ISO 3433:1975 PDF
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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.
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| Edition | 1975 |
|---|---|
| Published Date | 1975 |
| Published By | International Standardization Organisation |
| Page Count | 4 |
