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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

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 1854: 2008	ADOPTED ISO STANDARDS	Food technology	23	Forth Edition Nov 2021	Available

Price: RWF 21,000

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