ISO 21543:2006

Milk products — Guidelines for the application of near infrared spectrometry

ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of

— the total solids, fat and protein contents in cheese,

— the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and

— the moisture, fat, non-fat solids and salt contents in butter.

Edition	2006
Published Date	2006
Published By	International Standardization Organisation
Page Count	24