Applicable to all types of cheese. The principle of determination consists in dissolving the protein with sulphuric acid, followed by separation of the cheese fat in a Van Gulik butyrometer by centrifugating, the separation being assisted by addition of a small quality of amyl alcohol. The fat content is read directly on butyrometer scale.
Status : WithdrawnPublication date : 1975-07
Edition : 1Number of pages : 4
Technical Committee:Milk and milk products