This standard specifies a reference method for determining the fat content of most types of ice cream and ice cream mixes, including concentrated ice cream mixes and dry ice cream mixes based on milk. Note: In some types of ice cream and milk-based ice cream mixes, the R?se-Gottlieb process according to this standard cannot be used due to the high content of emulsifiers, stabilizers or thickeners or of egg yolk or of fruits or of combinations of these ingredients. In this case, a process based on the Weibull-Bemtrop principle, see DIN 10 342, must be used.
ONORM DIN 10312-3-1994 history
1994ONORM DIN 10312-3-1994 Gravimetric method for the determination of fat content of milk and milk products. Method for edible ices