ISO 1735:2004Withdrawn

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

Fromages et fromages fondus — Détermination de la teneur en matière grasse — Méthode gravimétrique (Méthode de référence)

This edition has been replaced by ISO 23319:2022.

Abstract / scope

ISO 1735|IDF 5:2004 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.

Life cycle

Replaces

ISO 1735:1987WithdrawnCheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 17 Dec 1987 · ISO/TC 34/SC 5

Replaced by

ISO 23319:2022PublishedCheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric methodInternational Standard · Published 29 Mar 2022 · ISO/TC 34/SC 5