This International Standard specifies the reference method for the determination of the fat content of milk. The method is applicable to raw and processed liquid milk, partly skimmed milk and skimmed milk in which no appreciable separation or breakdown of fat due to lipolysis has occurred (see note in clause 8).
NOTE When greater accuracy is required for skimmed milk, for instance to establish the operating efficiency of cream separators, the special method for skimmed products specified in ISO 7208 should be used.