BS EN ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. | Status: Current

1 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.