标准摘要
[中文适用范围]： 本文件规定了非脂固体乳糖含量低于 5%（质量分数）的所有类型奶酪和加工奶酪产品以及所有类型酪蛋白和酪蛋白酸盐的脂肪含量测定方法。 该方法不适用于含有水果、糖浆或麦片等的新鲜奶酪类型。 对于此类产品，由于糖浓度高，Schmid-Bondzynski-Ratzlaff (SBR) 原理不适用。 对于这些产品，使用 Weibull-Berntrop 原理的方法（参见 [外文原描述]： This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates. The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.
英文名称Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method