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ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
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ISO 23319:2022

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

PUBLISH DATE 2022
ISO 23319:2022

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.

SDO ISO: International Organization for Standardization
Document Number ISO 23319
Publication Date Jan. 1, 2022
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 5
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