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ISO 3433:1975

Cheese — Determination of fat content — Van Gulik method

Jul 1, 1975
95.99   Withdrawal of Standard   Jan 8, 2008

General information

95.99     Jan 8, 2008

ISO

ISO/TC 34/SC 5

International Standard

67.100.30  

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Scope

Applicable to all types of cheese. The principle of determination consists in dissolving the protein with sulphuric acid, followed by separation of the cheese fat in a Van Gulik butyrometer by centrifugating, the separation being assisted by addition of a small quality of amyl alcohol. The fat content is read directly on butyrometer scale.

Life cycle

NOW

WITHDRAWN
ISO 3433:1975
95.99 Withdrawal of Standard
Jan 8, 2008

REVISED BY

ABANDON
ISO/WD 3433

PUBLISHED
ISO 3433:2008