ISO 3433:1975
Withdrawn
View Superseded by
Cheese — Determination of fat content — Van Gulik method
Hardcopy , PDF
English, French
07-01-1975
04-09-2025
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.
| Committee |
ISO/TC 34/SC 5
|
| DocumentType |
Standard
|
| Pages |
4
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
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