Is applicable to all types of caseins and caseinates. The principle consists in drying a test portion at 102 +/- 1 degree centigrade and weighing to determine the loss of mass which is expressed as a percentage by mass.
Status: WithdrawnPublication date: 1978-11
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.99 Other milk products
ISO 5550:1978Stage: 95.99
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