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ISO 1854

Whey cheese - Determination of fat content - Gravimetric method (Reference method)

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Organization: ISO
Publication Date: 15 October 2008
Status: active
Page Count: 22
ICS Code (Cheese): 67.100.30
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]).

Document History

ISO 1854
October 15, 2008
Whey cheese - Determination of fat content - Gravimetric method (Reference method)
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...
ISO 1854
October 1, 1999
Whey Cheese - Determination of Fat Content - Gravimetric Method (Reference Method)
A description is not available for this item.
ISO 1854
January 1, 1987
Whey Cheese - Determination of Fat Content - Gravimetric Method (Reference Method)
A description is not available for this item.

References

This document references:
ISO 3889 - Milk and milk products Specification of Mojonnier-type fat extraction flasks
Published by ISO on December 1, 2006
A description is not available for this item.
This document references:
ISO 4788 - Laboratory glassware - Graduated measuring cylinders
Published by ISO on May 1, 2005
A description is not available for this item.
This document references:
5725-1 - Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
Published by ISO on July 1, 2023
This document — introduces conditions, constraints and resources necessary to evaluate a measurement method or a result; — defines an organizational scheme for the acquisition of trueness and...
This document references:
ISO 5725-2 - Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
Published by ISO on December 1, 2019
This document — amplifies the general principles for designing experiments for the numerical estimation of the precision of measurement methods by means of a collaborative interlaboratory experiment;...
This document references:
ISO 5725-3 - Accuracy (Trueness and Precision) of Measurement Methods and Results - Part 3: Intermediate Measures of the Precision of a Standard Measurement Method
Published by ISO on January 1, 1994
A description is not available for this item.
This document is referenced by:
ISO 11870 - Milk and milk products - Determination of fat content - General guidance on the use of butyrometric methods
Published by ISO on October 1, 2009
This International Standard gives guidance on: a) existing standardized methods (both reference and butyrometric) for the determination of fat in various milk products; b) the principles underlying...
This document is referenced by:
ISO 11870 FRENCH - Lait et produits laitiers - Détermination de la teneur en matière grasse - Lignes directrices générales pour l'utilisation des méthodes butyrométriques
Published by ISO on October 1, 2009
A description is not available for this item.
This document is referenced by:
ISO 3890-1 FRENCH - Lait et produits laitiers - Détermination des résidus de composés organochlorés (pesticides) - Partie 1: Considérations générales et méthodes d'extraction
Published by ISO on October 15, 2009
A description is not available for this item.
This document is referenced by:
ISO 3890-1 - Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods
Published by ISO on October 15, 2009
This part of ISO 3890 IDF 75 describes general considerations and specifies extraction methods for the determination of residues of organochlorine pesticides in milk and milk products. A method for...
This document is referenced by:
24223 - Cheese — Guidance on sample preparation for physical and chemical testing
Published by ISO on November 1, 2021
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis...
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