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This standard describes a method for the determination of the total milk-clotting activity of bovine rennet containing only chymosin and bovine pepsin as the active coagulating enzymes on a standard milk substrate at pH 6
This standard specifies a reference method for the determination of the total solids content of plain
whey and buttermilk
caseinates and coprecipitates
The results of the determination are only reliable if
ISO 3727-3 | IDF 80-3: 2003 - Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content Type:PDF This standard describes a methodThis standard specifies a method for the calculation of the fat content of butter.
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