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ISO 1740:2004PublishedMilkfat products and butter — Determination of fat acidity (Reference method)ISO 2920:2004PublishedWhey cheese — Determination of dry matter (Reference method)ISO 2962:2010PublishedCheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric methodISO/TS 2963:2006PublishedCheese and processed cheese products — Determination of citric acid content — Enzymatic methodISO 3432:2008PublishedCheese — Determination of fat content — Butyrometer for Van Gulik methodISO 3433:2008PublishedCheese — Determination of fat content — Van Gulik methodISO 5534:2004PublishedCheese and processed cheese — Determination of the total solids content (Reference method)ISO 5765-2:2002PublishedDried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactoseISO 5765-1:2002PublishedDried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactoseISO 5943:2006PublishedCheese and processed cheese products — Determination of chloride content — Potentiometric titration methodISO 9233-1:2018PublishedCheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rindISO 9233-2:2018PublishedCheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheeseISO 11816-2:2024PublishedMilk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheeseISO 12082:2006PublishedProcessed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acidISO/TS 17996:2023PublishedCheese — Determination of rheological properties by uniaxial compression at constant displacement rateISO/TS 18083:2013PublishedProcessed cheese products — Calculation of content of added phosphate expressed as phosphorusISO/TS 19046-1:2017PublishedCheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatographyISO/TS 19046-2:2017PublishedCheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatographyISO 23319:2022PublishedCheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric methodISO 24223:2021PublishedCheese — Guidance on sample preparation for physical and chemical testingISO/TS 27106:2009PublishedCheese — Determination of nisin A content by LC-MS and LC-MS-MSISO 27871:2011PublishedCheese and processed cheese — Determination of the nitrogenous fractionsISO 1194:1973WithdrawnCheese triersISO 1735:2004WithdrawnCheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)ISO 1735:1987WithdrawnCheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)