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the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars
Guest speaker: Dr Anil Kommineni (Danone
The World Dairy Situation Report 2022 (Bulletin of the IDF n° 518/2022)
Sponsor presentation: Dairymaster
liquid milk products
ISO 19660 I IDF 237: 2018 - Cream - Determination of fat content - Acido-butyrometric method Publication Year - 2011 the Schmid-Bondzynski-Ratzlaff (SBR) principle isThis document specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 IDF 16. This method is applicable to cream having a fat content between 20 % and 50 % inclusive: intended for manufacturing butter; sweet, unmatured and non inoculated; raw or having undergone a heat treatment; non homogenized; with or without
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