Name: EN ISO 5534:2004/AC:2013
Brand: CEN

CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE TOTAL SOLIDS CONTENT (REFERENCE METHOD)

Amendment of

EN ISO 5534:2004

Published date

11-09-2013

Publisher

Comite Europeen de Normalisation

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test samples
8 Procedure
9 Calculation and expression of results
10 Precision
11 Test report
Annex A (informative) Interlaboratory trial
Bibliography

Specifies the reference method for the determination of the total solids content of cheese and processed cheese.

Committee	TC 302
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
UNE-EN ISO 5534:2004	Identical
ONORM EN ISO 5534 : 2004	Identical
ISO 5534:2004	Identical
NEN EN ISO 5534 : 2004	Identical
BS EN ISO 5534:2004	Identical
UNI EN ISO 5534 : 2004	Identical
I.S. EN ISO 5534:2004	Identical
SN EN ISO 5534 : 2004 CORR 2013	Identical
NF EN ISO 5534 : 2004	Identical
NBN EN ISO 5534 : 2004 COR 2013	Identical
NS EN ISO 5534 : 2004	Identical
PN EN ISO 5534 : 2005	Identical
DIN EN ISO 5534:2004-09	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725-2:1994	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