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the “re-wet” process and also to instant dried whole milk
The method is suitable for anhydrous milk fat having a peroxide value up to 1
provided the product is diluted so as to obtain a mass fraction of between 4 % and 6 % fat
Classification systems are not covered by this standard
ISO 5550 | IDF 78: 2006 - Caseins and caseinates - Determination of moisture content (Reference method) Language:FR the “re-wet” process and alsoThis standard specifies the reference method for the determination of the moisture content of all types of caseins and caseinates.
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