ISO 2446:1976

Milk — Determination of fat content (Routine method)

Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.

SDO:

ISO

Language:

English

ICS Codes:

67.100.10

Status:

Withdrawn

Publish date:

1976-09-30

Standard Number:

ISO 2446:1976