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Other milk products

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BS 1741-10.2:1989

Methods for chemical analysis of liquid milk and cream. Determination of titratable acidity. Method for cream

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BS 7142-5:1997, ISO 11869:1997

Methods for analysis of milk-based products. Determination of titratable acidity of yogurt (potentiometric method)

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BS ISO 5548:2004

Caseins and caseinates. Determination of lactose content. Photometric methods

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BS ISO 5543:2004

Caseins and caseinates. Determination of fat content. Gravimetric method (reference method)

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BS ISO 5550:2006

Caseins and caseinates. Determination of moisture content (Reference method)

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BS ISO 5544:2008

Caseins. Determination of fixed ash" (Reference method)"

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BS ISO 5545:2008

Rennet caseins and caseinates. Determination of ash (Reference method)

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BS ISO 5547:2008

Caseins. Determination of free acidity (Reference method)

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BS EN ISO 8381:2008

Milk-based infant foods. Determination of fat content. Gravimetric method (Reference method)

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