ISO 2962:1984 PDF
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
Open preview (PDF)Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric methodTitle (English):
ISO 2962:1984
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 3
- Publication date:
- May 1, 1984
- Edition:
- ISO IS 2962 edition 2 version 1
- ICS:
- 67.100.30
Description (English):
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.
Technical details
- Technical committee
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 2962:1984
