OMB Codex 234 Working Group Meeting Book (April 27, 2018)

CX/MAS 18/39/4 Add.1

2

Cottage cheese Fat-free dry matter

ISO 5534 | IDF 4 and ISO 1735 | IDF 5

Calculation from dry matter content and fat content Gravimetry, drying at 102 °C Gravimetry (Schmid-Bondzynski- Ratzlaff) I Gravimetry (Schmid-Bondzynski- Ratzlaff) I

Cheeses in brine Milk fat in dry matter (FDM)

ISO 1735 | IDF 5