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ISO 23319:2022

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

General information
Valid from 29.03.2022
Directives or regulations
None
Standard history
Status
Date
Type
Name
29.03.2022
Main
25.11.2004
Main
01.07.2004
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[4]) is appropriate.
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