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KS ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method

Specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.

Number of pages:16

Kes 3,212.00