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.
WITHDRAWN
SRPS EN ISO 1735:2007
95.99
Withdrawal of Standard
Nov 30, 2023
PUBLISHED
SRPS EN ISO 23319:2022