ISO 3433:1975
Cheese — Determination of fat content — Van Gulik method
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Withdrawn - 06 Jan 2026 |
|---|---|
| Edition | 1975 |
| No. of Pages | 4 |
| ICS Classification | 67.100.30 Cheese |
| Committee | ISO/TC 34/SC 5 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |