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ISO 3433:1975

Cheese -- Determination of fat content -- Van Gulik method

General information
Withdrawn from 08.01.2008
Directives or regulations
None

Standard history

Status
Date
Type
Name
08.01.2008
Main
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.
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Standard monitoring