logo

Standards Manage Your Business

We Manage Your Standards

ISO

ISO 23319:2022

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

Standard Details

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.

General Information

Status : Published
Standard Type: Main
Document No: ISO 23319:2022
Document Year: 2022
Pages: 16
Edition: 1

Life Cycle

Currently Viewing

Published
ISO 23319:2022
Knowledge Corner

Expand Your Knowledge and Unlock Your Learning Potential - Your One-Stop Source for Information!

© Copyright 2024 BSB Edge Private Limited.

Enquire now +