ISO 5534:1985

Cheese and processed cheese — Determination of total solids content (Reference method)

95.99 Withdrawal of Standard May 13, 2004

General information

Current stage: 95.99 Effective date: May 13, 2004

Originator: ISO

Owner: ISO/TC 34/SC 5

Type: International Standard

ICS: 67.100.30

Scope

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.

Life cycle

NOW

WITHDRAWN
ISO 5534:1985
95.99 Withdrawal of Standard
May 13, 2004

REVISED BY

ABANDON
ISO/WD 5534

PUBLISHED
ISO 5534:2004

Preview

Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.