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ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.
General information
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Status : PublishedPublication date : 2004-07
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Edition : 3Number of pages : 15
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- ICS :
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Cheese
Buy this standard
Format | Language | |
---|---|---|
Paper |
- CHF88
Life cycle
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Previously
WithdrawnISO 1735:1987
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Now
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Will be replaced by
Under developmentISO/DIS 23319
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