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provided that the eventually mentioned prerequisites are met
desserts and cream
(semi) hard cheese
The method is suitable for measuring low levels of hen’s egg white lysozyme with a quantification limit of 10 mg/kg
and butter and liquid dairy streams using near infrared spectrometry
ISO 1854 | IDF 59: 2008 - Whey cheese - Determination of fat content - Gravimetric method (Reference method) Language:EN provided that the eventually mentionedWithdrawn and replaced by the joint IDF ISO standard ISO 23318 IDF 249: 2022.
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