Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 2008-10
  • Edition : 4
    Number of pages : 14
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.30
    Cheese

Buy this standard

Format Language
PDF
Paper
  • CHF88

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information.