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.
Status : WithdrawnPublication date : 1984-05
Edition : 1Number of pages : 5
Technical Committee:Milk and milk products
A standard is reviewed every 5 years
Revisions / Corrigenda