标准摘要
[中文适用范围]： ISO 8262 的这一部分 | IDF 124 规定了测定不适用 Rose-Gottllieb 方法的乳基产品和液体、浓缩或奶粉产品脂肪含量的参考方法；即含有不同量的游离脂肪酸的那些或由于存在块状或非奶成分而不能完全溶于氨的那些，例如蛋奶冻、粥或用于烘焙目的的某些奶基产品。 注 1：用于测定牛奶、奶油、淡炼乳和甜炼乳以及奶粉制品脂肪含量的参考 Rose-Gottlieb 方法分别在 ISO 1211、ISO 2450、ISO 1737 和 ISO 1736 中规定。 该方法还适用于新鲜奶酪类型，例如农家干酪和夸格奶酪，以及添加水果、糖浆、“麦片”等的新鲜奶酪，SBR 方法由于碳水化合物含量较高而不适用于这些新鲜奶酪。 /或极端不均匀。 注 2：ISO 1735 中规定了测定乳糖含量低于非脂固体 5%（质量分数）的奶酪和加工奶酪产品的脂肪含量的参考 Schmid-Bondzynski-Ratzlaff 方法。 [外文原描述]： ISO 8262-3|IDF 124-3:2005 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes. The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, muesli, etc. for which the Schmid-Bondzynski-Ratzlaff method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity.
英文名称Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases