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RS ISO 1854: 2008
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
Abstract

This International Standard 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

CodeClassificationThemePagesPublisherAvailability
RS ISO 1854: 2008ADOPTED ISO STANDARDSFood technology23Forth Edition
Nov 2021		Available
Price: RWF 21,000


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