scope:

This International Standard specifies a reference method for the determination of the copper content of milk and milk products. The method is applicable to a) milk, skimmed milk and buttermilk, b) evaporated milk and sweetened condensed milk, c) whole and skimmed milk powder, d) cream and butter, e) butterfat, f) ice-cream, g) hard, semi-hard and soft cheeses of various ages, and processed cheese, and h) caseins, caseinates and coprecipitates. The method is suitable for determining copper contents as low as 0,05 mg/kg in test samples of butter and butterfat. This part of ISO 13399 defines the principles and methods for creating unambiguous definitions of the items and their properties that relate to cutting tools in computer-sensible dictionaries that are to be used for reference by the information model defined in ISO 13399-1. The following are within the scope of this Technical Specification: - the specification of data element types, their identifying, semantic and value attributes; - the specification of item classes, their identifying and semantic attributes. The following are not within the scope of this Technical Specification: - information model for cutting tools; - classifications and definitions of items and data element types relating to cutting tools; - association between properties and items in a classification.