SN EN ISO 1854 : 2009
Current
The latest, up-to-date edition.
WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
Hardcopy
01-02-2009
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1 Scope
2 Normative reference
3 Term and definition
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Test portion
9.2 Blank tests
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 (informative) Notes on procedure
Annex B (informative) Alternative procedure using
fat-extraction tubes with siphon or wash-bottle fittings
Bibliography
ISO 1854-IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.
| Committee |
INB/NK 172
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Swiss Standards
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 1854:2009-03 | Identical |
| BS EN ISO 1854:2008 | Identical |
| UNI EN ISO 1854 : 2009 | Identical |
| NBN EN ISO 1854 : 2008 | Identical |
| NF EN ISO 1854 : 2008 | Identical |
| EN ISO 1854:2008 | Identical |
| ISO 1854:2008 | Identical |
| NEN EN ISO 1854 : 2008 | Identical |
| NS EN ISO 1854 : 2ED 2008 | Identical |
| I.S. EN ISO 1854:2008 | Identical |
| UNE-EN ISO 1854:2009 | Identical |
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