ISO 23319:2022
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
- Standard No.
- ISO 23319:2022
- Release Date
- 2022
- Published By
- International Organization for Standardization (ISO)
- Latest
- ISO 23319:2022
- Scope
- 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 23319:2022 Referenced Document
- ISO 565 Test sieves; metal wire cloth, perforated metal plate and electroformed sheet; nominal sizes of openings
ISO 23319:2022 history
- 2022 ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
