ISO 5534:1985
Cheese and processed cheese — Determination of total solids content (Reference method)
Cheese and processed cheese — Determination of total solids content (Reference method)
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Cheese and processed cheese — Determination of total solids content (Reference method)
Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.
| Edition | 1985 |
|---|---|
| Published Date | 1985 |
| Published By | International Standardization Organisation |
| Page Count | 2 |