SIST 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)

This International Standard specifies the reference method for the determination of the total solids content of cheese and processed cheese. NOTE This method may not be applicable to processed cheese preparations as defined in the FAO/WHO Code of Principles Standard A-8.

Käse und Schmelzkäse - Bestimmung der Gesamttrockenmasse (Referenzverfahren) (ISO 5534:2004/Cor 1:2013)

Fromages et fromages fondus - Determination de la teneur totale en matière sèche (Méthode de référence) - Rectificatif technique 1 (ISO 5534:2004/Cor 1:2013)

Sir in topljeni sir - Določevanje skupne suhe snovi (referenčna metoda) - Tehnični popravek 1 (ISO 5534:2004/Cor 1:2013)

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: 19-Nov-2013
• ICS: 67.100.30 - Cheese
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 03-Oct-2013
• Due Date: 08-Dec-2013
• Completion Date: 20-Nov-2013
• Ref Project: 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)

Relations

• Corrects: SIST EN ISO 5534:2004 - Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
• Effective Date: 01-Dec-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/Cor 1:2013)Fromages et fromages fondus - Determination de la teneur totale en matière sèche (Méthode de référence) - Rectificatif technique 1 (ISO 5534:2004/Cor 1:2013)Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)67.100.30SirCheeseICS:Ta slovenski standard je istoveten z:EN ISO 5534:2004/AC:2013SIST EN ISO 5534:2004/AC:2013fr01-december-2013SIST EN ISO 5534:2004/AC:2013SLOVENSKI
STANDARD



SIST EN ISO 5534:2004/AC:2013



EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN ISO 5534:2004/AC
September 2013
Septembre 2013
September 2013 ICS 67.100.30 Version Française
Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)
Fromages et fromages fondus - Determination de la teneur totale en matière sèche (Méthode de référence) - Rectificatif technique 1 (ISO 5534:2004/Cor 1:2013)
Käse und Schmelzkäse - Bestimmung der Gesamttrockenmasse (Referenzverfahren) (ISO 5534:2004/Cor 1:2013) This corrigendum becomes effective on 11 September 2013 for incorporation in the official French version of the EN.
Ce corrigendum prendra effet le 11 septembre 2013 pour incorporation dans la version française officielle de la EN.
Die Berichtigung tritt am 11. September 2013 zur Einarbeitung in die offizielle Französische
Fassung der EN in Kraft.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
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