Table of Contents

Foreword<br>1 Scope<br>2 Normative references<br>3 Terms and definitions<br>4 Principle<br>5 Principal characteristics of infrared instruments<br>6 Factors affecting the measurements<br>7 Calibration of the instrument<br>8 Sampling<br>9 Determination<br>10 Checking daily short-term stability of the instrument<br>11 Precision<br>12 Test report<br>Bibliography

Abstract

Provides guidelines for the quantitative compositional analysis of milk and liquid milk products, such as raw milk, processed milk, cream and whey, by measurement of the absorption of mid-infrared radiation.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	International Organization for Standardization
Pages
ISBN
Committee	TC 34
Supersedes	ISO/DIS 9622 : 60.00 (2013)