ISO 1735:1987
For ISO 1735:1987, item title is Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method); status code is 9599; successor is ISO 1735:2004; withdrawn / published date is 1987-12-17, recorded from its source on 2026-08-05.
- Identifier
- ISO 1735:1987 verified
- Item title
- Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) verified
- Status code
- 9599 verified
- Successor
- ISO 1735:2004
- Withdrawn / published date
- 1987-12-17 verified
Verified
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What the source says
6352,IS,,ISO 1735:1987,Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method),Fromages et fromages fondus — Détermination de la teneur en matière grasse — Méthode gravimétrique (Méthode de référence),1987-12-17,2,['67.100.30'],ISO/TC 34/SC 5,9599,[6351],[35250],"['en','fr']",8,"<p>Describes a method based on the Schmid-Bondzynski-Ratzlaff principle which consists in digesting a test portion with hydrochloric acid, adding ethanol and subsequently extracting the acid-ethanolic solution with diethyl ether and light petroleum, removing the solvent by distillation or evaporation, and determining the mass of the substances extracted which are so
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv