Cream — Determination of fat content (Reference method)

Cream — Determination of fat content — Gravimetric method (Reference method)

Cream — Determination of fat content — Gravimetric method (Reference method)

Cream — Determination of fat content — Gravimetric method (Reference method)

Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)

Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)

Caseins — Determination of " fixed ash " (Reference method)

Caseins — Determination of " fixed ash " (Reference method)

Rennet caseins and caseinates — Determination of ash (Reference method)

Rennet caseins and caseinates — Determination of ash (Reference method)

Caseins and caseinates — Determination of pH (Reference method)

Caseins and caseinates — Determination of pH (Reference method)

Caseins — Determination of free acidity (Reference method)

Caseins — Determination of free acidity (Reference method)

Caseins and caseinates — Determination of lactose content — Photometric method

Caseins and caseinates — Determination of lactose content — Photometric method

Caseins and caseinates — Determination of protein content (Reference method)

Caseins and caseinates — Determination of water content (Reference method)

Caseins and caseinates — Determination of moisture content (Reference method)

Caseins and caseinates — Determination of scorched particles content

Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter

Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter

Milk, cream and evaporated milk — Determination of total solids content (Reference method)

Milk, cream and evaporated milk — Determination of total solids content (Reference method)

Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry

Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C

Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique

Caseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry

Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)

Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)

Yogurt — Determination of titratable acidity — Potentiometric method

Fermented milks — Determination of titratable acidity — Potentiometric method

Lactose — Determination of water content — Karl Fischer method

Yogurt — Determination of total solids content (Reference method)

Cream — Determination of fat content — Acido-butyrometric method