NF EN ISO 1735

NF EN ISO 1735

November 2004
Standard Cancelled

Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

Le présent document spécifie la méthode de référence pour la détermination de la teneur en matière grasse de tous les types de fromage et de fromage fondu ayant des teneurs en lactose inférieures à 5 % (fraction massique) des solides non gras.

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Main informations

Collections

National standards and national normative documents

Publication date

November 2004

Number of pages

24 p.

Reference

NF EN ISO 1735

ICS Codes

67.100.30   Cheese

Classification index

V04-286

Print number

2 - 01/03/2005

International kinship

ISO 1735:2004

European kinship

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

Le présent document spécifie la méthode de référence pour la détermination de la teneur en matière grasse de tous les types de fromage et de fromage fondu ayant des teneurs en lactose inférieures à 5 % (fraction massique) des solides non gras.
Replaced standards (1)
NF ISO 1735
December 1988
Standard Cancelled
Cheese and processed cheese products. Determination of fat content. Gravimetric method (reference method).

Standard replaced by (1)
NF EN ISO 23319
April 2022
Standard Current
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method

<p>This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.</p> <p>The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 <strong>| </strong>IDF 124-3) is appropriate.</p>

Table of contents
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  • Avant-propos
    iv
  • Avant-propos
    v
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Principe
    1
  • 5 Réactifs
    2
  • 6 Appareillage
    2
  • 7 Échantillonnage
    3
  • 8 Préparation de l'échantillon pour essai
    4
  • 9 Mode opératoire
    4
  • 9.1 Prise d'essai
    4
  • 9.2 Essai à blanc
    4
  • 9.3 Préparation du récipient de récupération de la matière grasse
    5
  • 9.4 Détermination
    5
  • 10 Calcul et expression des résultats
    8
  • 10.1 Calcul
    8
  • 10.2 Expression des résultats
    8
  • 11 Fidélité
    8
  • 11.1 Essai interlaboratoires
    8
  • 11.2 Répétabilité
    9
  • 11.3 Reproductibilité
    9
  • 12 Rapport d'essai
    9
  • Annexe A (normative) Modes opératoires additionnels
    10
  • Annexe B (informative) Mode opératoire alternatif utilisant des tubes d'extraction de la matière grasse munis d'un siphon ou d'un dispositif de lavage
    12
  • Annexe C (informative) Résultats de l'essai interlaboratoires
    15
  • Bibliographie
    16
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