RS ISO 23319:2022
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method


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[4]) is appropriate.

General Information

RS ISO 23319:2022ADOPTED ISO STANDARDSFood technology25First Edition
Feb 2023
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