Reference number
ISO 5534:1985
© ISO 2024
ISO 5534:1985
Cheese and processed cheese — Determination of total solids content (Reference method)
Edition 1
1985-06
Withdrawn
Withdrawn (Edition 1, 1985)

Abstract

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

General information

  • Status
     : Withdrawn
    Publication date
     : 1985-06
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 1
    Number of pages
     : 2
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.30 
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