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ISO 3728:1977

Ice cream and milk ice — Determination of total solids content (Reference method) ISO 3728:1977

Publication date:   Jan 1, 1977

95.99 Withdrawal of Standard   Nov 25, 2004

General information

95.99 Withdrawal of Standard   Nov 25, 2004

ISO

ISO/TC 34/SC 5 Milk and milk products

International Standard

67.100.40   Ice cream and ice confectionery

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Scope

Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.

Life cycle

NOW

WITHDRAWN
ISO 3728:1977
95.99 Withdrawal of Standard
Nov 25, 2004

REVISED BY

PUBLISHED
ISO 3728:2004