ISO 3433:1975
w
ISO 3433:1975
8750

Abstract 

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.


General information 

  •  :  Withdrawn
     : 1975-07
  •  : 1
     : 4
  •  : ISO/TC 34/SC 5 Milk and milk products
  •  :
    67.100.30 Cheese

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.