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UNI 10848 : 2013

Current
Current

The latest, up-to-date edition.

MOZZARELLA CHEESE AT LOW MOISTURE - DEFINITION, COMPOSITION, CHARACTERISTICS
Published date

17-10-2013

INTRODUZIONE
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI
4 MATERIE PRIME
5 PROCESSO DI PRODUZIONE
6 CARATTERISTICHE DEL FORMAGGIO
  MOZZARELLA A BASSA UMIDITA
7 CONFEZIONAMENTO
8 MODALITA DI CONSERVAZIONE
9 METODI DI ANALISI
BIBLIOGRAFIA

Defines the commercial definition, raw materials, production process and characteristics of Mozzarella cheese at low moisture.

Committee
CT 3
DocumentType
Standard
PublisherName
Ente Nazionale Italiano di Unificazione (UNI)
Status
Current
Supersedes

UNI EN ISO 1735 : 2005 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
UNI EN ISO 707 : 2008 MILK AND MILK PRODUCTS - GUIDANCE ON SAMPLING
UNI EN ISO 5534 : 2004 CHEESE AND PROCESSED CHEESE - DETERMINATION OF THE TOTAL SOLIDS CONTENT (REFERENCE METHOD)
UNI EN ISO 5943 : 2007 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CHLORIDE CONTENT - POTENTIOMETRIC TITRATION METHOD

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