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EVS-EN ISO 1735:2004

Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

General information
Valid from 08.11.2004
Base Documents
ISO 1735:2004; EN ISO 1735:2004
Directives or regulations
None
Standard history
Status
Date
Type
Name
Main
prEN ISO 23319
08.11.2004
Main
This International Standard 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.
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