ISO 2920:1974Withdrawn

Whey cheese — Determination of dry matter content (Reference method)

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

This edition has been replaced by ISO 2920:2004.

Abstract / scope

Specifies a method, the principle of which consists in desiccating a sample of whey cheese in a well ventilated and thermostaticalle controlled drying oven at a temperature of 88 +/- 2 agree Celsius.

Life cycle

Replaced by

ISO/WD 2920Deleted (project abandoned)Whey cheese — Determination of dry matter content (Reference method)International Standard · ISO/TC 34/SC 5 ISO 2920:2004PublishedWhey cheese — Determination of dry matter (Reference method)International Standard · Published 18 Oct 2004 · ISO/TC 34/SC 5