95.99 Withdrawal of Standard Jan 8, 2008
ISO
ISO/TC 34/SC 5 Milk and milk products
International Standard
67.100.30 Cheese
Applicable to all types of cheese. The principle of determination consists in dissolving the protein with sulphuric acid, followed by separation of the cheese fat in a Van Gulik butyrometer by centrifugating, the separation being assisted by addition of a small quality of amyl alcohol. The fat content is read directly on butyrometer scale.
WITHDRAWN
ISO 3433:1975
95.99
Withdrawal of Standard
Jan 8, 2008