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expressed as citric acid
This standard specifies recommended methods for the sensory evaluation of specific milk and milk products
The method is applicable to sweetened condensed milk of normal composition prepared from whole
The method is not suitable for the analysis of partially lipolysed milk fat (fat acidity > 1 mmol of free fatty acids per 100 g of fat)
ISO 3727-2 | IDF 80-2:2001 - Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) Language:EN expressed as citric acid
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