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SRPS EN ISO 23319:2022

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

Aug 31, 2022
Nov 29, 2024

General information

60.60     Aug 31, 2022

ISS

E034-5

European Norm

67.100.30  

English   Serbian  

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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WITHDRAWN
SRPS EN ISO 1735:2007

WITHDRAWN
SRPS ISO 5543:2015

NOW

PUBLISHED
SRPS EN ISO 23319:2022
60.60 Standard published
Aug 31, 2022

Related project

Adopted from EN ISO 23319:2022

Adopted from ISO 23319:2022

Adopted from IDF 250