Standard Svensk standard · SS-EN ISO 1854:2008

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

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Standard Svensk standard · SS-EN ISO 1854:2008

Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
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Omfattning
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]).

Ämnesområden

Ost (67.100.30)


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Standard Svensk standard · SS-EN ISO 1854:2008

Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
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standard ikon pdf

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standard ikon

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Produktinformation

Språk: Engelska

Framtagen av: Standardiseringsarbete utan svenskt deltagande, SIS/TK 998

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

Artikelnummer: STD-67653

Utgåva: 2

Fastställd: 2008-10-20

Antal sidor: 28

Ersätter: SS-EN ISO 1854