BS EN ISO BRITISH STANDARD 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method) The European Standard EN IS0 5534:2004 has the status of a British Standard ICS 67.100.30 BSi NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT L British Standards BS EN ISO 5534:2004 National foreword This British Standard is the official English language version of EN ISO 5534:2004. It is identical with ISO 5534:2004. It supersedes BS 770-10:1986 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/5, Milk and milk products, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index", or by using the “Search" facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not ofitself confer immunity from legal obligations. This British Standard was Summary of pages published under the authority This document comprises a front cover, an inside front cover, the EN ISO title oftheStandardsPolicyand Strategy Committee on page, the EN ISO foreword page, the ISO title page, pages i to iv, pages 1 to 7 12 June 2004 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comments C BSI 12 June 2004 ISBN 0 580 43871 6 EN ISO 5534 EUROPEANSTANDARD NORME EUROPEENNE EUROPAISCHE NORM May 2004 ICS 67.100.30 English version Cheese and processed cheese - Determination of the total Fromages et fromages fondus - Determination de la teneur Kase und Schmelzkase - Bestimmung der totale en matiere seche (Methode de reférence) (ISO Gesamttrockenmasse (Referenzverfahren) (ISO 5534:2004) 5534:2004) This European Standard was approved by CEN on 13 May 2004. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standardsmaybeobtainedonapplicationtotheCentral Secretariatorto anyCENmember. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation versions. Germany,Greece,Hungary,Iceland, Ireland,Italy,Latvia,Lithuania,Luxembourg,Malta,Netherlands,Norway,Poland, Portugal, Slovakia Slovenia, Spain, Sweden, Switzerland and United Kingdom. er EUROPEAN COMMITTEE FOR STANDARDIZATION COMI TEEUROPEENDENORMALISATION EUROPAIS C HES KOMITEEFURNOR M UNG ManagementCentre:ruedeStassart,36B-1050Brussels @2004CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5534:2004: E worldwide for CEN national Members. EN IS0 5534:2004 Foreword "Agricultural food products" in collaboration with Technical Committee CEN/TC 302 "Milk and milkproducts-Methodsofsamplingandanalysis,thesecretariatofwhichisheldbyBsl This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by November 2004, and conflicting national standards shall be withdrawn at the latest by November 2004. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries ar