This standard has been revised by ISO 2962:2010
Abstract
Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.
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Status: WithdrawnPublication date: 1984-05
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Edition: 2Number of pages: 3
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- ICS :
- 67.100.30 Cheese
Life cycle
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Previously
WithdrawnISO 2962:1974
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Now
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Revised by
PublishedISO 2962:2010
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