ISO 5542:1984 PDF
Milk — Determination of protein content — Amido black dye-binding method (Routine method)
Open preview (PDF)Milk — Determination of protein content — Amido black dye-binding method (Routine method)Title (English):
ISO 5542:1984
Milk — Determination of protein content — Amido black dye-binding method (Routine method)
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 5
- Publication date:
- May 1, 1984
- Edition:
- ISO IS 5542 edition 1 version 1
- ICS:
- 67.100.10
Description (English):
Is applicable to raw or thermally or mechanically processed whole milk, partly skimmed and skimmed milk provided that the samples are in good condition. In some cases it can also be applied to preserved samples. The principle of determination consists in adding amido black solution to a test portion resulting in the formation of an insoluble dye-protein complex which is removed by centrifuging or filtration, followed by determination of the protein content from the absorbance of the resulting solution containing an excess of dye.
Technical details
- Technical committee
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 5542:1984
