Part3:Specialcases
Thisstandardspecifiesthereferencemethodforthedeterminationofthefatcontentofmilk-basedandofliquid,concentratedordriedmilkproductstowhichtheR?se-Gottlliebmethodisnotapplicable;i.e.thosecontainingdistinctquantitiesoffreefattyacidsorthosewhicharenotcompletelysolubleinammoniaowingtothepresenceoflumpsornon-milkingredients,suchascustards,porridgesorcertainmilk-basedproductsforbakerypurposes.
Themethodisalsoapplicabletofreshcheesetypes,suchascottagecheeseandquarg,aswellastofreshcheeseswithaddedfruit,syrup,muesli,etc.forwhichtheSchmid-Bondzynski-Ratzlaffmethodisnotsuitableowingtothehighercarbohydratecontentsand/orextremeinhomogeneity.
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