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.
Status: WithdrawnPublication date: 2004-07
Edition: 3Number of pages: 15
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.30 Cheese
ISO 1735:2004Stage: 95.99
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