SS-EN ISO 23319:2022
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Current
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Cheese and melt cheese products, casein and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
Published date
19-04-2022
Publisher
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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.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| PublisherName |
Standardiserings-Kommissionen I Sverige
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 23319:2022 | Identical |
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