This document specifies the method for the determination of fat content.
The method is applicable to:
a) raw milk (cow, sheep, goat), reduced fat milk, skimmed milk, chemically preserved milk and processed liquid milk;
b) dried milk products (e.g. whole, partially skimmed, skimmed milk powder; dairy permeate powder; whey powder; blend skimmed milk powder and vegetable fat; milk based infant formula powder);
c) raw, processed and sour cream.
For the following products, the precision figures are given in AnnexH. These precision figures are derived from interlaboratory studies not conforming to the requirements from ISO5725-2 in terms of number of samples (