ISO 11870 | IDF 152: 2009 - Milk and milk products - Determination of fat content - General guidance on the use of butyrometric methods Language:FR The method is applicable to

The method is applicable to processed cheese products derived mainly from cheese varieties with a P:N ratio of 0

It is applicable to samples with tin contents of more than 5 mg/kg

This standard specifies a reference method for the determination of the ash of caseins obtained by rennet precipitation and of caseinates

This standard specifies the reference method for the determination of the total solids content of cheese and processed cheese

ISO 11870 | IDF 152: 2009 - Milk and milk products - Determination of fat content - General guidance on the use of butyrometric methods Language:FR The method is applicable toThis standard gives guidance on: a) existing standardized methods (both reference and butyrometric) for the determination of fat in various milk products; b) the principles underlying any acid butyrometric analysis and the main operating requirements; c) a validation procedure for a butyrometric method in relation to the relevant reference method.