Abstract 

Is applicable to raw or thermally or mechanically processed whole milk, partly skimmed and skimmed milk provided that the samples are in good condition. In some cases it can also be applied to preserved samples. The principle of determination consists in adding amido black solution to a test portion resulting in the formation of an insoluble dye-protein complex which is removed by centrifuging or filtration, followed by determination of the protein content from the absorbance of the resulting solution containing an excess of dye.


General information

  • Status :  Withdrawn
    Publication date : 1984-05
  • Edition : 1
    Number of pages : 5
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.10
    Milk and processed milk products

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

  • Now withdrawn
    ISO 5542:1984

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