Name: UNI EN ISO 5534 : 2004
Brand: UNI

CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE TOTAL SOLIDS CONTENT (REFERENCE METHOD)

Published date

11-01-2004

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test samples
8 Procedure
9 Calculation and expression of results
10 Precision
11 Test report
Annex A (informative) Interlaboratory trial
Bibliography

Specifies the reference method for the determination of the total solids content of cheese and processed cheese.

Committee	CT 3
DevelopmentNote	Supersedes UNI ISO 5534. (04/2006)
DocumentType	Standard
ProductNote	This standard is identical to EN ISO 5534 : 2004
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Current
Supersedes	UNI ISO 5534 : 1994

Standards	Relationship
EN ISO 5534:2004	Identical
EN ISO 5534:2004/AC:2013	Identical
I.S. EN ISO 5534:2004	Identical
SN EN ISO 5534 : 2004 CORR 2013	Identical
UNE-EN ISO 5534:2004	Identical
ONORM EN ISO 5534 : 2004	Identical
ISO 5534:2004	Identical
NF EN ISO 5534 : 2004	Identical
NEN EN ISO 5534 : 2004	Identical
NBN EN ISO 5534 : 2004 COR 2013	Identical
BS EN ISO 5534:2004	Identical
NS EN ISO 5534 : 2004	Identical
DIN EN ISO 5534:2004-09	Identical

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