Milk powders - Assessment of heat class - Heat-number reference method
This part of US EAS 81 specifies the reference method, based on the determination of heat number, for assessing the heat class of dried whole milk, dried partly skimmed milk, and dried skimmed milk. The method is also applicable to all types of instant dried milk. This standard was PUBLISHED on 2006-11-14.
|Category||FOOD, AGRICULTURE AND FORESTRY STANDARDS|
|TC||UNBS/TC 2/ SC1- Food and Agriculture standards -Milk and milk products|
|ICS||67.100.01 Milk and milk products in general|