Abstract

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
     : Withdrawn
    Publication date
     : 2006-09
  • Edition
     : 1
    Number of pages
     : 24
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    67.100.01 Milk and milk products in general

Life cycle

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