Name:
ISO 23319:2022 PDF
Published Date:
04/01/2022
Status:
Active
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 , 1.8 MB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Published : | 04/01/2022 |
