ISO 23319:2022
International Standard
Current Edition
·
Approved on
29 March 2022
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 23319:2022 Files
English
16 Pages
Current Edition
43.82 OMR
ISO 23319:2022 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) is appropriate.
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-1:2013
Omani Standard
Expiration dates for food products -Part 1 : Mandatory expiration dates
GSO 150-1:2013
Gulf Technical Regulation
Expiration dates for food products -Part 1 : Mandatory expiration dates
Recently Published
GSO 8:2024
Gulf Standard
TITLE IN ENGLISH
GSO ASTM D2532:2024
ASTM D2532:22
Gulf Standard
TITLE IN ENGLISH
GSO 11212:2024
Gulf Standard
TITLE IN ENGLISH
GSO ISO 349:2024
ISO 349:2020
Gulf Standard
Protective clothing — Protection against chemicals — Determination of resistance of protective clothing materials to permeation by liquids and gases
