SS-EN ISO 23319:2022
Current
Current
The latest, up-to-date edition.
Cheese and melt cheese products, casein and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
Available format(s)
Hardcopy
Language(s)
English
Published date
19-04-2022
Publisher
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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