ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

Publication date: Mar 29, 2022

General information

Current stage: 60.60 Effective date: Mar 29, 2022

Originator: ISO

Owner: ISO/TC 34/SC 5

Type: International Standard

ICS: 67.100.30

Languages: English French

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Status: Published

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Scope

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.

Life cycle

PREVIOUSLY

Revises
ISO 1735:2004

Revises
ISO 5543:2004

NOW

PUBLISHED
ISO 23319:2022
60.60 Standard published
Mar 29, 2022

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