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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.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 3433:1975
Document Year: 1975
Pages: 4
Edition: 1

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WITHDRAWN
ISO 3433:1975
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