Methods for chemical analysis of cheese Determination of water content (reference and routine methods)

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Hardcopy , PDF

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English

Published date

15-12-1976

Publisher

British Standards Institution

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Gives two methods for determination of water content of cheese or processed cheese products. One method is a reference method: the other is a routine method that yields results in close agreement with reference method but conveniently allows drying procedure to proceed overnight. Both methods are applicable to cheese and to processed cheese products made from cheese with addition of emulsifying salts only.

This Part of BS 770 describes two methods for the determination of the water content of cheese or processed cheese products. One method (clause 5) is a reference method; the other (clause 6) is a routine method that yields results in close agreement with the reference method but conveniently allows the drying procedure to proceed overnight.

Both methods are applicable to cheese and to processed cheese products made from cheese with the addition of emulsifying salts only.

An International Standard describing a method for determination of the “dry matter?? of cheese and processed cheese products is in preparation. It describes a procedure similar to that described in clause 5 of this Part, but the method of calculation differs.

Committee	AW/5
DevelopmentNote	Supersedes BS 770(1963) (10/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	8
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 770:1963

BS 2648:1955	Performance requirements for electrically-heated laboratory drying ovens
BS 770-1(1976) : LATEST

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BS 770-2:1976

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