BS 770-2:1976

This standard BS 770-2:1976 Methods for chemical analysis of cheese is classified in these ICS categories:

• 67.100.30 Cheese

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.