EN ISO 1854:2008

Foreword
Foreword
1 Scope
2 Normative reference
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
   9.1 Test portion
   9.2 Blank tests
   9.3 Preparation of fat-collecting vessel
   9.4 Determination
10 Calculation and expression of results
   10.1 Calculation
   10.2 Expression of results
11 Precision
   11.1 Interlaboratory test
   11.2 Repeatability
   11.3 Reproducibility
12 Test report
Annex A (informative) - Notes on procedures
Annex B (informative) - Alternative procedure using fat-extraction
                        tubes with siphon or wash-bottle fittings
Bibliography

ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.