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BS 770-1:1986

BS 770-1:1986

Current

Current

The latest, up-to-date edition.

Methods for chemical analysis of cheese General introduction

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

02-28-1986

Publisher

British Standards Institution

NO CONTENTS SECTION

Sampling, preparation of test samples, reagents, rounding of numbers, test reports.

This Part of BS 770 gives general instructions which need to be read in conjunction with each of the test methods described in other Parts (published separately).

NOTE 1 The method of preparation of the sample is a more detailed version of the method described in various International Standards on the analysis of cheese (e.g. ISO 2962).

NOTE 2 The titles of the publications referred to in this standard are listed on the inside back cover.

Committee
AW/5
DevelopmentNote
Supersedes 85/51848 DC and BS 770-1(1976) (10/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
8
PublisherName
British Standards Institution
Status
Current

ISO 2962:2010 Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
BS 5475-2:1977 Methods for detection of foreign fats in dairy products Detection of vegetable fat by gas-liquid chromatography of sterols (reference method)
BS 3978:1966 Specification for water for laboratory use
BS 5475-1:1977 Methods for detection of foreign fats in dairy products Detection of vegetable fat by the phytosteryl acetate test
BS 6394-1:1983 Trace elements in milk and milk products Method for the determination of copper content (reference method)
BS 6394-2:1985 Trace elements in milk and milk products Method for the determination of iron content (reference method)
BS 4020:1974 Methods for the estimation and differentiation of nisin in processed cheese
BS 696-1:1955 Specification for Gerber method for the determination of fat in milk and milk products. Apparatus
BS 696-2:1969 Gerber method for the determination of fat in milk and milk products. Methods
BS 1957:1953 Presentation of numerical values (fineness of expression; rounding of numbers)

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