ISO 23318 | IDF 249: 2022 - Milk, dried milk products and cream — Determination of fat content — Gravimetric method Publication Year - 2009 The challenge of keeping chlorate

The challenge of keeping chlorate levels as low as reasonably achievable whilst maintaining appropriate microbiological hygiene makes chlorate a complex contaminant to manage

As demand increases in both traditional and new markets

or of combinations of these constituents

of which it constitutes a minor revision to incorporate the amendment ISO 9233‑2:2007/Amd

Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C

ISO 23318 | IDF 249: 2022 - Milk, dried milk products and cream — Determination of fat content — Gravimetric method Publication Year - 2009 The challenge of keeping chlorate1 Scope This document specifies the method for the determination of fat content. The method is applicable to: a) raw milk (cow, sheep, goat), reduced fat milk, skimmed milk, chemically preserved milk and processed liquid milk; b) dried milk products (e. g. whole, partially skimmed, skimmed milk powder; dairy permeate powder; whey powder; blend skimmed milk powder and vegetable fat; milk based infant formula powder); c) raw, processed and sour cream.