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Gravimetric method applicable to cheeses and processed cheeses having lactose contents below 5% (m/m) of non-fat solids.
Status
Withdrawn
Title
Methods for chemical analysis of cheese – Determination of fat content (reference method)
Replaces
BS 770-3:1976
Publisher
BSI
Committee
AW/5
Pages
18
Publication Date
1989-04-28
Withdrawn Date
2004-07-14
Replaced By
BS EN ISO 1735:2004
ISBN
0 580 17098 5
Standard Number
BS 770-3:1989, ISO 1735:1987
Identical National Standard Of
ISO 1735:1987
Descriptors
Fat extraction methods, Cheese, Processed foods, Chemical analysis and testing, Fat content determination, Determination of content, Specimen preparation, Test equipment, Schmid-Bondzynski-Ratzlaff method, Food products, Dairy products, Food testing, Reproducibility, Testing conditions
