Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
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 5Â % (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 ISOÂ 8262-3Â |Â IDFÂ 124-3[4]) is appropriate.
| SDO | ISO: International Organization for Standardization |
| Document Number | ISO 23319 |
| Publication Date | Not Available |
| Language | en - English |
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| Committee | ISO/TC 34/SC 5 |