Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.

General information

  • Status :  Withdrawn
    Publication date : 1977-01
  • Edition : 1
    Number of pages : 3
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.40
    Ice cream and ice confectionery

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