ISO 23319:2022
Current
The latest, up-to-date edition.
Cheese and processed cheese products, caseins and caseinates Determination of fat content Gravimetric method
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
English, French
29-03-2022
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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.
The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO8262-3|IDF 124-3) is appropriate.
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF EN ISO 23319:2022 | Identical |
| PN-EN ISO 23319:2022-09 | Identical |
| ÖNORM EN ISO 23319:2022 10 15 | Identical |
| UNI EN ISO 23319:2022 | Identical |
| I.S. EN ISO 23319:2022 | Identical |
| SS-EN ISO 23319:2022 | Identical |
| NS-EN ISO 23319:2022 | Identical |
| UNE-EN ISO 23319:2022 | Identical |
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