KS H 2023-2012
Natural cheese

Standard No.

KS H 2023-2012

Release Date

2012

Published By

Korean Agency for Technology and Standards (KATS)

Status

Be replaced

Replace By

KS H 2023-2021

Latest

KS H 2023-2022

Replace

KS H 2023-2007

Scope

This standard specifies that lactic acid bacteria, milk-curdling enzymes, organic acids, etc. are added to raw milk or milk products to coagulate them, and then the whey is made.

KS H 2023-2012 history

• 2022 KS H 2023-2022 Natural cheese
• 2021 KS H 2023-2021 Natural cheese
• 2012 KS H 2023-2012 Natural cheese
• 0000 KS H 2023-2007