NF EN ISO 23319:2022
Current
The latest, up-to-date edition.
Cheese and processed cheese products, caseins and caseinates -Determinationof fat content - Gravimetric method
Hardcopy
English - French
01-04-2022
Thisdocumentspecifies a method for the determination of thefat contentof all types ofcheeseandprocessed cheeseproducts containing lactose of below 5 % (massfraction) ofnon-fatsolids, and all types ofcaseinsand caseinates.
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