ISO 21543:2006

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.

Check out our FAQs

Customer care

+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)