<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.</span></p>
Registration number (WIID)
84827
Scope
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.</span></p>
