DIN EN ISO 5534-2004 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534 2004) German version EN ISO 5534 2004《干酪和融化干酪 总固形物含量的测定(参照.pdf

《DIN EN ISO 5534-2004 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534 2004) German version EN ISO 5534 2004《干酪和融化干酪 总固形物含量的测定(参照.pdf》由会员分享，可在线阅读，更多相关《DIN EN ISO 5534-2004 Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534 2004) German version EN ISO 5534 2004《干酪和融化干酪 总固形物含量的测定(参照.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、ICS 67.100.30Cheese and processed cheeseDetermination of the total solids content (Reference method)(ISO 5534 : 2004)English version of DIN EN ISO 5534Kse und Schmelzkse Bestimmung der Gesamttrockenmasse (Referenzverfahren) (ISO 5534 : 2004)European Standard EN ISO 5534 : 2004 has the status of a DI

2、N Standard.A comma is used as the decimal marker.National forewordThis standard has been published in accordance with a decision taken by CEN/TC 302 to adopt, withoutalteration, International Standard ISO 5534 as a European Standard.The responsible German body involved in its preparation was the Nor

3、menausschuss Lebensmittel und land-wirtschaftliche Produkte (Foodstuffs and Agricultural Products Standards Committee), Technical Commit-tee Milch und Milchprodukte Probenahme- und Untersuchungsverfahren.The DIN Standards corresponding to the International Standards referred to in the bibliography o

4、f the EN areas follows:ISO 707 DIN EN ISO 707ISO 5725-1 DIN ISO 5725-1ISO 5725-2 DIN ISO 5725-2AmendmentsDIN 10314, March 1988 edition, has been superseded by the specifications of EN ISO 5534, which is iden-tical to ISO 5534.Previous editionsDIN 10314: 1970-10, 1981-11, 1988-03.National Annex NASta

5、ndard referred to(and not included in Bibliography)DIN EN ISO 707 Milk and milk products Guidance on sampling (ISO 707 : 1997)DEUTSCHE NORM September 2004DIN EN ISO 5534 No part of this standard may be reproduced without the prior permission ofDIN Deutsches Institut fr Normung e.V., Berlin. Beuth Ve

6、rlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).Normenausschuss Bauwesen (NABau) im DINEnglish price group 9www.din.dewww.beuth.de12.04 9598481Continued overleaf.Document comprises 9 pages.Supersedes DIN 10314,March 1988 edition.English versionICS 6

7、7.100.30Management Centre: rue de Stassart 36, B-1050 BrusselsEuropean Committee for StandardizationComit Europen de NormalisationEuropisches Komitee fr NormungCheese and processed cheeseDetermination of the total solids content (Reference method)(ISO 5534 : 2004) 2004. CEN All rights of exploitatio

8、n in any form and by any meansreserved worldwide for CEN national members.Ref. No. EN ISO 5534 : 2004 EFromages et fromages fondus Dtermination de la teneur totale enmatire sche (Mthode de rfrence)(ISO 5534 : 2004)Kse und Schmelzkse Bestim-mung der Gesamttrockenmasse(Referenzverfahren) (ISO 5534 : 2

9、004)This European Standard was approved by CEN on 2004-05-13.CEN members are bound to comply with the CEN/CENELEC Internal Regulationswhich stipulate the conditions for giving this European Standard the status of anational standard without any alteration.Up-to-date lists and bibliographical referenc

10、es concerning such nationalstandards may be obtained on application to the Management Centre or to anyCEN member.The European Standards exist in three official versions (English, French, German).A version in any other language made by translation under the responsibility of aCEN member into its own

11、language and notified to the Management Centre hasthe same status as the official versions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, theCzech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary,Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg,

12、 Malta, the Netherlands,Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland, andthe United Kingdom.May 2004EN ISO 5534Page 2EN ISO 5534 : 2004ForewordInternational StandardISO 5534 : 2004 Cheese and processed cheese Determination of the total solids content (Reference method),wh

13、ich was prepared by ISO/TC 34 Agricultural food products of the International Organization for Standardi-zation, has been adopted by Technical Committee CEN/TC 302 Milk and milk products Methods of samplingand analysis, the Secretariat of which is held by BSI, as a European Standard.This European St

14、andard shall be given the status of a national standard, either by publication of an identicaltext or by endorsement, and conflicting national standards withdrawn, by November 2004 at the latest.In accordance with the CEN/CENELEC Internal Regulations, the national standards organizations of the foll

15、ow-ing countries are bound to implement this European Standard:Austria, Belgium, Cyprus, the Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary,Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal,Slovakia, Slovenia, Spain,

16、 Sweden, Switzerland, and the United Kingdom.Endorsement noticeThe text of the International Standard ISO 5534 : 2004 was approved by CEN as a European Standard withoutany modification.Page 3EN ISO 5534 : 2004Page 4EN ISO 5534 : 2004Page 5EN ISO 5534 : 2004Page 6EN ISO 5534 : 2004Page 7EN ISO 5534 : 2004Page 8EN ISO 5534 : 2004