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download between 0-24 hoursReleased: 2022-03
ISO 23319:2022 | IDF 250:2022
ISO 23319:2022 | IDF 250:2022-Cheese and processed cheese products, caseins and caseinates-Determination of fat content
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Standard´s number: | ISO 23319:2022 | IDF 250:2022 |
Pages: | 16 |
Edition: | 1 |
Released: | 2022-03 |
Language: | English |
DESCRIPTION
ISO 23319:2022 | IDF 250:2022
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.