ISO 1854:2008Withdrawn

Whey cheese — Determination of fat content — Gravimetric method (Reference method)

Fromage de sérum — Détermination de la teneur en matière grasse — Méthode gravimétrique (Méthode de référence)

This edition has been replaced by ISO 23318:2022.

Abstract / scope

ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.

The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.

Life cycle

Replaces

ISO 1854:1999WithdrawnWhey cheese — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 14 Oct 1999 · ISO/TC 34/SC 5

Replaced by

ISO 23318:2022PublishedMilk, dried milk products and cream — Determination of fat content — Gravimetric methodInternational Standard · Published 21 Nov 2022 · ISO/TC 34/SC 5