This standard has been revised by ISO 21543:2020
Abstract
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.
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Status: WithdrawnPublication date: 2006-09
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Edition: 1Number of pages: 24
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- ICS :
- 67.100.01 Milk and milk products in general
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