EN ISO 23319:2022

Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

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.

Käse und Schmelzkäseprodukte, Caseine und Caseinate - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (ISO 23319:2022)

Dieses Dokument legt ein Verfahren für die Bestimmung des Fettgehaltes aller Arten von Käse und Schmelz¬käse fest, deren Gehalt an Lactose weniger als 5 % (Massenanteil) der fettfreien Trockenmasse beträgt, und für alle Arten von Caseinen und Caseinaten.
Das Verfahren ist nicht auf Frischkäsearten anwendbar, die zum Beispiel Früchte, Sirup oder Müsli enthalten. Für derartige Produkte ist das Schmid-Bondzynski-Ratzlaff-Verfahren (SBR-Verfahren) aufgrund hoher Konzentratio¬nen von Zuckern nicht anwendbar. Für diese Produkte ist das Verfahren nach Weibull-Berntrop (siehe ISO 8262 3|IDF 124 3 [4]) geeignet.
WARNUNG — Die Anwendung dieses Dokuments kann gefährliche Substanzen, Arbeitsgänge und Geräte einschließen. Dieses Dokument erhebt nicht den Anspruch, dass alle mit seiner Anwendung verbundenen Sicherheitsprobleme angesprochen werden. Es liegt in der Verantwortung des An-wenders dieses Dokuments, Vorkehrungen für den Arbeits- und Gesundheitsschutz zu treffen und vor der Anwendung festzulegen, welche einschränkenden Vorschriften gelten.

Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en matière grasse - Méthode gravimétrique (ISO 23319:2022)

Le présent document spécifie une méthode de détermination de la teneur en matière grasse de tous les types de fromage et de fromage fondu ayant des teneurs en lactose inférieures à 5 % (fraction massique) des solides non gras, et de tous les types de caséines et caséinates.
La méthode n’est pas applicable aux fromages frais contenant, par exemple, des fruits, du sirop ou du muesli. Pour ces produits, le principe de Schmid-Bondzynski-Ratzlaff (SBR) n’est pas applicable en raison de fortes concentrations en sucres. Pour ces produits, la méthode utilisant le principe de Weibull-Berntrop (voir l’ISO 8262‑3 | IDF 124-3) est appropriée.

Siri in izdelki iz predelanih sirov, kazeini in kazeinati - Določevanje vsebnosti maščob - Gravimetrijska metoda (ISO 23319:2022)

Ta dokument določa metodo za določevanje vsebnosti maščob pri vseh vrstah sirov in izdelkov iz predelanih sirov z vsebnostjo laktoze pod 5 % (masnega deleža) v nemastni suhi snovi ter pri vseh vrstah kazeinov in kazeinatov. Metoda se ne uporablja za sveže sire, ki vsebujejo na primer sadje, sirup ali kosmiče. Načelo metode po Schmid-Bondzynski-Ratzlaffovu (SBR) pri takih izdelkih namreč ne velja, saj vsebujejo visoko koncentracijo sladkorjev. Za te izdelke je primerna metoda po načelu Weibull-Berntropa (glej standard ISO 8262-3 | IDF 124-3 [4]).

General Information

• Status: Published
• Publication Date: 12-Apr-2022
• Withdrawal Date: 30-Oct-2022
• ICS: 67.100.30 - Cheese
• Technical Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Drafting Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 13-Apr-2022
• Completion Date: 13-Apr-2022
• Ref Project: SIST EN ISO 23319:2022 - Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

Relations

• Replaces: EN ISO 1735:2004 - Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
• Effective Date: 20-Apr-2022

Standards Content (Sample)

SLOVENSKI STANDARD
01-julij-2022
Nadomešča:
SIST EN ISO 1735:2005
Siri in izdelki iz predelanih sirov, kazeini in kazeinati - Določevanje vsebnosti
maščob - Gravimetrijska metoda (ISO 23319:2022)
Cheese and processed cheese products, caseins and caseinates - Determination of fat
content - Gravimetric method (ISO 23319:2022)
Käse und Schmelzkäseprodukte, Kaseine und Kaseinate - Bestimmung des Fettgehaltes
- Gravimetrisches Verfahren (ISO 23319:2022)
Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en
matière grasse - Méthode gravimétrique (ISO 23319:2022)
Ta slovenski standard je istoveten z: EN ISO 23319:2022
ICS:
67.100.30 Sir Cheese
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 23319
EUROPEAN STANDARD
NORME EUROPÉENNE
April 2022
EUROPÄISCHE NORM
ICS 67.100.30 Supersedes EN ISO 1735:2004
English Version
Cheese and processed cheese products, caseins and
caseinates - Determination of fat content - Gravimetric
method (ISO 23319:2022)
Fromages et fromages fondus, caséines et caséinates - Käse und Schmelzkäseprodukte, Kaseine und
Détermination de la teneur en matière grasse - Kaseinate - Bestimmung des Fettgehaltes -
Méthode gravimétrique (ISO 23319:2022) Gravimetrisches Verfahren (ISO 23319:2022)
This European Standard was approved by CEN on 17 February 2022.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 23319:2022 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 23319:2022) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of
sampling and analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by October 2022, and conflicting national standards shall
be withdrawn at the latest by October 2022.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 1735:2004.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 23319:2022 has been approved by CEN as EN ISO 23319:2022 without any modification.

INTERNATIONAL ISO
STANDARD 23319
IDF 250
First edition
2022-03
Cheese and processed cheese
products, caseins and caseinates —
Determination of fat content —
Gravimetric method
Fromages et fromages fondus, caséines et caséinates —
Détermination de la teneur en matière grasse — Méthode
gravimétrique
Reference numbers
ISO 23319:2022(E)
IDF 250:2022(E)
ISO 23319:2022(E)
IDF 250:2022(E)
© ISO and IDF 2022
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: [phone] Phone: [phone]
Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
ISO 23319:2022(E)
IDF 250:2022(E)
Contents Page
Forewords .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 4
8 Preparation of test sample . 4
8.1 Cheese . 4
8.2 Caseins and caseinates . 4
9 Procedure .5
9.1 Test portion . 5
9.2 Blank test . 5
9.3 Preparation of a fat-collecting vessel . 5
9.4 Determination . 5
10 Calculation and expression of results . 8
11 Precision . 9
11.1 Interlaboratory test . . 9
11.2 Repeatability . 9
11.3 Reproducibility . 9
11.4 Test report . 9
Annex A (informative) Additional procedures .11
Annex B (informative) Fat-extraction tube model with siphon or wash-bottle fittings .13
Annex C (informative) Interlaboratory test for cheeses .14
Annex D (informative) Interlaboratory test for caseins and caseinates .15
Bibliography .16
iii
ISO 23319:2022(E)
IDF 250:2022(E)
Forewords
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different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
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the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with the European
Committee for Standardization (CEN) Technical Committee CEN/TC 302, Milk and milk products -
Methods of sampling and analysis, in accordance with the Agreement on technical cooperation between
ISO and CEN (Vienna Agreement). It is being published jointly by ISO and IDF.
This first edition cancels and replaces ISO 1735 | IDF 5:2004 and ISO 5543 | IDF 127:2004, which have
been merged and technically revised.
Any feedback or questions on this document should be directed to the user’s nati
...