標(biāo)準(zhǔn)號：DIN EN ISO 1854-2009
中文標(biāo)準(zhǔn)名稱：乳清干酪.脂肪含量的測定.重量法(參考方法)
英文標(biāo)準(zhǔn)名稱：Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03
標(biāo)準(zhǔn)類型：X16
發(fā)布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標(biāo)準(zhǔn)分類號：X16
國際標(biāo)準(zhǔn)分類號：67.100.30
引用標(biāo)準(zhǔn)：ISO 835;ISO 1042;ISO 3889;ISO 4788
適用范圍：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).