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 methods of determining the fat content of specific dairy products by butyrometry. It covers milk having a fat content of 0 % to 10 % by mass, milk containing preservatives, homogenized milk, sour milk (if the fat can be uniformly dispersed), unsweetened condensed milk, buttermilk, whey, powdered milk, cream, ice cream, mixes for milk-based ice cream, butter and cheese, although the results may be inaccurate for some types of cheese (see note in subclause 9.6). The method described has hitherto been validated only for homogenized milk and raw milk. NOTE: The butyrometric determination of the fat content of milk has been largely replaced by other routine analyses (e.g. by infrared spectroscopy). However, dairy products such as cheese can either not be analysed by these methods or require extensive sample preparation. For such products, butyrometric methods therefore remain an adequate alternative.
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
