Encyclopedia
Normalization
Normalization is the process of regulating the content and proportions of components in raw milk or processed milk products to achieve indicators established by standards, normative documents of federal executive authorities, rule sets, and (or) technical documents. Normalization is carried out by removing components from the product or adding components of milk, dairy products and (or) their individual components to reduce or increase the values of fat mass fraction, protein mass fraction and (or) dry matter mass fraction1.
2801.
Federal law No. 88-FZ dated June 12, 2008 "Technical Regulation on Milk and Dairy Products", as amended on June 12, 2008, Article 9, paragraph 4 // RSFSR. 2008. No. 24. P. ↩