Tagasi

EVS-EN ISO 23319:2022

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

Üldinfo
Kehtiv alates 02.05.2022
Alusdokumendid
ISO 23319:2022; EN ISO 23319:2022
Tegevusala (ICS grupid)
67.100.30 Juust
Direktiivid või määrused
puuduvad
Standardi ajalugu
Staatus
Kuupäev
Tüüp
Nimetus
02.05.2022
Põhitekst
08.11.2004
Põhitekst
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
14,00 € koos KM-ga
Paber
14,00 € koos KM-ga
Sirvi standardit: 2,40 € koos KM-ga
Standardi monitooring