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ISO 2446

2nd Edition, September 1, 2008

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Milk — Determination of fat content



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This International Standard specifies the Gerber method for the determination of the fat content of milk and includes guidance on the determination of the appropriate capacity of the milk pipette and on the determination of the corrections to apply to the results if the milk is not of average fat content (see 6.1). The procedure for checking the capacity of the milk pipette is specified in Annex A.

The method is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. With modifications, details of which are given, it is also applicable to:

milk containing certain preservatives (see Clause 11);

milk that has undergone the process of homogenization, in particular sterilized milk and ultra heat-treated (UHT) milk (see Clause 12);

skimmed milk (see Clause 13).

NOTE The result obtained by the procedure specified in Clause 12 (modified for milk that has undergone homogenization) may be slightly high.
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