ISO/TC 34/SC 5
| Project No. | ISO 3433:1975 |
|---|---|
| Title | <p>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.</p> |
| Registration number (WIID) | 8750 |
| Scope | <p>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.</p> |
| Status | Atcelts |
| ICS group | 67.100.30 |