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Spain

LABORATORIO INTERPROFESIONAL LECHERO DE CANTABRIA (LILC)

Parque Empresarial Cantabria (Morero), Parcela P.1-8, 39611, Guarnizo, Spain

ENAC|146/LE3010ENAC|146/LE329ISO/IEC 17025Register refreshed 2026-10-10
Certificates
2
Scope items
9
Standards
32
Locations
1

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Register record

ENACRefreshed
146/LE3010Active
146/LE329Active

Accredited standards

32

Our reading of the ENAC scope: each standard once, with its official name where we have checked it. Click a standard to see the scope line it comes from, word for word.

ISO

ISO 665Oilseeds - Determination of moisture and volatile matter content
As written on the certificate · Line 5 (ENAC 146/LE329)

LB-I-62; BOE-A-1972-1087; LB-I-65; ISO 1740; LB-I-112 Rev. 3; LB-I-253; UNE-EN ISO 665; UNE-EN ISO 712; LB-I-20; UNE-EN ISO 20483; LB-I-527 Rev. 5

ISO 712Cereals and cereal products - Determination of moisture content - Reference method
As written on the certificate · Line 5 (ENAC 146/LE329)

LB-I-62; BOE-A-1972-1087; LB-I-65; ISO 1740; LB-I-112 Rev. 3; LB-I-253; UNE-EN ISO 665; UNE-EN ISO 712; LB-I-20; UNE-EN ISO 20483; LB-I-527 Rev. 5

ISO 1211Milk - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

ISO 1736Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

ISO 1737Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

ISO 1740Milkfat products and butter - Determination of fat acidity (Reference method)
As written on the certificate · Line 5 (ENAC 146/LE329)

LB-I-62; BOE-A-1972-1087; LB-I-65; ISO 1740; LB-I-112 Rev. 3; LB-I-253; UNE-EN ISO 665; UNE-EN ISO 712; LB-I-20; UNE-EN ISO 20483; LB-I-527 Rev. 5

ISO 2450Cream - Determination of fat content - Gravimetric method (Reference method)
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

ISO 4833-1Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique
As written on the certificate · Line 6 (ENAC 146/LE329)

ISO 11868; ISO 18329; Metrohm IC Application Note P-55; ISO 17410. Anexo B.; UNE-EN ISO 4833-1; UNE-EN ISO 6888-2; ISO 6611

ISO 5534Cheese and processed cheese - Determination of the total solids content (Reference method)
As written on the certificate · Line 4 (ENAC 146/LE329)

ISO 6731; ISO 6734; UNE-EN ISO 5534; ISO 6734 / IDF 15; BOE-A-1972-1087 Anexo 2 Num. 10; ISO 8851-1 / IDF 191-1; ISO 8851-2 / IDF 191-2; BOE-A-1972-1087 Anexo 2 Num. 6

ISO 5764Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
As written on the certificate · Line 2 (ENAC 146/LE329)

LB-I-05; LB-I-06; LB-I-08; LB-I-02; UNE-ISO 5764

ISO 6579-1Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.
As written on the certificate · Line 7 (ENAC 146/LE329)

LB-I-53; LB-I-51; LB-I-52; LB-I-324; UNE-EN ISO 6579-1; LB-I-55; UNE-EN ISO 11290-1; LB-I-156; ISO 7889

ISO 6611Milk and milk products - Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25 degrees C
As written on the certificate · Line 6 (ENAC 146/LE329)

ISO 11868; ISO 18329; Metrohm IC Application Note P-55; ISO 17410. Anexo B.; UNE-EN ISO 4833-1; UNE-EN ISO 6888-2; ISO 6611

ISO 6731Milk, cream and evaporated milk - Determination of total solids content (Reference method)
As written on the certificate · Line 4 (ENAC 146/LE329)

ISO 6731; ISO 6734; UNE-EN ISO 5534; ISO 6734 / IDF 15; BOE-A-1972-1087 Anexo 2 Num. 10; ISO 8851-1 / IDF 191-1; ISO 8851-2 / IDF 191-2; BOE-A-1972-1087 Anexo 2 Num. 6

ISO 6734Sweetened condensed milk - Determination of total solids content (Reference method)
As written on the certificate · Line 4 (ENAC 146/LE329)

ISO 6731; ISO 6734; UNE-EN ISO 5534; ISO 6734 / IDF 15; BOE-A-1972-1087 Anexo 2 Num. 10; ISO 8851-1 / IDF 191-1; ISO 8851-2 / IDF 191-2; BOE-A-1972-1087 Anexo 2 Num. 6

ISO 6888-2Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 2: Method using rabbit plasma fibrinogen agar medium
As written on the certificate · Line 6 (ENAC 146/LE329)

ISO 11868; ISO 18329; Metrohm IC Application Note P-55; ISO 17410. Anexo B.; UNE-EN ISO 4833-1; UNE-EN ISO 6888-2; ISO 6611

ISO 7889Yoghurt - Enumeration of characteristic microorganisms - Colony-count technique
As written on the certificate · Line 7 (ENAC 146/LE329)

LB-I-53; LB-I-51; LB-I-52; LB-I-324; UNE-EN ISO 6579-1; LB-I-55; UNE-EN ISO 11290-1; LB-I-156; ISO 7889

ISO 7889-2Name not checked yet
As written on the certificate · Line 7 (ENAC 146/LE329)

LB-I-53; LB-I-51; LB-I-52; LB-I-324; UNE-EN ISO 6579-1; LB-I-55; UNE-EN ISO 11290-1; LB-I-156; ISO 7889

ISO 8968-3Milk - Determination of nitrogen content - Part 3: Block-digestion method (Semi-micro rapid routine method)
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

ISO 11290-1Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method
As written on the certificate · Line 7 (ENAC 146/LE329)

LB-I-53; LB-I-51; LB-I-52; LB-I-324; UNE-EN ISO 6579-1; LB-I-55; UNE-EN ISO 11290-1; LB-I-156; ISO 7889

ISO 11868Heat-treated milk - Determination of lactulose content - Method using high-performance liquid chromatography
As written on the certificate · Line 6 (ENAC 146/LE329)

ISO 11868; ISO 18329; Metrohm IC Application Note P-55; ISO 17410. Anexo B.; UNE-EN ISO 4833-1; UNE-EN ISO 6888-2; ISO 6611

ISO 16212Cosmetics - Microbiology - Enumeration of yeast and mould
As written on the certificate · Line 1 (ENAC 146/LE3010)

UNE-EN ISO 21149; UNE-EN ISO 16212; UNE-EN ISO 18416

ISO 17410Microbiology of the food chain - Horizontal method for the enumeration of psychrotrophic microorganisms
As written on the certificate · Line 6 (ENAC 146/LE329)

ISO 11868; ISO 18329; Metrohm IC Application Note P-55; ISO 17410. Anexo B.; UNE-EN ISO 4833-1; UNE-EN ISO 6888-2; ISO 6611

ISO 18329Name not checked yet
As written on the certificate · Line 6 (ENAC 146/LE329)

ISO 11868; ISO 18329; Metrohm IC Application Note P-55; ISO 17410. Anexo B.; UNE-EN ISO 4833-1; UNE-EN ISO 6888-2; ISO 6611

ISO 18416Cosmetics - Microbiology - Detection of Candida albicans
As written on the certificate · Line 1 (ENAC 146/LE3010)

UNE-EN ISO 21149; UNE-EN ISO 16212; UNE-EN ISO 18416

ISO 20483Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
As written on the certificate · Line 5 (ENAC 146/LE329)

LB-I-62; BOE-A-1972-1087; LB-I-65; ISO 1740; LB-I-112 Rev. 3; LB-I-253; UNE-EN ISO 665; UNE-EN ISO 712; LB-I-20; UNE-EN ISO 20483; LB-I-527 Rev. 5

ISO 21149Cosmetics - Microbiology - Enumeration and detection of aerobic mesophilic bacteria
As written on the certificate · Line 1 (ENAC 146/LE3010)

UNE-EN ISO 21149; UNE-EN ISO 16212; UNE-EN ISO 18416

ISO 22717Cosmetics - Microbiology - Detection of Pseudomonas aeruginosa
As written on the certificate · Line 2 (ENAC 146/LE3010)

LB-I-530; UNE-EN ISO 22717; LB-I-530; UNE-EN ISO 22718; LB-I-331; UNE 84702

ISO 22718Cosmetics - Microbiology - Detection of Staphylococcus aureus
As written on the certificate · Line 2 (ENAC 146/LE3010)

LB-I-530; UNE-EN ISO 22717; LB-I-530; UNE-EN ISO 22718; LB-I-331; UNE 84702

ISO 23319Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

ISO 8851 series

ISO 8851-1Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
As written on the certificate · Line 4 (ENAC 146/LE329)

ISO 6731; ISO 6734; UNE-EN ISO 5534; ISO 6734 / IDF 15; BOE-A-1972-1087 Anexo 2 Num. 10; ISO 8851-1 / IDF 191-1; ISO 8851-2 / IDF 191-2; BOE-A-1972-1087 Anexo 2 Num. 6

ISO 8851-2Name not checked yet
As written on the certificate · Line 4 (ENAC 146/LE329)

ISO 6731; ISO 6734; UNE-EN ISO 5534; ISO 6734 / IDF 15; BOE-A-1972-1087 Anexo 2 Num. 10; ISO 8851-1 / IDF 191-1; ISO 8851-2 / IDF 191-2; BOE-A-1972-1087 Anexo 2 Num. 6

ISO 8851-3Name not checked yet
As written on the certificate · Line 3 (ENAC 146/LE329)

LB-I-18; LB-I-68; LB-I-71; LB-I-63; LB-I-74; LB-I-490; LB-I-66; LB-I-20; UNE-EN ISO 1211; UNE-EN ISO 1736; UNE-EN ISO 1737; UNE-EN ISO 2450; UNE-EN ISO 23319; ISO 8851-3 /IDF 191-3; UNE-EN ISO 8968-3

Scope as published by ENAC

9 lines
ENAC

ISO/IEC 17025

Active

146/LE3010

View scope
ENAC

ISO/IEC 17025

Active

146/LE329

View scope

Location

Parque Empresarial Cantabria (Morero), Parcela P.1-8, Guarnizo, 39611, ES

43.39158, -3.85956

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