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Content DescriptionISO 5738|IDF 76:2004 specifies a reference method for the determination of the copper content of milk and milk products. The method is applicable to: a) milk, skimmed milk and buttermilk; b) evaporated milk and sweetened condensed milk; c) whole and skimmed milk powder; d) cream and butter; e) butterfat; f) ice-cream; g) hard, semi-hard and soft cheeses of various ages, and processed cheese; and h) caseins, caseinates and coprecipitates. The method is suitable for determining copper contents as low as 0,05 mg/kg in test samples of butter and butterfat. About ISOISO, the International Organization for Standardization, brings global experts together to agree on the best way of doing things – for anything from making a product to managing a process. As one of the oldest non-governmental international organizations, ISO has enabled trade and cooperation between people and companies all over the world since 1946. The International Standards published by ISO serve to make lives easier, safer and better. |
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