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and butter and liquid dairy streams using near infrared spectrometry
desserts and cream
(semi) hard cheese
The guidelines specified are applicable to the analysis of cow’s milk
This standard specifies a method for the determination of the peroxide value of anhydrous milk fat
ISO 1854 | IDF 59: 2008 - Whey cheese - Determination of fat content - Gravimetric method (Reference method) Language:EN and butter and liquid dairyWithdrawn and replaced by the joint IDF ISO standard ISO 23318 IDF 249: 2022.
