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.