Resumen
Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.
Informaciones generales
-
Estado: RetiradaFecha de publicación: 1976-10Etapa: Retirada de la Norma Internacional [95.99]
-
Edición: 1Número de páginas: 7
-
Comité Técnico :ISO/TC 34/SC 5ICS :67.100.10
- RSS actualizaciones
Ciclo de vida
-
Ahora
-
Revisada por
RetiradaISO 2446:2008
Got a question?
Check out our FAQs
Customer care
+41 22 749 08 88
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)