标准编号：ISO 23319:2022
中文名称：奶酪和加工奶酪制品、酪蛋白和酪蛋白酸盐 脂肪含量的测定 重量分析法
英文名称：Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
发布日期：2022-03
标准范围
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 [4] ISO 8262-3 | IDF 124-3 ) is appropriate.
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