NS EN ISO 1735 : 1ED 2004

Introduction
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
   9.1 Test portion
   9.2 Blank test
   9.3 Preparation of fat-collecting vessel
   9.4 Determination
10 Calculation and expression of results
   10.1 Calculation
   10.2 Expression of results
11 Precision
   11.1 Interlaboratory test
   11.2 Repeatability
   11.3 Reproducibility
12 Test report
Annex A (normative) Additional procedures
Annex B (informative) Alternative procedure using
                      fat-extraction tubes with siphon
                      or wash-bottle fittings
Annex C (informative) Interlaboratory test
Bibliography

Provides the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.