ISO 8196-1 | IDF 128-1: 2009 - Milk - Definition and evaluation of the overall accuracy of alternative methods of milk analysis - Part 1: Analytical attributes of alternative methods Language:FR in processed cheese and processed

in processed cheese and processed cheese products

in the case of determination of vitamin D2

The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid

edible oil emulsions and spreadable fats (margarine

This standard specifies a method for the determination of the fatty acid composition of milk fat and fat obtained from dairy products

ISO 8196-1 | IDF 128-1: 2009 - Milk - Definition and evaluation of the overall accuracy of alternative methods of milk analysis - Part 1: Analytical attributes of alternative methods Language:FR in processed cheese and processedThis standard specifies various performance characteristics that constitute and serve to characterize the overall accuracy of an analytical method. It furthermore establishes general principles for the design of experiments and gives guidelines for the procedures to be used to evaluate these characteristics quantitatively.