ISO 6732|IDF 103:2010 specifies a spectrometric reference method for the determination of the iron content of milk and milk products.
This method is applicable to: milk, skimmed milk, whey and buttermilk; plain yogurt and skimmed yogurt; evaporated milk and sweetened condensed milk; dried whole and skimmed milk, dried whey and dried buttermilk; cream and butter; anhydrous butterfat, butteroil, butterfat and ghee; ice-cream; cheese of various ages, and processed cheese; caseins, caseinates and coprecipitates.
Status: PublishedPublication date: 2010-06
Edition: 2Number of pages: 12
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
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