ISO 5534:2004 PDF
Cheese and processed cheese — Determination of the total solids content (Reference method)
Cheese and processed cheese — Determination of the total solids content (Reference method)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 13 мая 2004 г.
- Издание:
- ISO IS 5534 edition 2 version 1
- ICS:
- 67.100.30
ISO 5534|IDF 4:2004 specifies the reference method for the determination of the total solids content of cheese and processed cheese.
Abstract
Overview
ISO 5534:2004 - titled Cheese and processed cheese - Determination of the total solids content (Reference method) - specifies the reference laboratory procedure for measuring the (moisture-free mass fraction) of cheese and processed cheese. The standard defines sample preparation, required reagents and apparatus, the drying procedure at , and the calculation and reporting of results. It is the authoritative method for laboratories seeking accurate and comparable total solids data for cheese products.
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