ISO INTERNATIONAL STANDARD 2920 IDF 58 Second edition 2004-10-15 Whey cheese Determination of dry matter (Reference method) Fromage de sérum Determination de la matiere seche (Methode de référence) Reference numbers ISO2920:2004(E) IDF 58:2004(E) ISO @ ISO and IDF 2004 ISO 2920:2004(E) IDF 58:2004(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. Neither the Iso Central Secretariat nor the IDF accepts any liability in this area. Adobe is a trademarkof Adobe Systems Incorporated. and IDF national committees. In the unlikely event that a problem relating to it is found, please inform the ISO Central Secretariat at the address given below. @ISOandIDF2004 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, address below. ISO copyright office International Dairy Federation Case postale 56 : CH-1211 Geneva 20 Diamant Building : Boulevard Auguste Reyers 80 . B-1030 Brussels Tel. + 41 22 749 01 11 Tel. + 32 2 733 98 88 Fax + 41 22 749 09 47 Fax + 32 2 733 04 13 E-mail [email protected] E-mail [email protected] Web www.iso.org Web www.fil-idf.org Published in Switzerland @ ISO and IDF 2004 - All riahts reserved ISO 2920:2004(E) IDF 58:2004(E) Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards bodies (isO member bodies). The work of preparing International Standards is normally carried out through been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with sO, also take part in the work. IsO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/lEc Directives, Part 2. adoptedbythe technical committeesarecirculatedto thememberbodiesforvoting.Publicationas an International Standard requires approval by at least 75 % of the member bodies casting a vote. rights. IsO shall not be held responsible for identifying any or all such patent rights. ll riahts reserved ii ISO 2920:2004(E) iDF 58:2004(E) Foreword Committee in every member country. Every National Committee has the right to be represented on the IDF the development of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of the National Committees casting a vote. It is being published jointly by ISO and IDF and separately by AOAC International. This edition of ISO 2920liDF 58 cancels and replaces IDF 58:1970, of which it constitutes a minor revision. @ISO and IDF2004-All riahts reserved ISO 2920:2004(E) INTERNATIONAL STANDARD IDF 58:2004(E) Whey cheese Determination of dry matter (Reference method) 1 Scope This International Standard specifies a reference method for the determination of the dry matter of whey cheese. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 dry matter of whey cheese residue obtained by application of the procedure specified in this International Standard and including the water of crystallization of lactose NOTE It is expressed as a mass fraction in percent. 3 Principle A sample of whey cheese is desiccated in a ventilated oven set at a temperature of 88 °C. 4 Apparatus and materials 4.1 Grinding mill or other appropriate device. 4.2 Analytical balance, capa