NBN EN ISO 1735 : 2004
Current
The latest, up-to-date edition.
CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
12-01-2013
Introduction
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Test portion
9.2 Blank test
9.3 Preparation of fat-collecting vessel
9.4 Determination
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (normative) Additional procedures
Annex B (informative) Alternative procedure using
fat-extraction tubes with siphon
or wash-bottle fittings
Annex C (informative) Interlaboratory test
Bibliography
Provides the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.
| DocumentType |
Standard
|
| PublisherName |
Belgian Standards
|
| Status |
Current
|
| Standards | Relationship |
| ISO 1735:2004 | Identical |
| BS EN ISO 1735:2004 | Identical |
| ONORM EN ISO 1735 : 2005 | Identical |
| DIN EN ISO 1735:2005-05 | Identical |
| NS EN ISO 1735 : 1ED 2004 | Identical |
| NF EN ISO 1735 : 2004 | Identical |
| UNI EN ISO 1735 : 2005 | Identical |
| UNE-EN ISO 1735:2005 | Identical |
| EN ISO 1735:2004 | Identical |
| I.S. EN ISO 1735:2004 | Identical |
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