This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
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 : PublishedPublication date : 2006-09
Edition : 1Number of pages : 24
Technical Committee:Milk and milk products
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