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ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

Mar 29, 2022

General information

60.60     Mar 29, 2022

ISO

ISO/TC 34/SC 5

International Standard

67.100.30  

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Scope

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.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 1735:2004

WITHDRAWN
ISO 5543:2004

NOW

PUBLISHED
ISO 23319:2022
60.60 Standard published
Mar 29, 2022

National adoptions

SRPS EN ISO 23319:2022  
ISS

Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

60.60   Standard published

E034-5 more