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ISO 1735:1987

Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)

95.99 Withdrawal of Standard   Jul 1, 2004

General information

95.99     Jul 1, 2004

ISO

ISO/TC 34/SC 5

International Standard

67.100.30  

Scope

Describes a method based on the Schmid-Bondzynski-Ratzlaff principle which consists in digesting a test portion with hydrochloric acid, adding ethanol and subsequently extracting the acid-ethanolic solution with diethyl ether and light petroleum, removing the solvent by distillation or evaporation, and determining the mass of the substances extracted which are soluble in light petroleum. The annex includes the description of an alternative procedure using fat-extraction tubes with siphon or washbottle fittings.

Life cycle

PREVIOUSLY

Revises
ISO 1735:1975

NOW

WITHDRAWN
ISO 1735:1987
95.99 Withdrawal of Standard
Jul 1, 2004

REVISED BY

PUBLISHED
ISO 1735:2004

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