EN ISO 1735:2004
Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

Standard No.

EN ISO 1735:2004

Release Date

2004

Published By

European Committee for Standardization (CEN)

Latest

EN ISO 1735:2004

Replace

prEN ISO 1735:2004

Scope

This International Standard specifies the reference method for determining the fat content of all types of cheese and processed cheese in which the mass fraction of lactose content is less than 5% (mass fraction) of fat-free solids.

EN ISO 1735:2004 Referenced Document

• ISO 3889:1977 Milk and milk products; Determination of fat content; Mojonnier-type fat extraction flasks

EN ISO 1735:2004 history

• 2004 EN ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)