EN ISO 5534:2004

Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)

ISO 5534|IDF 4:2004 specifies the reference method for the determination of the total solids content of cheese and processed cheese.

Käse und Schmelzkäse - Bestimmung der Gesamttrockenmasse (Referenzverfahren) (ISO 5534:2004)

Diese Internationale Norm legt das Referenzverfahren für die Bestimmung des Gesamtgehaltes an Trockenmasse von Käse und Schmelzkäse fest.
ANMERKUNG   Es ist möglich, dass das in dieser Norm beschriebene Verfahren nicht auf Schmelzkäsezubereitungen anwendbar ist, wie sie im Code of Principles Standard A 8 der FAO/WHO definiert sind.

Fromages et fromages fondus - Determination de la teneur totale en matière sèche (Méthode de référence) (ISO 5534:2004)

L'ISO 5534|IDF 4:2004 spécifie la méthode de référence pour la détermination de la teneur totale en matière sèche des fromages et des fromages fondus.

Sir in topljeni sir - Določevanje skupne suhe snovi (referenčna metoda) (ISO 5534:2004)

Ta mednarodni standard opisuje referenčno metodo za določevanje skupne suhe snovi v siru in topljenem siru. OPOMBA Ta metoda morda ni uporabna za topljene sirne pripravke, ki so določeni v standardu A-8 kodeksa načel FAO/WHO.

General Information

• Status: Published
• Publication Date: 14-May-2004
• Withdrawal Date: 29-Nov-2004
• ICS: 67.100.30 - Cheese
• Technical Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Drafting Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Start Date: 11-Jan-2013
• Completion Date: 11-Jan-2013
• Ref Project: SIST EN ISO 5534:2004 - Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)

Relations

• Corrected By: EN ISO 5534:2004/AC:2013 - Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)
• Effective Date: 22-May-2013

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Käse und Schmelzkäse - Bestimmung der Gesamttrockenmasse (Referenzverfahren) (ISO 5534:2004)Fromages et fromages fondus - Determination de la teneur totale en matiere seche (Méthode de référence) (ISO 5534:2004)Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)67.100.30SirCheeseICS:Ta slovenski standard je istoveten z:EN ISO 5534:2004SIST EN ISO 5534:2004en01-julij-2004SIST EN ISO 5534:2004SLOVENSKI
STANDARD



SIST EN ISO 5534:2004



EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN ISO 5534
May 2004 ICS 67.100.30
English version
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
Fromages et fromages fondus - Determination de la teneur totale en matière sèche (Méthode de référence) (ISO 5534:2004)
Käse und Schmelzkäse - Bestimmung der Gesamttrockenmasse (Referenzverfahren) (ISO 5534:2004) This European Standard was approved by CEN on 13 May 2004.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36
B-1050 Brussels © 2004 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 5534:2004: ESIST EN ISO 5534:2004



EN ISO 5534:2004 (E)
2
Foreword
This document (EN ISO 5534:2004) has been prepared by Technical Committee ISO/TC 34 "Agricultural food products" in collaboration with Technical Committee CEN/TC 302 "Milk and milk products - Methods of sampling and analysis", the secretariat of which is held by BSI.
This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by November 2004, and conflicting national standards shall be withdrawn at the latest by November 2004.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
Endorsement notice
The text of ISO 5534:2004 has been approved by CEN as EN ISO 5534:2004 without any modifications.
SIST EN ISO 5534:2004



Reference numbersISO 5534:2004(E)IDF 4:2004(E)© ISO and IDF 2004
INTERNATIONAL STANDARD ISO5534IDF4Second edition2004-05-15Cheese and processed cheese — Determination of the total solids content (Reference method) Fromages et fromages fondus — Détermination de la teneur totale en matière sèche (Méthode de référence)
SIST EN ISO 5534:2004



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