DIN EN ISO 23319:2023-01
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
| Fecha edición: |
2023-01-01
En Vigor
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|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | 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[4]) is appropriate. |
| Keywords: | Agricultural products|Analyzers|Casein|Caseinates|Cheese|Chemical analysis and testing|Chemicals|Content|Dairy analysis|Dairy products|Definitions|Determination of content|Extraction|Fat content determination|Fat contents|Fat extraction methods|Fats|Food products|Food testing|Gravimetric|Gravimetric analysis|Mass concentration|Methods|Processed cheese|Reference methods|Sample preparation|Sampling|Sampling methods|Schmid-Bondzynski-Ratzlaff|Schmid-Bondzynski-Ratzlaff method|Test equipment|Testing |
| ICS: | 67.100.30 - Queso |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 23319:2022 Idéntica ISO 23319:2022 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 1735:2005-05 Reemplaza a DIN EN ISO 23319:2020-10 |
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