NS-EN ISO 23319:2022
Current
Current
The latest, up-to-date edition.
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method (ISO 23319:2022)
Available format(s)
Hardcopy
Language(s)
English
Published date
01-04-2022
Important note : Users cannot be edited or removed once added to your Multi user PDF.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 |
32
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 23319:2022 | Identical |
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