ISO 3976 | IDF 74: 2006 - Milk fat - Determination of peroxide value Working Area - Methods of Analysis and Sampling yogurt and other fermented milks

yogurt and other fermented milks

depending on whether the test complies with the specifications given hereafter

The method is also applicable to fresh cheese types

It is intended to be used to choose a sample size for any situation where it is required to measure the conformity to a specification of a lot of a dairy product by examination of a representative sample

condensed or dried milk

ISO 3976 | IDF 74: 2006 - Milk fat - Determination of peroxide value Working Area - Methods of Analysis and Sampling yogurt and other fermented milksThis 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.