ANNEX IIMETHODS OF ANALYSIS RELATING TO THE COMPOSITION OF EDIBLE CASEINS AND CASEINATES
METHOD 1
DETERMINATION OF MOISTURE CONTENT
5.PROCEDURE
5.2.Preparation of the dish
5.2.1.
Heat the uncovered dish and its lid (4.2) in the oven (4.3), controlled at 102 oC ± 1 oC, for at least one hour.