International Organization for Standardization (ISO)
Latest
ISO 1735:2004
Scope
This International Standard 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.
ISO 1735:2004 history
2004ISO 1735:2004 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)
1987ISO 1735:1987 Cheese and processed cheese products; Determination of fat content; Gravimetric method (Reference method)
1975ISO 1735:1975 Cheese and processed cheese products — Determination of fat content (Reference method)