Abstract 

Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.


General information

  • Status :  Withdrawn
    Publication date : 1976-10
  • Edition : 1
    Number of pages : 7
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.10
    Milk and processed milk products

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