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.
Status: WithdrawnPublication date: 2006-09
Edition: 1Number of pages: 24
Technical Committee: ISO/TC 34/SC 5 Milk and milk products