SIST EN ISO 5534:2004

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

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)

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 matiere seche (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: 30-Jun-2004
• ICS: 67.100.30 - Cheese
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-Jul-2004
• Due Date: 01-Jul-2004
• Completion Date: 01-Jul-2004
• Ref Project: EN ISO 5534:2004 - Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)

Relations

• Corrected By: 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)
• 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)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



ISO 5534:2004(E) IDF 4:2004(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. Neither the ISO Central Secretariat nor the IDF accepts any liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies and IDF national committees. In the unlikely event that a problem relating to it is found, please inform the ISO Central Secretariat at the address given below.
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ISO and IDF 2004 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO or IDF at the respective address below. ISO copyright office International Dairy Federation Case postale 56 • CH-1211 Geneva 20 Diamant Building • Boulevard Auguste Reyers 80 • B-1030 Brussels Tel.
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ii © ISO and IDF 2004 – All rights reserved
SIST EN ISO 5534:2004



ISO 5534:2004(E) IDF 4:2004(E) © ISO and IDF 2004 – All rights reserved iii 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 document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 5534IDF 4 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 5534IDF 4 cancels and replaces the first edition of ISO 5534:1985, which has been technically revised.
SIST EN ISO 5534:2004



ISO 5534:2004(E) IDF 4:2004(E) iv © ISO and IDF 2004 – All rights reserved 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. ISO 5534IDF 4 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 on Water, of the Standing Committee on Main components in milk, under the aegis of its project leader, Mr G.J. Beutick (NL). This edition of ISO 5534IDF 4 cancels and replaces the first edition of IDF 4A:1982, which has been technically revised.
SIST EN ISO 5534:2004



INTERNATIONAL STANDARD ISO 5534:2004(E)IDF 4:2004(E) © ISO and IDF 2004 – All rights reserved 1 Cheese and processed cheese — Determination of the total solids content (Reference method)
1 Scope 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. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 total solids content of cheese mass fraction of substances determined by the procedure specified in this International Standard NOTE The total solids content is expressed as a percentage by mass. 3 Principle A weighed test portion mixed with sand is dried by heating it in a drying oven at 102 °C. The dried test portion is then weighed to determine the loss of mass. 4 Reagents Use only reagents of recognized analytical grade, and distilled or demineralized water or water of at least equivalent purity. 4.1 Dilute hydrochloric acid (HCl), with a mass fraction of 25 %. 4.2 Quartz sand or sea sand. 4.2.1 The sand shall pass through a woven wire cloth sieve with nominal size of aperture of 600 µm but is retained by a sieve with a nominal size of aperture of 150 µm. The sand shall comply with the suitability test given in 4.2.2. 4.2.2 Put approximately 20 g of sand in a flat-bottomed dish (5.4) with a stirring rod (5.5). Heat the opened dish with sand, stirring rod and its lid in the oven (5.3) set at 102 °C for at least 2 h. Close the dish and allow to cool in the desiccator (5.2) to the temperature of the balance room. Weigh the closed dish to the nearest 1 mg, recording the mass to four decimal places. SIST EN ISO 5534:2004



ISO 5534:2004(E) IDF 4:2004(E) 2 © ISO and IDF 2004 – All rights reserved Open the dish and moisten the sand with approximately 5 ml of water. Mix the sand and the water using the rod. Heat the opened dish, stirring rod and its lid in the oven (5.3) set at 102 °C for at least 4 h. Close the dish and allow it to cool in the desiccator (5.2) to the temperature of the balance room. Weigh the closed dish to the nearest 1 mg, recording the mass to four decimal places. The difference between the two weighings shall not exceed 1,0 mg. 4.2.3 If this requiremen
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