Abstract / scope
The method consists in pre-drying of a test portion on a boiling water-bath and subsequent evaporation of the remaining water in a drying oven at a temperature of 102+2 °C.
ISO 6731:1989Withdrawn
Milk, cream and evaporated milk — Determination of total solids content (Reference method)
Lait, crème et lait concentré non sucré — Détermination de la matière sèche (Méthode de référence)
This edition has been replaced by ISO 6731:2010.