ISO 3433:1975

Cheese — Determination of fat content — Van Gulik method

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.

SDO:

ISO

Language:

English

ICS Codes:

67.100.30

Status:

Withdrawn

Publish date:

1975-06-30

Standard Number:

ISO 3433:1975