NBN V 21-024-1982
Cheese - Determination of the fat content - Reference method (Schmid - Bondzynski - Ratzlaff)

Standard No.

NBN V 21-024-1982

Release Date

1982

Published By

BE-NBN

Latest

NBN V 21-024-1982

Scope

This standard describes a procedure according to Schmid - Bondzynski - Ratzlaff for the gravimetric determination of the fat content of cheese and processed cheese. The standard does not apply to whey cheese. The standard is only applicable to samples found to be in good condition.

NBN V 21-024-1982 history

• 1982 NBN V 21-024-1982 Cheese - Determination of the fat content - Reference method (Schmid - Bondzynski - Ratzlaff)