This standard establishes a routine method (Gerber method) for the determination of the fat content of milk and specifies guidelines for the determination of the appropriate capacity of the milk pipette and for the corrections to be applied to the results if the Milk does not have an average fat content (see 6.1). The appendix describes the operating procedure for checking the capacity of the pipette. The method is applicable to liquid milk, whole or partially skimmed, raw or pasteurized. As modifications, the details of which are specified, it is equally applicable to: a) milk with incorporated preservatives (see section 11); b) milk that has undergone a homogenization treatment, in particular sterilized milk and milk treated at elevated temperature (UHT) (see section 12); c) skimmed milk (see section 13). NOTES: 1 The result obtained by the operating procedure described in section 12 may be slightly excessive, so a study is being carried out to obtain an operating procedure that provides reliable results. 2 Work is being carried out to develop an operating procedure for the control of skimmed milk using a special butyrometer from 0 to 0.5% fat matter. This butyrometer will give a better result than the 0 to 4% fat meter commonly used for skimmed milk (see section 13).