DIN Standards Committee Food and Agricultural Products
Butyrometric determination of fat content of milk and milk products - Part 2: Requirements specific to products
Abstract
This document specifies product-specific requirements for the butyrometric determination of fat in milk, dairy products, butter, cheese, and ice cream. This document applies to milk with a fat content of 0% to 10% (by mass), milk containing suitable preservatives, homogenized milk, unsweetened condensed milk, buttermilk, whey, milk powder, cream, ice cream, semi-finished products (ice cream mixes) for the production of milk-based ice cream and butter, as well as all types of cheese. However, its application may lead to inaccurate results for some types of cheese (see note in 9.6).This document is also applicable to sour milk, provided that the fat can be distributed homogeneously. This document is not applicable to products containing additives, such as fruits or hydrocolloids. NOTE: Butyrometric fat determinations have increasingly been replaced by other routine analyses (e.g., infrared spectroscopy). However, they are still used, among other things, for rapid on-site plausibility checks of infrared spectroscopy.
Begin
2025-12-12
Planned document number
DIN 10479-2
Project number
05702848
Responsible national committee
NA 057-05-13 AA - Milk and milk products - Methods of sampling and analysis
