ISO 23319:2022
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.

General information 

  •  :  Published
     : 2022-03
  •  : 1
     : 16
  •  : ISO/TC 34/SC 5 Milk and milk products
  •  :
    67.100.30 Cheese

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