GSO ISO 1854:2010
ISO 1854:2008
Gulf Standard
Current Edition
·
Approved on
31 March 2010
Whey cheese - Determination of fat content - Gravimetric method (Reference method )
GSO ISO 1854:2010 Files
English
14 Pages
Current Edition
Reference Language
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GSO ISO 1854:2010 Scope
This International Standard specifies the reference method for the determination of fat content of whey
cheese.
The method is not applicable to products which do not dissolve completely in ammonia solution or which
contain free fatty acids in significant quantities.
NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant
quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too low.
With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).
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