ANNEX IIU.K.METHODS OF ANALYSIS RELATING TO THE COMPOSITION OF EDIBLE CASEINS AND CASEINATES
METHOD 1U.K.
DETERMINATION OF MOISTURE CONTENT U.K.
5.PROCEDUREU.K.
5.2. Preparation of the dish U.K.
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.U.K.