I.S. EN ISO 23319:2022
Current
The latest, up-to-date edition.
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
Hardcopy , PDF
English
01-05-2022
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Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
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Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Calculation and expression of results
11 Precision
Annex A (informative) Additional procedures
Annex B (informative) Fat-extraction tube model with siphon or wash-bottle fittings
Annex C (informative) Interlaboratory test for cheeses
Annex D (informative) Interlaboratory test for caseins and caseinates
Bibliography
This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| Pages |
30
|
| ProductNote |
The date of any NSAI previous adoption may not match the date of its original CEN/CENELEC document.
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 23319:2022 | Identical |
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