Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.
Status: WithdrawnPublication date: 1976-10
Edition: 1Number of pages: 7
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.10 Milk and processed milk products
ISO 2446:1976Stage: 95.99
Got a question?
Check out our FAQs
+41 22 749 08 88
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.