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Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.
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[4]) is appropriate.
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