ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of

-- the total solids, fat and protein contents in cheese,

-- the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and

-- the moisture, fat, non-fat solids and salt contents in butter.

General information

  • Status :  Withdrawn
    Publication date : 2006-09
  • Edition : 1
    Number of pages : 24
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.01
    Milk and milk products in general

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