NS EN ISO 1736 : 2ED 2008

Foreword
1 Scope
2 Normative references
3 Term and definition
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

Defines the reference method of determining the fat content of dried milk and dried milk products. Applies to dried milk with fat content of 40% (mass fraction) or more, dried partially skimmed, dried whole, dried skimmed milk, dried buttermilk, dried whey, and dried butter serum.