This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
Abstract Preview
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 : PublishedPublication date : 2006-09
-
Edition : 1Number of pages : 24
-
- ICS :
-
Milk and milk products in general
Buy this standard
| Format | Language | |
|---|---|---|
| Paper |
- CHF118
Life cycle
A standard is reviewed every 5 years
Revisions / Corrigenda
-
Now under review
ISO 21543:2006 -
Revised by
ISO 21543
Got a question?
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)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.