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AS 2300.4.4-1994
$63.00
Methods of chemical and physical testing for the dairying industry, Method 4.4: Dried milk and dried milk products — Determination of insolubility index
This Standard sets out a method for determining the insolubility index, as a means of assessing the solubility of instant or non-instant dried milks, dried buttermilk, dried whey, and dried milk-based infant food. The method is also applicable to these products where the milk fat has been replaced by another fat.
