DIN EN ISO 23319:2020 Edition

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Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method (Draft)

Published By	Publication Date	Number of Pages
DIN	2020-10	44

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Categories: 67.100.30 - Cheese, DIN

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Description

This document specifies a method for the determination of fat content of all cheeses and processed cheese products with a lactose content of less than 5 % (mass fraction) of non-fatty solids, and all types of caseins and caseinates. The method is not applicable to fresh cheeses containing, for example, fruit, syrup or muesli. The Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable to such products due to high concentrations of sugars. For these products the method according to the Weibull-Berntrop principle (ISO 8262-3) is appropriate.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2020-10
Pages Count	44
Language	Germany
Descriptors	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, Procedures, Specimen preparation, Processes
File Size	2.6 MB
ICS Codes	67.100.30 - Cheese

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DIN EN ISO 23319

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DIN EN ISO 23319:2020 Edition

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