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

  • Status :  Withdrawn
    Publication date : 1975-07
  • Edition : 1
    Number of pages : 4
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.30
    Cheese

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