Abstract

Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.


General information 

  • Status
     :  Withdrawn
    Publication date
     : 1984-05
  • Edition
     : 2
    Number of pages
     : 3
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    67.100.30 Cheese

Life cycle


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