ISO 3433:1975
Cheese; Determination of fat content; Van Gulik method

Standard No.

ISO 3433:1975

Release Date

1975

Published By

International Organization for Standardization (ISO)

Status

Withdraw 2008-01

Replace By

ISO 3433:2008

Latest

ISO 3433:2008

Scope

Applicable to all types of cheese. The principle of determination consists in dissolving the protein with sulphuric acid, followed by separation of the cheese fat in a Van Gulik butyrometer by centrifugating, the separation being assisted by addition of a small quality of amyl alcohol. The fat content is read directly on butyrometer scale.

ISO 3433:1975 history

• 2008 ISO 3433:2008 Cheese - Determination of fat content - Van Gulik method
• 1975 ISO 3433:1975 Cheese; Determination of fat content; Van Gulik method