Standard

NS-EN ISO 1854:1999

Mar 2000 Withdrawn

Note: This standard has a new edition: NS-EN ISO 1854:2008

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Abstract

This International Standard specifies the reference method for the determination of fat content of whey cheese. NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low. With such products recourse should be made to a method utilizing the Weibull-Berntrop principle (see ISO 8262-3).

Document information

Standard from SN
Published: 17 March 2000
Withdrawn: 1 February 2009
Edition: 1
Version: 1
Document type: NAT
ISBN:

ICS 67.100.30
National Committee CEN/TC 302

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Replaced by: NS-EN ISO 1854:2008

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Withdrawn

NS-EN ISO 1854:1999
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NS-EN ISO 1854:2008

NS-EN ISO 1854:1999

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NS-EN ISO 1854:2008