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buttermilk
It also gives recommended methods for the determination of the residues of organochlorine compounds in milk and milk products
The method is applicable to raw milk
This method is applicable to cream having a fat content between 20 % and 50 % inclusive:
and calculation of the number of presumptive Escherichia coli and/or coliforms per gram or per millilitre by the most probable number (MPN) technique after incubation at 30 °C
ISO 5943 | IDF 88: 2006 - Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method Language:EN buttermilkThis standard specifies a potentiometric titration method for the determination of the chloride content of cheese and processed cheese products. The method is applicable to all cheeses and processed cheese products containing more than 0,2 % (mass fraction) of chloride ion.
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