Thisstandardspecifiesthereferencemethodforthedeterminationofthefatcontentofmilkofgoodphysicochemicalquality.
Themethodisapplicabletorawcowmilk,rawsheepmilk,rawgoatmilk,reducedfatmilk,skimmedmilk,chemicallypreservedmilk,andprocessedliquidmilk.
Itisnotapplicablewhengreateraccuracyisrequiredforskimmedmilk,e.g.toestablishtheoperatingefficiencyofcreamseparators.
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