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ISO 5534:1985

Cheese and processed cheese — Determination of total solids content (Reference method) ISO 5534:1985

Publication date:   Jun 6, 1985

95.99   Withdrawal of Standard   May 13, 2004

General information

95.99   Withdrawal of Standard   May 13, 2004

ISO

ISO/TC 34/SC 5 Milk and milk products

International Standard

67.100.30   Cheese

Buying

Withdrawn

Language in which you want to receive the document.

Scope

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

Life cycle

NOW

WITHDRAWN
ISO 5534:1985
95.99 Withdrawal of Standard
May 13, 2004

REVISED BY

ABANDON
ISO/WD 5534

PUBLISHED
ISO 5534:2004




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