ISO 3976 | IDF 74: 2006 - Milk fat - Determination of peroxide value Working Area - Methods of Analysis and Sampling The method may be performed

The method may be performed using automatic equipment

The method is also applicable to fresh cheese types

depending on whether the test complies with the specifications given hereafter

This standard specifies a method for the determination of the alkaline phosphatase activity in pasteurized whole milk

yogurt and other fermented milks

ISO 3976 | IDF 74: 2006 - Milk fat - Determination of peroxide value Working Area - Methods of Analysis and Sampling The method may be performedThis standard specifies a method for the determination of the peroxide value of anhydrous milk fat. The method is suitable for anhydrous milk fat having a peroxide value up to 1,3 mmol of oxygen per kilogram.