ISO 3433:1975
w
ISO 3433:1975
8750

Тезис

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.


Общая информация 

  •  : Отозвано
     : 1975-07
  •  : 1
  •  : ISO/TC 34/SC 5 Milk and milk products
  •  :
    67.100.30 Cheese

Жизненный цикл

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