Thisstandardprovidesguidanceonuseofnearinfraredspectrometryinthedeterminationof
-thetotalsolids,fatandproteincontentsincheese,
-themoisture,fat,proteinandlactosecontentsindriedmilk,driedwheyanddriedbuttermilk,and
-themoisture,fat,non-fatsolidsandsaltcontentsinbutter.
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