ISO 5765-2 | IDF 79-2: 2002 - Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose. Language:EN cultural and physiological properties

cultural and physiological properties

whey cheese

which corresponds to a limit of quantification close to 0

It is intended to give a framework and basis for the evaluation/validation of microbial inhibitor tests

This standard gives guidelines for the calibration of instruments and quality control procedures for milk analysis in dairy laboratories

ISO 5765-2 | IDF 79-2: 2002 - Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose. Language:EN cultural and physiological propertiesThis standard specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.