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This International Standard specifies a routine method for the determination of the total nitrogen content of milk and milk products
as a mass fraction
concentrated or dried milk products to which the Röse-Gottllieb method is not applicable
This standard specifies a method for the determination of the alkaline phosphatase activity in pasteurized whole milk
c) a validation procedure for a butyrometric method in relation to the relevant reference method
ISO 16305 | IDF 187: 2005 - Butter - Determination of firmness Type:PDF This International Standard specifies aThis standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of this standard these products are not included.
