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such as raw milk
cheese and other milk products
The method is applicable for milk and whey
skimmed milk and buttermilk
This standard specifies a method for the determination of the omega-3 and omega-6 fatty acid content in anhydrous milk fat extracted from dairy products supplemented or naturally enriched with these constituents
ISO 8851-3 | IDF 191-3: 2004 - Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content. Working Area - Hygiene & Safety such as raw milkThis standard specifies a procedure for the calculation of the fat content of butter.
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