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.
Status: WithdrawnPublication date: 1975-07
Edition: 1Number of pages: 4
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.30 Cheese
ISO 3433:1975Stage: 95.99
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