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Normas DIN – AENOR
DIN EN ISO 23319:2020-10

DIN EN ISO 23319:2020-10

Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO/DIS 23319:2020); German and English version prEN ISO 23319:2020 / Note: Date of issue 2020-09-11

Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en matière grasse - Méthode gravimétrique (ISO/DIS 23319:2020); Version allemande et anglaise prEN ISO 23319:2020 / Attention: Date de parution 2020-09-11

Käse und Schmelzkäseprodukte, Kaseine und Kaseinate - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (ISO/DIS 23319:2020); Deutsche und Englische Fassung prEN ISO 23319:2020 / Achtung: Erscheinungsdatum 2020-09-11

Fecha:
2020-10 /Active
Equivalencias internacionales:

ISO/DIS 23319 (2020-03)

prEN ISO 23319 (2020-07)

Resumen:
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.
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
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