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Glavni meni

ISO 1735:1987

Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
17. 12. 1987.
95.99   Povučen   1. 7. 2004.

Опште информације

95.99     1. 7. 2004.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.30  

francuski   engleski  

Kupovina

Povučen

Jezik na kome želite da primite dokument.

Apstrakt

Describes a method based on the Schmid-Bondzynski-Ratzlaff principle which consists in digesting a test portion with hydrochloric acid, adding ethanol and subsequently extracting the acid-ethanolic solution with diethyl ether and light petroleum, removing the solvent by distillation or evaporation, and determining the mass of the substances extracted which are soluble in light petroleum. The annex includes the description of an alternative procedure using fat-extraction tubes with siphon or washbottle fittings.

Životni ciklus

PRETHODNO

POVUČEN
ISO 1735:1975

TRENUTNO

POVUČEN
ISO 1735:1987
95.99 Povučen
1. 7. 2004.

REVIDIRAN OD

POVUČEN
ISO 1735:2004