ISO 1854:1999 PDF
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 14
- Дата публикации:
- 14 октября 1999 г.
- Издание:
- ISO IS 1854 edition 3 version 1
- ICS:
- 67.100.30
La présente Norme internationale spécifie la méthode de référence pour la détermination de la teneur en matière grasse du fromage de sérum.NOTE Si le fromage de sérum ne se dissout pas complètement dans l'ammoniaque ou s'il contient des acides gras libres en quantités notables (ce qui se produit seulement dans des cas exceptionnels et est identifiable par une odeur caractéristique), le résultat de la détermination sera trop faible. Avec de tels produits, il convient d'avoir recours à une méthode utilisant le principe de Weibull-Berntrop (voir l'ISO 8262-3).
Технические детали
- Технический комитет
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 1854:1999
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