60.60 Standard published Apr 13, 2022
CEN
CEN/TC 302 Milk and milk products - Methods of sampling and analysis
European Norm
67.100.30 Cheese
Published
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.
WITHDRAWN
EN ISO 1735:2004
PUBLISHED
EN ISO 23319:2022
60.60
Standard published
Apr 13, 2022
