Abstract Preview

This document gives guidelines for using infrared spectrometry in in-line and on-line applications for dairy processing. These applications are distinct to those covered in ISO 21543 | IDF 201.

It is applicable, but not limited, to:

— the determination of protein, fat and total solids in liquid milk and milk products using mid and near infrared spectrometry;

— the determination of protein, fat and moisture in solid or semi-solid products, such as milk powder, and butter and liquid dairy streams using near infrared spectrometry.


General information

  • Status :  Published
    Publication date : 2020-01
  • Edition : 1
    Number of pages : 8
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.10
    Milk and processed milk products

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