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ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
29. 3. 2022.

Опште информације

60.60     29. 3. 2022.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.30  

engleski   francuski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

PRETHODNO

POVUČEN
ISO 1735:2004

POVUČEN
ISO 5543:2004

TRENUTNO

OBJAVLJEN
ISO 23319:2022
60.60 Standard objavljen
29. 3. 2022.

Nacionalna preuzimanja

SRPS EN ISO 23319:2022  
ISS

Sir i proizvodi od topljenog sira, kazeini i kazeinati – Određivanje sadržaja masti – Gravimetrijska metoda

60.60   Standard objavljen

E034-5 Saznaj više