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and butter and liquid dairy streams using near infrared spectrometry
For legal purposes
This standard specifies a method for the determination of the contents of scorched particles and of extraneous matter in caseins and caseinates
The method is also applicable if the product contains free fatty acids in significant quantities or if hard lumps that do not dissolve completely in ammonia are present in the product
Bulletin of the IDF N° 526/2023: Prevention of the development of chlorate in the dairy chain Type:PDF and butter and liquid dairyChlorate is an issue of concern for internationally traded foods because of strict regulatory requirements within the European Union. The major source of chlorate residues in foods arises from the use of processing water that has been treated with chlorine based disinfectants to inactivate microbiological pathogens and make the water microbiologically safe. Within the dairy industry, chlorate also arises from the use of chlorine based disinfectants
