Norm

ISO 1735:1987 en

Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

  • Deze norm is ingetrokken sinds 01-07-2004

48,19

Over deze norm

Status Ingetrokken
Aantal pagina's 8
Commissie Melk en zuivelproducten
Gepubliceerd op 17-12-1987
Taal Engels
Describes a method based on the Schmid-Bondzynski-Ratzlaff principle which consists in digesting a test portion with hydrochloric acid, adding ethanol and subsequently extracting the acid-ethanolic solution with diethyl ether and light petroleum, removing the solvent by distillation or evaporation, and determining the mass of the substances extracted which are soluble in light petroleum. The annex includes the description of an alternative procedure using fat-extraction tubes with siphon or washbottle fittings.

Details

ICS-code 67.100.30
Nederlandse titel Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
Engelse titel Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
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