Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.
Текущий статус : WithdrawnДата публикации : 1976-10
Версия : 1
Технический комитет:Milk and milk products