BAS EN ISO 1854:2010
Whey cheese - Determination of fat content - Gravimetric method (Reference method)
General Information
Status: Published
No. of pages: 17
Language: English
Edition: 2.
Adoption method: Endorsment
Publication date: 02.07.2010
Technical committee:
ICS:
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Abstract
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.
Lifecycle
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Original document and degree of correspondence
- EN ISO 1854:2008, identical
- ISO 1854:2008, identical