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Standard ČSN EN ISO 23319 1.12.2022 preview

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ČSN EN ISO 23319 (571007)

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

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STANDARD published on 1.12.2022


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The information about the standard:

Designation standards: ČSN EN ISO 23319
Classification mark: 571007
Catalog number: 516246
Publication date standards: 1.12.2022
SKU: NS-1091097
The number of pages: 24
Approximate weight : 72 g (0.16 lbs)
Country: Czech technical standard
Category: Technical standards ČSN

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Annotation of standard text ČSN EN ISO 23319 (571007):

Tento dokument specifikuje metodu stanovení obsahu tuku ve všech typech sýrů a tavených sýrových výrobků s obsahem laktosy nižším než 5 % (hmotnostní podíl) v tukuprosté sušině a ve všech typech kaseinů a kaseinátů.

Tato metoda není použitelná pro typy čerstvých sýrů obsahující např. ovoce, sirup nebo müsli. U takovýchto výrobků není použitelný Schmid-Bondzynski-Ratzlaffův (SBR) princip kvůli vysokým koncentracím cukrů. Pro tyto výrobky je vhodná metoda využívající princip podle Weibull-Berntropa (viz ISO 8262-3 | IDF 124-3)

Preview of the standard ČSN EN ISO 23319 (571007)

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