Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 2022-03
  • Edition : 1
    Number of pages : 16
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.30
    Cheese

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