ISO 2446:1976

Milk -- Determination of fat content (Routine method)

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.

General information

  • Status :  Withdrawn
    Publication date : 1976-10
  • Edition : 1
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.10
    Milk and processed milk products

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information