ISO 1854¦IDF 59:2008 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.
Status: WithdrawnPublication date: 2008-10
Edition: 4Number of pages: 14
Technical Committee: ISO/TC 34/SC 5 Milk and milk products