ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards This standard specifies recommended methods

This standard specifies recommended methods for the sensory evaluation of specific milk and milk products

whether non-instant or instant

This standard specifies a method for the determination of the behaviour in hot coffee of dried milk and dried milk products

partly skimmed

ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards This standard specifies recommended methodsThis standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).