Resumen
This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream.
The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2024-03Etapa: Norma Internacional publicada [60.60]
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Edición: 2Número de páginas: 10
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Comité Técnico :ISO/TC 34/SC 5ICS :67.100.01
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Ciclo de vida
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Anteriormente
RetiradaISO 22662:2007
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Ahora