ISO 1854:2008

Whey cheese — Determination of fat content — Gravimetric method (Reference method)

Publication date: Oct 2, 2008

General information

Current stage: 95.20 Effective date: Dec 5, 2022

Originator: ISO

Owner: ISO/TC 34/SC 5

Type: International Standard

ICS: 67.100.30

Languages: English French

Buying

Status: Published

PDF - EC$276.92

Paper - EC$276.92

PDF and Paper - EC$553.84

Language

Language in which you want to receive the document.

Scope

ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.
The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.

Life cycle

PREVIOUSLY

Revises
ISO 1854:1999

NOW

PUBLISHED
ISO 1854:2008
95.20 Withdrawal ballot initiated
Dec 5, 2022

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.