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
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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
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.
| Edition | 2022 |
|---|---|
| Published Date | 2022 |
| Published By | International Standardization Organisation |
| Page Count | 16 |