BS 770-3:1989, ISO 1735:1987 - Methods for chemical analysis of cheese. Determination of fat content (reference method)

BS 770-3:1989, ISO 1735:1987

Methods for chemical analysis of cheese. Determination of fat content (reference method)

Status : Withdrawn, Superseded   Published : April 1989 Replaced By : BS EN ISO 1735:2004

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Gravimetric method applicable to cheeses and processed cheeses having lactose contents below 5% (m/m) of non-fat solids.




Standard NumberBS 770-3:1989, ISO 1735:1987
TitleMethods for chemical analysis of cheese. Determination of fat content (reference method)
StatusWithdrawn, Superseded
Publication Date28 April 1989
Confirm Date15 June 1995
Withdrawn Date14 July 2004
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByBS EN ISO 1735:2004
ReplacesBS 770-3:1976
International RelationshipsISO 1735:1987
Draft Superseded By86/53330 DC
DescriptorsCheese, Dairy products, Food products, Food testing, Fat content determination, Determination of content, Specimen preparation, Testing conditions, Test equipment, Reproducibility, Chemical analysis and testing, Schmid-Bondzynski-Ratzlaff method, Fat extraction methods, Processed foods
ICS67.100.30
Title in FrenchMéthodes d'analyse chimique du fromage. Détermination de la teneur en matière grasse (Méthode de référence)
Title in GermanVerfahren zur chemischen Analyse von Kaese. Bestimmung des Fettgehalts (Referenzverfahren)
CommitteeAW/5
ISBN0 580 17098 5
PublisherBSI
FormatA4
DeliveryNo
Pages18
File Size458.8 KB
Price£130.00


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