Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method) (ISO 1736:2008); English version of DIN EN ISO 1736:2009-03
This International Standard specifies the reference method for the determination of the fat content of dried
milk and dried milk products. The method is also applicable to dried milk with a fat content of 40 % mass
fraction or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk
and dried butter serum.
The method is not applicable when the powder contains hard lumps which do not dissolve in ammonia
solution or free fatty acids in significant quantities.
NOTE When the powder contains hard lumps which do not dissolve in ammonia solution or contains free fatty acids
in significant quantities, noticeable by a distinct smell, the result of the determination will be too low. With such products, a
method using the WeibulI-Berntrop principle is suitable (see ISO 8262-311DF 124-313]).