ISO 23319:2022 ✓ Most Recent

2252025

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

standard by International Organization for Standardization , 04/01/2022

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Full Description

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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Document History

  1. ISO 23319:2022

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

    • Most Recent

  2. ISO 5543:2004


    Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)

    • Historical Version

  3. ISO 1735:2004


    Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

    • Historical Version

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Published:

04/01/2022

File Size:

1 file

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This product is restricted and cannot be purchased in the following countries Ukraine, Russia, Belarus