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Status : Active
Standard Type : Main
Document No : ISO 23319:2022
Document Year : 2022
Pages : 16
Edition : 1
Section Volume : Milk and milk products (ISO/TC 34/SC 5.)
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.