ISO 1854:1999
Whey cheese - Determination of fat content - Gravimetric method (Reference method)

Standard No.

ISO 1854:1999

Release Date

1999

Published By

International Organization for Standardization (ISO)

Status

Withdraw

Replace By

ISO 1854:2008

Latest

ISO 1854:2008

Scope

This International Standard specifies the reference method for the determination of fat content of whey cheese. NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low. With such products recourse should be made to a method utilizing the Weibull-Berntrop principle (see ISO 8262-3).

ISO 1854:1999 history

• 2008 ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
• 1999 ISO 1854:1999 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
• 1987 ISO 1854:1987 Whey cheese; Determination of fat content; Gravimetric method (Reference method)
• 1972 ISO 1854:1972 Whey cheese — Determination of fat content (Reference method)