Name:
DANSK DS/EN ISO 23319 PDF
Published Date:
04/19/2022
Status:
[ Active ]
Publisher:
Dansk Standard
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.
| Edition : | 22 |
| File Size : | 1 file , 1.3 MB |
| Number of Pages : | 30 |
| Product Code(s) : | DS-026, DS-026 |
| Published : | 04/19/2022 |
