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
BS EN ISO 23319:2022 Referenced Document
ISO 565 Test sieves; metal wire cloth, perforated metal plate and electroformed sheet; nominal sizes of openings
BS EN ISO 23319:2022 history
2022BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method