SS-EN-ISO-1854 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)

SS-EN-ISO-1854 - 2008 EDITION - CURRENT
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This International Standard 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. NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low. With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).

To find similar documents by classification:

67.100.30 (Cheese Including cottage cheese, whey cheese)

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Designation Name

SS-EN ISO 1854:2008

Revision Level

2008 EDITION

Status

Current

Publication Date

Oct. 20, 2008

Language(s)

English

Page Count

28

International Equivalent

EN ISO 1854:2008(IDT); ISO 1854:2008(IDT)