ISO 5534:1985
For ISO 5534:1985, item title is Cheese and processed cheese — Determination of total solids content (Reference method); status code is 9599; successor is ISO/WD 5534 | ISO 5534:2004; withdrawn / published date is 1985-06-06, recorded from its source on 2026-08-05.
- Identifier
- ISO 5534:1985 verified
- Item title
- Cheese and processed cheese — Determination of total solids content (Reference method) verified
- Status code
- 9599 verified
- Successor
- ISO/WD 5534 | ISO 5534:2004
- Withdrawn / published date
- 1985-06-06 verified
Verified
Review by
What the source says
11598,IS,,ISO 5534:1985,Cheese and processed cheese — Determination of total solids content (Reference method),Fromages et fromages fondus — Détermination de la matière sèche (Méthode de référence),1985-06-06,1,['67.100.30'],ISO/TC 34/SC 5,9599,,"[11599,35249]","['en','fr']",2,"<p>Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.</p>"
— 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