Abstract 

Describes a method suitable for hard, semi-hard and soft cheeses of various ages and for processed cheese. The principle is based on extraction of the cheese with warm water, precipitation of the fat and proteins, filtration and reduction of the nitrate in a portion of the filtrate to nitrite by means of copperized cadmium. The detection limits of the method are 5 mg of nitrate per kilogram and 0,5 mg of nitrite per kilogram.


General information

  • Status :  Withdrawn
    Publication date : 1984-09
  • Edition : 2
    Number of pages : 6
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.30
    Cheese

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