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fruit yoghurt
The method is suitable for anhydrous milk fat having a peroxide value up to 1
- Abstract Speaker: Ms Almira Avdić (University of Sarajevo
Guest speaker: Dr Christophe Chassard (INRAE
ISO 22662 | IDF 198: 2024 - Milk and milk products - Determination of lactose content by high-performance liquid chromatography (reference method) Publication Year - 2026 fruit yoghurtThis document specifies a reference method for the determination of lactose content of raw milk, heat treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream. The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low lactose or lactose free milks. This version replaces the 2007 version which has been withdrawn.
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