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BS EN ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method

standard by British Standard / European Standard / International Organization for Standardization , 05/09/2022

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Full Description

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[4]) is appropriate.

Product Details

Published:: 05/09/2022
ISBN(s):: 9780539006681
Number of Pages:: 26
File Size:: 1 file , 1.3 MB
Product Code(s):: 30376376, 30376376, 30376376
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