ISO 5534:2004
Cheese and processed cheese - Determination of the total solids content (Reference method)

Standard No.

ISO 5534:2004

Release Date

2004

Published By

International Organization for Standardization (ISO)

Status

Be replaced

Replace By

ISO 5534:2004/Cor 1:2013

Latest

ISO 5534:2004/Cor 1:2013

Scope

This International Standard specifies the reference method for the determination of the total solids content of cheese and processed cheese. NOTE This method may not be applicable to processed cheese preparations as defined in the FAO/WHO Code of Principles Standard A-8.

ISO 5534:2004 history

• 2013 ISO 5534:2004/Cor 1:2013 Cheese and processed cheese - Determination of the total solids content (Reference method); Technical Corrigendum 1
• 2004 ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method)
• 1985 ISO 5534:1985 Cheese and processed cheese; Determination of total solids content (Reference method)