EN ISO 23319:2022
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Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
Published date
13-04-2022
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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
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| NF EN ISO 23319:2022 | Identical |
| I.S. EN ISO 23319:2022 | Equivalent |
| BS EN ISO 23319:2022 | Equivalent |
| UNE-EN ISO 23319:2022 | Identical |
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