ISO/TC 34/SC 5
| Project No. | ISO 21543:2006 |
|---|---|
| Title | <p>ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of </p> <p>-- the total solids, fat and protein contents in cheese, </p> <p>-- the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and </p> <p>-- the moisture, fat, non-fat solids and salt contents in butter. </p> |
| Registration number (WIID) | 40318 |
| Scope | <p>ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of </p> <p>-- the total solids, fat and protein contents in cheese, </p> <p>-- the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and </p> <p>-- the moisture, fat, non-fat solids and salt contents in butter. </p> |
| Status | Atcelts |
| ICS group | 67.100.01 |