 1500 : 2004 | |
| Halal food - Production, preparation, handling and storage - General guidelines (First revision) | |
| This Malaysian Standard prescribes practical guidelines for the food industry on the preparation and handling of halal food (including nutrient supplements) and to serve as a basic requirement for food product and food trade or business in Malaysia | |
| Price RM20 | |
| MS 1500 : 2004 (Terjemahan) | |
| Garis panduan umum mengenai pengeluaran, penyediaan, pengendalian dan penyimpanan makanan halal | |
| Price RM20 | |
| MS 1514 : 2001 | |
| General principles of food hygiene | |
| This Malaysian Standard follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions for producing food which is safe and suitable for consumption. The document provides a base-line structure for other, more specific, codes applicable to particular sectors. Such specific codes and guidelines should be read in conjunction with this document and the Malaysian Standard MS 1480 : 1999 "Food Safety According to HACCP System". | |
| Price Code : C | |
| MS ISO 15161 : 2002 | |
| Guidelines on the application of ISO 9001:2000 for the food and drink industry | |
| This
Malaysian Standard gives guidance to organisations in
applying the requirements of ISO 9001 during the
development and implementation of a quality management
system in the food and drink industry. This Malaysian
Standards gives information on the possible interaction
of the ISO 9000 series of standards and the hazard
analysis and critical control point (HACCP) system for
food safety requirements. This Malaysian Standard is not
intended for certification, regulatory or contractual
use. |
|
| Price Code : D | |
Food products in general |
|
| MS 157 : 1997 | |
| Specification for oil palm seed for commercial planting (Second revision) | |
| This
Malaysian Standard prescribes the quality for oil palm
seed for use in commercial planting. |
|
| Price Code : B Amendment 1:2001 | |
| MS 235 : 1986 | |
| Specification for copra (First revision). | |
| Two grades
considered in terms of oil content, free fatty acids in
extracted oil, colour in extracted oil and moisture
content. |
|
| Price Code : B | |
| MS 236 : 1989 | |
| Specification for palm kernels (First revision). | |
| Prescribes
requirements such as oil content, free fatty acids in
extracted oil, moisture and volatile matter, and shell
and dirt. Methods of sampling and test appended. |
|
| Price Code : C | |
| MS 713 : 1981 | |
| Specification for canned kaya. | |
| Gives
requirements and methods of sampling and test. |
|
| Price Code : B | |
| MS 813 : 1988 | |
| Specification for gelatin (First revision). | |
| Requirements
and test methods for gelatin that are used in good,
pharmaceutical and microbiological media preparation. |
|
| Price Code : A | |
| MS 818 : 1983 | |
| Specification for ice used in the fish and prawn industry. | |
| Quality
tolerances including bacteriological tolerances and other
general and physical requirements. Does not cover
requirements for the chemical tolerances. Amendment 1 :
1988. |
|
| Price Code : A | |
| MS 1351 : 1994 | |
| Specification for coconut cream powder. | |
| This
Malaysian Standard prescribes the requirements and
methods of sampling and analysis for coconut cream
powder. |
|
| Price Code : E | |
| MS 1381 : 1995 | |
| Specification for desiccated coconut. | |
| This
Malaysian Standard specification prescribes the
requirements, grades and methods of sampling and test for
desiccated coconut. The standard defines several terms
commonly used in the industry such as paring, kernel,
etc. The quality requirements given in the standard
include moisture, microbiological limits and grading
requirements of desiccated coconut i.e. fine and medium.
Packaging and marking requirements are also given. |
|
| Price Code : B | |
| MS 1529 : 2001 | |
| The production, processing, labelling and marketing of plant-based organically produced foods. | |
| This
Malaysian Standard applies to the following products
which carry, or are intended to carry, descriptive
labelling referring to organic production methods: a) unprocessed plants and product; and b) processed product for human consumption derived mainly from a) above |
|
| Price Code : D | |
| MS ISO 5498 : 1994 | |
| Method of test for agricultural products : Determination of crude fibre content - General method. | |
| This
Malaysian Standard outline a conventional for
determination of the crude fibre content of agricultural
food products. |
|
| Price Code : B | |
General methods of tests and analysis for food products |
|
| MS 5 : Part 1 : 1997 | |
| Methods of sampling and test for white refined sugar : Part 1 : Chemical test (Second revision). | |
| This
Malaysian Standard prescribes the chemical test
procedures for white refined sugar. The chemical test
methods include determination of colour, moisture by loss
on drying, polarisation, reducing sugars, sulphated ash,
arsenic, lead, copper and sulphites. This standard
supersedes MS 5 Part 1 : 1988. |
|
| Price Code : D | |
| MS 81 : Part 1 : 1993 | |
| Method of sampling and test for spices and condiments : Part 1 : Determination of extraneous matter (First revision). | |
| This
Malaysian Standard outlines the methods of testing of
extraneous matter by physical separation and weighing of
the extraneous matter in a test portion. This revised
standard is intended to supersede MS 81 : 1973 'Method of
sampling and test for spices and condiments' and MS 81 :
Supp : 1984 'Method of Sampling and Test for Spices and
Condiments. |
|
| Price Code : A | |
| MS 81 : Part 2 : 1993 | |
| Method of sampling and test for spices and condiments : Part 2 : Determination of total ash (First revision). | |
| This
Malaysian Standard outlines the method of determining
total ash by destruction of organic matter by heating the
test portion in contact with air to constant mass as a
temperature of 550°C. This revised standard is intended
to supersede MS 81 : 1973 'Method of Sampling and Test
for Spices and Condiments' and MS 81 : Supp. : 1984
'Method of Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 3 : 1993 | |
| Method of sampling and test for spices and condiments : Part 3 : Determination of acid-insoluble ash (First revision). | |
| This
Malaysian Standard outlines the method of testing of
acid-insoluble ash by treatment of the total ash or of
the water-insoluble ash obtained as described ISO 928 or
ISO 929 respectively with hydrochloric acid, filtration,
ignition and weight of the residue. This revised standard
is intended to supersede MS 81 : 1973 'Method of sampling
and test for spices and condiments' and MS 81 : Supp :
1984 'Method of Sampling and Test for Spices and
Condiments, for Spices and Condiments' and MS 81 : Supp.
: 1984 : Supp : 1984 'Method of Sampling and Test for
Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 4 : 1993 | |
| Method of sampling and test for spices and condiments : Part 4 : Determination of moisture content-entrainment method (First revision). | |
| This
Malaysian Standard prescribes the methods of testing of
moisture content by azeotropic distillation using on
organic liquid immiscible with water and collected in a
graduated tube. This revised standard is intended to
supersede MS 81 : 1973 'Method of sampling and test for
spices and condiments' and MS 81 : Supp : 1984 'Method of
Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 5 : 1993 | |
| Method of sampling and test for spices and condiments : Part 5 : Determination of alcohol-soluble extract (First revision). | |
| This
Malaysian Standard outlines the method of testing of
alcohol-soluble with ethanol, filtration, drying of the
extract obtained and weight. This revised standard is
intended to supersede MS 81 : 1973 'Method of sampling
and test for spices and condiments' and MS 81 : Supp :
1984 'Method of Sampling and Test for Spices and
Condiments. |
|
| Price Code : A | |
| MS 81 : Part 6 : 1993 | |
| Method of sampling and test for spices and condiments : Part 6 : Determination of cold water extract (First revision). | |
| This
Malaysian Standard outlines the method of testing
cold-water extract by extraction of a test portion with
cold water, filtration, drying of the extract obtained
and weighing. This revised standard is intended to
supersede MS 81 : 1973 'Method of sampling and test for
spices and condiments' and MS 81 : Supp : 1984 'Method of
Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 7 : 1993 | |
| Method of sampling and test for spices and condiments : Part 7 : Sampling (First revision). | |
| This
Malaysian Standard outlines the method of sampling for
spices and condiments. This revised standard is intended
to supersede MS 81 : 1973 'Method of sampling and test
for spices and condiments' and MS 81 : Supp : 1984 'Method of Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 8 : 1993 | |
| Method of sampling and test for spices and condiments : Part 8 : Determination of non-volatile extract (First revision). | |
| This
Malaysian Standard outlines the method of determining
non-volatile ether extract by extraction of the material
with dimethyl ether, removal of the volatile fractions,
drying of the non-volatile residue and weighing. This
revised standard is intended to supersede MS 81 : 1973
'Method of sampling and test for spices and condiments'
and MS 81 : Supp : 1984 'Method of Sampling and Test for
Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 9 : 1993 | |
| Method of sampling and test for spices and condiments : Part 9 : Determination of filth (First revision). | |
| This
Malaysian Standard outlines the method of determining
filth by washing the product with chloroform (after, if
necessary, preliminary extraction with light petroleum)
and examination of the washing for heavy filth and sand.
Washing the product with water, with our without
treatment with pancreatic enzyme, and agitation with
light petroleum, the light filth collecting at the
interface between the liquids after separation.
Transference of the light filth to a filter paper and
microscopical examination for contaminants such as insect
fragments and rodent hairs. |
|
| Price Code : A | |
| MS 81 : Part 10 : 1993 | |
| Method of sampling and test for spices and condiments : Part 10 : Preparation of a ground sample for analysis (First revision). | |
| This
Malaysian Standard outlines the method of preparation of
a ground sample for analysis by grinding the laboratory
sample which has been previously mixed, to obtain
particles of the size specified in the Malaysian Standard
appropriate to the spice or condiment concerned or, it
not specified, to obtain particles to size of
approximately 1 mm. |
|
| Price Code : A | |
| MS 81 : Part 11 : 1993 | |
| Method of sampling and test for spices and condiments : Part 11 : Determination of volatile (First revision). | |
| This
Malaysian Standard outlines the method of determining oil
by distillation of an aqueous suspension of the product,
collection of the graduated tube containing a measured
volume of xylene to fix the volatile oil, allowing the
organic and aqueous phases to separate and reading the
total volume of the organic phase. Calculation of the
volatile oil content is done after deducting the volume
of xylene. |
|
| Price Code : A | |
| MS 252 : Part 1 : 1991 | |
| Animal and vegetable fats and oils : Part 1 : Determination of refractive index (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the refractive index and animal and
vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 2 : 1991 | |
| Animal and vegetable fats and oils : Part 2 : Determination of titre (First revision). | |
| This
Malaysian Standard specifies a method for the preparation
of the water-insoluble fatty acids of animal and
vegetable fats and oils and the determination of their
solidification temperature, called conventionally the
titre of the fats or oil. The methods is not applicable
to fats and oils the titre of which is below 330°C. |
|
| Price Code : A | |
| MS 252 : Part 3 : 1991 | |
| Animal and vegetable fats and oils : Part 3 : Determination of saponification value (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the saponification value of animal and
vegetable fats and oils. If mineral acid is present, the
results given by this method are not interpretable unless
the mineral acids are determined separately. |
|
| Price Code : A | |
| MS 252 : Part 4 : 1991 | |
| Animal and vegetable fats and oils : Part 4 : Determination of iodine value (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the iodine value of animal and vegetable
fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 5 : 1991 | |
| Animal and vegetable fats and oils : Part 5 : Determination of peroxide value (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the peroxide value of animal and
vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 6 : 1991 | |
| Animal and vegetable fats and oils : Part 6 : Determination of mass per unit volume ("Litre Weight") in air. | |
| This
Malaysian Standard specifies a method for the
determination of the mass per unit volume ("litre
weight") in air of animal and vegetables fats and
oils in order to convent volume to mass or mass to
volume. It is not applicable to fats which deposit
crystals at the temperature of determination. |
|
| Price Code : A | |
| MS 252 : Part 7 : 1991 | |
| Animal and vegetable fats and oils : Part 7 : Determination of moisture and volatile matter content (First revision). | |
| This
Malaysian Standard specifies two methods for the
determination, by drying, of the moisture and volatile
matter content of animal or vegetable fats or oils. - method A, using a sand bath or hot-plate - method B, using a drying oven Method B is applicable only to non-drying fats and oils with an acid value less than four. In no circumstances should lauric oils be analysed by this method. |
|
| Price Code : A | |
| MS 252 : Part 8 : 1991 | |
| Animal and vegetable fats and oils : Part 8 : Determination of ash. | |
| This
Malaysian Standard specifies a method for the
determination of mass per unit volume ("litre
weight") in air of animal and vegetable fats and
oils in order to convert volume to mass or mass to
volume. It is not applicable to fats which deposit
crystals at the temperature of determination. |
|
| Price Code : A | |
| MS 252 : Part 9/1 : 1992 | |
| Animal and vegetable fats and oils : Part 9/1 : Determination of unsaponifiable matter : Rapid method using hexane extraction (First revision). | |
| This Part of
Malaysian Standard specifies the reference using diethyl
ether extraction for the determination or the
unsaponifiable matter content of animal and vegetable
fats and oils. This method is not applicable to waxes and
moreover gives approximate results with certain fats of
high unsaponifiable matter content for example with fats
derived from marine animals. |
|
| Price Code : A | |
| MS 252 : Part 9/2 : 1992 | |
| Animal and vegetable fats and oils : Part 9/2 : Determination of unsaponifiable matter : Rapid method using hexane extraction (First revision). | |
| This Part of
Malaysian Standard specifies the reference using three
hexane extractions for the determination or the
unsaponifiable matter content of animal and vegetable
fats and oils. This method is applicable to all fats and
oils but not to waxes. |
|
| Price Code : E | |
| MS 252 : Part 10 : 1991 | |
| Animal and vegetable fats and oils : Part 10 : Determination of acid value and acidity (First revision). | |
| This
Malaysian Standard specifies two methods (titrimetric and
potentiometric) for the determination of free fatty acids
in animal and vegetables fats and oils. The acids are
expressed preferably as the acid value or alternatively
as acidity calculated conventionally. This method is
applicable to animal and vegetable fats and oils. It is
not applicable to waxes. |
|
| Price Code : A | |
| MS 252 : Part 11 : 1992 | |
| Animal and vegetable fats and oils : Part 11 : Determination of anisidine value. | |
| This
Malaysian Standard specifies a method for the
determination of the anisidine value, which is a measure
of the amount of aldehydes (principally 2-alkenals), in
animal and vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 13 : 1994 | |
| Animal and vegetable fats and oils : Part 13 : Determination of cloud point. | |
| This
Malaysian Standard specifies a method for the
determination of the cloud point of animal and vegetable
fats. |
|
| Price Code : A | |
| MS 252 : Part 14 : 1993 | |
| Animal and vegetable fats and oils : Part 14 : Determination of smoke point. | |
| This
Malaysian Standard specifies a method for the
determination of smoke point of animal and vegetable fats
and oils. In the method, the liquid of melted fat is
heated specified conditions so that its temperature riles
at a specified rate. The temperature at which smoke is
evolved is noted. |
|
| Price Code : A | |
| MS 252 : Part 15 : 1993 | |
| Animal and vegetable fats and oils : Part 15 : Determination of bleachability. | |
| This
Malaysian Standard specifies two methods for the
determination of the bleachability of animal and
vegetable fats and oils. The methods reflect industrial
practice in the refining of fats and oils. Method A is
for the technical tallow and animal grease. Method B may
be suitable for vegetable fats and oils when a two-stage
bleaching process is to be simulated. |
|
| Price Code : A | |
| MS 252 : Part 16 : 1993 | |
| Animal and vegetable fats and oils : Part 16 : Determination of colour (First revision). | |
| This revised
Malaysian Standard specifies a method for the
determination of colour in animal and vegetable fats and
oils. The methods consists of matching the colour of the
light transmitted through a specific depth of liquid fat
or oil to the colour of the light originating from the
same source, transmitted through glass colour standards. |
|
| Price Code : A | |
| MS 252 : Part 17 : 1993 | |
| Animal and vegetable fats and oils : Part 17 : Determination of test sample. | |
| This
standard specifies procedures for the preparation of a
test sample from a laboratory sample of animal or
vegetable fats and oils for the purpose of analysis. The
method is not applicable to emulsified fats such as
butter, margarine, mayonnaise, etc. |
|
| Price Code : A | |
| MS 252 : Part 18 : 1993 | |
| Animal and vegetable fats and oils : Part 18 : Sampling (First revision). | |
| This
standard describes methods of sampling crude or processed
animal and vegetable fats and oils, referred to as fats
hereafter whatever the origin and whether liquid or
solid. It also describes the apparatus used for this
process. |
|
| Price Code : C | |
| MS 252 : Part 19 : 1994 | |
| Animal and vegetable fats and oils : Part 19 : Determination of water content-entrainment method. | |
| This
Malaysian Standard specifies a method for the
determination, by entrainment, of the water content of
animal and vegetable fats and oils. The method is
applicable to products having water contents greater than
or equal to 0.5% (m/m) |
|
| Price Code : A | |
| MS 252 : Part 20 : 1994 | |
| Animal and vegetable fats and oils : Part 20 : Determination of specific extinction in ultra-violet light. | |
| This
Malaysian Standard measures the extinction coefficient at
233 nm and 269 nm corrected for carotene content, by
correlating between the absorption at 233 nm and 269 nm
and the presence of primary (mainly 233 nm) and secondary
(mainly 269 nm) oxidation products. Apart from palm oil
and palm products, the procedure is also applicable to
all other fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 21 : 1994 | |
| Animal and vegetable fats and oils : Part 21 : Rapid method for the preparation of methyl esters of fatty acids. | |
| This
Malaysian Standard specifies a rapid for the preparation
of methyl esters of fatty acids. It is applicable to
animal and vegetable fats and oils of free fatty acid
content below 5%. This method involves the methanolysis
of the glycerides in an alkaline medium. |
|
| Price Code : A | |
| MS 252 : Part 22 : 1994 | |
| Animal and vegetable fats and oils : Part 22 : Determination of fatty acid methyl esters by gas-liquid chromatography. | |
| This
Malaysian Standard provided general guidance for the
application of gas-liquid chromatography to determine
qualitatively and quantitatively the fatty acid methyl
esters (FAME) prepared according to the procedure given
in Part 21 'Rapid method for the preparation of methyl
esters of patty acids'. The method involves the
separation of FAME by gas-liquid chromatography of a
methylated oil or fat sample under isothermal or
programmed conditions. Identification is made reference
to a reference standard methyl esters solution. Content
determination is carried out by peak areas ratio. |
|
| Price Code : B | |
| MS 252 : Part 23 : 1994 | |
| Animal and vegetable fats and oils : Part 23 : Detection and identification of antioxidants liquid chromatographic method. | |
| This
Malaysian Standard determine propyl ggllate,
2,4,5-trihydroxybutyrophonone; tert-butylhydroquinone,
nordihyroguaiaraetic acid; 2 and 3
tert-butyl-4-hyroxyanisole;
2,6-tert-butyl-4-hydroxymethylphenol;
2,6-ditert-4-hydroxytoluene in oils under the conditions
of the test. This method is applicable to animal and
vegetable fats and oils and shortenings. The antioxidants
are dissolved in hexane, partitioned into acetonitrile
and then separated by reverse-phase gradient elution by
high performance liquid chromatography and detected at
280 nm. |
|
| Price Code : B | |
| MS 252 : Part 24 : 1994 | |
| Animal and vegetable fats and oils : Part 24 : Determination tocopherols and tocotrienols in vegetable oils and fats by high performance liquid chromatographic method. | |
| This
Malaysian Standard describes a procedure for the
determination of tocopherols and tocotrienols in
vegetables oils and fats by high performance liquid
chromatographic. The procedure is not directly applicable
to processed products, such as margarine containing
tocopherol esters, but it may be used to determine
tocopherols in the unsaponifiable matter obtained from
such products. |
|
| Price Code : B | |
| MS 252 : Part 25 : 1994 | |
| Animal and vegetable fats and oils : Part 25 : Determination oil gallates content - molecular absorption spectrometric method. | |
| This
Malaysian Standard specifies a molecular absorption
spectrometric method permitting the separate
determination of propy-, octyl - and dodecyl gallates,
used as antioxidants in animal and vegetable fats and
oils. |
|
| Price Code : E | |
| MS 252 : Part 26 : 1994 | |
| Animal and vegetable fats and oils : Part 26 : Determination of composition of the sterol fraction - Method using gas chromatography. | |
| This
Malaysian Standard specifies a gas chromatographic method
using packed or capillary columns for the determination
of the composition of the sterol fraction of animal and
vegetable fats and oils. |
|
| Price Code : D | |
| MS 252 : Part 27 : 1994 | |
| Animal and vegetable fats and oils : Part 27 : Determination of solid fat content-pulsed nuclear magnetic resonance method. | |
| This
Malaysian Standard specifies two methods for the
determination of solid fat content in animal and
vegetable oils using low-resolution pulsed nuclear
magnetic resonance. Alternative thermal pretreatments are
specified according to whether or not the fat exhibits
pronounced polymorphism. The methods involve the
preparation of test portions at specified temperatures
for parallel measurement. |
|
| Price Code : A | |
| MS 252 : Part 30 : 1994 | |
| Animal and vegetable fats and oils : Part 30 : Determination of 1, monoglycerides and free glycerol contents. | |
| This
Malaysian Standard specifies a method for the
determination of 1 monoglycerides content and of free
glycerol content consecutively on the same test portion. |
|
| Price Code : B | |
| MS 252 : Part 31 : 1994 | |
| Animal and vegetable fats and oils : Part 31 : Determination of polyethylene - type polymers. | |
| This
Malaysian Standard specifies the reference method for the
determination of polyethylene-type polymers in animal and
vegetable fats and oils. |
|
| Price Code : B | |
| MS 252 : Part 32 : 1994 | |
| Animal and vegetable fats and oils : Part 32 : Determination of insoluble impurities content (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the insoluble impurities content of
animal and vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 33 : 1994 | |
| Animal and vegetable fats and oils : Part 33 : Determination of cold stability. | |
| This
Malaysian Standard specifies two methods for the
determination of cold stability of animal and vegetable
fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 34 : 1994 | |
| Animal and vegetable fats and oils : Part 34 : Determination of polymerised triglycerides by gel-permeation High Performance Liquid Chromatography. | |
| This
Malaysian Standard describes a method for the
determination of the content of polar compounds in animal
and vegetable fats and oils. In the method, separation of
a test portion by column chromatography into non-polar
compounds. Elution of the non-polar compounds and
weighing of them. Determination of the polar compounds by
difference. |
|
| Price Code : B | |
| MS 252 : Part 35 : 1994 | |
| Animal and vegetable fats and oils : Part 35 : Determination of polar compounds content. | |
| This
Malaysian Standard describes a method for the
determination of content of polar compounds in animal and
vegetable fats and oils. |
|
| Price Code : A | |
| MS 405 : 1976 | |
| Methods of sampling and test for starches. | |
| Appended are
test methods for colour and cleanliness, particle size,
moisture content, protein, fibre, acid insoluble ash,
sulphur dioxide, pH of aqueous extract, apparent
viscosity, acidity and starch content. |
|
| Price Code : E | |
| MS 882 :1992 | |
| Methods of sampling and test for fish and fishery products (First revision). | |
| This
Malaysian Standard prescribes the methods of sampling and
methods of test for fish and fishery products. |
|
| Price Code : C | |
| MS 897 : 1984 | |
| Methods of tests for sweets and confectionery. | |
| Determination
of moisture content, sulphated ash, acid insoluble ash,
reducing sugars, sucrose, fat, protein, sulphur dioxide,
arsenic, lead, copper and zinc prescribes. |
|
| Price Code : C | |
| MS 954 : Part 1 : 2000 | |
| Methods of test for meat and meat products : Part 1 : Determination of moisture content. | |
| Involves the
mixing of the test portion with sand and ethanol,
pre-drying of the mixture on a sand-bath and drying to
constant mass at 102 ± 2
degrees C. |
|
| Price Code : A | |
| MS 954 : Part 2 : 2000 | |
| Methods of test for meat and meat products : Part 2 : Determination of total ash (First revision) | |
| Involves the
addition of magnesium acetate solution to a test portion,
drying and incineration at temperature of 550 degrees C
to 600 degrees C. After cooling, mass of residue
determined for further calculations. |
|
| Price Code : A | |
| MS 954 : Part 3 : 1985 | |
| Methods of test for meat and meat products : Part 3 : Measurement of pH. | |
| Two
procedures are given: the procedure for products which
can be homogenized and for products which cannot be
homogenized. |
|
| Price Code : A | |
| MS 954 : Part 4 : 1985 | |
| Methods of test for meat and meat products : Part 4 : Determination of total fat content. | |
| Specifies a
method for the determination of total fat content of meat
and meat products. |
|
| Price Code : A | |
| MS 954 : Part 5 : 2000 | |
| Methods of test for meat and meat products : Part 5 : Determination of free fat content (First revision) | |
| Specifies a
method for the determination of free fat content of meat
and meat products. |
|
| Price Code : A | |
| MS 954 : Part 6 : 1986 | |
| Methods of test for meat and meat products : Part 6 : Determination of starch content. | |
| Specifies a
method for the determination of starch content of meat
and meat products. |
|
| Price Code : B | |
| MS 954 : Part 7 : 1986 | |
| Methods of test for meat and meat products : Part 7 : Determination of glucono delta lactone content. | |
| Specifies a
reference method for the determination of glucono delta
lactone content of meat and meat products. |
|
| Price Code : B | |
| MS 954 : Part 8 : 1986 | |
| Methods of test for meat and meat products : Part 8 : Determination of L- (+) - glumatic acid content (Reference method). | |
| Specifies a
reference method for the determination of the L-(+)-
glumatic acid content of meat and meat products. |
|
| Price Code : B | |
| MS 954 : Part 9 : 2000 | |
| Methods of test for meat and meat products : Part 9 : Determination of L- hydroxyproline content (First revision) | |
| Specifies a
reference method for the determination of the L-
hydroxyproline content of meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 10 : 1986 | |
| Methods of test for meat and meat products : Part 10 : Determination of total phosphorus content (Reference method). | |
| Specifies a
reference method for the determination of total
phosphorus content of meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 11 : 1986 | |
| Methods of test for meat and meat products : Part 11 : Determination of nitrogen content. | |
| Specifies
the Kjeldhal method for the determination of the nitrogen
content of meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 12 : 2000 | |
| Methods of test for meat and meat products : Part 12 : Determination of chloride content (as sodium chloride) (First revision) | |
| Prescribes
the methods for determining the following: Chloride
content (as sodium chloride), proportion of total
solids/meat to gravy. |
|
| Price Code : A | |
| MS 954 : Part 13 : 1989 | |
| Methods of test for meat and meat products : Part 13 : Determination of metal contaminants. | |
| Prescribes
test methods which are applicable to meat and meat
products such as burgers, frankfurters, canned meat, and
other similar products. The test methods include
determination of arsenic, tin, antimony, mercury, lead,
copper, zinc and cadmium. |
|
| Price Code : B | |
| MS 954 : Part 14 : 1988 | |
| Methods of test for meat and meat products : Part 14 : Determination of nitrite content. | |
| Specifies a
reference method for the determination of the nitrite
content in meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 15 : 1988 | |
| Methods of test for meat and meat products : Part 15 : Determination of nitrate content. | |
| Specifies a
reference method for the determination of the nitrate
content in meat and meat products. |
|
| Price Code : B | |
| MS 954 : Part 16 : 1988 | |
| Methods of test for meat and meat products : Part 16 : Detection of polyphosphates. | |
| Specifies a
method for the detection of linear condensed phosphates
in meat and meat products by thin layer chromatographic
separation. |
|
| Price Code : A | |
| MS 1026 : 1986 | |
| Method for the analysis for dried milk and dried milk products - Determination of insolubility index. | |
| Describes a
method of determining the insolubility index, as a means
of assessing the solubility of dried whole milk, dried
partly skimmed milk and dried skimmed milk (defined in MS
599 and MS 760), whether non-instant or instant. |
|
| Price Code : B | |
| MS 1101 : 1988 | |
| Methods of sampling and test for gelatin. | |
| Describes
sampling procedures and test methods for gelatin. The
test methods include determination of moisture, gel
strength, total ash, sulphur dioxide, nitrogen, zinc,
arsenic, lead, copper, total bacteria and E. coli |
|
| Price Code : D | |
| MS 1110 : Part 1 : 1988 | |
| Microbiological examination of meat and meat products : Part 1 : Detection of salmonellae. | |
| Specifies a
reference method for the detection of salmonellae in all
kinds of meat and meat products. |
|
| Price Code : C | |
| MS 1110 : Part 2 : 1989 | |
| Microbiological examination of meat and meat products : Part 2 : Detection and enumeration of coliforms and Escherichia coli. | |
| Prescribes a
test method to determine the presence of coliforms and E.
coli in meat and meat products such as meatburgers, meat
frankfurters, canned meat and other similar products. |
|
| Price Code : B | |
| MS 1110 : Part 3 : 1989 | |
| Microbiological examination of meat and meat products : Part 3 : Enumeration of mesophilic aerobic plate count. | |
| Specifies a
reference method for the enumeration of viable mesophilic
aerobic microorganism in meat and meat products. |
|
| Price Code : A | |
| MS 1110 : Part 4 : 1989 | |
| Microbiological examination of meat and meat products : Part 4 : Detection and enumeration of Staphylococcus aureus. | |
| Specifies a
reference method for the detection of and enumeration of
Staphylococcus aureus in meat and meat products. |
|
| Price Code : B | |
| MS 1110 : Part 5 : 1988 | |
| Microbiological examination of meat and meat products : Part 5 : Detection of Clostridum perfringens. | |
| This
Malaysian Standard specifies a reference method for the
detection of clostridium perfringens in meat and meat
products or other food products intended for human
consumption. |
|
| Price Code : B | |
| MS 1119 : 1988 | |
| Method of analysis for Malaysian cocoa butter and Malaysian cocoa powder. | |
| Describes
reference methods of analysis for Malaysian cocoa powder
(Appendices A to H) and Malaysian cocoa butter
(Appendices J to R). |
|
| Price Code : G | |
| MS 1120 : 1988 | |
| Methods of sampling and test for sauces. | |
| Prescribes
the method of sampling and methods for determining the
following: total solids; acidity (as acetic acid); pH;
total sugars; salt (as sodium chloride); total nitrogen;
amino nitrogen; relative density; arsenic, lead; copper;
tin; benzoic acid; sulphur dioxide and mould count
(Howard). |
|
| Price Code : C | |
| MS 1194 : 1991 | |
| Methods for determination of crude protein in foods and feeds | |
| This
Malaysian Standard prescribed the Macro Kjeldahl methods
for the determination of nitrogen content and specifies
the factors used in converting nitrogen to crude protein
for various foods and feeds. The Auto Kjeldahl method
used should be according to the manufacturer
recommendations. |
|
| Price Code : B | |
| MS 1384 : 1995 | |
| Methods of sampling and test for soft brown sugar and brown sugar. | |
| This
Malaysian Standard is based on MS 5 : Part 1 : 1988
Methods of Sampling and Test for White Refined Sugar. The
standard specifies the methods of sampling and test for
soft brown sugar and brown sugar. It includes the test
methods for determination of colour, moisture,
polarization, reducing sugars, sulphated ash, arsenic,
lead and copper. |
|
| Price Code : C | |
| MS ISO 1572 : 1994 | |
| Method of sampling and test for tea : Preparation of ground sample of known dry matter content. | |
| This
Malaysian Standard outlines a method of preparing a
ground sample of tea and a determining its dry matter
content, for use in analytical determination which
require the results to be expressed on the dry basis. |
|
| Price Code : A | |
| MS ISO 1573 : 1994 | |
| Method of sampling and test for tea : Determination of loss in mass at 103°C. | |
| This
Malaysian Standard outlines the method of determination
of the loss in mass when tea is heated in air at 103°C. |
|
| Price Code : A | |
| MS ISO 1575 : 1994 | |
| Method of sampling and test for tea : Determination of total ash. | |
| This
Malaysian Standard outlines a method of test
determination total ash from tea by destruction of
organic matter by heating at 525 + 25°C to constant
mass. |
|
| Price Code : A | |
| MS ISO 1576 : 1994 | |
| Method of sampling and test for tea : Determination of water soluble ash and water insoluble ash. | |
| This
Malaysian Standard specifies a method for the
determination of water soluble ash and water-insoluble
ash of tea by the extraction of the total ash with hot
water, filtration through ashless filter paper, ignition and weighing of the residua to determine the insoluble ash calculation of the soluble ash calculation of the soluble ash by difference. |
|
| Price Code : A | |
| MS ISO 1577 : 1994 | |
| Method of sampling and test for tea : Determination of acid insoluble ash. | |
| This
Malaysian Standard outlines a method for the
determination of the acid-insoluble ash from tea by
treatment of the total ash with hydrochloric acid
solution, filtration, ignition and weighing of the
residue. |
|
| Price Code : A | |
| MS ISO 1578 : 1994 | |
| Method of sampling and test for tea : Determination of alkalinity of water-soluble ash. | |
| This
Malaysian Standard outlines a method of for the
determination of the alkalinity of water-soluble ash of
tea by titration of a filtrate from the determination of
water-soluble ash, with standard hydrochloric acid
solution, using methyl orange as indicator. |
|
| Price Code : A | |
| MS ISO 1839 : 1994 | |
| Method of sampling and test for tea : Sampling. | |
| This
Malaysian Standard outlines methods for the sampling of
tea. It applies to sampling from containers of all sizes. |
|
| Price Code : A | |
| MS ISO 5498 : 1994 | |
| Method of test for agricultural products : Determination of crude fibre content - General method. | |
| This
Malaysian Standard outline a conventional for
determination of the crude fibre content of agricultural
food products. |
|
| Price Code : B | |
Cereals, pulses and derived products |
|
| MS 84 : 1998 | |
| Specification and grades for paddy (First revision). | |
| This
Malaysian Standard covers the standardisation, grading,
sampling and testing for paddy. This standard is the
first revision of MS 84, Specification and Grades for
Padi which was published in 1973. The first revision
incorporates a number of modifications such as: (a) Standards and grades for paddy have been amended to suit the current practice of marketing paddy. (b) General format of Malaysian Standard has been updated. This standard shall supersede MS 84 : 1973. |
|
| Price Code : A | |
| MS 85 : 1988 | |
| Specification for wheat flour (First revision). | |
| Requirements
for following types of wheat flour; white flour,
wholemeal flour, self-raising flour, enriched flour,
starch : |
|
| Price Code : C | |
| MS 225 : 1997 | |
| Specification for grading of milled rice (First revision). | |
| This
Malaysian Standard prescribes the requirements, grading,
as well as methods of sampling and test for milled rice.
The major changes featured in this revision are in the
grading and requirements for milled rice. This standard
supersedes MS 225 : 1974. |
|
| Price Code : C | |
| MS 241 : 1998 | |
| Specification for bread (First revision). | |
| This
Malaysian Standard Specification prescribes the
requirements and methods of analysis for white bread,
wholemeal and enriched bread. This standard is the first
revision of MS 241 : 1974. The major changes featured in
the revision are as follows: 1. Some changes in the type and amounts of additives used. 2. The addition of 'Nutrient Supplement' to the ingredients. 3. Some changes in the requirements for bread. This standard is intended to supersede MS 241 : 1974. |
|
| Price Code : E | |
| MS 469 : 1993 | |
| Specification for rice (Oryza sativa) seed for planting (First revision) | |
| Contains
definitions and requirements for selection, specific
field quality and seed quality. |
|
| Price Code : A | |
| MS 526 :1988 | |
| Specification for instant noodles. | |
| For noodles
cooked in less than 4 minutes. Requirements and methods
of test for moisture, cooking time, protein content and
acid value are specified. |
|
| Price Code : B | |
| MS 673 : 1988 | |
| Specification for canned sweet corn (First revision). | |
| Requirements
included colour, styles, packing, medium, ingredients,
preservatives, colour of product, flavour, consistency,
minimum drained weight, fill of container and
microbiological requirements. |
|
| Price Code : B | |
| MS ISO 712 : 1988 | |
| Cereals and cereals products - Determination of moisture content (Basic reference method). | |
| This
Malaysian standard is identical with ISO 712:1985. The standard specifies a routine reference method for the determination of the moisture content of cereals and cereal products. |
|
| Price Code : A | |
| MS 716 : 1982 | |
| Recommendation for processed cereal-based foods for infants and children. | |
| Provides
nutritional requirements and methods of analysis. Also
includes definitions of terms. |
|
| Price Code : B | |
| MS 807 : 1991 | |
| Specification for light soya sauce (First revision). | |
| Prescribes
requirements and test methods to determine total nitrogen
salt, pH, arsenic, lead, benzoic acid and amino nitrogen. |
|
| Price Code : A | |
| MS 955 : 1985 | |
| Specification for beehoon (Rice vermicelli). | |
| This
standard prescribes the requirements and the methods of
sampling and test for beehoon (rice vermicelli) |
|
| Price Code : B | |
| MS 997 : 1986 | |
| Specification for canned beans in tomato sauce. | |
| Covers
ingredients, process, quality and hygiene requirements. |
|
| Price Code : B | |
| MS 1112 : 1988 | |
| Specification for instant beehoon (instant rice vermicelli). | |
| Prescribes
the requirements and the methods of sampling and test for
instant beehoon (instant rice vermicelli). |
|
| Price Code : B | |
| MS 1191 : 1991 | |
| Specification for cereal-based snack foods. | |
| This
Malaysian Standard prescribes the quality requirements
and methods of test for cereal-based snack foods. |
|
| Price Code : B | |
| MS 1229 : 1991 | |
| Specification for fresh sweet corn. | |
| This
Malaysian Standard prescribes the requirements for fresh
sweet corn (Zea mays, L. var. rugose Bonos; Zea mays
L.var. Saccharate Struf) as corn-on-cob. |
|
| Price Code : A | |
| MS 1264 : 1992 | |
| Specification for dark (thick) soya sauce. | |
| This
Malaysian Standard specification prescribes the
requirements for dark (thick) soya sauce (kicap pekat)
produced by the fermentation process. |
|
| Price Code : A | |
| MS 1356 : 1994 | |
| Specification for rice flour (non-glutinous) and blended rice flour. | |
| This
Malaysian Standard prescribes the requirements, the
method of sampling and tests for non-glutinous rice flour
(Oryza sativa and blended rice flour) |
|
| Price Code : C | |
| MS 1427 : 1998 | |
| Cereals , pulses and other food grains - Nomenclature. | |
| This
Malaysian standard is technically equivalent to ISO
5526:1986. The standard lists the botanical names of the main specifies of: (a) Cereals (Section one); (b) Pulses (Section two); (c) Other food grains (Section Three). |
|
| Price Code : B | |
| MS ISO 950 : 1998 | |
| Cereals - sampling (as grain) | |
| The standard
specifies general conditions relating to the sampling for
assessment of quality of cereal grains. |
|
| Price Code : A | |
| MS ISO 951 : 1998 | |
| Pulses in bags - Sampling | |
| The standard
specifies general conditions relating to the sampling for
assessment of quality of pulses transported in bags. |
|
| Price Code : B | |
| MS ISO 2170 : 1998 | |
| Cereals and pulses - Sampling of milled products. | |
| The standard
specifies general conditions relating to the sampling for
assessment of quality and condition of milled products
from cereals and pulses, intended for human or animal
consumption, in powder,particulate or agglomerated form. |
|
| Price Code : B | |
| MS ISO 2171 : 1998 | |
| Cereals, pulses and derived products - Determination of ash. | |
| The standard
specifies two methods for the determination of ash
yielded by cereals, pulses and derived products: (a) method A, by incineration at 900°C. (b) method B, incineration at 500°C. |
|
| Price Code : A | |
| MS ISO 6647 : 1998 | |
| Rice - Determination of amylose content.. | |
| The standard
specifies two methods for the determination of the
amylose content of uncooked, milled rice. |
|
| Price Code : A | |
| MS ISO 7302 : 1998 | |
| Cereals, pulses and derived products - Determination on total fats content. | |
| The standard
specifies a method for the determination of total fat
content of cereals and cereal products intended for human
consumption, including baked products and pasta. |
|
| Price Code : A | |
Fruits . Vegetables |
|
Fruits and derived products |
|
| MS 78 : 2002 | |
| Method of sampling fresh fruits (First Revision). | |
| This Malaysian Standard describes the method of sampling fresh fruits, with a view of determining the quality and/or grade of the produce. This standard supersedes MS 78: 1973. | |
| Price Code : A | |
| MS 79 : 1973 | |
| Specification for the storage and transport of green bananas. | |
| Recommended conditions for successful keeping during storage and transport from production place to place of consumption. Conditions include criteria for harvesting, quality characteristics for storage and transport, post, harvest, antifungal treatments and optimal conditions of storage and transport in shipment. Methods of packaging, marking and sampling are specified. | |
| Price Code : A Amendment 1 : 1985 | |
| MS 232 : 1974 | |
| Specification for Malaysian grown mandarins for fresh fruit consumption. | |
| States requirements, grades and methods of test for juice content, total soluble solids of juice and titre. | |
| Price Code : B | |
| MS 233 : 1974 | |
| Recommendations for the marketing of fresh pineapples. | |
| Recommends minimum standard for fresh pineapple Ananas comosus (L) Merr. entering domestic and international trade. Includes suitable procedures for successful storage of fresh pineapples between place of production and place of consumption. | |
| Price Code : A | |
| MS 302 : 1975 | |
| Specification for canned pineapple. | |
| Covers definitions, types and styles, requirements and methods of test for canned pineapples, Ananas comosus, Linn, Merr. | |
| Price Code : C  Add. & Amendment :1981 | |
| MS 304 : 1975 | |
| Specification for canned rambutans. | |
| Covers requirements and methods of test for canned rambutans, Nephelium lappaceum, Linn, in syrup | |
| Price Code : B | |
| MS 325 : 1985 | |
| Recommended nomenclature for Malaysian fruits. | |
| Gives common names, other names and respective botanical nomenclatures for specifies of Malaysian fruits. | |
| Price Code : A | |
| MS 457 : 1976 | |
| Specification for fresh groundnut kernels. | |
| Specifies quality requirements and grade for fresh groundnut kernels for oil milling and table use. | |
| Price Code : C | |
| MS 458 : 1976 | |
| Specification for fresh in-shell groundnuts. | |
| Prescribes grades and quality requirements for fresh in-shell groundnuts for table-use and oil mill. Methods are laid down for sampling, alfatoxin content, weight of whole kernels, moisture content, oil content, free fatty acids content and physical examination. | |
| Price Code : D | |
| MS 459 : 1976 | |
| Specification for fresh bananas. | |
| Prescribes requirements for grades, size, maturity and packing. | |
| Price Code : C | |
| MS 596 : 1979 | |
| Specification for jams (Fruit preserves), jellies and marmalades. | |
| Covers definitions and descriptions, product designation, ingredients requirements, product requirements, defects and hygienic requirements. Test to determine total soluble solids, fill of container, sulphur dioxide content and ascorbic acid concentration are given. | |
| Price Code : B | |
| MS 780 : 1982 | |
| Specification for canned papaya. | |
| Specifies definitions, requirements for kinds of fruits, styles of cut, proportion of fruits, condition of ingredients, food additives, packing media, colour, flavour, texture, defects, minimum fill of container and minimum drained weight. Methods of sampling and testing appended. | |
| Price Code : B | |
| MS 812 : 1983 | |
| Specification for canned tropical fruit cocktail (First revision). | |
| Establishes the kinds and styles of fruits, general and hygienic requirements of canned tropical fruit cocktail. Includes guidelines on marking, labelling, sampling and analysis product. | |
| Price Code : B | |
| MS 884 : 1984 | |
| Specification for canned jackfruit. | |
| Defines various terminology, guidelines on marking, labelling , sampling and test methods. Also describes styles of cut fruits, processing ingredients, packing media, quality criteria, fill of container, drained weight and hygiene requirements. | |
| Price Code : B | |
| MS 885 : 1984 | |
| Specification for the grading of mangoes for fresh-fruit consumption. | |
| Prescribes quality grading and size classification of the fruit to serve as a guideline for growers, packers and purchasers. | |
| Price Code : B | |
| MS 891 : 1984 | |
| Specification for peanut butter. | |
| Kod Harga: BClassified two types according to texture, smooth or crunchy. Details cut physical requirements and compliance to state levels of oil content, moisture, protein and aflatoxin. Packing, labelling, sampling and test methods provided. | |
| Price Code : B | |
| MS 950 : 1985 | |
| Specification for canned guava. | |
| Prescribes requirements and methods of test for canned guava. Definitions, physical quality and classification of media, hygiene, packing and marking are also given. | |
| Price Code : B | |
| MS 1028 : 1986 | |
| Specification for fresh watermelon. | |
| Prescribes requirements of the grades and size classification for Malaysian grown fresh watermelon | |
| Price Code : A | |
| MS 1040 : 1986 | |
| Specification for fresh papaya. | |
| Prescribes the requirements of the grades and size classification for Malaysian grown fresh papaya. | |
| Price Code : A | |
| MS 1041 : 2001 | |
| Specification for fresh pineapple (First revision) | |
| Applies to commercial varieties of pineapples grown from Ananas comosus (L) Merrill. to be supplied fresh to the consumer. The commercial varieties that are covered by this Malaysian Standard are of the Queen Group (Maurities/Sarikei), Cayene group (Sarawak, Samarahan), Spanish group (Gandul) and Hybrid group (Josapine, N36). Pineapples intended for industrial processing are excluded. This standard supersedes MS 1041 : 1986. | |
| Price Code : A | |
| MS 1055 : 1986 | |
| Specification for fresh jackfruit. | |
| Prescribes requirements of the grade and size classification for Malaysian grown fresh pineapple. | |
| Price Code : A | |
| MS 1075 : 1987 | |
| Export specification for fresh 'Mas' bananas. | |
| Prescribes the requirements of the grade and size, maturity and packing for fresh 'Mas' bananas (Musa sapientum cv. 'sucrier' or 'mas'). | |
| Price Code : A Amendment : 1989 | |
| MS 1111 : 1988 | |
| Specification for raw unprocessed in-shell groundnuts to be processed into menglembu groundnuts. | |
| Prescribes the quality requirement, sampling and grading for raw unprocessed in-shell groundnuts (Arachis hypogaea, Linn) to be processed into menglembu groundnuts. | |
| Price Code : A | |
| MS 1127 : 2002 | |
| Specification for fresh carambola (Second revision). | |
| This specification prescribes the marketing and commercial quality and grading classification of carambola (also known as star fruit) variety B10 to be supplied fresh to the consumer, after preparation and packaging. Carambola for industrial processing are excluded. This standard supersedes MS 1127 : 1993. | |
| Price Code : A | |
| MS 1128 : 1991 | |
| Specification for quick frozen mangosteen. | |
| Prescribes the quick frozen requirements of mangosteens (Garcinia mangostana) such as grading, packing and storage of mangosteens as defined below, intended for direct consumption without further processing. It does not apply to the product when indicated for further processing of for other industrial purposes. | |
| Price Code : A | |
| MS 1145 : 1990 | |
| Specification for fresh eksotika papaya. | |
| Prescribes the commercial quality of fresh eksotika papaya marketing after preparation and packaging. Also gives the definitions of terms such as eksotika papaya, hermaphrodite and female fruit, mature and defects etc. General quality requirements plus grading and size classification (small, medium, large) are also included. | |
| Price Code : A | |
| MS 1149 : 1989 | |
| Specification for fresh guava. | |
| Prescribes the marking and commercial quality of size and grading classification of guava to be supplied fresh to the consumer, after preparation and packaging. | |
| Price Code : A | |
| MS 1279 : 1992 | |
| Code of hygiene practices for the handling and processing of groundnuts (Peanuts). | |
| This code of practice applies to groundnuts, also known as peanuts (Arachis hypogean L). It contains the minimum requirements of hygiene for form handling, transportation, storage, in-shell operations, commercial shelling and commercial processing. It covers all type and forms of row, dried groundnuts in-shell, shelled and processed Menglembu groundnuts. | |
| Price Code : D | |
| MS 1325 : 1993 | |
| Specification for muskmelon (Tembikai wangi). | |
| This Malaysian Standard prescribes the commercial quality in terms of general requirements, size and grading requirements of muskmelon for marketing after preparation and packaging. The requirements for packing are also given. Sampling procedures carried out according to Ms 78, 'Method of sampling of fresh fruits'. | |
| Price Code : A | |
| MS 1372 : 1995 | |
| Specification for satay sauce. | |
| This Malaysian Standard was drawn up based on the current practices existing in the industries concerned. It was felt necessary that this standard be drawn up so that manufacturers can adopt strict quality control specifications and thus create a quality image for the product. The requirements for oil content, total nitrogen content, total solids content, aflatoxins, pH, salt and mould count have been specified. The levels for the metal contaminants and preservative (if used) shall comply with those specified in the current Malaysian Food Regulations. This standard is to be used in conjunction with MS 1120 - Methods of Sampling and Tests for Sauces. | |
| Price Code : B | |
| MS 1499 : Part 1 : 2000 | |
| Sensory Evaluation : Part 1 : Vocabulary | |
| Gives a list of terms and their definitions relating to sensory evaluation. It applies to all industries concerned with the evaluation of products by the sense organs. | |
| Price Code : C | |
| MS 1499 : Part 2 : Section 1 : 2001 | |
| Sensory evaluation : Part 2 : Test preparation : Section 1 : General guidance for the design of test rooms | |
| This Malaysian Standard gives general guidance for the design of test rooms intended for the sensory evaluation of food and non-food products. It describes the requirements to set up a test room comprising a testing area, a preparation area and an office specifying those that are essential or those that are merely desirable. | |
| Price Code : B | |
Vegetables and derived products |
|
| MS 531 : 2001 Specification for tomato sauce (Ketchup) (Second revision) | |
| Prescribes the requirements for tomato sauce. Tomato sauce is also known as tomato ketchup or tomato catsup. | |
| This standard supersedes MS 531 : 1987. | |
| Price Code : A | |
| MS 532 : 1995 | |
| Specification for red chilli sauce (Second revision). | |
| This Malaysian Standard is the second revision of Malaysian Standard MS 532 - Specification for Red Chilli Sauce, which was first published in 1978 and first revised in 1985. This revision incorporates a number of modifications to the existing requirements such as levels of copper, lead and mould count (Howard). The requirements specified for acidity (as acetic acid), pH, benzoic acid or its edible salts, sulphur dioxide and arsenic have been retained as they are acceptable for the red chilli sauce. Total soluble solid and chilli content were being incorporated as it was felt to be necessary. The requirement for total solids has been deleted. This standard is to be used in conjunction with MS 1120 - Methods of Sampling and Test for Sauces. | |
| Price Code : A | |
| MS 546 : 1994 | |
| Recommended nomenclature for Malaysian vegetables (First revision). | |
| This Malaysian Standard (1st list) gives the botanical nomenclature, common names and other names for spices of commonly used vegetables in Malaysia. | |
| Price Code : B | |
| MS 664 : 1980 | |
| Specification for canned mushrooms (Agaricus). | |
| Covers requirements for styles, ingredients, preservatives, colour, flavour, texture , minimum drained weight and micro-organisms. Defects list, sampling and testing methods appended. | |
| Price Code : A | |
| MS 718 : 1981 | |
| Specification for ginger, whole and in pieces. | |
| Definitions and requirements prescribes. Test methods as in MS 81. | |
| Price Code : A | |
| MS 892 : 1994 | |
| Specification for cabbage (First revision). | |
| This Malaysian Standard prescribes the requirements for cabbage, Brassica oleracea var. capitata L to be supplied fresh to the consumer, after preparation and packaging. Definition of terms commonly used in the grading requirements, types of cabbages covered in the standard and the size classification are also stated in the standard. An appendix on sampling especially for grading purposes are also included into the standard. | |
| Price Code : A | |
| MS 893 : 1996 | |
| Specification for fresh tomatoes (First revision). | |
| This Malaysian Standard prescribes the quality requirements such as grading and size requirements of fresh tomatoes to be marked to the customer. This standard also gives definition of terms, general quality requirements, packing and marking requirements. Grades of fresh tomatoes specified in this standard are Grades A and B with suitable tolerances for the grades. Size classification of fresh tomatoes is based on their traverse diameter such as extra large, large, medium and small. A clause on legal requirement is also included in this standard. | |
| Price Code : A | |
| MS 894 : 1984 | |
| Specification for fresh chillies. | |
| Specifies grades, general requirements, packing, marking and sampling procedures. | |
| Price Code : A | |
| MS 951 : 1996 | |
| Specification for fresh long beans (First revision). | |
| This Malaysian Standard prescribes the quality requirements such as grading and size requirements of fresh long beans to be marketed to the customer. This standard also gives definition of terms, general quality requirements, packing and marking requirements. Grades of fresh long beans specified in this standard are Grades A and B with suitable tolerances for the grades. Sizes classification of fresh long beans is based on the pod lengths of the beans such as short, medium and long. A clause on legal requirement is also included in this standard. | |
| Price Code : A | |
| MS 952 : 1985 | |
| Specification for canned processed peas | |
| Defines product and prescribes ingredients as well as hygienic requirements guidelines on packing, labelling and sampling are also given. | |
| Price Code : B | |
| MS 956 : 1996 | |
| Specification for fresh cucumbers (First revision). | |
| This Malaysian Standard prescribes the quality requirements such as grading and size requirements of fresh cucumber to be marketed to the customer. This standard also gives definition of terms, general quality requirements, packing and marking requirements. Grades of fresh cucumber specified in this standard are Grades A and B with suitable tolerances for the grades. Sizes classification of fresh cucumber is based on their diameter and length such as large, medium and small. A clause on legal requirement is also included in this standard. | |
| Price Code : A | |
| MS 998 : 1986 | |
| Specification for canned long beans. | |
| Prescribes style, ingredients, process, quality as well as hygienic requirements. Guidelines on packing and labelling are given. Procedures for sampling, drained weight and water capacity of containers given. | |
| Price Code : B | |
| MS 1120 : 1988 | |
| Method of sampling and test for sauces. | |
| Prescribes the method of sampling and methods for determining the following: total solids; acidity (as acetic acid); pH; total sugars; salt (as sodium chloride); total nitrogen; amino nitrogen; relative density; arsenic, lead; copper; tin; benzoic acid; sulphur dioxide and mould count (Howard). | |
| Price Code : C | |
| MS 1124 : 1996 | |
| Specification for fresh sweet pepper (Bell pepper) (First revision). | |
| This Malaysian Standard prescribes the quality requirements such as grading and size requirements of fresh sweet pepper to be marketed to the customer. This standard also gives definition of terms, general quality requirements, packing and marking requirements. Grades of fresh sweet pepper specified in this standard are Grades A and B with suitable tolerances for the grades. Sizes classification of fresh sweet pepper is based on their traverse diameter such as extra large, large, medium and small. A clause on legal requirement is also included in this standard. | |
| Price Code : A | |
| MS 1146 : 1989 | |
| Specification for fresh bitter gourd. | |
| Prescribes classification of fresh bitter gourd according to size (large, medium and small) in terms of length and diameter. Each size of fresh bitter gourd is then graded according to its general appearance, quality and physical characteristics. Guidelines on packing and marking are also provided. | |
| Price Code : A | |
| MS 1187 : 1990 | |
| Method of sampling for fresh vegetables | |
| Prescribes methods for the drawing of samples of fresh vegetables (in the form of packaged produce or produce in bulk) from consignments or lots for the purpose of on-the-spot examination or for laboratory tests. It serves as an adjunct to the individual Malaysian Standards for fresh vegetables. | |
| Price Code : B | |
| MS 1230 : 1991 | |
| Specification for fresh okra (Lady's finger). | |
| This Malaysian Standard prescribes the requirements for fresh okra (Abelmoschus esculents, (L) Munch, or Hibiscus esculents L) | |
| Price Code : A | |
| MS 1252 : 1992 | |
| Specification for fresh French beans. | |
| This Malaysian Standard prescribes the requirements for fresh French beans (Phaseolus vulgaris L). | |
| Price Code : A | |
| MS 1261 : 1992 | |
| Specification for potato chips. | |
| This Malaysian Standard prescribes the quality requirements and methods of test for potato chips taken as a snack and not as a replacement for meals. | |
| Price Code : B | |
| MS 1283 : 1992 | |
| Specification for oyster - flavoured sauce. | |
| This Malaysian Standard specification prescribes the requirements for oyster-flavoured sauce. | |
| Price Code : A Amendment 1 : 1993 | |
| MS 1306 : 1993 | |
| Specification for fresh ginger. | |
| This Malaysian Standard prescribes the grading of fresh ginger to three grades according to general appearance, quality, physical characteristics, and weight of individual rhizomes. Guidelines on packing and labelling are also provided. This standard to be used in conjunction with the Malaysian Standard MS 1187, "Method of sampling for fresh vegetables". | |
| Price Code : A | |
| MS 1307 : 1993 | |
| Guide of the prepacking of vegetables. | |
| This Malaysian Standard gives general guidance on the conditions and the methods of prepacking and packing for transport of the main types of vegetables sold fresh.Prepacking intended to protect goods against possible damage which may results in deterioration in their freshness and to facilitate in their marketing in as much as the products are well presented and suitable for self-service marketing. | |
| Price Code : A | |
| MS 1310 : 1993 | |
| Specification for oyster sauce. | |
| This standard covers pasteurized oyster sauce. The requirements for total nitrogen, total solids, salt (as sodium chloride), pH and mould count (Howard) have been specified. The levels for the metal contaminant and preservatives (if used) shall comply with those specifies in the current Malaysian Food Regulation.This standard is to be used in conjunction with MS 1120 : "Methods of sampling and test for sauces". | |
| Price Code : A | |
| MS 1323 : 1993 | |
| Specification for fresh mustards. | |
| This Malaysian Standard prescribes the grading of fresh mustards to two grades according to general appearance, quality and physical characteristics. Guidelines on packing and labelling are also provided. this standard is to be used in conjunction with the Malaysian Standard MS 1187, 'Method of sampling for fresh vegetable'. | |
| Price Code : A | |
| MS 1324 : 1993 | |
| Specification for fresh kale (Kailan). | |
| This Malaysian Standard prescribes the grading of fresh kale to two grades according to general appearance, quality and physical characteristics. Guidelines on packing and labelling are also provided. The standard is to be used in conjunction with the Malaysian Standard MS 1187, 'Method of sampling for fresh vegetable'. | |
| Price Code : A | |
| MS 1361 : 1994 | |
| Specification for fresh head lettuce. | |
| This Malaysian Standard prescribes the requirements for fresh head lettuce (Lactuca sativa L.) produced in Malaysia to be supplied fresh to the consumer, after preparation and packaging. Definitions of terms, grading and packing and labelling requirements are also stated in the standard. Sampling is carried out as according to MS 1187, 'Method of sampling for fresh vegetables'. | |
| Price Code : A | |
| MS 1362 : 1994 | |
| Specification for fresh spinach. | |
| This Malaysian Standard prescribes the requirements for fresh spinach locally known as Poh Choy produced in Malaysia to be supplied fresh to be consumed after preparation and packing. The definitions of terms used in the grading requirements in Table 1; general overall quality requirements are given in this standard. The legal and labelling and packing requirements are also included in this standard. | |
| Price Code : A | |
| MS 1393 : 1996 | |
| Specification for fresh Chinese cabbage. | |
| This Malaysian Standard prescribes the quality requirements such as grading and size requirements of fresh Chinese cabbage to be marketed to the customer. The standard also gives definition of terms, general quality requirements, packing and marking requirements. Grades of fresh Chinese cabbage specified in the standard are Grades A, B and C with suitable tolerances for the grades. Size classification of fresh Chinese cabbage is based on the weights of the type of the heads of Chinese cabbage such as oval, flat-topped and cylindrical. | |
| Price Code : A | |
Milk and milk products |
|
Milk and processed milk products |
|
| MS 25 : 1983 | |
| Specification for condensed milk (First revision). | |
| Prescribes limits for total milk solid, fat, sucrose and titratable acidity together with a sampling scheme and methods of test. Also includes permitted additives, stabilizers and general hygienic requirements, together with a simple method for microbiological examination. | |
| Price Code : B  Amendment 1 : 1993 | |
| MS 410 : 1995 | |
| Specification for pasteurized and pasteurized, homogenized full-cream and low fat milk (Second revision) | |
| This second revised standard prescribes the quality requirements and methods of sampling and test for pasteurized or pasteurized, homogenized full-cream and low-fat milk. The standard defined terms such as homogenized, pasteurized etc. Packing and marking requirements and quality requirements include milk fat and non-fat milk solids for both full-cream and low-fat milk are also given. | |
| Price Code : A | |
| MS 411 : 1986 | |
| Specification for ultra high temperature milk and ultra high temperature homogenized milk (First revision). | |
| Prescribes requirements for milk or homogenized milk which has been treated by the ultra high temperature method, either by the direct culinary steam injection into the milk or by indirect heating. Guidelines on packaging and labelling are given. | |
| Price Code : A | |
| MS 412 : 1986 | |
| Specification for recombined ultra high temperature milk and recombined ultra high temperature homogenized milk (First revision). | |
| Prescribes requirements for recommended milk or recombined homogenized milk which has been treated by the ultra high temperature method, either by the direct culinary steam injection into the milk or by indirect heating. Guidelines on packaging and labelling are given. | |
| Price Code : A | |
| MS 413 : 1983 | |
| Specification for pasteurized recombined milk and pasteurized, homogenized milk (First revision). | |
| Specifies requirements for recombined milk that has been pasteurized and pasteurized homogenized. | |
| Price Code : A | |
| MS 414 : 1988 | |
| Methods of sampling and test for pasteurized milk and ultra high temperature milk (First revision). | |
| Administrative and technical aspects of sampling methods to determine fat content, non-fat milk solids, living coliform bacilli test, phosphatase test, methylene blue reduction test and total colony count test. | |
| Price Code : B | |
| MS 599 : 1993 | |
| Specification for full cream milk powder (First revision). | |
| This Malaysian Standard is the first revision of Malaysian Standard MS 599 which was published in 1979. This revision incorporates a number of modifications. The major changes featured in this standard are the inclusion of levels of Salmonella, Staphylococcus aureus M, cleanliness and solubility index and the deletion of the general methods of test for full cream milk powder. | |
| Price Code : B | |
| MS 760 : 1982 | |
| Specification for skimmed milk powder/non-fat dried milk. | |
| Specifies requirements and methods of sampling and test for skimmed milk powder or non-fat dried milk. Requirements cover physical, chemical and microbiological aspects. | |
| Price Code : B | |
| MS 1053 : 1986 | |
| Specification for evaporated filled milk. | |
| Describes a method of determining the insolubility index, as a means of assessing the solubility of dried whole milk, dried partly skimmed milk and dried skimmed milk (defined in MS 599 and MS 760), whether non-instant or instant.Code Price: BPrescribes the requirements and methods of test for evaporated filled milk (also known as unsweetened condensed filled milk). | |
| Price Code : C Amendment 1 : 1991  Amendment 2 : 1993 | |
| MS 1054 : 1986 | |
| Specification for condensed filled milk. | |
| Prescribes requirements and methods of testing for condensed filled milk. Also known as sweetened filled milk. Does not cover the specification for dried milk or milk powder. | |
| Price Code : C Amendment 1 : 1991  Amendment 2 : 1993 | |
| MS 1083 : 1987 | |
| Specification for ultra high temperature (UHT) flavoured milk. | |
| Prescribes the requirements and methods of sampling and test for ultra high temperature (UHT) flavoured milk. | |
| Price Code : C | |
| MS 1253 : 1992 | |
| Specification for cultured milk (Fermented milk). | |
| This Malaysian Standard specification prescribes the requirements for cultured milk (fermented milk). this cultured milk (fermented milk) shall include yoghurt, sweetened yoghurt, flavoured yoghurt, yoghurt drink, cultured cream (sour cream), and cultured milk drink (fermented milk drink). | |
| Price Code : C | |
Butter |
|
| MS 242 : 1988 | |
| Specification for butter/recombined butter (First revision). | |
| Contains physical requirements and instructions for sampling, determination of milk fat, moisture, salt, milk solids non-fats, Reichert-Meisal number, Polenske value, refractive index, acid value, total bacteria count, coliform organisms, and moulds and yeasts. | |
| Price Code : D | |
| MS 1000 : 2003 | |
| Specification for soya bean milk and drink (First revision). | |
| This Malaysian Standard specifies the quality requirements and methods of sampling and test for soya bean milk and drink. | |
| Price Code : B | |
Ice-cream and ice confectionery |
|
| MS 598 : 1993 | |
| Specification for ice-cream (First revision). | |
| This revised Malaysian Standard was prepared with a view to supersede MS 598 which was published din 1979. The revision incorporates a number of modifications. Table 1 specifying pasteurization time-temperature has been amended. Table 2 specifying basic composition of ice cream and Table 3 specifying other requirements for ice cream have been combined, amended and extended to include the level for E. coli. The general methods of test for ice cream have been deleted and thus, this standard is to be used in conjunction with MS 414, Methods of test for milk and milk products (Second revision). | |
| Price Code : B | |
Meat, meat products and other animal produce |
|
Meat and meat products |
|
| MS 545 : 1978 | |
| Specification for fresh, chilled and frozen beef. | |
| Lists out detailed requirements, ageing, chillings, freezing and storage, packing, transport and marking for the 6 types of carcasses, sides and quarters. | |
| Price Code : B | |
| MS 547 : 1978 | |
| Specification for fresh, chilled and frozen pork. | |
| Definitions, types, classes, grades, detailed requirements, packing and container for fresh, chilled and frozen pork marking, carcasses and cuts are given. | |
| Price Code : B | |
| MS 548 : 1978 | |
| Specification for fresh, chilled and frozen lamb and mutton. | |
| Material divided into six types according to parts, classified under three main classes based on age. Each class is divided into six grades determined by the confirmation, finish and quality of the individual carcasses of cuts. Stamping, packing and marking requirements are clarified. | |
| Price Code : B | |
| MS 872 : 1990 | |
| Specification for canned beef curry (First revision). | |
| Deals with general requirements, ingredients, finished products as well as hygienic requirements. Also covers guidelines on packing and labelling. | |
| Price Code : B Amendment 1 : 1992 | |
| MS 953 : 2001 | |
| Methods of sampling for meat and meat products (First revision) | |
| Gives general instructions and specifies procedures to be followed for taking primary samples from meat and meat products. This standard supersedes MS 953 : 1985. | |
| Price Code : A | |
| MS 954 : Part 1 : 2000 | |
| Methods of test for meat and meat products : Part 1 : Determination of moisture content (First revision) | |
| Specifies a reference method for the determination of the moisture content of meat and meat products. This standard supersedes MS 954 : Part 1 : 1985. | |
| Price Code : A | |
| MS 954 : Part 2 : 2000 | |
| Methods of test for meat and meat products : Part 2 : Determination of total ash (First revision) | |
| Specifies a method for the determination of the total ash from all kinds of meat and meat products, including poultry. This standard supersedes MS 954 : Part 2 : 1985. | |
| Price Code : A | |
| MS 954 : Part 5 : 2000 | |
| Methods of test for meat and meat products : Part 5 : Determination of free fat content (First revision) | |
| Specifies a method for the determination of the free fat content of meat and meat products by means of extraction. This standard supersedes MS 954 : Part 5 : 1985. | |
| Price Code : A | |
| MS 954 : Part 9 : 2000 | |
| Methods of test for meat and meat products : Part 9 : Determination of hydroxyproline content (First revision) | |
| Specifies a method for the determination of the hydroxyproline content of all kinds of meat and meat products, including poultry. It is applicable to meat and meat products containing less than 0.5 % (m/m) hydroxyproline. This standard supersedes MS 954 : Part 9 : 1985. | |
| Price Code : A | |
| MS 954 : Part 12 : 2000 | |
| Methods of test for meat and meat products : Part 12 : Determination of chloride content (As sodium chloride) (First revision) | |
| Specifies a method for the determination of the chloride content of meat and meat products, including poultry, with sodium chloride contents equal to or greater than 1.0 % (m/m). This standard supersedes MS 954 : Part 12 : 1987. | |
| Price Code : B | |
| MS 1125 : 1989 | |
| Specification for chilled and frozen meat frankfurters. | |
| Prescribes the requirements and method of sampling for chilled and frozen frankfurters (wieners) made from comminuted meat (beef, lamb and mutton, poultry, pork) with or without meat by-products in the form of a sausage. | |
| Price Code : B | |
| MS 1126 : 1989 | |
| Specification for chilled and frozen meatburgers. | |
| Defines the product and tabulates the acceptable limits of moisture, total fat, protein content and microbiological tolerances. Guidelines and storage, packaging and labelling are also provided. | |
| Price Code : B | |
| MS 1249 : 1992 | |
| Specification for canned mutton goat/meat in curry. | |
| This Malaysian Standard prescribe the requirements for canned mutton/goat meat in curry. | |
| Price Code : B | |
| MS 1373 : 1995 | |
| Specification for serunding daging (spicy shredded meat). | |
| This Malaysian Standard prescribes the requirements and methods of test for serunding daging (spicy shredded meat) for beef and chicken. It was felt necessary that this standard be drawn up to ensure product quality where manufactures can adopt strict quality control specification and to use it for consumer protection, thus create a quality image for the product. The requirements for nitrogen content, total fat content, free fatty acid content, water acidity content, total plate count, coliform, Salmonellae, Staphylococcus aureus (coagulase positive) and yeast and mould have been specified. This standard is to be used in conjunction with Ms 953 : 1985 - Methods of Sampling for Meat and Meat Products. | |
| Price Code : B | |
| MS 1374 : 1995 | |
| Specification for fresh, chilled and frozen rabbit meat. | |
| This Malaysian Standard prescribes the requirements for fresh, chilled and frozen rabbit meat. This standard is intended to serve as an outline for the different classes, types and styles of rabbit carcasses and also prescribes the requirements for fresh, chilling, freezing and storage to preserve the keeping quality. It was felt necessary that this standard be drawn up so that producers can adopt strict quality control specifications and thus create a quality image for their products. This standard is to be used in conjunction with Malaysian Standard MS 953 : 1985 - Methods of Sampling for Meat and Meat Products. | |
| Price Code : B | |
Poultry and eggs |
|
| MS 361 : 2002 | |
| Specification for fresh, chilled and frozen poultry (First revision) | |
| This Malaysian Standard specifies the requirements for fresh, chilled and frozen poultry. It applies to ready-to-cook poultry for commercial purposes. This standard supersedes MS 361 : 1976. | |
| Price Code : C | |
| MS 680 : 1995 | |
| Specification for fresh chicken eggs (First revision). | |
| This Malaysian Standard is the first revision of Malaysian Standard MS 680 - Specification for Chicken Eggs which was published in 1980. This standard prescribes the requirements for fresh eggs which are the produce of the domesticated chicken (Gallus domesticus) for sale. The revision incorporates several major modifications in order to be line with the current practice existing in the sectors concerned. The standard also served as a guidance in determining the proper grading and size classification of fresh chicken eggs and to enable consumers to purchase the quality desires. | |
| Price Code : C | |
| MS 999 : 1989 | |
| Specification for canned chicken curry (First revision). | |
| Prescribes general requirements, ingredients, finished products as well as hygienic requirements. Guidelines on packing and labelling also given. | |
| Price Code : A  Amendment 1 : 1992 | |
| MS 1250 : 1992 | |
| Specification for duck eggs. | |
| This Malaysian Standard prescribes the requirements for fresh eggs which are the produce of the domestic duck (anas platyrhynchos) for sale. | |
| Price Code : B | |
Fish and fishery products |
|
| MS 6 : 1998 | |
| Specification for quick-frozen, raw and cooked shrimps or prawns (Second revision) | |
| This
Malaysian Standard is the second revision of MS 6 : 1984,
Specification for frozen, raw and cooked shrimps or
prawns. The second revision incorporates a number of
modifications such as: (1) The title has been amended from 'Specification for frozen, raw and cooked shrimps or prawns' to read 'Specification for quick-frozen, raw and cooked shrimps or prawns'. (2) Western style of product presentation has been deleted and is replaced with the terms commercially used in the industry. (3) Definition of quick-frozen and the definition of freezing process of individually quick frozen prawns, blast frozen prawns, plate frozen prawns and deep frozen prawns. This standard shall supersede MS 6 : 1984 (First revision) |
|
| Price Code : A | |
| MS 675 : 1988 | |
| Specification for canned fish in tomato sauce (First revision). | |
| Covers
ingredients, physical, heavy metal and microbiological
requirements. Sampling and testing methods appended. |
|
| Price Code : C | |
| MS 742 : 1981 | |
| Specification for prawns/shrimp canned in brine. | |
| Specifies
requirements, method of sampling and for sodium chloride
in brine, acidity of brine as acid, arsenic, lead,
copper, tin, mercury and biological requirements. |
|
| Price Code : C | |
| MS 808 : 1983 | |
| Specification fresh fish. | |
| Establishes
quality requirements for fish at permissible temperature
and time of handling, preparation, distribution and
packaging. |
|
| Price Code : A | |
| MS 898 : 1998 | |
| Specification for dry-salted anchovies (Ikan bilis) (Second revision). | |
| This
Malaysian Standard is the second revision of MS 898 :
1994, 'Specification for dry-salted anchovies (ikan
bilis)'. This second revision incorporates a number of
modifications such as: (1) The amount of sodium chloride has been amended to 15.0% (dry-basis). (2) The size classification of small and medium anchovies has been amended to read 'Less than 3.5 cm' and '3.5cm and '3,5 cm to 6.5 cm' respectively. (3) The grades of the anchovies have been reduced from 3 grades to 2 grades. This standard supersedes MS 898 : 1994 (First revision). |
|
| Price Code : A | |
| MS 899 : 1984 | |
| Specification for dried prawns. | |
| Requirements,
sampling and test methods for determination of moisture,
sodium chloride and acid insoluble ash content provided. |
|
| Price Code : B | |
| MS 1113 : 1998 | |
| Specification for dried crackers (Keropok kering) from freshwater and marine fish, crustacea and molluscan shellfish (First revision). | |
| This
Malaysian Standard prescribes the requirements and
methods of test and sampling for dried crackers (dried
keropok) prepared from freshwater and marine fish,
crustacea and molluscan shellfish. It does not include
artificially flavoured fish, crustacean and molluscan
shellfish crackers. This standard is intended to
supersede MS 1113:1988. |
|
| Price Code : B | |
| MS 1121 : 1988 | |
| Specification for canned fish in oil. | |
| Prescribes
requirements and methods of sampling and test for fish
canned in oil. |
|
| Price Code : C | |
| MS 1122 : 1988 | |
| Specification for canned fish brine. | |
| Prescribes
requirements and methods of sampling and test for fish
canned in brine. |
|
| Price Code : C | |
| MS 1251 : 1992 | |
| Specification for canned cuttlefish or squid. | |
| This
Malaysian Standard specification prescribes the
requirements for canned cuttlefish or squid. |
|
| Price Code : A | |
| MS 1260 : 1992 | |
| Specification for canned ikan bilis (Anchovies). | |
| This
Malaysian Standard prescribes the requirements for canned
ikan bilis (Anchovies). |
|
| Price Code : A | |
| MS 1283 : 1992 | |
| Specification for oyster - flavoured sauce. | |
| This
Malaysian Standard specification prescribes the
requirements for oyster-flavoured sauce. |
|
| Price Code : A | |
| MS 1310 : 1993 | |
| Specification for oyster sauce. | |
| Amendment 1
: 1993 This standard covers pasteurized oyster sauce. The requirements for total nitrogen, total solid, salt (as sodium chloride), pH and mould count (Howard) have been specified. The levels for the metal contaminant and preservatives (if used) shall comply with those specifies in the current Malaysian Food Regulation. This standard is to be used in conjunction with MS 1120 : "Methods of sampling and test for sauces". |
|
| Price Code : A | |
| MS 1352 : 1994 | |
| Specification for dry-salted fin fish. | |
| This
Malaysian Standard was prepared with a view to supersede
the following standards: The MS 299 : 1975, MS 300 : 1975, MS 301 : 1975, MS 702 : 1981 and MS 703 : 1981 A major modification introduced is the compilation of all the above specification into a single standard, and the requirements have been update to be in line with the Food Regulations and requirements of the product in the market. |
|
| Price Code : A | |
Other animal produce |
|
| MS 813 : 1988 | |
| Specification for gelatin (First revision) | |
| Requirements and test methods for gelatin that are used in good, pharmaceutical and microbiological media preparation. | |
| Price Code : A | |
| MS 1101 : 1988 | |
| Methods of sampling and test for gelatin. | |
| Describes sampling procedures and test methods for gelatin. The test methods include determination of moisture, gel strength, total ash, sulphur dioxide, nitrogen, zinc, arsenic, lead, copper, total bacteria and E. coli. | |
| Price Code : D | |
Tea. Coffee. Cocoa |
|
Tea |
|
| MS 294 : 1975 | |
| Method of sampling of tea packed in containers. | |
| Prescribes method of sampling, number of tests to be performed and criteria for conformity of tea packed in small and large containers. | |
| Price Code : A | |
| MS 295 : 1999 | |
| Specification for tea (First revision) | |
| Prescribes the requirements and methods of test for tea. This standard supersedes MS 295 : 1975. | |
| Price Code : A | |
| MS 1084 : 1987 | |
| Method for preparation of tea liquor for use in sensory tests. | |
| Prescribe a method for the preparation of a liquor of tea of use in sensory tests, by means of infusing the leaf. | |
| Price Code : A | |
| MS ISO 1572 : 1994 | |
| Method of sampling and test for tea : - Preparation of ground sample of known dry matter content. | |
| This Malaysian Standard outlines a method of preparing a ground sample of tea and a determining its dry matter content, for use in analytical determination which require the results to be expressed on the dry basis. | |
| Price Code : A | |
| MS ISO 1573 : 1994 | |
| Method of sampling and test for tea : - Determination of loss in mass at 103°C. | |
| This Malaysian Standard outlines the method of determination of the loss in mass when tea is heated in air at 103°C. | |
| Price Code : A | |
| MS ISO 1575 : 1994 | |
| Method of sampling and test for tea : - Determination of total ash. | |
| This Malaysian Standard outlines a method of test determination total ash from tea by destruction of organic matter by heating at 525 + 25°C to constant mass. | |
| Price Code : A | |
| MS ISO 1576 : 1994 | |
| Method of sampling and test for tea : - Determination of water soluble ash and water insoluble ash. | |
| This Malaysian Standard specifies a method for the determination of water soluble ash and water-insoluble ash of tea by the extraction of the total ash with hot water, filtration through ashless filter paper, ignition and weighing of the residua to determine the insoluble ash calculation of the soluble ash calculation of the soluble ash by difference. | |
| Price Code : A | |
| MS ISO 1577 : 1994 | |
| Method of sampling and test for tea : - Determination of acid insoluble ash. | |
| This Malaysian Standard outlines a method for the determination of the acid-insoluble ash from tea by treatment of the total ash with hydrochloric acid solution, filtration, ignition and weighing of the residue. | |
| Price Code : A | |
| MS ISO 1578 : 1994 | |
| Method of sampling and test for tea : - Determination of alkalinity of water-soluble ash. | |
| This Malaysian Standard outlines a method of for the determination of the alkalinity of water-soluble ash of tea by titration of a filtrate from the determination of water-soluble ash, with standard hydrochloric acid solution, using methyl orange as indicator. | |
| Price Code : A | |
| MS ISO 1839 : 1994 | |
| Method of sampling and test for tea : - Sampling. | |
| This Malaysian Standard outlines methods for the sampling of tea. It applies to sampling from containers of all sizes. | |
| Price Code : A | |
| MS ISO 6078 : 1994 | |
| Glossary of terms for black tea. | |
| This Malaysian Standard provides a list of terms and definitions, applicable to the techniques of processing and assessing black for commerce. Information on grades of black tea is also included. | |
| Price Code : C | |
Coffee and coffee substitutes |
|
| MS 777 : 1982 | |
| Specification for instant coffee. | |
| Covers requirements for colours, taste, flavour, adour, moisture, total ash, caffeine content and solubilities. Methods of sampling and testing appended. | |
| Price Code : C | |
| MS 1129 : 1989 | |
| Vocabulary for coffee and its products. | |
| Defines the most commonly used terms relating to coffee and its products | |
| Price Code : A | |
| MS 1232 : 1991 | |
| Specification for green coffee. | |
| This Malaysian Standard prescribes the requirements, methods of sampling and test of green coffee. | |
| Price Code : B | |
| MS 1235 : 1991 | |
| Specification for roasted ground coffee. | |
| This Malaysian Standard prescribes the requirements and methods of test for roasted ground coffee. | |
| Price Code : B | |
| MS 1360 : 1994 | |
| Spesifikasi bagi penentuan untuk kopi campuran | |
| Standard Malaysia ini menggariskan keperluan bagi mutu dan kaedah ujian seperti kelembapan, jumlah abu, jumlah kafein untuk menentukan kandungan kopi dan sebagainya untuk kopi campuran. Takrifan mengenai kopi campuran, keperluan pembungkusan (serta saiz bungkusan) dan perlabelan juga dinyatakan. | |
| Kod Harga: B | |
Cocoa |
|
| MS 230 : 1974 | |
| Method of sampling cocoa beans. | |
| Establishes general conditions for sampling of cocoa beans for quality assessment. Related to sampling of cocoa beans packed in bags as specified in MS 293 "Grading of Malaysian cocoa beans", but gives the procedure for sampling cocoa beans in bulk. | |
| Price Code : B | |
| MS 293 : 1995 | |
| Specification for grading of Malaysian cocoa beans (Third revision). | |
| This Malaysian Standard prescribes the quality and the grade requirements of Malaysian cocoa beans. The definitions in the draft include adulteration, bean cluster, defective bean, mouldy bean, etc. The standard also include quality requirements, grading, sampling, packing and marking requirements. | |
| Price Code : B | |
| MS 467 : 1993 | |
| Specification for cocoa )(Theobroma cocoa) seed for planting (First revision). | |
| This Malaysian Standard is the first revision of Malaysian Standard MS 467, Specification for cocoa seed for commercial planting which published in 1976. This standard prescribes the requirements for the production and quality requirements of cocoa seed used in planting. Guidelines on packing and labelling of cocoa are also provided. | |
| Price Code : B | |
| MS 871 : 2001 | |
| Specification for Malaysian cocoa powder (Second revision) | |
| Specifies the quality requirements and methods of test and sampling for cocoa powder. This standard supersedes MS 871 : 1988 | |
| Price Code : A | |
| MS 1118 : 1988 | |
| Specification for Malaysian cocoa butter. | |
| Prescribes the requirements for pure prime pressed and refined pure prime pressed cocoa butter. | |
| Price Code : B | |
| MS 1119 : 1988 | |
| Method of analysis for Malaysian cocoa butter and Malaysian cocoa powder. | |
| Describes reference methods of analysis for Malaysian cocoa powder (Appendices A to H) and Malaysian cocoa butter (Appendices J to R). | |
| Price Code : G | |
| MS 1263 : 1992 | |
| Method of sampling of Malaysian cocoa powder and Malaysia cocoa butter. | |
| This Malaysian Standard describes a method of sampling of Malaysian cocoa powder and cocoa butter entering into domestic and international trade, with a view to determine the quality and/or types of the products. | |
| Price Code : A | |
| MS 1376 : 1995 | |
| Specification for cocoa mass. | |
| This Malaysian Standard prescribes the quality requirement for cocoa mass. Significant improvements have been made in the flavour quality of cocoa mass in the last few years, thus allowing for its sale and production on a commercial scale. With the existence of this standard, manufacturers can conform to a uniform standard of quality for cocoa mass for the production of chocolates and cocoa related products. This standard also prescribes the hygiene, packaging and labelling requirements of the products. | |
| Price Code : A | |
Beverages |
|
Beverages in general |
|
| MS 1587 : 2003 | |
| Microbiological examination of beverage and beverage products – The enumeration of micro-organisms (Colony count technique at 30 °C) (ISO 4833:1991, NEQ) | |
| This Malaysian Standard
gives guidelines for the enumeration of micro-organisms
present in beverage and beverage products, by counting
the colonies growing in a solid medium after aerobic
incubation at 30 °C. NOTE. A temperature of 30 °C is that most frequently used for the enumeration of total flora. However, if for particular reasons another temperature is used, it should be indicated in the test report. |
|
| Price RM10 | |
| MS 1588 : 2003 | |
| Microbiological examination of beverage and beverage products – The enumeration of coliforms (Most probable number technique) (ISO 4831:1991, NEQ) | |
| This Malaysian Standard
gives guidelines for the enumeration of coliforms present
in beverage and beverage products, by means of the
calculation of the most probable number (MPN) after
incubation at 30°C, 35 °C or 37 °C in a liquid medium,
this temperature forming the subject of agreement between
the parties concerned. NOTE. The incubation temperature of 30 °C is used when the aim of enumeration is technological, the temperature of 35 °C or 37 °C is used when the aim of the enumeration is more in the field of public health. |
|
| Price RM20 | |
| MS 1589 : 2003 | |
| Microbiological examination of beverage and beverage products – The enumeration of yeast and moulds (Colony count technique at 25 °C) (ISO 7954:1987, NEQ) | |
| This Malaysian Standard
gives guidelines for the enumeration of viable yeasts and
moulds in beverage and beverage products by means of the
colony count technique at 25 °C. NOTE. Owing to the nature of yeasts and moulds, the enumeration is subject to certain imprecisions. |
|
| Price RM10 | |
Alcoholic beverages |
|
| MS 597 : 1979 | |
| Specification for beer. | |
| For beverage containing more than two per cent of pure alcohol. Requirements include gravity, pH, CO2, SO2 and Cu. Methods of test and notes on sampling appended. Table of ER provided. | |
| Price Code : D | |
Non-alcoholic beverages |
|
| MS 600 : 1998 | |
| Specification for cordials,squashes and syrups(First revision) | |
| This
Malaysian Standard prescribes the specifications and
methods of tests for cordials, sguashes and syrups. The
standard was first published in 1979 as MS 600 -
Specification for Cordials/Squashes/Syrups. The first
revision incorporates a number of modifications such as: (a) Cordials/Squashes/Syrups have been classified into two types i.e. Fruit Cordials/Squashes/Syrups and Flavoured Squashe/Syrups. (b) The fruit juice content of fruit Cordials/Squashes/Syrups has been amended to 25% w/v. (c) The methods of test have been amended to follow the updated methods. (d) General format of Malaysian standard has been updated. The standard supersedes Ms 600:1975. |
|
| Price Code : C | |
| MS 601 : 1994 | |
| Specification for ready-to-drink beverages (carbonated and non-carbonated) (First revision). | |
| This
Malaysian Standard prescribes the specifications and
methods of test for ready-to-drink beverages including
fruit drinks and flavoured drinks, carbonated and
non-carbonated. This standard excludes mineral water, soya bean milk and drinks, milk and milk shake, vegetable juice, fruit juice, tea, coffee chicory, cocoa and their related products. |
|
| Price Code : C | |
| MS 714 : 2001 | |
| Specification for packaged pineapple juice (First revision) | |
| Prescribes
the requirements and methods of sampling and test for
packaged pineapple juice derived from the fruit of Ananas
comosus, (L.) Merrill. This standard supersedes MS 714 :
1981. |
|
| Price Code : C | |
| MS 901 : 1984 | |
| Specification for canned mango nectar. | |
| Defines
product and prescribes ingredients and hygiene
requirements. Guidelines on packing, labelling and
sampling provided. Procedures are laid down for fruit
pulp content. soluble solids, fill of container, ascorbic
acid, ethanol, contaminants such as arsenic, lead,
copper, zinc, iron, tin and sulphur dioxide contents. |
|
| Price Code : D | |
| MS 902 : 1984 | |
| Specification for canned guava nectar. | |
| Defines
product and prescribes ingredients and hygienic
requirements. Guidelines on packing, labelling and
sampling provided. Procedures are laid down for fruit
pulp content, soluble solids, fill of container, ascorbic
acid, ethanol, contaminants such as arsenic, lead,
copper, zinc, iron, tin and sulphur dioxide contents. |
|
| Price Code : D | |
| MS 1000 : 2003 | |
| Specification for soya bean milk and drink (First revision) | |
| This Malaysian Standard specifies the quality requirements and methods of sampling and test for soya bean milk and drink. | |
| Price RM30 | |
| MS 1027 : 1986 | |
| Specification for canned passion fruit nectar. | |
| Prescribes
the requirements for canned passion fruit nectar derived
from the fruit of the purple variety (Passiflora edulis)
or the yellow variety (Passiflora eduils f. flavicarpa). |
|
| Price Code : A | |
Sugar. Sugar products. Starch |
|
Sugar and sugar products |
|
| MS 4 : 1990 | |
| Specification for white refined sugar for general use (Second revision). | |
| Prescribes technical requirements, packing and marking for white refined sugar in granulated form (granulated sugar). The requirements for castor sugar and icing sugar are excluded. | |
| Price Code : A | |
| MS 5 : Part 1 : 1997 | |
| Methods of sampling and test for white refined sugar : Part 1 : Chemical test (Second revision). | |
| This Malaysian Standard prescribes the chemical test procedures for white refined sugar. The chemical test methods include determination of colour, moisture by loss on drying, polarisation, reducing sugars, sulphated ash, arsenic, lead, copper and sulphites. This standard supersede MS 5 : Part 1 : 1988. | |
| Price Code : B | |
| MS 5 : Part 2 : 1997 | |
| Methods of sampling and test for white refined sugar : Part 2 : Microbiological test (Second revision). | |
| This Malaysian Standard prescribes the microbiological test procedures for white refined sugar. The microbiological test methods include determination of mesophilic bacterial count, total yeasts and moulds, thermophilic-forming bacteria, flat sour spores, sulphide spoilage spores and thermophilic gas-producing anaerobes. This standard supersedes MS 5 : Part 2 : 1988. | |
| Price Code : B | |
| MS 82 : 1989 | |
| Specification for white refined sugar for industrial use (Second revision). | |
| Prescribes mircobiological limits and quality requirements and methods of sampling and test for white refined sugar for industrial use. In this revision, the colour (following CIMSA unit) and requirement for lead is much more stringent. | |
| Price Code : A | |
| MS 83 : 1997 | |
| Specification and methods of test for sugar cane final molasses (Second revision). | |
| This Malaysian Standard prescribes the specification and methods of test for sugarcane final molasses obtained from the manufacture of sugar. The standard covers definition, general quality requirements, hygiene, legal requirements as well as packing and marking. The method of sampling, brix determination and determination of total sugars in cane molasses are also given. This standard supersedes MS 83 : 1998. | |
| Price Code : B | |
| MS 895 : 1984 | |
| Specification for hard boiled sweets. | |
| Refers to a confectionery which is a supercooled solution of sucrose treated with an acid doctor. to be used with MS 896 and MS 897. | |
| Price Code : A | |
| MS 896 : 1984 | |
| Method of sampling for sweets and confectionery. | |
| Covers requirements, scale of sampling, taking test sample and reference sample. | |
| Price Code : A | |
| MS 897 : 1984 | |
| Methods of tests for sweets and confectionery. | |
| Determination of moisture content, sulphated ash, acid insoluble ash, reducing sugars, sucrose, fat, protein, sulphur dioxide, arsenic, lead, copper and zinc prescribes. | |
| Price Code : C | |
| MS 1148 : 1989 | |
| Specification for fine granulated sugar and castor sugar. | |
| Specifies the technical requirement and methods of sampling and test for the fine granulated sugar and castor sugar. Also included, are the definition and description of both sugars, hygiene, packing and marking. | |
| Price Code : A | |
| MS 1259 : 1992 | |
| Specification for icing sugar (Powdered sugar). | |
| This standard prescribes the requirements and the methods of test for icing (powdered sugar). | |
| Price Code : A  Amendment 1 : 1993 | |
| MS 1284 : 1992 | |
| Specification for soft brown sugar and brown sugar. | |
| This Malaysian Standard prescribes the requirements for soft brown sugar and brown sugar. | |
| Price Code : A | |
| MS 1384 : 1995 | |
| Methods of sampling and test for soft brown sugar and brown sugar. | |
| This Malaysian Standard is based on MS 5 : Part 1 : 1988 Methods of Sampling and Test for White Refined Sugar. The standard specifies the methods of sampling and test for soft brown sugar and brown sugar. It includes the test methods for determination of colour, moisture, polarization, reducing sugars, sulphated ash, arsenic, lead and copper. | |
| Price Code : C | |
| MS 1531 : 2002 | |
| Methods of test for honey | |
| This Malaysian Standard prescribes the methods for the analysis of honey. | |
| Price Code : C | |
Starch and derived products |
|
| MS 21 : 1982 | |
| Specification for glucose syrup (liquid glucose) (First revision). | |
| Describes
requirements and methods of test for glucose syrup for
utilization in food products. |
|
| Price Code : A | |
| MS 154 : 1994 | |
| Specification for edible tapioca starch (First revision). | |
| This
Malaysian Standard prescribes the requirements, method of
sampling and tests for edible tapioca starch. |
|
| Price Code : A | |
| MS 155 : 1994 | |
| Specification for industrial tapioca starch (First revision). | |
| This
revision incorporates a number of major amendments to the
existing requirements for the pH of aqueous extract. The
starch content, colour, particle size and sulphur dioxide
content were being incorporated as it was felt to be
necessary. The calcium requirements was deleted. The
other requirements specifies for moisture content, total
ash and crude fibre have been retained as they are
acceptable for industrial starch. |
|
| Price Code : A | |
| MS 156 : 1994 | |
| Specification for tapioca pearl (First revision). | |
| This
Malaysian Standard prescribes the requirements, method of
sampling and tests for tapioca pearl. |
|
| Price Code : A | |
| MS 241 : 1998 | |
| Specification for bread (First revision). | |
| This
Malaysian Standard Specification prescribes the
requirements and methods of analysis for white bread,
wholemeal and enriched bread. The major changes featured
in the revision are as follows : (1) Some changes in the type and amounts of additives used. (2) The addition of 'Nutrient Supplement' to the ingredients. (3) Some changes in the requirements for bread. This standard is intended to supersede MS 241:1974. |
|
| Price Code : C | |
| MS 405 : 1976 | |
| Methods of sampling and test for starches. | |
| Appended are
test methods for colour and cleanliness, particle size,
moisture content, protein, fibre, acid insoluble ash,
sulphur dioxide, pH of aqueous extract, apparent
viscosity, acidity and starch content. |
|
| Price Code : D | |
| MS 468 : 1994 | |
| Specification for industrial sago starch (First revision). | |
| This
Malaysian Standard is the first revision of Malaysian
Standard MS 468 which was published in 1976. The revision incorporates a number of amendment to the existing requirements such as level of starch content, moisture, pH of aqueous extract, colour and practicle size. The sulphur dioxide content was being incorporated as it was being felt to be necessary. The other requirements specified for total ash and crude fibre have been retained as they are acceptable for industrial sago starch. |
|
| Price Code : A | |
| MS 470 : 1992 | |
| Specification for edible sago starch (First revision). | |
| Prescribes
general and quality requirements. To be used with MS 405
: 1976. |
|
| Price Code : B | |
| MS 476 : 1998 | |
| Specification for cream crackers (First revision). | |
| This
Malaysian Standard prescribes the specification for cream
crackers. The standard is the first of MS 476:1976,
Specification for biscuits. The standard supersedes MS
476 : 1976, Specification for biscuits. |
|
| Price Code : C | |
| MS 587 : 1979 | |
| Recommended nomenclature for flour, starch, derivatives and by-products. | |
| Terms
defined are classified under general terms, source
materials, technology products and analytical terms which
are frequently used in trade and industries. |
|
| Price Code : B | |
| MS 1200 : 1991 | |
| Specification for corn starch. | |
| This
Malaysian Standard prescribes the requirements and the
methods of sampling and test for corn starch. |
|
| Price Code : C | |
| MS 1262 : 1993 | |
| Specification for high fructose glucose syrup 42. | |
| This
Malaysian Standard prescribes the requirements and
methods of test for high fructose glucose syrup 42. |
|
| Price Code : D | |
| MS 1357 : 1994 | |
| Specification for sago pearl. | |
| This
Malaysian Standard prescribes the requirements, the
method of sampling and tests for sago pearl. |
|
| Price Code : C | |
| MS 1433 : 1998 | |
| Specification for wafers. | |
| This
Malaysian Standard prescribes the specification for
wafers. The standard supersedes Ms 476:1976,
'Specification for biscuits'. |
|
| Price Code : A | |
| MS 1434 : 1998 | |
| Specification for semi-sweet biscuit and cookies. | |
| This
Malaysian Standard prescribes the specification for
semi-sweet biscuits and cookies. The standard supersedes
MS 476:1976, 'Specification for biscuits'. |
|
| Price Code : A | |
| MS 1435 : 1998 | |
| Specification for sampling and test for biscuits. | |
| This
Malaysian Standard specifies the methods of sampling and
test for biscuits. |
|
| Price Code : B | |
| MS ISO 1666 : 2003 | |
| Starches and derived products – Determination of moisture content – Oven-drying method | |
| This Malaysian Standard specifies a method for the determination of the moisture content of starching using oven-drying at 130 ° C under atmospheric pressure. The method is applicable to native or modified starch in the dry form. In special circumstances, for example if the starch contains substances which are unstable at 130 ° C, the method is not applicable | |
| Price RM10 | |
| MS ISO 5381 : 2003 | |
| Starches
and derived products - Determination of water content -
Modified Karl Fischer method |
|
| This
Malaysian Standard specifies a method for the
determination of the water content of starch hydrolysis
products. |
|
| Price RM10 | |
| MS ISO 5809 : 2003 | |
| Starches
and derived products: Determination of sulphated ash |
|
| This Malaysian Standard specifies a method for the determination of sulphated ash in starches and derived products. | |
| Price RM10 | |
| MS ISO 10504 : 2003 | |
| Starches
and derived products - Determination of the composition
of glucose syrups, fructose syrups and hydrogenated
glucose syrups - Method using high-performance liquid
chromatography |
|
| This Malaysian Standard describes a high-performance liquid chromatographic (HPLC) method for measuring the composition of dextrose solutions, glucose syrups, fructose-containing syrups, hydrogenated glucose syrups, sorbitol, mannitol and maltitul. The constituents are mainly glucose, maltose maltotriose, fructose, sorbitol, mannitol, maltitol and malto-oligosaccharides. The use of a coloum packed with cation-exchange resin is essential. | |
| Price RM10 | |
| MS ISO 10520 : 2003 | |
| Starches and derived
products - Determination of starch content - Ewers
polarimetric method |
|
| This Malaysian Standard
specifies a polarimetric method for the determination of
the starch content of native starch, with the exception
of starch with high amylose content. t is not applicable
to modified or pregelatinized (water-soluble)starch |
|
| Price RM20 | |
| MS ISO 11212-1 : 2003 | |
| Starches and derived
products - Determination of arsenic content by atomic
absorption spectrometry |
|
| This Malaysian Standard specifies a method for the determination of the arsenic content of starch, including derivatives and by-products, by atomic absorption spectrometry with hybridge generation. The hybridge generators currently available use very different techniques; it is thus impossible to propose a comprehensive method likely to ensure the attaiment satisfactory results on all types of apparatus. Each analyst should therefor optimize the conditions of use of his/her own apparatus on the basis of general or particular instructions. | |
| Price RM10 | |
| MS ISO 11212-2 : 2003 | |
| Starches and derived
products - Determination of mercury content by atomic
absorption spectrometry |
|
| This Malaysian Standard
specifies a method for the determination of the mercury
content of starch, including derivatives and by-products,
by atomic absorption spectrometry with cold-vapour
generation. |
|
| Price RM10 | |
| MS ISO 11212-3 : 2003 | |
| Starches and derived products - Determination of lead content by atomic absorption spectrometry with electrothermal atomization | |
| This Malaysian Standard specifies a method for the detrmination of the lead content of starch, including derivatives and by-products, by atomic absorption spectrometry with electrothermal atomization. | |
| Price RM10 | |
| MS ISO 11212-4 : 2003 | |
| Starches and derived
products - Determination of cadmium content by atomic
absorption spectrometry with electrothermal atomization |
|
| This Malaysian Standard specifies a method for the determination of the cadmium content of starch derivatives and by-products, by atomic absorption spectrometry with electrothermal atomization. The number of parameters for the procedure involved in the electrothermal atomization is far larger than in flame atomization; it is thus impossible to propose a comprehensive method likely to ensure the attainment of satisfactory results on all types of apparatus currently available. Each analyst should therefore optimize the conditions of use of his/her own apparatus on the basis of general or particular instructions. | |
| Price RM20 | |
Chocolate |
|
| MS 1715 : 2003 | |
| Specification for chocolate and chocolate products | |
| This Malaysian Standard specifies the quality requirements and characteristics for all chocolate and chocolate products for sale to consumers. | |
| Price RM20 | |
Edible oils and fats. Oil seeds |
|
Animal and vegetable fats and oils |
|
| MS 80 : 1987 | |
| Specification for palm kernel oil (First revision). | |
| Prescribes
requirements and methods of sampling and test. Classifies
materials into two grades according to properties. |
|
| Price Code : A | |
| MS 239 : 1987 | |
| Specification for coconut oil (First revision). | |
| Prescribes
requirements for coconut oil used for edible and
industrial purposes. Sampling and test methods specified
in MS 252. |
|
| Price Code : A | |
| MS 252 : Part 1 : 1991 | |
| Animal and vegetable fats and oils : Part 1 : Determination of refractive index (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the refractive index and animal and
vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 2 : 1991 | |
| Animal and vegetable fats and oils : Part 2 : Determination of titre (First revision). | |
| This
Malaysian Standard specifies a method for the preparation
of the water-insoluble fatty acids of animal and
vegetable fats and oils and the determination of their
solidification temperature, called conventionally the
titre of the fats or oil. The methods is not applicable to fats and oils the titre of which is below 330°C. |
|
| Price Code : A | |
| MS 252 : Part 3 : 1991 | |
| Animal and vegetable fats and oils : Part 3 : Determination of saponification value (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the saponification value of animal and
vegetable fats and oils. If mineral acid is present, the results given by this method are not interpretable unless the mineral acids are determined separately. |
|
| Price Code : A | |
| MS 252 : Part 4 : 1991 | |
| Animal and vegetable fats and oils : Part 4 : Determination of iodine value (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the iodine value of animal and vegetable
fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 5 : 1991 | |
| Animal and vegetable fats and oils : Part 5 : Determination of peroxide value (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the peroxide value of animal and
vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 6 : 1991 | |
| Animal and vegetable fats and oils : Part 6 : Determination of mass per unit volume ("Litre Weight") in air. | |
| This
Malaysian Standard specifies a method for the
determination of the mass per unit volume ("litre
weight") in air of animal and vegetables fats and
oils in order to convent volume to mass or mass to
volume. It is not applicable to fats which deposit crystals at the temperature of determination. |
|
| Price Code : A | |
| MS 252 : Part 7 : 1991 | |
| Animal and vegetable fats and oils : Part 7 : Determination of moisture and volatile matter content (First revision). | |
| This
Malaysian Standard specifies two methods for the
determination, by drying, of the moisture and volatile
matter content of animal or vegetable fats or oils. - method A, using a sand bath or hot-plate - method B, using a drying oven Method B is applicable only to non-drying fats and oils with an acid value less than four. In no circumstances should lauric oils be analysed by this method. |
|
| Price Code : A | |
| MS 252 : Part 8: 1991 | |
| Animal and vegetable fats and oils : Part 8 : Determination of ash. | |
| This
Malaysian Standard specifies a method for the
determination of mass per unit volume ("litre
weight") in air of animal and vegetable fats and
oils in order to convert volume to mass or mass to
volume. It is not applicable to fats which deposit crystals at the temperature of determination. |
|
| Price Code : A | |
| MS 252 : Part 9/1 : 1992 | |
| Animal and vegetable fats and oils : Part 9/1 : Determination of unsaponifiable matter : Rapid method using hexane extraction (First revision). | |
| This Part of
Malaysian Standard specifies the reference using diethyl
ether extraction for the determination or the
unsaponifiable matter content of animal and vegetable
fats and oils. This method is not applicable to waxes and
moreover gives approximate results with certain fats of
high unsaponifiable matter content for example with fats
derived from marine animals. |
|
| Price Code : A | |
| MS 252 : Part 9/2 : 1992 | |
| Animal and vegetable fats and oils : Part 9/2 : Determination of unsaponifiable matter : Rapid method using hexane extraction (First revision). | |
| This Part of
Malaysian Standard specifies the reference using three
hexane extractions for the determination or the
unsaponifiable matter content of animal and vegetable
fats and oils. This method is applicable to all fats and
oils but not to waxes. |
|
| Price Code : E | |
| MS 252 : Part 10 : 1991 | |
| Animal and vegetable fats and oils : Part 10 : Determination of acid value and acidity (First revision). | |
| This
Malaysian Standard specifies two methods (titrimetric and
potentiometric) for the determination of free fatty acids
in animal and vegetables fats and oils. The acids are
expressed preferably as the acid value or alternatively
as acidity calculated conventionally. This method is
applicable to animal and vegetable fats and oils. It is
not applicable to waxes. |
|
| Price Code : A | |
| MS 252 : Part 11 : 1992 | |
| Animal and vegetable fats and oils : Part 11 : Determination of anisidine value. | |
| This
Malaysian Standard specifies a method for the
determination of the anisidine value, which is a measure
of the amount of aldehydes (principally 2-alkenals), in
animal and vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 13 : 1994 | |
| Animal and vegetable fats and oils : Part 13 : Determination of cloud point. | |
| This
Malaysian Standard specifies a method for the
determination of the cloud point of animal and vegetable
fats. |
|
| Price Code : A | |
| MS 252 : Part 14 : 1993 | |
| Animal and vegetable fats and oils : Part 14 : Determination of smoke point. | |
| This
Malaysian Standard specifies a method for the
determination of smoke point of animal and vegetable fats
and oils. In the method, the liquid of melted fat is
heated specified conditions so that its temperature riles
at a specified rate. The temperature at which smoke is
evolved is noted. |
|
| Price Code : A | |
| MS 252 : Part 15 : 1993 | |
| Animal and vegetable fats and oils : Part 15 : Determination of bleachability. | |
| This
Malaysian Standard specifies two methods for the
determination of the bleachability of animal and
vegetable fats and oils. The methods reflect industrial
practice in the refining of fats and oils. Method A is
for the technical tallow and animal grease. Method B may
be suitable for vegetable fats and oils when a two-stage
bleaching process is to be simulated. |
|
| Price Code : A | |
| MS 252 : Part 16 : 1993 | |
| Animal and vegetable fats and oils : Part 16 : Determination of colour (First revision). | |
| This revised
Malaysian Standard specifies a method for the
determination of colour in animal and vegetable fats and
oils. The methods consists of matching the colour of the
light transmitted through a specific depth of liquid fat
or oil to the colour of the light originating from the
same source, transmitted through glass colour standards. |
|
| Price Code : A | |
| MS 252 : Part 17 : 1993 | |
| Animal and vegetable fats and oils : Part 17 : Determination of test sample. | |
| This
standard specifies procedures for the preparation of a
test sample from a laboratory sample of animal or
vegetable fats and oils for the purpose of analysis. The
method is not applicable to emulsified fats such as
butter, margarine, mayonnaise, etc. |
|
| Price Code : A | |
| MS 252 : Part 18 : 1993 | |
| Animal and vegetable fats and oils : Part 18 : Sampling (First revision). | |
| This
standard describes methods of sampling crude or processed
animal and vegetable fats and oils, referred to as fats
hereafter whatever the origin and whether liquid or
solid. It also describes the apparatus used for this
process. |
|
| Price Code : C | |
| MS 252 : Part 19 : 1994 | |
| Animal and vegetable fats and oils : Part 19 : Determination of water content-entrainment method. | |
| This
Malaysian Standard specifies a method for the
determination, by entrainment, of the water content of
animal and vegetable fats and oils. The method is
applicable to products having water contents greater than
or equal to 0.5% (m/m) |
|
| Price Code : A | |
| MS 252 : Part 20 : 1994 | |
| Animal and vegetable fats and oils : Part 20 : Determination of specific extinction in ultra-violet light. | |
| This
Malaysian Standard measures the extinction coefficient at
233 nm and 269 nm corrected for carotene content, by
correlating between the absorption at 233 nm and 269 nm
and the presence of primary (mainly 233 nm) and secondary
(mainly 269 nm) oxidation products. Apart from palm oil
and palm products, the procedure is also applicable to
all other fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 21 : 1994 | |
| Animal and vegetable fats and oils : Part 21 : Rapid method for the preparation of methyl esters of fatty acids. | |
| This
Malaysian Standard specifies a rapid for the preparation
of methyl esters of fatty acids. It is applicable to
animal and vegetable fats and oils of free fatty acid
content below 5%. This method involves the methanolysis
of the glycerides in an alkaline medium. |
|
| Price Code : A | |
| MS 252 : Part 22 : 1994 | |
| Animal and vegetable fats and oils : Part 22 : Determination of fatty acid methyl esters by gas-liquid chromatography. | |
| This
Malaysian Standard provided general guidance for the
application of gas-liquid chromatography to determine
qualitatively and quantitatively the fatty acid methyl
esters (FAME) prepared according to the procedure given
in Part 21 'Rapid method for the preparation of methyl
esters of patty acids'. The method involves the
separation of FAME by gas-liquid chromatography of a
methylated oil or fat sample under isothermal or
programmed conditions. Identification is made reference
to a reference standard methyl esters solution. Content
determination is carried out by peak areas ratio. |
|
| Price Code : B | |
| MS 252 : Part 23 : 1994 | |
| Animal and vegetable fats and oils : Part 23 : Detection and identification of antioxidants liquid chromatographic method. | |
| This
Malaysian Standard determine propyl ggllate,
2,4,5-trihydroxybutyrophonone; tert-butylhydroquinone,
nordihyroguaiaraetic acid; 2 and 3
tert-butyl-4-hyroxyanisole;
2,6-tert-butyl-4-hydroxymethylphenol;
2,6-ditert-4-hydroxytoluene in oils under the conditions
of the test. This method is applicable to animal and
vegetable fats and oils and shortenings. The antioxidants
are dissolved in hexane, partitioned into acetonitrile
and then separated by reverse-phase gradient elution by
high performance liquid chromatography and detected at
280 nm. |
|
| Price Code : B | |
| MS 252 : Part 24 : 1994 | |
| Animal and vegetable fats and oils : Part 24 : Determination tocopherols and tocotrienols in vegetable oils and fats by high performance liquid chromatographic method. | |
| This
Malaysian Standard describes a procedure for the
determination of tocopherols and tocotrienols in
vegetables oils and fats by high performance liquid
chromatographic. The procedure is not directly applicable
to processed products, such as margarine containing
tocopherol esters, but it may be used to determine
tocopherols in the unsaponifiable matter obtained from
such products. |
|
| Price Code : B | |
| MS 252 : Part 25 : 1994 | |
| Animal and vegetable fats and oils : Part 25 : Determination oil gallates content - molecular absorption spectrometric method. | |
| This
Malaysian Standard specifies a molecular absorption
spectrometric method permitting the separate
determination of propy-, octyl - and dodecyl gallates,
used as antioxidants in animal and vegetable fats and
oils. |
|
| Price Code : E | |
| MS 252 : Part 26 : 1994 | |
| Animal and vegetable fats and oils : Part 26 : Determination of composition of the sterol fraction - Method using gas chromatography. | |
| This
Malaysian Standard specifies a gas chromatographic method
using packed or capillary columns for the determination
of the composition of the sterol fraction of animal and
vegetable fats and oils. |
|
| Price Code : D | |
| MS 252 : Part 27 : 1994 | |
| Animal and vegetable fats and oils : Part 27 : Determination of solid fat content-pulsed nuclear magnetic resonance method. | |
| This
Malaysian Standard specifies two methods for the
determination of solid fat content in animal and
vegetable oils using low-resolution pulsed nuclear
magnetic resonance. Alternative thermal pretreatments are
specified according to whether or not the fat exhibits
pronounced polymorphism. The methods involve the
preparation of test portions at specified temperatures
for parallel measurement. |
|
| Price Code : A | |
| MS 252 : Part 30 : 1994 | |
| Animal and vegetable fats and oils : Part 30 : Determination of 1, monoglycerides and free glycerol contents. | |
| This
Malaysian Standard specifies a method for the
determination of 1 monoglycerides content and of free
glycerol content consecutively on the same test portion. |
|
| Price Code : B | |
| MS 252 : Part 31 : 1994 | |
| Animal and vegetable fats and oils : Part 31 : Determination of polyethylene - type polymers. | |
| This
Malaysian Standard specifies the reference method for the
determination of polyethylene-type polymers in animal and
vegetable fats and oils. |
|
| Price Code : B | |
| MS 252 : Part 32 : 1994 | |
| Animal and vegetable fats and oils : Part 32 : Determination of insoluble impurities content (First revision). | |
| This
Malaysian Standard specifies a method for the
determination of the insoluble impurities content of
animal and vegetable fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 33 : 1994 | |
| Animal and vegetable fats and oils : Part 33 : Determination of cold stability. | |
| This
Malaysian Standard specifies two methods for the
determination of cold stability of animal and vegetable
fats and oils. |
|
| Price Code : A | |
| MS 252 : Part 34 : 1994 | |
| Animal and vegetable fats and oils : Part 34 : Determination of polymerised triglycerides by gel-permeation High Performance Liquid Chromatography. | |
| This
Malaysian Standard describes a method for the
determination of the content of polar compounds in animal
and vegetable fats and oils. In the method, separation of
a test portion by column chromatography into non-polar
compounds. Elution of the non-polar compounds and
weighing of them. Determination of the polar compounds by
difference. |
|
| Price Code : B | |
| MS 252 : Part 35 : 1994 | |
| Animal and vegetable fats and oils : Part 35 : Determination of polar compounds content. | |
| This
Malaysian Standard describes a method for the
determination of content of polar compounds in animal and
vegetable fats and oils. |
|
| Price Code : A | |
| MS 682 : 1980 | |
| Specification for cooking oils. | |
| For three
main types of oils. Covers requirements for
polyunsaturated fatty acid content, FFB, matter volatile
at 103 degrees C, soap content, unsaponifiable matter and
Lovibond colour. Test methods appended. |
|
| Price Code : B  Amendment 1 : 1982  Amendment 2 : 1988 | |
| MS 779 : 1994 | |
| Specification for margarine (First revision). | |
| This
Malaysian Standard prescribes the requirements for both
vitaminized and non-vitaminized margarine. This standard will not apply to any product which contains less than 80% fat and is not labelled in any manner which implies, either directly or indirectly, that the product is margarine. |
|
| Price Code : C | |
| MS 814 : 1994 | |
| Specification for palm oil (First revision). | |
| This
Malaysian Standard prescribes the requirements of
Malaysian crude and processed palm oil. The standard also
includes definition, identity characteristics, quality
characteristics of the various palm oil products such as
special quality (SQ) grade, standards quality (Std)
grade, neutralized (NPO) grade, neutralized, bleached
(NBPO) and neutralized/refined bleached and deodorised
(NBD/RBD) grade and hygiene requirements. Packaging,
labelling and storage requirements are also given in the
standard. |
|
| Price Code : A | |
| MS 815 : 1991 | |
| Specification for palm stearin (First revision). | |
| Applies to
palm stearin that are crude, mentralised,
refined/neutralized bleached and deodorized. |
|
| Price Code : A | |
| MS 816 : 1991 | |
| Specification for palm olein (First revision) | |
| This
Malaysian Standard prescribes the requirements for
different products of palm olein, i.e. the liquid
fraction obtained from a one-stage fractionation process
of Malaysian palm oil through any of the following three
processes:- Dry fraction through crystallization of the oil by controlled cooling and subsequent filtration. Detergent fractionation through crystallization of the oil by controlled cooling and separation of the fractions after addition of a surface active agent; after fractionation, the surface active agent is removed by washing. Solvent fractionation through controlled crystallization of the oil in a solvent followed by separation of the fractions; after fractionation, the solvent is removed from each fraction. |
|
| Price Code : A | |
| MS 817 : Part 2 : 1998 | |
| Methods of test for palm oil and palm oil products : Part 2 : Determination of moisture and volatile matter (Second revision). | |
| This
Malaysian Standard which was prepared by PORIM (Standards
- Writing Organisation) is the second revision of MS
817:1989. The standard is revised into several separate
parts. It specifies two methods for the determination, by
drying, of the moisture and volatile matter content of
animal and vegetable fats and oils. The standard
supersedes MS 817:1989, Methods of sampling and test for
palm oil and palm oil products (First revision) |
|
| Price Code : A | |
| MS 817 : Part 3 : 1998 | |
| Methods of test for palm oil and palm oil products : Part 3 : Determination of iodine value (Second revision). | |
| This
Malaysian Standard which was prepared by PORIM (Standards
- Writing Organisation) is the second revision of MS
817:1989. The standard is revised into several separate
parts. It specifies a method for the determination of
iodine value of animal and vegetable fats and oils.. The
standard supersedes MS 817:1989, Methods of sampling and
test for palm oil and palm oil products (First revision) |
|
| Price Code : A | |
| MS 817 : Part 4 : 1998 | |
| Methods of test for palm oil and palm oil products : Part 4 : Determination of water content - Karl Fischer method. | |
| This
Malaysian Standard which was prepared by PORIM (Standards
- Writing Organisation) specifies a method using Karl
Fischer reagent for the determination of the water
content of animal and vegetable fats and oils that do not
contain impurities such as soaps or other alkaline
compounds which may react to produce high results. It is
only applicable to fats with low water content. |
|
| Price Code : A | |
| MS 817 : Part 5 : 1998 | |
| Methods of test for palm oil and palm oil products : Part 5 : Determination of anisidine value (Second revision). | |
| This
Malaysian Standard which was prepared by PORIM (Standards
- Writing Organisation) is the second revision of MS
817:1989. The standard is revised into several separate
parts. It specifies a method for the determination of
anisidine value, which is a measure of the amount of
aldehydes (principally 2-alkenals), in animal and
vegetable fats and oils. The standard supersedes MS
817:1989, Methods of test for palm oil and palm oil
products (First revision) |
|
| Price Code : A | |
| MS 817 : Part 6 : 2001 | |
| Methods of test for palm oil and palm oil products : Part 6 : Determination of tocopherols and tocotrienols content - Method using high-performance liquid chromatography (Second revision) | |
| Specifies a
method for the determination of the contents of free a-, b-, g- and d-tocopherols
and tocotrienols (referred to jointly as tocols) in palm
oil and palm oil products (referred to hereinafter as
fats) by high-performance liquid chromatography (HPLC).
This standard supersedes MS 817 : 1989 |
|
| Price Code : B | |
| MS 817 : Part 7 : Section 1 : 2001 | |
| Methods of test for palm oil and palm oil products : Part 7 : Determination of unsaponifiable matter : Section 1 : Method using diethyl ether extraction (Reference method) | |
| This
Malaysian Standard specifies the reference method using
diethyl ether extraction for the determination of the
unsaponifiable matter of palm oil and palm oil products.
This method is not applicable to waxes. |
|
| Price Code : A | |
| MS 817 : Part 7 : Section 2 : 2001 | |
| Methods of test for palm oil and palm oil products : Part 7 : Determination of unsaponifiable matter : Section 2 : Rapid method using hexane extraction | |
| This
Malaysian Standard specifies a rapid method using three
hexane extractions for the determination of the
unsaponifiable matter content of palm oil and palm oil
products. The method is not applicable to waxes. In
comparison with the reference method given in MS 817 :
Part 7 : Section 1, the method in this standard gives
results which are systematically lower. |
|
| Price Code : B | |
| MS 817 : Part 8 : Section 1 : 2001 | |
| Methods of test for palm oil and palm oil products : Part 8 : Determination of triacylglycerol by gas chromatography : Section 1 : Triacylglycerol composition by carbon number | |
| This
Malaysian Standard specifies the gas chromatographic
method for the determination of triacylglycerol. The
method produces results as 'triacylglycerol composition
by carbon number'. Triacylglycerols having the same
carbon number cannot be separated and determined
individually, nor can triacylglycerols having different
degrees of unsaturation, but an identical carbon number.
The method is applicable to palm oil and palm oil
products as well s other animal and vegetable oils and
fats. |
|
| Price Code : A | |
| MS 817 : Part 9 : Section 1 : 2003 | |
| Methods of test for palm oil products: Part 9: Determination of solid fat content by pulsed nuclear magnetic resonance (PNMR): Section 1: Direct method | |
| This
Malaysian Standard specifies an indirect method for the
determination of the solid fat content in palm oil and
palm oil products using low-resolution pulsed nuclear
magnetic resonance. There are two tempering procedures.
The non-stabilised procedure is applicable to palm oil,
palm kernel oil, their fractions and blends of oils and
fats. The stabilised procedure is suitable for cocoa
butter-type of products that require long tempering to
stabilise the desired polymorphic form. |
|
| Price Code : B | |
| MS 817 : Part 9 : Section 2 : 2003 | |
| Methods of test for palm oil products: Part 9: Determination of solid fat content by pulsed nuclear magnetic resonance (PNMR): Section 2: Indirect method | |
| This
Malaysian Standard specifies an indirect method for the
determination of the solid fat content in palm oil and
palm oil products using low-resolution pulsed nuclear
magnetic resonance. There are two tempering procedures.
The non-stabilised procedure is applicable to palm oil,
palm kernel oil, their fractions and blends of oils and
fats. The stabilised procedure is suitable for cocoa
butter-type of products that require long tempering to
stabilise the desired polymorphic form. |
|
| Price Code : B | |
| MS 817 : Part 10 : 2003 | |
| Methods of test for palm oil products: Part 10: Determination of colour – Gardner 1963 (glass standards) | |
| This
Malaysian Standard specifies a method for the
determination of the colour of palm oil products by
comparison with standards of specified Gardner colour. It
applicable to fatty acid distillates, fatty acids and oil
derivatives that do not differ in hue appreciably from
the colour standards |
|
| Price Code : A | |
| MS 883 : 1984 | |
| Specification for vanaspati/compound vegetable fat. | |
| Provides
definition, requirements, methods of sampling and tests. |
|
| Price Code : A | |
| MS 1231 : 1991 | |
| Methods of sampling for palm oil and palm oil products. | |
| This
Malaysian Standard prescribes methods for the drawing and
preparing of samples from consignments to palm oil and
their derivatives. It also describes some of the
apparatus used for this purpose. The methods of drawing samples prescribes are intended as directives for experts and to be used for consignment in bulk, consignments consisting of a number of packages and units from those consignments. |
|
| Price Code : C | |
| MS 1234 : 1991 | |
| Specification for vegetable shortening. | |
| This
Malaysian Standard prescribes the requirements for
vegetable shortening prepared from refined and deodorized
vegetables oils and fats or their blends. This standard
does not cover shortening prepared from animal or marine
oils and fats or their blends or animal or marine oils
and fats or their blends with vegetable oils. |
|
| Price Code : A  Amendment 1 : 1993 | |
| MS 1436 : 1998 | |
| Specification for palm kernel olein. | |
| This
Malaysian Standard prescribes the requirements for
different products of palm kernel olein i.e. the liquid
fraction obtained from the fractionation of Malaysian
palm kernel oil through: (1) Dry fractionation through crystallisation of the oil by controlled cooling and subsequent filtration, (2) Detergent fractionation through crystallisation of the oil by controlled cooling and separation of the fractions after addition of a surface active agent; after separation, the surface active agent is removed by washing; (3) Solvent fractionation through controlled crystallisation of the oil in a solvent followed by separation of the fractions; after separation, the solvent is removed by distillation. |
|
| Price Code : A | |
| MS 1437 : 1998 | |
| Specification for palm kernel stearin. | |
| This
Malaysian Standard prescribes the requirements for
different products of palm kernel stearin i.e. the
higher-melting fraction obtained from the fractionation
of Malaysian palm kernel oil through: (1) Dry fractionation through crystallisation of the oil by controlled cooling and subsequent filtration; (2) Detergent fractionation through crystallisation of the oil by controlled cooling and separation of the fractions after additions of a surface active agent; after separation, the surface active agent is removed by washing; (3) Solvent fractionation through controlled crystallisation of the oil in a solvent followed by separation of the fractions; after separation the solvent is removed by distillation. |
|
| Price Code : A | |
| MS 1507 : 2000 | |
| Specification for refined palm glycerine | |
| Specifies
the requirements and methods of sampling and test for
purified/refined palm glycerine primarily intended for
food use. The product may also be used for industrial
purposes. |
|
| Price Code : A | |
| MS 1515 : Part 1 : 2001 | |
| Methods of sampling and test for palm glycerine: Part 1 : Sampling | |
| This
Malaysian Standard describes methods for sampling of palm
glycerine, either crude or refined, in the course of
filling (see Clause 4), or already contained in drums
(see Clause 5) or in transportable or fixed tanks (see
Clause 6). |
|
| Price Code : B | |
| MS 1515 : Part 2 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 2 : Determination of glycerol content - Titrimetric method | |
| This
Malaysian Standard specifies a titrimetric method for the
determination of the glycerol content of palm glycerine
for industrial use. |
|
| Price Code : A | |
| MS 1515 : Part 3 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 3 : Determination of refractive index | |
| This
Malaysian Standard describes a method for the
determination of the refractive index of palm glycerine
and its aqueous solutions for industrial use. |
|
| Price Code : A | |
| MS 1515 : Part 4 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 4 : Determination of density at 20°C | |
| This
Malaysian Standard specifies methods for the
determination of the density at 20°C of purified palm
glycerine (i.e. free from substances in suspension and
crystallized salts) for industrial use. |
|
| Price Code : A | |
| MS 1515 : Part 5 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 5 : Measurement of colour in hazen units (Platinum-cobalt scale) | |
| This
Malaysian Standard specifies a method of measuring the
colour in Hazen units of palm glycerine for industrial
use. It is applicable only to clear, slightly coloured
liquids for which the colour characteristics are close to
those of the reference platinum-cobalt scale. Such colour
characteristics are generally described as
"brownish-yellow". |
|
| Price Code : A | |
| MS 1515 : Part 6 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 6 : Determination of ash-gravimetric method | |
| This
Malaysian Standard specifies a gravimetric method for the
determination of the ash of glycerine for industrial use. |
|
| Price Code : A | |
| MS 1515 : Part 7 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 7 : Determination of heavy metal content | |
| This
Malaysian Standard describes a method for determining the
heavy metal content of palm glycerine for industrial use. |
|
| Price Code : A | |
| MS 1515 : Part 8 : 2001 | |
| Methods of sampling and test for palm glycerine : Part 8 : General method for the determination of arsenic-silver diethyldithiocarbamate photometric method | |
| This
Malaysian Standard describes a general method for the
photometric determination of arsenic, using silver
diethyldithiocarbamate of palm glycerine for industrial
use. |
|
| Price Code : A | |
| MS 1516 : 2001 | |
| Specification for vinegar | |
| This
Malaysian Standard prescribes the specification for
vinegar. It does not cover the requirement for artificial
vinegar. |
|
| Price Code : A | |
| MS ISO 6321 : 1998 | |
| Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (Slip point). | |
| This standard is revised into several separate parts. It specifies two methods for the determination, by drying, of the moisture and volatile matter content of animal and vegetable fats and oils. The standard supersedes MS 817:1989, Methods of sampling and test for palm oil and palm oil products (First revision) | |
| Price Code : A | |
Oilseeds |
|
| MS 238 : 1974 | |
| Specification for rice bran oil. | |
| Requirements for three grades specified. Related tests found in MS 252. Determination of colour of soap appended. | |
| Price Code : A | |
Spices and condiments. Food additives |
|
Spices and condiments |
|
| MS 81 : Part 1 : 1993 | |
| Method of sampling and test for spices and condiments : Part 1 : Determination of extraneous matter (First revision). | |
| This
Malaysian Standard outlines the methods of testing of
extraneous matter by physical separation and weighing of
the extraneous matter in a test portion. This revised
standard is intended to supersede MS 81 : 1973 'Method of
sampling and test for spices and condiments' and MS 81 :
Supp : 1984 'Method of Sampling and Test for Spices and
Condiments. |
|
| Price Code : A | |
| MS 81 : Part 2 : 1993 | |
| Method of sampling and test for spices and condiments : Part 2 : Determination of total ash (First revision). | |
| This
Malaysian Standard outlines the method of determining
total ash by destruction of organic matter by heating the
test portion in contact with air to constant mass as a
temperature of 550°C. This revised standard is intended
to supersede MS 81 : 1973 'Method of Sampling and Test
for Spices and Condiments' and MS 81 : Supp. : 1984
'Method of Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 3 : 1993 | |
| Method of sampling and test for spices and condiments : Part 3 : Determination of acid-insoluble ash (First revision). | |
| This
Malaysian Standard outlines the method of testing of
acid-insoluble ash by treatment of the total ash or of
the water-insoluble ash obtained as described ISO 928 or
ISO 929 respectively with hydrochloric acid, filtration,
ignition and weight of the residue. This revised standard
is intended to supersede MS 81 : 1973 'Method of sampling
and test for spices and condiments' and MS 81 : Supp :
1984 'Method of Sampling and Test for Spices and
Condiments, for Spices and Condiments' and MS 81 : Supp.
: 1984 : Supp : 1984 'Method of Sampling and Test for
Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 4 : 1993 | |
| Method of sampling and test for spices and condiments : Part 4 : Determination of moisture content-entrainment method (First revision). | |
| This
Malaysian Standard prescribes the methods of testing of
moisture content by azeotropic distillation using on
organic liquid immiscible with water and collected in a
graduated tube. This revised standard is intended to
supersede MS 81 : 1973 'Method of sampling and test for
spices and condiments' and MS 81 : Supp : 1984 'Method of
Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 5 : 1993 | |
| Method of sampling and test for spices and condiments : Part 5 : Determination of alcohol-soluble extract (First revision). | |
| This
Malaysian Standard outlines the method of testing of
alcohol-soluble with ethanol, filtration, drying of the
extract obtained and weight. This revised standard is
intended to supersede MS 81 : 1973 'Method of sampling
and test for spices and condiments' and MS 81 : Supp :
1984 'Method of Sampling and Test for Spices and
Condiments. |
|
| Price Code : A | |
| MS 81 : Part 6 : 1993 | |
| Method of sampling and test for spices and condiments : Part 6 : Determination of cold water extract (First revision). | |
| This
Malaysian Standard outlines the method of testing
cold-water extract by extraction of a test portion with
cold water, filtration, drying of the extract obtained
and weighing. This revised standard is intended to
supersede MS 81 : 1973 'Method of sampling and test for
spices and condiments' and MS 81 : Supp : 1984 'Method of
Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 7 : 1993 | |
| Method of sampling and test for spices and condiments : Part 7 : Sampling (First revision). | |
| This
Malaysian Standard outlines the method of sampling for
spices and condiments. This revised standard is intended
to supersede MS 81 : 1973 'Method of sampling and test
for spices and condiments' and MS 81 : Supp : 1984 'Method of Sampling and Test for Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 8 : 1993 | |
| Method of sampling and test for spices and condiments : Part 8 : Determination of non-volatile extract (First revision). | |
| This
Malaysian Standard outlines the method of determining
non-volatile ether extract by extraction of the material
with dimethyl ether, removal of the volatile fractions,
drying of the non-volatile residue and weighing. This
revised standard is intended to supersede MS 81 : 1973
'Method of sampling and test for spices and condiments'
and MS 81 : Supp : 1984 'Method of Sampling and Test for
Spices and Condiments. |
|
| Price Code : A | |
| MS 81 : Part 9 : 1993 | |
| Method of sampling and test for spices and condiments : Part 9 : Determination of filth (First revision). | |
| This
Malaysian Standard outlines the method of determining
filth by washing the product with chloroform (after, if
necessary, preliminary extraction with light petroleum)
and examination of the washing for heavy filth and sand.
Washing the product with water, with our without
treatment with pancreatic enzyme, and agitation with
light petroleum, the light filth collecting at the
interface between the liquids after separation.
Transference of the light filth to a filter paper and
microscopical examination for contaminants such as insect
fragments and rodent hairs. |
|
| Price Code : A | |
| MS 81 : Part 10 : 1993 | |
| Method of sampling and test for spices and condiments : Part 10 : Preparation of a ground sample for analysis (First revision). | |
| This
Malaysian Standard outlines the method of preparation of
a ground sample for analysis by grinding the laboratory
sample which has been previously mixed, to obtain
particles of the size specified in the Malaysian Standard
appropriate to the spice or condiment concerned or, it
not specified, to obtain particles to size of
approximately 1 mm. |
|
| Price Code : A | |
| MS 81 : Part 11 : 1993 | |
| Method of sampling and test for spices and condiments : Part 11 : Determination of volatile (First revision). | |
| This
Malaysian Standard outlines the method of determining oil
by distillation of an aqueous suspension of the product,
collection of the graduated tube containing a measured
volume of xylene to fix the volatile oil, allowing the
organic and aqueous phases to separate and reading the
total volume of the organic phase. |
|
| Price Code : A | |
| MS 81 : Part 12 : 2001 | |
| Method of sampling and test for spices and condiments : Part 12 : Determination of particle size | |
| This
Malaysian Standard specifies a method for the
determination of particle size for spices and condiments. |
|
| Price Code : A | |
| MS 81 : Part 13 : 2001 | |
| Method of sampling and test for spices and condiments : Part 13 : Determination of total starch | |
| This
Malaysian Standard specifies a method for the
determination of total starch for ground spices and
condiments. |
|
| Price Code : A | |
| MS 81 : Part 14 : 2002 | |
| Method of sampling and test for spices and condiments : Part 14 : Determination of lead | |
| This
Malaysian Standard specifies a method for the
determination of lead content in spices and condiments. |
|
| Price Code : A | |
| MS 234 : 1988 | |
| Specification for black and white pepper, whole (First revision). | |
| Requirement
and methods of sampling and test for dries, whole fruits
of pepper, piper niqrum L specified. |
|
| Price Code : A | |
| MS 759 : 1982 | |
| Specification for cloves, whole and ground (powdered). | |
| Specifies
requirements including recommendation for storage,
grading and quality control. |
|
| Price Code : A | |
| MS 889 : 2001 | |
| Specification for turmeric, whole and ground (First revision) | |
| This
Malaysian Standard specifies requirements for tumeric
(Curcuma longa Linnaeus and Curcuma domestica), whole and
ground (powdered) and method of determination of
colouring power. This standard supersedes MS 889 : 1984. |
|
| Price Code : B | |
| MS 890 : 1995 | |
| Specification for curry powder (First revision). | |
| This
revision incorporates a number of amendments such as 1. Particle size of curry powder was determined and included in the standard in order to ensure uniform fineness of the products. 2. Level of moisture content, volatile oil and crude fibre used in Table 1 have been amended. |
|
| Price Code : A | |
| MS 900 : 1991 | |
| Nomenclature for spices and condiments : First list (Bilingual: English-Bahasa Malaysia ) (First revision). | |
| Tabulates
out the botanical name, part used, common English name
and common Malaysian name for a list of spices and
condiments. |
|
| Price Code : A | |
| MS 915 : 1984 | |
| Specification for sodium benzoate, food grade. | |
| Establishes
purity requirements and test methods like reaction with
uranyl zinc acetate, determination of size purity and
moisture; acidity or alkalinity, presence of readily
carbonsizable substances and presence of polycyclic acid
and chlorinated organic compounds. |
|
| Price Code : B | |
| MS 958 : 1995 | |
| Specification for citric acid (Food grade). | |
| Specifies
requirements and test methods for anhydrous citric acid
used as food additives. Acid shall have a conform to
requirements given under the appendices. |
|
| Price Code : B | |
| MS 1001 : 2002 | |
| Specification for dried chillies in ground (powdered) form (First Revision). | |
| This
Malaysian Standard specifies requirements for dried
chillies (generally belonging to the species Capsicum
frutescens Linnacus or Capsicum annum Linnacus) in ground
(powdered form). This standard supersedes MS 1001: 1986. |
|
| Price Code : B | |
| MS 1102 : 1988 | |
| Specification for black and white pepper, ground. | |
| Prescribes
the requirements for black pepper and white pepper, in
the ground form. |
|
| Price Code : A | |
| MS 1115 : 1988 | |
| Specification for table salt. | |
| Prescribes
the requirements and methods of tests for table salt. |
|
| Price Code : B | |
| MS 1236 : 1991 | |
| Specification for tamarind pulp. | |
| This
Malaysian Standard prescribes the quality and methods of
sampling and test of tamarind pulp obtained from the
mature fruits of tamarindus indica line. |
|
| Price Code : B | |
| MS 1282 : Part 1 : 1992 | |
| Specification for food additives : Part 1 : Acid regulators. | |
| This
Malaysian Standard prescribes the requirements of acid
regulators which constitutes a part of food additives. |
|
| Price Code : C | |
| MS 1282 : Part 2 : 1992 | |
| Specification for food additives : Part 2 : Preservatives. | |
| This
Malaysian Standard prescribes the requirements of
preservatives which constitutes a part of food additives. |
|
| Price Code : B | |
| MS 1282 : Part 3 : 1992 | |
| Specification for food additives : Part 3 : Antioxidants. | |
| This
Malaysian Standard prescribes the quality requirements
and specification of antioxidants which constitutes a
part of food additives. The list of antioxidants stated
in the standard are those specified by the current Food
Regulation 1985 published by the Ministry of Health,
Malaysia. |
|
| Price Code : A | |
| MS 1282 : Part 4 : 1992 | |
| Specification for food additives : Part 4 : Flavour enhancer. | |
| This
Malaysian Standard prescribes the quality requirements
and specification of flavour enchancer which constitutes
a part of food additives. The list of flavour enchancer
stated in the standard are those specified by the current
Food Regulation 1985 published by the Ministry of Health,
Malaysia. |
|
| Price Code : A | |
| MS 1282 : Part 5 : 1992 | |
| Specification for food additives : Part 5 : Stabilizer, thickener and gelling agent. | |
| This
Malaysian Standard prescribes the requirements of
stabilizer, thickener and gelling agent which constitutes
a part of food additives. |
|
| Price Code : D | |
| MS 1282 : Part 6 : 1992 | |
| Specification for food additives : Part 6 : Solvent. | |
| This
Malaysian Standard prescribes the requirements of
solvents which constitutes a part of food additives. |
|
| Price Code : A | |
| MS 1282 : Part 7 : 1992 | |
| Specification for food additives : Part 7 : Anticaking agent. | |
| This
Malaysian Standard prescribes the requirements of
anticaking agent which constitutes a part of food
additives. |
|
| Price Code : B | |
| MS 1282 : Part 8 : 1995 | |
| Specification for food additives : Part 8 : Colouring substance. | |
| This
Malaysian Standard prescribes the quality requirements
and specification of colouring substance which
constitutes a part of food additives. This list of
colouring substance stated in the standard are those
specified in the current Malaysian Food Regulations 1985. |
|
| Price Code : B | |
| MS 1308 : 1993 | |
| Specification for maze (whole, in process or ground). | |
| This
Malaysian Standard prescribes the quality requirements
for maze. Definitions on mace, extraneous matter, quality
requirements such as freedom from contamination,
extraneous matter are outlined. Table 1 outlines the
chemical properties of mace. This standard also
prescribes the hygiene, packaging and marking
requirements of the products. |
|
| Price Code : A | |
| MS 1309 : 1993 | |
| Specification for nutmeg (whole or broken). | |
| This
Malaysian Standard prescribes the quality requirements
for nutmeg. Definitions on nutmeg, extraneous matter,
quality requirements such as freedom from contamination,
extraneous matter are outlined. Table 1 outlines the
chemical properties of nutmeg. This standard also
prescribes the hygiene, packaging and marking
requirements of the products. |
|
| Price Code : A | |
Food additives |
|
| MS 243 : 1988 | |
| Specification for monosodium glutamate (First revision). | |
| Prescribes
requirements and test methods for monosodium L-(+) -
glutamate use in food and food products. |
|
| Price Code : B | |
| MS 513 : 1993 | |
| Specification for caramel in the manufacture of soya sauce (First revision). | |
| This
revision incorporates a number of modifications. The
major changes featured in this revision include
high-glucose fructose under water-soluble carbohydrate,
sulphated ash content, H of 10% w/v solution and lead
content. |
|
| Price Code : B | |
| MS 532 : 1995 | |
| Specification for red chilli sauce (Second revision). | |
| This
revision incorporates a number modifications to the
existing requirements such as levels of copper, lead and
mould count (Howard). The requirements specified for
acidity (as acetic acid), pH benzoic acid or its edible
salts, sulphur dioxide and arsenic have been retained as
they are acceptable for the red chilli sauce. Total
soluble solid and chilli content were being incorporatedd
as it was felt to be necessary. The requirement for total
solids has been deleted. This standard is to be used in
conjunction with MS 1120 - Methods of Sampling and Test
for Sauces |
|
| Price Code : A | |
| MS 598 : 1993 | |
| Specification for ice-cream (First revision). | |
| The revision
incorporates a number of modifications. Table 1
specifying pasteurization time-temperature has been
amended. Table 2 specifying basic composition of ice
cream and Table 3 specifying other requirements for ice
cream have been combined, amended and extended to include
the level for E. coli. The general methods of test for
ice cream have been deleted and thus, this standard is to
be used in conjunction with MS 414, Methods of test for
milk and milk products (Second revision). |
|
| Price Code : B | |
| MS 717 : 1981 | |
| Recommendation for canned-baby foods. | |
| Establishes
essential composition and quality factor requirements and
methods of analysis for baby foods either in ready to eat
form or dry form requiring reconstitution with water
only. Includes definition of terms. |
|
| Price Code : B | |
| MS 817 : Pt. 2 : 1998 | |
| Methods of test for palm oil and palm oil products: Part 2: Determination of moisture and volatile matter content (Second Revision) | |
| This
Malaysian Standard specifies two method for the
determination, by drying, of the moisture and volatile
matter content of animal or vegerable fats or oils: - method A, using a sand bath or hot plate - method B, using drying oven Method A applicable to all fats and oil Method A applicable only to non-drying fats and oils with the acid value less than 4. In no circumstances should lauric oils be analysed by this method. |
|
| Price Code : A | |
| MS 817 : Pt. 3 : 1998 | |
| Methods of test for palm oil and palm oil products: Part 3: Determination of iodine value (Second Revision) | |
| This
Malaysian Standard specifies a method for the
determination of the iodine value of animal and vegetable
fats and oils, hereinafter referred to as fats. |
|
| Price Code : A | |
| MS 817 : Pt. 4 : 1998 | |
| Methods of test for palm oil and palm oil products: Part 4: Determination of water content - Karl Fisher method. | |
| This
Malaysian Standard specifies a method using Karl Fisher
reagent for the determination of the water content of
animal and vegetable fats and oils that do not contain
impurities such as soaps or other alkaline compounds
which may react to produce high results. It is only
applicable to fats with low water content. |
|
| Price Code : A | |
| MS 817 : Pt. 5 : 1998 | |
| Methods of test for palm oil and palm oil products: Part 5: Determination of anisidine value (Second Revision) | |
| This
Malaysian Standard specifies a method for the
determination of the anisidine value, which is measured
of the amount of aldehydes ( principally 2-alkenes) of
animal and vegetable fats and oils. |
|
| Price Code : A | |
| MS 819 : 1983 | |
| Specification for sodium metabisulphite, food grade. | |
| Specifies
purity requirements and limits for impurities for use as
food preservatives. Also prescribes test methods and
impurities. |
|
| Price Code : B | |
| MS 851 : 1983 | |
| Specification for phosphoric acid (food grade). | |
| Specifies
purity requirements and tolerance limits of impurities
particularly arsenic, heavy metals, iron, copper,
sulphate, chloride and oxide of nitrogen. |
|
| Price Code : A | |
| MS 997 : 1986 | |
| Specification for canned beans in tomato sauce. | |
| Coves
ingredients, process, quality and hygiene requirements.
Guidelines on packing and labeling. Procedures for
sampling, drained width/weight soluble solids content,
water capacity of containers and microbiological test
laid down. |
|
| Price Code : B | |
| MS 1433 : 1998 | |
| Specification for wafers. | |
| This
Malaysian Standard prescribes the specification for
wafers. |
|
| Price Code : A | |
| MS 1434 : 1998 | |
| Specification for semi-sweet biscuit and cookies | |
| Semi-sweet
biscuits and cookies sha be the product obtained from
baking chemical leavened dough or dough prepare from the
mixture of flour or meal (cereal based) and other food
ingredients. This may include Marie, finger biscuit ,
digestive biscuit, butter cookies and shortbread. |
|
| Price Code : A | |
| MS 1435 : 1998 | |
| Method for sampling and test for biscuits | |
| This
Malaysian Standard prescribed the methods of sampling and
test for biscuits. For ease reference, it contains
sampling, determination of moisture, determination of
protein, determination of fatty acids, determination of
peroxide value. |
|
| Price Code : B | |
| MS 1112 : 1988 | |
| Specification for instant beehoon (instant rice vermicelli). | |
| Prescribes
the requirements and the methods of sampling and test for
instant beehoon (Instant rice vermicelli) |
|
| Price Code : B | |
| MS 1191 : 1991 | |
| Specification for cereal-based snack foods. | |
| This
Malaysian Standard prescribes the quality requirements
and methods of test for cereal-based snack foods taken as
a snack and not as a replacement for meals. |
|
| Price Code : B | |
| MS 1356 : 1994 | |
| Specification for rice flour (non-glutinous) and blended rice flour. | |
| This
Malaysian Standard prescribes the requirements, the
method of sampling and tests for non-glutinous rice flour
(Oryza sativa and blended rice flour) |
|
| Price Code : C | |
| MS 1436 : 1998 | |
| Specification for palm kernel olien | |
| This
Malaysian Standard prescribed the requirements for
different products of palm kernel olien, i.e the liquid
fraction obtained from the fractionation of Malaysian
palm kernel oil through any of the following three
processes: 1. Dry fractionation through crystallisation of the oil by controlled cooling and subsequent filtration 2. Dry fractionation through crystallisation of the oil by controlled cooling separation of the fractions after addition of a surface active agent, after separation , the surface active agent is removed by washing. 3. Solvent fractionation through controlled crystallisation of the oil I a solvent followed by separation of the fractions; after separation, the solvent is removed by distillation. |
|
| Price Code : A | |
| MS 1437 : 1998 | |
| Specification for palm kernel stearin | |
| This
Malaysian Standard prescribed the requirements for
different products of palm kernel stearin, i.e the higher
fraction obtained from the fractionation of Malaysian
palm kernel oil through any of the following three
processes: 1. Dry fractionation through crystallisation of the oil by controlled cooling and subsequent filtration 2. Detergent fractionation through crystallisation of the oil by controlled cooling separation of the fractions after addition of a surface active agent, after separation , the surface active agent is removed by washing. 3. Solvent fractionation through controlled crystallisation of the oil I a solvent followed by separation of the fractions; after separation, the solvent is removed by distillation. |
|
| Price Code : A | |
| MS ISO 712 : 1998 | |
| Cereals and cereals product - Determination of moisture content (routine reference method). | |
| This
Malaysian Standard specifies a routine reference method
for the determination of the moisture content of cereals
and cereal products. The method is not applicable to maize, for which a method is specified in ISO 6540, maize - determination of moisture content ( on milled grains and on whole grains ). |
|
| Price Code : A | |
| MS ISO 950 : 1998 | |
| Cereals - sampling (as grain) | |
| This
Malaysian Standard specifies general conditions relating
to the sampling for assessment of quality of cereal
grains. |
|
| Price Code : A | |
| MS ISO 951 : 1998 | |
| Pulses in bags - sampling | |
| This
Malaysian Standard specifies general conditions relating
to the sampling for assessment of quality of pulses
transported in bags. It does not apply to pulses intended for sowing. |
|
| Price Code : B | |
| MS 1427 : 1998 | |
| Cereals, pulses and other food grains - nomenclature | |
| This
Malaysian Standard lists the botanical names of the main
species of (a) Cereals (section one); (b) Pulses (section two); (c) Other food grain (section three) |
|
| Price Code : B | |
| MS ISO 2170 : 1998 | |
| Cereals and pulses - sampling of milled products | |
| This
Malaysian Standard specifies general conditions relating
to the sampling for assessment of quality and condition
of milled products from cereals and pulses, intended for
human or animal consumption, in powder, particulate or
agglomerated form. It does not apply to wholes unprocessed cereal grains or pulses, to seed grains or pulses, or to partially milled cereals or pulses which retain the form of the original material. Starches and oils obtained from cereals or pulses are also excluded from the scope of this Malaysian standard. |
|
| Price Code : B | |
| MS ISO 2171 : 1998 | |
| Cereals, pulses and derived products - Determination of ash. | |
| This
Malaysian standard specifies two methods for the
determination of ash yielded by cereals, pulses and
derived products: a) method A, by incineration at 900°C, applicable to cereals and milled cereal products intended for human consumption; b) method B, by incineration at 550°C, applicable to derived cereal products other than milled products intended for human consumption, to flours of composite cereals used for the manufacture of dietetic products, and to pulses and derived products. Method B should not be used for cereals and their derived products intended for human consumption, method A being more rapid and generally used for the purpose of commercial contracts. This Malaysians Standard is not applicable to starch and starch derivatives, or to cereals and derived cereal products intended for animal feeding stuff, for which methods are described in ISO 3593 and ISO 5984 respectively; nor is it applicable to seeds of cereals and pulses of sowing. |
|
| Price Code : A | |
| MS ISO 6321 : 1998 | |
| Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) | |
| This
Malaysian Standard specifies two methods for the
determination for determination of the melting point in
open capillary tubes, commonly known as slip point of
animal and vegetables fats and oils (referred to as fats
hereinafter) - Method A is only applicable to animal and vegetable fats which are solid at ambient pronounced polymorphism - Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic is unknown. |
|
| Price Code : A | |
| MS ISO 6647 : 1998 | |
| Rice - Determination of amylose content. | |
| This
Malaysian Standard specifies a method for the
determination of the amylose content of uncooked, milled
rice. |
|
| Price Code : A | |
| MS ISO 7302 : 1998 | |
| Cereals and cereals products - Determination on total fats content. | |
| This
Malaysian standard specifies a method for the
determination of the total fat content of cereals and
cereal products and pasta. |
|
| Price Code : A | |
| MS 901 : 1984 | |
| Specification for canned mango nectar. | |
| Defines
product and prescribes ingredients and hygiene
requirements. Guidelines on packing, labelling and
sampling provided. Procedures are laid down for fruit
pulp content, soluble solids, fill of container, ascorbic
acid, ethanol, contaminants such as arsenic, lead,
copper, zinc, iron, tin and sulphur dioxide contents. |
|
| Price Code : D | |
| MS 902 : 1984 | |
| Specification for canned guava nectar. | |
| Defines
product and prescribes ingredients and hygienic
requirements. Guidelines on packing, labelling and
sampling provided. Procedures are laid down for fruit
pulp content, soluble solids, fill of container, ascorbic
acid, ethanol, contaminants such as arsenic, lead,
copper, zinc, iron, tin and sulphur dioxide contents. |
|
| Price Code : D | |
| MS 954 : Part 2 : 2000 | |
| Methods of test for meat and meat products : Part 2 : Determination of total ash (First revision) | |
| Involves the
addition of magnesium acetate solution to a test portion,
drying and incineration at temperature of 550 degrees C
to 600 degrees C. After cooling, mass of residue
determined for further calculations. |
|
| Price Code : A | |
| MS 954 : Part 3 : 1985 | |
| Methods of test for meat and meat products : Part 3 : Measurement of pH. | |
| Two
procedures are given: the procedure for products which
can be homogenized and for products which cannot be
homogenized. |
|
| Price Code : A | |
| MS 954 : Part 4 : 1985 | |
| Methods of test for meat and meat products : Part 4 : Determination of total fat content. | |
| Specifies a
method for the determination of total fat content of meat
and meat products. |
|
| Price Code : A | |
| MS 954 : Part 5 : 2000 | |
| Methods of test for meat and meat products : Part 5 : Determination of free fat content (First revision) | |
| Specifies a
method for the determination of free fat content of meat
and meat products. |
|
| Price Code : A | |
| MS 954 : Part 6 : 1986 | |
| Methods of test for meat and meat products : Part 6 : Determination of starch content. | |
| Specifies a
method for the determination of starch content of meat
and meat products. |
|
| Price Code : B | |
| MS 954 : Part 7 : 1986 | |
| Methods of test for meat and meat products : Part 7 : Determination of glucono delta lactone content. | |
| Specifies a
reference method for the determination of glucono delta
lactone content of meat and meat products. |
|
| Price Code : B | |
| MS 954 : Part 8 : 1986 | |
| Methods of test for meat and meat products : Part 8 : Determination of L- (+) - glumatic acid content (Reference method). | |
| Specifies a
reference method for the determination of the L-(+)-
glumatic acid content of meat and meat products. |
|
| Price Code : B | |
| MS 954 : Part 9 : 2000 | |
| Methods of test for meat and meat products : Part 9 : Determination of L- hydroxyproline content (First revision) | |
| Specifies a
reference method for the determination of the L-
hydroxyproline content of meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 10 : 1986 | |
| Methods of test for meat and meat products : Part 10 : Determination of total phosphorus content (Reference method). | |
| Specifies a
reference method for the determination of total
phosphorus content of meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 11 : 1986 | |
| Methods of test for meat and meat products : Part 11 : Determination of nitrogen content. | |
| Specifies
the Kjeldhal method for the determination of the nitrogen
content of meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 12 : 2000 | |
| Methods of test for meat and meat products : Part 12 : Determination of chloride content (as sodium chloride) (First revision) | |
| Prescribes
the methods for determining the following: Chloride
content (as sodium chloride), proportion of total
solids/meat to gravy. |
|
| Price Code : A | |
| MS 954 : Part 13 : 1989 | |
| Methods of test for meat and meat products : Part 13 : Determination of metal contaminants. | |
| Prescribes
test methods which are applicable to meat and meat
products such as burgers, frankfurters, canned meat, and
other similar products. The test methods include
determination of arsenic, tin, antimony, mercury, lead,
copper, zinc and cadmium. |
|
| Price Code : B | |
| MS 954 : Part 14 : 1988 | |
| Methods of test for meat and meat products : Part 14 : Determination of nitrite content. | |
| Specifies a
reference method for the determination of the nitrite
content in meat and meat products. |
|
| Price Code : A | |
| MS 954 : Part 15 : 1988 | |
| Methods of test for meat and meat products : Part 15 : Determination of nitrate content. | |
| Specifies a
reference method for the determination of the nitrate
content in meat and meat products. |
|
| Price Code : B | |
| MS 954 : Part 16 : 1988 | |
| Methods of test for meat and meat products : Part 16 : Detection of polyphosphates. | |
| Specifies a
method for the detection of linear condensed phosphates
in meat and meat products by thin layer chromatographic
separation. |
|
| Price Code : A | |
| MS 1027 : 1986 | |
| Specification for canned passion fruit nectar. | |
| Prescribes
the requirements for canned passion fruit nectar derived
from the fruit of the purple variety (Passiflora edulis)
or the yellow variety (Passiflora eduils f. flavicarpa). |
|
| Price Code : A | |
| MS 1110 : Part 1 : 1988 | |
| Microbiological examination of meat and meat products : Part 1 : Detection of salmonellae. | |
| Specifies a
reference method for the detection of salmonellae in all
kinds of meat and meat products. |
|
| Price Code : C | |
| MS 1110 : Part 2 : 1989 | |
| Microbiological examination of meat and meat products : Part 2 : Detection and enumeration of coliforms and Escherichia coli. | |
| Prescribes a
test method to determine the presence of coliforms and E.
coli in meat and meat products such as meatburgers, meat
frankfurters, canned meat and other similar products. |
|
| Price Code : B | |
| MS 1110 : Part 3 : 1989 | |
| Microbiological examination of meat and meat products : Part 3 : Enumeration of mesophilic aerobic plate count. | |
| Specifies a
reference method for the enumeration of viable mesophilic
aerobic microorganism in meat and meat products. |
|
| Price Code : A | |
| MS 1110 : Part 4 : 1988 | |
| Microbiological examination of meat and meat products : Part 4 : Detection and enumeration of Staphylococcus aureus. | |
| Specifies a
reference method for the detection of and enumeration of
Staphylococcus aureus in meat and meat products. |
|
| Price Code : B | |
| MS 1110 : Part 5 : 1988 | |
| Microbiological examination of meat and meat products : Part 5 : Detection of Clostridum perfringens. | |
| This
Malaysian Standard specifies a reference method for the
detection of clostridium perfringens in meat and meat
products or other food products intended for human
consumption. |
|
| Price Code : B | |
Prepackaged and prepared foods |
|
| MS 717 : 1981 | |
| Recommendation for canned-baby foods. | |
| Establishes essential composition and quality factor requirements and methods of analysis for baby foods either in ready to eat form or dry form requiring reconstitution with water only. Includes definitions of terms. | |
| Price Code : B | |
| MS 715 : 1981 | |
| Recommendation for infant formula. | |
| Provides nutritional requirements and formulae, and method of analysis for infant formula in liquid or powdered form. | |
| Price Code : B | |
| MS 716 : 1982 | |
| Recommendation for processed cereal-based foods for infants and children. | |
| Provides nutritional requirements and methods of analysis. Also includes definitions of terms. | |
| Price Code : B | |
| MS 807 : 1991 | |
| Specification for light soya sauce (First revision). | |
| Prescribes requirements and test methods to determine total nitrogen salt, pH, arsenic, lead, benzoic acid and amino nitrogen. | |
| Price Code : A | |
| MS 1120 : 2004 | |
| Sauces -
Sampling and Test Methods (First revision) |
|
| This Malaysian Standard prescribes the method of sampling and test methods which covers chemical test, mould and yeast count for sauces | |
| Price RM50 | |
Sensory analysis |
|
| MS 1084 : 1987 | |
| Method for preparation of tea liquor for use in sensory tests | |
| Prescribe a method for the preparation of a liquor of tea of use in sensory tests, by means of infusing the leaf. | |
| Price RM10 | |
Materials and articles in contact with foodstuffs |
|
| MS ISO 6486-1 : 2003 | |
| Ceramic ware, glass ceramic ware and glass dinnerware in contact with food – Release of lead and cadmium – Part 1 : Test method | |
| This Malaysian Standard specifies a test method for the release of lead and cadmium from ceramic ware, glass-ceramic ware, and glass dinnerware intended to be used in contact with food, but excluding porcelain enamel articles | |
| Price RM20 | |
| MS ISO 6486-2 : 2003 | |
| Ceramic ware, glass ceramic ware and glass dinnerware in contact with food – Release of lead and cadmium – Part 2 : Permissible limits | |
| This Malaysian Standard specifies permissible limits for the release of lead and cadmium from ceramic ware, glass-ceramic ware, and glass dinnerware intended to be used in contact with food, but excluding porcelain enamel articles. | |
| Price RM20 | |
| |
|