EN ISO 1735:2004

Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)

ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.

Käse und Schmelzkäse - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Referenzverfahren) (ISO 1735:2004)

Diese Internationale Norm legt das Referenzverfahren für die Bestimmung des Fettgehaltes aller Arten von Käse und Schmelzkäse fest, bei denen die Massenfraktion des Lactosegehalts weniger als 5 % (Massenanteil) der fettfreien Feststoffe beträgt.

Fromages et fromages fondus - Détermination de la teneur en matière grasse - Méthode gravimétrique (Méthode de référence) (ISO 1735:2004)

L'ISO 1735|IDF 5:2004 spécifie la méthode de référence pour la détermination de la teneur en matière grasse de tous les types de fromage et de fromage fondu ayant des teneurs en lactose inférieures à 5 % (fraction massique) des solides non gras.

Sir in topljeni sir - Določevanje maščob - Gravimetrijska metoda (referenčna metoda) (ISO 1735:2004)

General Information

• Status: Withdrawn
• Publication Date: 30-Jun-2004
• Withdrawal Date: 12-Apr-2022
• 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: 9960 - Withdrawal effective - Withdrawal
• Completion Date: 13-Apr-2022
• Ref Project: SIST EN ISO 1735:2005 - Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)

Relations

• Replaced By: EN ISO 23319:2022 - Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
• Effective Date: 20-Apr-2022

Standards Content (Sample)

SLOVENSKI STANDARD
01-januar-2005
6LULQWRSOMHQLVLU'RORþHYDQMHPDãþRE*UDYLPHWULMVNDPHWRGDUHIHUHQþQD
PHWRGD,62
Cheese and processed cheese products - Determination of fat content - Gravimetric
method (Reference method) (ISO 1735:2004)
Käse und Schmelzkäse - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren
(Referenzverfahren) (ISO 1735:2004)
Fromages et fromages fondus - Détermination de la teneur en matiere grasse - Méthode
gravimétrique (Méthode de référence) (ISO 1735:2004)
Ta slovenski standard je istoveten z: EN ISO 1735:2004
ICS:
67.100.30 Sir Cheese
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 1735
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2004
ICS 67.100.30
English version
Cheese and processed cheese products - Determination of fat
content - Gravimetric method (Reference method) (ISO
1735:2004)
Fromages et fromages fondus - Détermination de la teneur
en matière grasse - Méthode gravimétrique (Méthode de
référence) (ISO 1735:2004)
This European Standard was approved by CEN on 1 June 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 Ref. No. EN ISO 1735:2004: E
worldwide for CEN national Members.

Foreword
This document (EN ISO 1735:2004) 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 NEN.

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 January 2005, and conflicting national
standards shall be withdrawn at the latest by January 2005.

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 1735:2004 has been approved by CEN as EN ISO 1735:2004 without any
modifications.
INTERNATIONAL ISO
STANDARD 1735
IDF
Third edition
2004-07-01
Cheese and processed cheese
products — Determination of fat
content — Gravimetric method
(Reference method)
Fromage et fromage fondu — Détermination de la teneur en matière
grasse — Méthode gravimétrique (Méthode de référence)

Reference numbers
ISO 1735:2004(E)
IDF 5:2004(E)
©
ISO and IDF 2004
ISO 1735:2004(E)
IDF 5:2004(E)
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ii © ISO and IDF 2004 – All rights reserved

ISO 1735:2004(E)
IDF 5:2004(E)
Contents Page
Foreword. iv
Foreword. v
1 Scope. 1
2 Normative references. 1
3 Terms and definitions. 1
4 Principle. 1
5 Reagents. 1
6 Apparatus. 2
7 Sampling. 3
8 Preparation of test sample. 3
9 Procedure. 4
9.1 Test portion. 4
9.2 Blank test. 4
9.3 Preparation of fat-collecting vessel . 4
9.4 Determination. 5
10 Calculation and expression of results . 7
10.1 Calculation. 7
10.2 Expression of results. 7
11 Precision. 8
11.1 Interlaboratory test. 8
11.2 Repeatability. 8
11.3 Reproducibility. 8
12 Test report. 8
Annex A (normative) Additional procedures . 9
Annex B (informative) Alternative procedure using fat-extraction tubes with siphon or wash-bottle
fittings . 11
Annex C (informative) Interlaboratory test. 14
Bibliography . 15

ISO 1735:2004(E)
IDF 5:2004(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has
been established has the right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this International Standard may be the
subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 1735IDF 5 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk
and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is
being published jointly by ISO and IDF and separately by AOAC International.
This edition of ISO 1735IDF 5 cancels and replaces ISO 1735:1987, which has been technically revised.
iv © ISO and IDF 2004 – All rights reserved

ISO 1735:2004(E)
IDF 5:2004(E)
Foreword
IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National
Committee in every member country. Every National Committee has the right to be represented on the IDF
Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in
the development of standard methods of analysis and sampling for milk and milk products.
Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the
National Committees for voting. Publication as an International Standard requires approval by at least 50 % of
IDF National Committees casting a vote.
International Standard ISO 1735IDF 5 was prepared by Technical Committee ISO/TC 34, Food products,
Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with
AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International.
All work was carried out by the Joint ISO/IDF/AOAC Action Team, Fat, of the Standing Committee, Main
components in milk, under the aegis of its project leader, Mr G.J. Beutick (NL).
This edition of ISO 1735IDF 5 cancels and replaces IDF 5B:1986, which has been technically revised.

ISO 1735:2004(E)
INTERNATIONAL STANDARD
IDF 5:2004(E)
Cheese and processed cheese products — Determination of fat
content — Gravimetric method (Reference method)
WARNING — The use of ISO 1735IDF 5 may involve hazardous materials, operations and equipment.
This standard does not purport to address all the safety problems associated with its use. It is the
responsibility of the user of this standard to establish safety and health practices and to determine the
applicability of regulatory limitations prior to use.
1 Scope
This International Standard specifies the reference method for the determination of the fat content of all types
of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat
solids.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest
...