ISO 1735:1987Withdrawn

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)

Abstract / scope

Describes a method based on the Schmid-Bondzynski-Ratzlaff principle which consists in digesting a test portion with hydrochloric acid, adding ethanol and subsequently extracting the acid-ethanolic solution with diethyl ether and light petroleum, removing the solvent by distillation or evaporation, and determining the mass of the substances extracted which are soluble in light petroleum. The annex includes the description of an alternative procedure using fat-extraction tubes with siphon or washbottle fittings.

Life cycle

Replaces

ISO 1735:1975WithdrawnCheese and processed cheese products — Determination of fat content (Reference method)International Standard · Published 1 Dec 1975 · ISO/TC 34/SC 5

Replaced by

ISO 1735:2004WithdrawnCheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 1 Jul 2004 · ISO/TC 34/SC 5