SIST EN ISO 5534:2004 PDF
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 9
- Дата публикации:
- 1 июля 2004 г.
- ICS:
- 67.100.30
- Технический комитет:
- KŽP - Agricultural food products
ISO 5534|IDF 4:2004 specifies the reference method for the determination of the total solids content of cheese and processed cheese.
Abstract
Overview
EN ISO 5534:2004 - "Cheese and processed cheese - Determination of the total solids content (Reference method)" - specifies the reference laboratory procedure for measuring the of cheese and processed cheese. Prepared by ISO/TC 34 with IDF collaboration and adopted by CEN, this method is the accepted benchmark for quality control and official testing of cheese moisture/solids using a gravimetric drying technique.
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