Milk -- Determination of fat content (Routine method)
This standard has been revised by ISO 2446:2008
Is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. The method specified is based on the saparation of the fat of the milk in a butyrometer by centrifuging after the protein has been dissolved with sulphuric acid. The procedure for checking the capacity of the milk pipette is described in an annex.
A standard is reviewed every 5 years
Revisions / Corrigenda