Milk and milk products. Determination of iron content. Spectrometric method (Reference method)

Milk and milk products. Determination of iron content. Spectrometric method (Reference method)

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BS ISO 6732:2010 Milk and milk products. Determination of iron content. Spectrometric method

BS ISO 6732 is an International Standard which specifies a spectrometric reference method for the determination of the iron content of milk and milk products.

This method is applicable to:

  • Milk, skimmed milk, whey and buttermilk;
  • Plain yogurt and skimmed yogurt;
  • Evaporated milk and sweetened condensed milk;
  • Dried whole and skimmed milk, dried whey and dried buttermilk;
  • Cream and butter;
  • Anhydrous butterfat, butteroil, butterfat and ghee;
  • Ice-cream;
  • Cheese of various ages, and processed cheese;
  • Caseins, caseinates and coprecipitates.