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milk powder
buttermilk and whey products
This standard specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological
as well as raw ovine and caprine milk
ISO 19662 I IDF 238: 2018 - Milk - Determination of fat content - Acido-butyrometric (Gerber method) Type:PDF milk powderThis document specifies a method, the acido butyrometric or Gerber, for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk. It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol). It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.
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