Abstract

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.


General information 

  • Status
     : Withdrawn
    Publication date
     : 1975-07
  • Edition
     : 1
    Number of pages
     : 4
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    67.100.30 Cheese

Life cycle

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