ANNEX IIMETHODS OF ANALYSIS RELATING TO THE COMPOSITION OF EDIBLE CASEINS AND CASEINATES
METHOD 1
DETERMINATION OF MOISTURE CONTENT
5.PROCEDURE
5.4.Determination
5.4.1.
Uncover the dish and place it with its lid in the oven (4.3), controlled at 102 oC ± 1 oC, for four hours.