ISO 1735:2004

Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)

ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.100.30

Statut:

Annulée

Date de Publication:

2004-06-30

Numéro Standard:

ISO 1735:2004