UNI EN ISO 1735 : 2005
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
05-09-2022
01-01-2005
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.
| DevelopmentNote |
Supersedes UNI ISO 1735. (03/2005)
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| BS EN ISO 1735:2004 | Identical |
| NEN EN ISO 1735 : 2004 | Identical |
| SN EN ISO 1735 : 2005 | Identical |
| ISO 1735:2004 | Identical |
| I.S. EN ISO 1735:2004 | Identical |
| NF EN ISO 1735 : 2004 | Identical |
| EN ISO 1735:2004 | Identical |
| NBN EN ISO 1735 : 2004 | Identical |
| UNE-EN ISO 1735:2005 | Identical |
| NS EN ISO 1735 : 1ED 2004 | Identical |
| ONORM EN ISO 1735 : 2005 | Identical |
| DIN EN ISO 1735:2005-05 | Identical |
| UNI 10710 : 2013 | MASCARPONE CHEESE - DEFINITION, COMPOSITION, CHARACTERISTICS |
| UNI 10979 : 2013 | MOZZARELLA CHEESE IN LIGHT BRINE - DEFINITION, COMPOSITION, CHARACTERISTICS |
| UNI 10535 : 2013 | CRESCENZA CHEESE OR STRACCHINO CHEESE - DEFINITION, COMPOSITION AND CHARACTERISTICS |
| UNI 10848 : 2013 | MOZZARELLA CHEESE AT LOW MOISTURE - DEFINITION, COMPOSITION, CHARACTERISTICS |
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