Back

EVS-EN ISO 23319:2022

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

General information
Valid from 02.05.2022
Base Documents
ISO 23319:2022; EN ISO 23319:2022
Directives or regulations
None

Standard history

Status
Date
Type
Name
02.05.2022
Main
08.11.2004
Main
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.
*
*
*
PDF
17.08 € incl tax
Paper
17.08 € incl tax
Browse standard from 2.44 € incl tax
Standard monitoring

Customers who bought this item also bought

Main

EVS-EN ISO 15213-1:2023

Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique (ISO 15213-1:2023)
Newest version Valid from 15.02.2023