1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS H 2023 KS H 2023:2012 2012 12 29 http:/www.kats.go.krKS H 2023:2012 : ( ) ( ) () () ( ) : (http:/www.standard.go.kr) ： ：2007 12 31 ：2012 12 29 2012-0834 ： ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H 2023:2012 Natural cheese 1 , , . , . 2 . . (
2、) . KS H 1101, KS H ISO 707, KS H ISO 1735, ( ) KS H ISO 5534, ( ) KS J ISO 7251, KS Q ISO 4121, 3 . 3.1 67 % , (Cottage), (Mozzarella), (Camembert), (Brie), (Cream) . 3.2 , 54 % 69 % , (Brick), (Mnster), (Roquefort), (Gorgonzola), (Blue) . 3.3 , 49 % 56 % , (Cheddar), (Gouda), (Emmental), (Gruyere)
3、, (Edam) . KS H 2023:2012 2 3.4 , 51 % , (Parmesan), (Romano), (Sapsago) . 4 4.1 4.2 4.3 4.4 5 5.1 1 . 1 , . (%)a67 54 69 49 56 51 a (moisture on a fat-free basis, MFFB) 100 . 5.2 1 ( , ) . 6 6.1 KS H ISO 707, 16. . 6.2 KS Q ISO 4121, 6.3.2 , , 5 , 4 , 3 , 2 , 1 , 3.5 1 . 6.3 KS H 2023:2012 3 6.3.1
4、KS H ISO 5534 (%) 100 (%) . (%) 100 (%) 6.3.2 KS H ISO 1735 . 6.3.3 (%) 100(g)(g)(g)6.4 KS J ISO 7251 . 7 6. 5.1 8. . 8 8.1 . 8.2 ( , ) . 9 KS H 1101 . 153787 1 92 3(16) (02)26240114 (02)262401489 http:/ Korean Agency for Technology and Standards http:/www.kats.go.kr KS H 2023:2012 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Natural cheese ICS 67.100.30
