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ISO 8262-3:2005

Current Revision

Milk products and milk-based foods - Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) - Part 3: Special cases

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ISO 8262-3|IDF 124-3:2005 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes.

The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, muesli, etc. for which the Schmid-Bondzynski-Ratzlaff method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity.


SDO ISO: International Organization for Standardization
Document Number ISO 8262
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 5
Publish Date Document Id Type View
Not Available ISO 8262-3:2005 Revision