EN ISO 23319:2022 PDF
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
- Document status:
- Active
- Format:
- Electronic (PDF)
- Number of pages:
- 24
- Publication date:
- April 13, 2022
- Edition:
- CEN EN 23319 edition 2 version 1
- ICS:
- 67.100.30
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.
Technical details
- Technical committee
- CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
- SKU
- EN ISO 23319:2022
