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This standard specifies a method for the determination of the peroxide value of anhydrous milk fat
It furthermore establishes general principles for the design of experiments and gives guidelines for the procedures to be used to evaluate these characteristics quantitatively
cultural and physiological properties
This standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties
ISO 7208 | IDF 22: 2008 - Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) Language:FR This standard specifies a methodWithdrawn and replaced by the joint IDF ISO standard ISO 23318 IDF 249: 2022.
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