ISO 23319:2022
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 16
- Дата публикации:
- 29 марта 2022 г.
- Издание:
- ISO IS 23319 edition 1 version 1
- ICS:
- 67.100.30
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 ISO 8262-3 | IDF 124-3) is appropriate.
Abstract
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