STN EN ISO 23319
| Name: | STN EN ISO 23319 |
| Validity: | Valid |
| Number of pages: | 28 |
| Language: |
EN
|
| Paper: | 14,10€ |
| Electronic version |
a) Only read (without ability to print and copy)
12,69€ b) Without ability to print, with ability to copy (printscreen) 14,10€ c) With ability to print and copy (printscreen) 18,33€ |
| Slovak title | Syry, tavené syrové výrobky, kazeíny a kazeináty. Stanovenie obsahu tuku. Gravimetrická metóda (ISO 23319: 2022) |
| English title | Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022) |
| Release Date: | 01. 08. 2022 |
| Date of withdrawal: | |
| ICS: | 67.100.30 |
| Sorting character/National clasification code | 57 1104 |
| Level of incorporation: | idt ISO 23319:2022, idt EN ISO 23319:2022 |
| Official Journal | 07/22 |
| Amendments | |
| Replaced by: | |
| Repleces: | STN EN ISO 1735:2005-01 (57 1104) |
| Note in Official Journal: | |
| Subject of the standard: | 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. |
| Preview: | Náhľad normy (PDF) |