ISO 6732:2010

Current Revision
Milk and milk products - Determination of iron content - Spectrometric method (Reference method)

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ISO 6732:2010

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

PUBLISH DATE 2010
ISO 6732:2010

ISO 6732|IDF 103:2010 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.
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