Abstract
PreviewThis 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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Status: PublishedPublication date: 2022-03
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Edition: 1Number of pages: 16
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- ICS :
- 67.100.30 Cheese
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| Format | Language | |
|---|---|---|
| std 1 92 | PDF + ePub | |
| std 2 92 | Paper |
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WithdrawnISO 1735:2004
WithdrawnISO 5543:2004
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