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About This Item
Full Description
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.
Document History
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BS EN ISO 23319:2022
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Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method- Most Recent
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BS EN ISO 1735:2004
Cheese and processed cheese products. Determination of fat content. Gravimetric method (Reference method)- Historical Version
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BS 770-3:1989
Methods for chemical analysis of cheese-Determination of fat content (reference method)- Historical Version
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BS 770-3:1976
Methods for the chemical analysis of cheese.-Determination of fat content (reference method)- Historical Version