scope:

This part of ISO 8262ÐIDF 124 specifies the reference method for the determination of the fat content of milkbased 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 milkbased 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 SBR method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity.