Full Description

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 ISO8262-3|IDF124-3^[4]) is appropriate.