Name:
BS EN ISO 23319:2022 PDF
Published Date:
05/09/2022
Status:
Active
Publisher:
British Standard / European Standard / International Organization for Standardization
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.
| File Size : | 1 file , 1.3 MB |
| ISBN(s) : | 9780539006681 |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 26 |
| Product Code(s) : | 30376376, 30376376, 30376376 |
| Published : | 05/09/2022 |
