Standard

NS-EN ISO 23319:2022

Apr 2022 Published

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Abstract

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.

Document information

Standard from SN
Published: 30 April 2022
Edition: 2022-04
Version: 1
Document type: NAT
ISBN:

ICS 67.100.30
National Committee CEN/TC 302

Product Relations

Replaces: NS-EN ISO 1735:2004
Refers: ISO 565:1990
Adopted from: EN ISO 23319:2022 , 0

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NS-EN ISO 1735:2004
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NS-EN ISO 23319:2022

NS-EN ISO 23319:2022

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