Resumen
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.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2022-03Etapa: Norma Internacional publicada [60.60]
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Edición: 1Número de páginas: 16
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Comité Técnico :ISO/TC 34/SC 5ICS :67.100.30
- RSS actualizaciones
Ciclo de vida
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Anteriormente
RetiradaISO 1735:2004
RetiradaISO 5543:2004
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Ahora