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whey cheese
as well as to any of the dried products listed in which milk fat has been replaced by another fat
plain yogurt and skimmed yogurt
using capillary gas-liquid chromatography with electron-capture detection (GLC-ECD)
which are principally lactic acid bacteria (LAB)
ISO 2962 | IDF 33: 2010 - Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method Language:FR whey cheeseThis standard specifies a molecular absorption spectrometric method for the determination of the total phosphorus content of cheese. The method is applicable to all kinds of cheese and to processed cheese products.
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