Status : Published (Under review)

This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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Abstract

ISO 6732|IDF 103:2010 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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General information

  • Status
     : Published
    Publication date
     : 2010-06
    Stage
    : Close of review [90.60]
  • Edition
     : 2
    Number of pages
     : 12
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.01 
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