ISO 3728:1977Withdrawn

Ice cream and milk ice — Determination of total solids content (Reference method)

Crème glacée et glace au lait — Détermination de la teneur en matière sèche totale (Méthode de référence)

This edition has been replaced by ISO 3728:2004.

Abstract / scope

Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.

Life cycle

Replaced by

ISO 3728:2004PublishedIce-cream and milk ice — Determination of total solids content (Reference method)International Standard · Published 25 Nov 2004 · ISO/TC 34/SC 5