UNI EN ISO 5534 : 2004
Current
The latest, up-to-date edition.
CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE TOTAL SOLIDS CONTENT (REFERENCE METHOD)
01-11-2004
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test samples
8 Procedure
9 Calculation and expression of results
10 Precision
11 Test report
Annex A (informative) Interlaboratory trial
Bibliography
Specifies the reference method for the determination of the total solids content of cheese and processed cheese.
| Committee |
CT 3
|
| DevelopmentNote |
Supersedes UNI ISO 5534. (04/2006)
|
| DocumentType |
Standard
|
| ProductNote |
This standard is identical to EN ISO 5534 : 2004
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 5534:2004 | Identical |
| I.S. EN ISO 5534:2004 | Identical |
| SN EN ISO 5534 : 2004 CORR 2013 | Identical |
| UNE-EN ISO 5534:2004 | Identical |
| ONORM EN ISO 5534 : 2004 | Identical |
| ISO 5534:2004 | Identical |
| NF EN ISO 5534 : 2004 | Identical |
| NEN EN ISO 5534 : 2004 | Identical |
| NBN EN ISO 5534 : 2004 COR 2013 | Identical |
| BS EN ISO 5534:2004 | Identical |
| NS EN ISO 5534 : 2004 | Identical |
| DIN EN ISO 5534:2004-09 | Identical |
| UNI 10710 : 2013 | MASCARPONE CHEESE - DEFINITION, COMPOSITION, CHARACTERISTICS |
| UNI 10979 : 2013 | MOZZARELLA CHEESE IN LIGHT BRINE - DEFINITION, COMPOSITION, CHARACTERISTICS |
| UNI 10978 : 2013 | FRESH RICOTTA - 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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