Abstract 

Is applicable to all types of caseins and caseinates. The principle consists in drying a test portion at 102 +/- 1 degree centigrade and weighing to determine the loss of mass which is expressed as a percentage by mass.


General information

  • Status :  Withdrawn
    Publication date : 1978-11
  • Edition : 1
    Number of pages : 2
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.99
    Other milk products

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