DIN EN ISO 1854-2009 乳清干酪.脂肪含量的测定.重量法(参考方法)

标准号：DIN EN ISO 1854-2009
中文标准名称：乳清干酪.脂肪含量的测定.重量法(参考方法)
英文标准名称：Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03
标准类型：X16
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X16
国际标准分类号：67.100.30
引用标准：ISO 835;ISO 1042;ISO 3889;ISO 4788
适用范围：This International Standard specifies the reference method for the determination of fat content of wheycheese.The method is not applicable to products which do not dissolve completely in ammonia solution or whichcontain free fatty acids in significant quantities.NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significantquantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low.With such products, a method using the WeibulI-Bemtrop principle is suitable (see ISO 8262-311DF 124-3).