ISO 1735:2004
Withdrawn
View Superseded by
Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
Hardcopy , PDF
English, French
01-07-2004
09-04-2025
ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.
| Committee |
ISO/TC 34/SC 5
|
| DevelopmentNote |
Supersedes ISO/DIS 1735 Also numbered as IDF 5. (07/2004)
|
| DocumentType |
Standard
|
| Pages |
15
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NF EN ISO 1735 : 2004 | Identical |
| NBN EN ISO 1735 : 2004 | Identical |
| NEN EN ISO 1735 : 2004 | Identical |
| NS EN ISO 1735 : 1ED 2004 | Identical |
| I.S. EN ISO 1735:2004 | Identical |
| PN EN ISO 1735 : 2006 | Identical |
| SS-EN ISO 1735:2004 | Identical |
| BIS IS 12758 : 2005 | Identical |
| BS EN ISO 1735:2004 | Identical |
| EN ISO 1735:2004 | Identical |
| UNE-EN ISO 1735:2005 | Identical |
| DIN 10313:1986-10 | Corresponds |
| DIN EN ISO 1735:2005-05 | Identical |
| NFV 04 286 : 1985 | Identical |
| BS 770-3:1989 | Identical |
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