| Standard Number | BS EN ISO 1735:2004 |
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| Title | Cheese and processed cheese products. Determination of fat content. Gravimetric method (Reference method) |
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| Status | Current, Work in hand |
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| Publication Date | 14 July 2004 |
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| Confirm Date | 24 April 2019 |
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| Normative References(Required to achieve compliance to this standard) | ISO 3889:1977 |
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| Informative References(Provided for Information) | BS ISO 5725-2:2019, ISO 5725-1, ISO 707, ISO 5725-2:2019 |
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| Replaces | BS 770-3:1989, ISO 1735:1987 |
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| International Relationships | EN ISO 1735:2004,ISO 1735:2004 |
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| Draft Superseded By | 02/706069 DC |
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| Descriptors | Chemical analysis and testing, Processed foods, Cheese, Gravimetric analysis, Schmid-Bondzynski-Ratzlaff method, Food products, Fat extraction methods, Food testing, Fat content determination, Determination of content, Dairy products |
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| ICS | 67.100.30
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| Title in French | Fromages et fromages fondus. Determination de la teneur en matiere grasse. Methode gravimetrique (Methode de reference) |
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| Title in German | Kaese und Schmelzkaese. Bestimmung des Fettgehaltes. Gravimetrisches Verfahren (Referenzverfahren) |
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| Committee | AW/5 |
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| ISBN | 0 580 44091 5 |
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| Publisher | BSI |
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| Format | A4 |
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| Delivery | Yes |
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| Pages | 26 |
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| File Size | 634 KB |
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| Price | £186.00 |
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