Thisstandardspecifiesaspectrometricreferencemethodforthedeterminationoftheironcontentofmilkandmilkproducts.
Thismethodisapplicableto:milk,skimmedmilk,wheyandbuttermilk;plainyogurtandskimmedyogurt;evaporatedmilkandsweetenedcondensedmilk;driedwholeandskimmedmilk,driedwheyanddriedbuttermilk;creamandbutter;anhydrousbutterfat,butteroil,butterfatandghee;ice-cream;cheeseofvariousages,andprocessedcheese;caseins,caseinatesandcoprecipitates.
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