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    • Cheese
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    ISO 24223:2021

    Cheese — Guidance on sample preparation for physical and chemical testing

    International Organization for Standardization

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    ISO 9233-1:2018

    Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind

    International Organization for Standardization

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    ISO 9233-2:2018

    Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

    International Organization for Standardization

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    ISO 11816-2:2016

    Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese

    International Organization for Standardization

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    ISO 27871:2011

    Cheese and processed cheese — Determination of the nitrogenous fractions

    International Organization for Standardization

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    I.S. EN ISO 11816-2:2016

    MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 2: FLUORIMETRIC METHOD FOR CHEESE (ISO/DIS 11816-2:2014)

    National Standards Authority of Ireland

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    ISO 2962:2010

    Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method

    International Organization for Standardization

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    ISO 1854:2008

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

    International Organization for Standardization

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    ISO 3432:2008

    Cheese — Determination of fat content — Butyrometer for Van Gulik method

    International Organization for Standardization

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    ISO 3433:2008

    Cheese — Determination of fat content — Van Gulik method

    International Organization for Standardization

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