International Standard
ISO 23319:2022
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
Reference number
ISO 23319:2022
Edition 1
2022-03
© ISO 2024
International Standard
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Published (Edition 1, 2022)

ISO 23319:2022

Format
Language
CHF 96
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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.

General information

  • Status
     : Published
    Publication date
     : 2022-03
    Stage
    : International Standard published [60.60]
  • Edition
     : 1
    Number of pages
     : 16
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.30 
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