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cheese and other milk products
This standard specifies recommended methods for the sensory evaluation of specific milk and milk products
edible oil emulsions and spreadable fats (margarine
It is possible that heat treatment of B-milk 9
ISO 3727-2 | IDF 80-2:2001 - Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) Language:EN cheese and other milk products
