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Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
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Available format(s): Hardcopy, PDF
Language(s): English
Published date: 01-05-2022
Publisher: National Standards Authority of Ireland
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.Only cited Standards give presumption of conformance to New Approach Directives/Regulations.Dates of withdrawal of national standards are available from NSAI.
Forewords1 Scope2 Normative references3 Terms and definitions4 Principle5 Reagents6 Apparatus7 Sampling8 Preparation of test sample9 Procedure10 Calculation and expression of results11 PrecisionAnnex A (informative) Additional proceduresAnnex B (informative) Fat-extraction tube model with siphon or wash-bottle fittingsAnnex C (informative) Interlaboratory test for cheesesAnnex D (informative) Interlaboratory test for caseins and caseinatesBibliography
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.
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