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which are principally lactic acid bacteria (LAB)
plain yogurt and skimmed yogurt
as well as to any of the dried products listed in which milk fat has been replaced by another fat
the acido-butyrometric or “Gerber”
ISO 2962 | IDF 33: 2010 - Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method Language:FR which are principally lactic acidThis 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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