BSI 20/30376375 DC 2020

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BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method

Published By	Publication Date	Number of Pages
BSI	2020	24

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Categories: 67.100.30 - Cheese, BSI

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Description

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 type containing e.g. 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 (ISO 8262-3) is appropriate.

Additional information

Status	Definitive
Pages	24
Publication Date	2020-03-26
Standard Number	20/30376375 DC
Title	BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
Identical National Standard Of	ISO/DIS 23319
Descriptors	Chemical analysis and testing, Processed foods, Cheese, Gravimetric analysis, Schmid-Bondzynski-Ratzlaff method, Food products, Fat extraction methods, Food testing, Fat content determination, Determination of content, Dairy products
Publisher	BSI
Committee	AW/5
ICS Codes	67.100.30 - Cheese

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BSI 20/30376375 DC 2020

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BSI 20/30376375 DC 2020

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