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    ISO 19660:2018

    Cream — Determination of fat content — Acido-butyrometric method

    International Organization for Standardization

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    BS EN ISO 12779 : 2013

    LACTOSE - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD

    British Standards Institution

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    DD ISO/TS 11869 : 2012

    FERMENTED MILKS - DETERMINATION OF TITRATABLE ACIDITY - POTENTIOMETRIC METHOD

    British Standards Institution

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    UNI ISO 5543:2018

    CASEINS AND CASEINATES - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

    Ente Nazionale Italiano di Unificazione (UNI)

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    BS ISO 5546 : 2010

    CASEINS AND CASEINATES - DETERMINATION OF PH (REFERENCE METHOD)

    British Standards Institution

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    BS ISO 6731 : 2010

    MILK, CREAM AND EVAPORATED MILK - DETERMINATION OF TOTAL SOLIDS CONTENT (REFERENCE METHOD)

    British Standards Institution

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    ISO 12779:2011

    Lactose — Determination of water content — Karl Fischer method

    International Organization for Standardization

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    ISO 6731:2010

    Milk, cream and evaporated milk — Determination of total solids content (Reference method)

    International Organization for Standardization

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    BS ISO 5544 : 2008

    CASEINS - DETERMINATION OF "FIXED ASH" (REFERENCE METHOD)

    British Standards Institution

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    BS EN ISO 2450 : 2008

    CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

    British Standards Institution

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