BS EN ISO 23319:2022 - Cheese and Processed Cheese Products, Caseins and Caseinates. Determination of Fat Content. Gravimetric Method

Standard Number: BS EN ISO 23319:2022

Pages: 26

Released: 2022-05-09

ISBN: 978 0 539 00668 1

Status: Standard

Overview

Introducing the BS EN ISO 23319:2022, a comprehensive standard that provides a detailed methodology for the determination of fat content in cheese and processed cheese products, caseins, and caseinates using the gravimetric method. This standard is essential for ensuring the quality and consistency of cheese products, making it an invaluable resource for food scientists, quality control professionals, and manufacturers in the dairy industry.

Key Features

• Comprehensive Methodology: The standard outlines a precise and reliable gravimetric method for determining the fat content in various cheese products, ensuring accurate and consistent results.
• Industry Relevance: Applicable to a wide range of cheese and processed cheese products, as well as caseins and caseinates, making it a versatile tool for the dairy industry.
• Quality Assurance: Adhering to this standard helps maintain high-quality standards in cheese production, ensuring that products meet regulatory requirements and consumer expectations.
• Detailed Instructions: The standard provides step-by-step instructions, making it easy to implement in laboratory settings.
• International Recognition: As an ISO standard, it is recognized and respected globally, facilitating international trade and compliance.

Why Choose BS EN ISO 23319:2022?

The BS EN ISO 23319:2022 standard is a must-have for any organization involved in the production, testing, or regulation of cheese and processed cheese products. Here are some reasons why this standard is indispensable:

• Accuracy and Precision: The gravimetric method detailed in this standard is known for its accuracy and precision, providing reliable results that can be trusted.
• Regulatory Compliance: Adhering to this standard ensures that your products meet national and international regulatory requirements, helping you avoid potential legal issues and ensuring consumer safety.
• Consumer Confidence: By following this standard, you can assure your customers that your products are of the highest quality, enhancing your brand's reputation and consumer trust.
• Cost-Effective: Implementing this standard can help reduce waste and improve efficiency in your production processes, ultimately saving you money.
• Global Trade: As an internationally recognized standard, it facilitates smoother trade and export processes, opening up new markets for your products.

Detailed Content

The BS EN ISO 23319:2022 standard spans 26 pages and provides a thorough explanation of the gravimetric method for determining fat content. It includes:

• Introduction: An overview of the importance of fat content determination in cheese products.
• Scope: The range of products to which the standard applies, including various types of cheese, processed cheese products, caseins, and caseinates.
• Normative References: A list of other standards and documents referenced within the standard.
• Terms and Definitions: Clear definitions of key terms used throughout the standard.
• Principle: An explanation of the gravimetric method and its underlying principles.
• Reagents and Materials: A detailed list of the reagents and materials required for the method.
• Apparatus: A description of the equipment needed to perform the method.
• Procedure: Step-by-step instructions for carrying out the gravimetric method, including sample preparation, extraction, and measurement.
• Calculation: Guidelines for calculating the fat content based on the measurements obtained.
• Precision and Bias: Information on the precision and potential biases of the method.
• Test Report: Instructions on how to document and report the results of the fat content determination.

Conclusion

The BS EN ISO 23319:2022 standard is an essential resource for anyone involved in the dairy industry. Its detailed methodology for determining fat content in cheese and processed cheese products, caseins, and caseinates ensures accuracy, consistency, and compliance with regulatory standards. By implementing this standard, you can enhance the quality of your products, build consumer trust, and facilitate international trade. Don't miss out on this invaluable tool for your business.

BS EN ISO 23319:2022

This standard BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method is classified in these ICS categories:

• 67.100.30 Cheese