ISO-1854 › Whey cheese - Determination of fat content - Gravimetric method (Reference method)

ISO-1854 - 4TH EDITION - CURRENT
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ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.

The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.

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67.100.30 (Cheese Including cottage cheese, whey cheese)

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Document Number

ISO 1854:2008

Revision Level

4TH EDITION

Status

Current

Publication Date

Oct. 15, 2008

Committee Number

ISO/TC 34/SC 5