NF EN ISO 23319

NF EN ISO 23319

April 2022
Standard Current

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

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.

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Main informations

Collections

National standards and national normative documents

Publication date

April 2022

Number of pages

32 p.

Reference

NF EN ISO 23319

ICS Codes

67.100.30   Cheese

Classification index

V04-558

Print number

1

International kinship

ISO 23319:2022

European kinship

EN ISO 23319:2022
Sumary
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method

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.

Replaced standards (2)
NF EN ISO 1735
November 2004
Standard Cancelled
Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method)

Le présent document spécifie la méthode de référence pour la détermination de la teneur en matière grasse de tous les types de fromage et de fromage fondu ayant des teneurs en lactose inférieures à 5 % (fraction massique) des solides non gras.

NF ISO 5543
August 2008
Standard Cancelled
Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)

<p>ISO 5543|IDF 127:2004 specifies the reference method for the determination of the fat content of all types of caseins and caseinates.</p>

Table of contents
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  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Préparation de l'échantillon pour essai
  • 9 Mode opératoire
  • 10 Calcul et expression des résultats
  • 11 Fidélité
  • Annexe A (informative) Modes opératoires supplémentaires
  • Annexe B (informative) Modèle de tube d'extraction de la matière grasse muni d'un siphon ou d'un dispositif d'aspiration par le vide
  • Annexe C (informative) Essai interlaboratoires sur les fromages
  • Annexe D (informative) Essai interlaboratoires sur les caséines et caséinates
  • Bibliographie
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