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  • BSI
    BS 770-2:1976 Methods for chemical analysis of cheese - Determination of water content (reference and routine methods)
    Edition: 1976
    $281.30
    / user per year

Description of BS 770-2:1976 1976

This Part of BS 770 describes two methods for the determination of the water content of cheese or processed cheese products. One method (clause 5) is a reference method; the other (clause 6) is a routine method that yields results in close agreement with the reference method but conveniently allows the drying procedure to proceed overnight.

Both methods are applicable to cheese and to processed cheese products made from cheese with the addition of emulsifying salts only.

An International Standard describing a method for determination of the “dry matter” of cheese and processed cheese products is in preparation. It describes a procedure similar to that described in clause 5 of this Part, but the method of calculation differs.



Standard NumberBS 770-2:1976
TitleMethods for chemical analysis of cheese - Determination of water content (reference and routine methods)
StatusConfirmed
Publication Date1976-12-15
DescriptorsChemical analysis and testing, Testing conditions, Food products, Dairy products, Processed foods, Determination of content, Drying, Food testing, Cheese, Water content determination
ICS67.100.30 Cheese
CommitteeAW/5
ISBN0 580 08727 1
PublisherBSI
Pages8

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
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