Milk and milk products. Determination of iron content. Spectrometric method (Reference method)
Milk and milk products. Determination of iron content. Spectrometric method (Reference method)
BS ISO 6732:2010 Milk and milk products. Determination of iron content. Spectrometric method BS ISO 6732 is an International Standard which specifies a spectrometric reference method for the determination of the iron content of milk and milk products. This method is applicable to:
Milk, skimmed milk, whey and buttermilk; Plain yogurt and skimmed yogurt; Evaporated milk and sweetened condensed milk; Dried whole and skimmed milk, dried whey and dried buttermilk; Cream and butter; Anhydrous butterfat, butteroil, butterfat and ghee; Ice-cream; Cheese of various ages, and processed cheese; Caseins, caseinates and coprecipitates.
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