NFV 04 287 : 2017
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
CHEESE - DETERMINATION OF FAT CONTENT - ACIDO-BUTYROMETRIC METHOD
02-11-2019
12-01-2013
La présente partie a pour objet de décrire une méthode de détermination de la teneur en matière grasse des fromages basée sur la technique de van Gulik. Cette méthode est applicable à tous les types de fromages, sauf ceux présentant des moisissures (fromages à moisissure interne, fromages moisis en raison de leur âge), et/ou présentant un fort degré de lipolyse. Elle est particulièrement destinée aux produits jeunes ou ayant une texture facilement attaquable par l'acide.
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