ASOCIACIÓN LECHERA DEL VACUNO Y OVINO DE LAS COMUNIDADES DEL PAIS VASCO Y NAVARRA, ALVO
INSTITUTO LACTOLÓGICO LEKUNBERRI. PLAZAOLA, 23, 31870, Lekunberri, Spain
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Register record
- ENACRefreshed
- 174/LE381Active
Accredited standards
6Our 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 4832Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique
PE/ALVO/71; UNE EN-ISO 4833-1; ISO 4832; UNE EN-ISO 21528-2; PE/ALVO/41; PE/ALVO/42; ISO 6888-2; PE/ALVO/96; PE/ALVO/10; PE/ALVO/104
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
PE/ALVO/71; UNE EN-ISO 4833-1; ISO 4832; UNE EN-ISO 21528-2; PE/ALVO/41; PE/ALVO/42; ISO 6888-2; PE/ALVO/96; PE/ALVO/10; PE/ALVO/104
ISO 5764Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
PE/ALVO/02; PE/ALVO/01; PE/ALVO/03; PE/ALVO/05; UNE-EN ISO 5764 / IDF 108
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
PE/ALVO/71; UNE EN-ISO 4833-1; ISO 4832; UNE EN-ISO 21528-2; PE/ALVO/41; PE/ALVO/42; ISO 6888-2; PE/ALVO/96; PE/ALVO/10; PE/ALVO/104
ISO 8968-1Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation
UNE-EN ISO 8968-1; AOAC 981.12; OM 1694/1977
ISO 21528-2Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique
PE/ALVO/71; UNE EN-ISO 4833-1; ISO 4832; UNE EN-ISO 21528-2; PE/ALVO/41; PE/ALVO/42; ISO 6888-2; PE/ALVO/96; PE/ALVO/10; PE/ALVO/104
Scope as published by ENAC
4 lines
ISO/IEC 17025
Active174/LE381
Accredited scope, certificate 174/LE381
| Line | Discipline | Method | Matrix | Range |
|---|---|---|---|---|
| 1 | chemical | UNE-EN ISO 8968-1; AOAC 981.12; OM 1694/1977 | Leche y derivados; Leche; Queso | 4.9 to 5.8 uds. de pH |
| 2 | chemical | PE/ALVO/02; PE/ALVO/01; PE/ALVO/03; PE/ALVO/05; UNE-EN ISO 5764 / IDF 108 | Leche cruda y tratada térmicamente de vaca; Leche cruda de cabra y oveja; Leche cruda de vaca y oveja; Leche cruda; Leche | - |
| 3 | biological | PE/ALVO/71; UNE EN-ISO 4833-1; ISO 4832; UNE EN-ISO 21528-2; PE/ALVO/41; PE/ALVO/42; ISO 6888-2; PE/ALVO/96; PE/ALVO/10; PE/ALVO/104 | Leche; Leche y derivados; Leche cruda y derivados elaborados a base de leche cruda; Esponjas; Hisopos; Aguas de proceso | - |
| 4 | food | PE/ALVO/86; PE/ALVO/44 | Leche y derivados; Queso | - |
Ranges are reproduced from the accredited scope document as published, and only where we found that range printed in the document for the line. Otherwise the cell reads “See scope document”. An absent range means the register did not state one. Line numbers are ours, for cross-reference; they follow the order of the scope document.
Location
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