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STANDARD

Current

ÖNORM EN ISO 23319

Issue date: 2022 10 15

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

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.

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General information on ÖNORM EN ISO 23319

Format

Paper | 22 Pages

Language

German | English | Download GER/ENG

Publisher

Austrian Standards International

Committee 205 Food and animal feeding stuffs analysis

Timeline

An overview of the development of ÖNORM EN ISO 23319 from 2005 til today.

• ÖNORM EN ISO 23319

  2022 10 15 Standard ÖNORM EN ISO 23319, Edition: 2022 10 15

  Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravim...
• ÖNORM EN ISO 1735

  2005 06 01 Standard ÖNORM EN ISO 1735, Edition: 2005 06 01

  Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference ...

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Frequently Asked Questions about ÖNORM EN ISO 23319

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Normative References

Here you will find an extract of the normative references. Please refer to the document itself for the full list.

Dokumentnummer	Titel	Ausgabedatum	Art	Link
Dokumentnummer ISO 3889:2006	Titel Milk and milk products — Specification of Mojonnier-type fat extraction flasks	Ausgabedatum 2006 11 28	Art Standard	Zur Produktseite
Dokumentnummer ISO 565:1990	Titel Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings	Ausgabedatum 1990 07 12	Art Standard	Zur Produktseite

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