ISO 5534:1985Withdrawn

Cheese and processed cheese — Determination of total solids content (Reference method)

Fromages et fromages fondus — Détermination de la matière sèche (Méthode de référence)

This edition has been replaced by ISO 5534:2004.

Abstract / scope

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

Life cycle

Replaced by

ISO/WD 5534Deleted (project abandoned)Cheese and processed cheese — Determination of total solids content (Reference method)International Standard · ISO/TC 34/SC 5 ISO 5534:2004PublishedCheese and processed cheese — Determination of the total solids content (Reference method)International Standard · Published 13 May 2004 · ISO/TC 34/SC 5