ISO 2920:2004 PDF
Whey cheese — Determination of dry matter (Reference method)
Whey cheese — Determination of dry matter (Reference method)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 4
- Дата публикации:
- 18 октября 2004 г.
- Издание:
- ISO IS 2920 edition 2 version 1
- ICS:
- 67.100.30
ISO 2920|IDF 58:2004 specifies a reference method for the determination of the dry matter of whey cheese.
Abstract
Overview
ISO 2920:2004 Whey Cheese - Determination of Dry Matter (Reference Method) provides a standardized procedure for determining the dry matter content in whey cheese. Published jointly by the International Organization for Standardization (ISO) and the International Dairy Federation (IDF), this international standard ensures that the reference method for dry matter determination is consistent, reliable, and precise across laboratories and industries. The method is applicable to all types of whey cheese and is designed to yield accurate, repeatable results vital for quality control and regulatory compliance in the dairy sector.
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