DIN EN ISO 1854:2009 PDF

Scope: This International Standard specifies the reference method for the determination of fat content of whey cheese. The method is not applicable to products which do not dissolve completely in ammonia solution or which contain 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 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, a method using the WeibulI-Bemtrop principle is suitable (see ISO 8262-311DF 124-3).

DIN EN ISO 1854:2009 Referenced Document

ISO 1042 Laboratory glassware - One-mark volumetric flasks
ISO 3889 Specification for Mojonnier type fat extraction bottles for milk and dairy products*， 2024-04-19 Update
ISO 4788 Laboratory glassware - Graduated measuring cylinders
ISO 835 Laboratory glassware - Graduated pipettes

2009 DIN EN ISO 1854:2009-03 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008); German version EN ISO 1854:2008
2009 DIN EN ISO 1854:2009 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03
0000 DIN EN ISO 1854:2008
0000 DIN EN ISO 1854:2000