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dried milk
such as milk powder
This standard specifies a method for the quantitative determination of furosine in milk and milk products
This International Standard specifies a method for comparison of the total milk-clotting activity of a microbial coagulant sample with the milk-clotting activity of an international microbial coagulant reference standard on a standard milk substrate prepared with a calcium chloride solution of concentration 0
This standard specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological
ISO/TS 22113 | IDF/RM 204: 2012 - Milk and milk products - Determination of the titratable acidity of milk fat Language:EN dried milkThis Technical Specification specifies a routine method for determining the titratable acidity of milk fat. The method is applicable to milk fat obtained from: a) raw milk; b) heat treated milk; c) milk reconstituted from milk powder; d) cream with any fat content, provided the product is diluted so as to obtain a mass fraction of between 4 % and 6 % fat. The method is not applicable to fermented milk or milk that has undergone bacterial or enzymatic
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