This standard describes a method for determining the hydroxyproline content of cottage cheese (fresh cheese) and "cottage cheese with food and drink" and provides the calculation of the anhydrous gelatin content. Notes 1. The hydroxyproline content of gelatin varies quite widely. An accurate determination of the gelatin content based on the hydroxyproline content of cottage cheese and "cottage cheese with food and drink" therefore requires knowledge of the hydroxyproline content of the gelatin added during preparation. This content should preferably be determined at the same time and in the same manner as the hydroxyproline content of the sample of curd or "curd with food and drink" to be tested. If the relevant gelatin is not available, the approximate gelatin content of the sample examined can be calculated by assigning an approximate value to the conversion factor. The value of the conversion factor applied must be stated with the result. 2. See NPR 3749 for general instructions for physical and chemical examination of milk and milk products.
NEN 3796-1993 history
1993NEN 3796-1993 Quarg (fresh cheese). Determination of hydroxyprolin content and calculation of gelatin content