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DIN EN ISO 23319:2020-10
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO/DIS 23319:2020); German and English version prEN ISO 23319:2020 / Note: Date of issue 2020-09-11
| Fecha edición: |
2023-01-01
Anulada
|
|---|---|
| Fecha cancelación: | 2023-01-01 |
| Idiomas disponibles: | Alemán, Inglés |
| Resumen: | This document specifies a method for the determination of fat content of all cheeses and processed cheese products with a lactose content of less than 5 % (mass fraction) of non-fatty solids, and all types of caseins and caseinates. The method is not applicable to fresh cheeses containing, for example, fruit, syrup or muesli. The Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable to such products due to high concentrations of sugars. For these products the method according to the Weibull-Berntrop principle (ISO 8262-3) is appropriate. |
| Keywords: | Agricultural products|Analyzers|Casein|Caseinates|Cheese|Chemical analysis and testing|Chemicals|Content|Dairy analysis|Dairy products|Definitions|Determination of content|Extraction|Fat content determination|Fat contents|Fat extraction methods|Fats|Food products|Food testing|Gravimetric|Gravimetric analysis|Mass concentration|Methods|Processed cheese|Reference methods|Sample preparation|Sampling|Sampling methods|Schmid-Bondzynski-Ratzlaff|Schmid-Bondzynski-Ratzlaff method|Test equipment|Testing |
| ICS: | 67.100.30 - Queso |
| CTN: | |
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Reemplazo Normas |
Es reemplazada por DIN EN ISO 23319:2023-01 |










