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Hlavní stránka>20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
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sklademVydáno: 2020-03-26
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method

20/30376375 DC

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

Měna
540 Kč
Označení normy:20/30376375 DC
Počet stran:24
Vydáno:2020-03-26
Status:Draft for Comment
Popis

20/30376375 DC


This standard 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method is classified in these ICS categories:
  • 67.100.30 Cheese

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.


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