Publikuar
ISO 1735|IDF 5:2004 specifies 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.
Revises
ISO 1735:1987
PUBLISHED
ISO 1735:2004
90.92
Standard to be revised
18 qer 2020
IN_DEVELOPMENT
ISO/DIS 23319
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