{"id":338287,"date":"2024-10-19T23:40:09","date_gmt":"2024-10-19T23:40:09","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-196622018\/"},"modified":"2024-10-25T22:46:12","modified_gmt":"2024-10-25T22:46:12","slug":"bs-iso-196622018","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-196622018\/","title":{"rendered":"BS ISO 19662:2018"},"content":{"rendered":"
This document specifies a method, the acido-butyrometric or \u201c Gerber\u201d, for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk.<\/p>\n
It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol).<\/p>\n
It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
24<\/td>\n | National foreword <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk. Determination of fat content. Acido-butyrometric (Gerber method)<\/b><\/p>\n |