Over deze norm
|Commissie||Melk en zuivelproducten|
Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.
|Engelse titel||Milk - Determination of fat content (Routine method)|