Standard

NS-EN ISO 1854:2008

Feb 2009 Published

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Abstract

This International Standard specifies the reference method for the determination of fat content of whey cheese. The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities. 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, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).

Document information

Standard from SN
Published: 1 February 2009
Edition: 1
Version: 1
Document type: NAT
ISBN:

ICS 67.100.30
National Committee CEN/TC 302

Product Relations

Replaces: NS-EN ISO 1854:1999
Refers: ISO 1042:1998
Adopted from: EN ISO 1854:2008 , 0

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

NS-EN ISO 1854:2008

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