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This standard specifies the reference method for the determination of the total solids content of cheese and processed cheese
The methods are applicable to: alpha-HCH
This standard specifies a reference method for the determination of the ash of caseins obtained by rennet precipitation and of caseinates
This standard specifies a method for the determination of the firmness of butter
not included in the text of the existing standard: ISO 8968-3:2004/Cor 1: 2011
ISO 11870 | IDF 152: 2009 - Milk and milk products - Determination of fat content - General guidance on the use of butyrometric methods Language:FR This standard specifies the referenceThis standard gives guidance on: a) existing standardized methods (both reference and butyrometric) for the determination of fat in various milk products; b) the principles underlying any acid butyrometric analysis and the main operating requirements; c) a validation procedure for a butyrometric method in relation to the relevant reference method.
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