Abstract

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.


General information 

  • Status
     : Withdrawn
    Publication date
     : 1976-10
  • Edition
     : 1
    Number of pages
     : 7
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    67.100.10 Milk and processed milk products

Life cycle

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