ISO 5542:1984
Milk; Determination of protein content; Amido black dye-binding method (Routine method)
- Standard No.
- ISO 5542:1984
- Release Date
- 1984
- Published By
- International Organization for Standardization (ISO)
- Status
- Latest
- ISO 5542:1984
- Scope
- 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.
ISO 5542:1984 history
- 1984 ISO 5542:1984 Milk; Determination of protein content; Amido black dye-binding method (Routine method)
