ISO 3433:1975
Cheese — Determination of fat content — Van Gulik method
Reference number
ISO 3433:1975
Edition 1
1975-07
© ISO 2024
Withdrawn
Withdrawn (Edition 1, 1975)

Abstract

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.

General information

  • Status
     : Withdrawn
    Publication date
     : 1975-07
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 1
    Number of pages
     : 4
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.30 
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