UNE-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
Spanish, Castilian, English
11-10-2022
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 type containing e.g. 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 (ISO 8262-3) is
appropriate.
| Committee |
CTN 34/SC 5
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Standards | Relationship |
| EN ISO 23319:2022 | Identical |
| ISO 23319:2022 | Identical |
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