Fat Quantitative Determination Method

Fat Quantitative Determination Method, Total:200 items.

The international standard classification for "Fat Quantitative Determination Method" includes: Fruits. Vegetables , Starch and derived products , Animal feeding stuffs , food products in general .

The Chinese standard classification for "Fat Quantitative Determination Method" includes: Other cash crops , Basic standards and general methods , Cereal crop and forage crop in general .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 6433-1994 Method for the determination of crude fat in feedstuffs
GB/T 12088-1989 Method for determination of total fat in starches
GB/T 15674-1995 Method for determination of crude fat in edible fungi
GB/T 14772-1993 Method for determination of crude fat content in foods

Professional Standard - Agriculture

2326药典二部-2010 Appendix VII H Determination of Fat and Fatty Oil
1791药典一部-2010 Appendix IX N Determination of Fat and Fatty Oil
797兽药典二部-2015 Appendix Contents 0700 Other Determination Methods 0712 Determination of Fat and Fatty Oil
108药典四部-2015 0700 Other determination methods 0713 Determination of fat and fatty oil
814兽药典一部-2015 Appendix Contents 0700 Other Determination Methods 0713 Determination of Fat and Fatty Oil
89药典四部-2020 0700 Other determination methods 0713 Determination of fat and fatty oil

Taiwan Provincial Standard of the People's Republic of China

CNS 7167-1992 Method of Test for Hydroxyl Value of Fatty Oils and Acids

American Society for Testing and Materials (ASTM)

ASTM F464-76(1990) Fat content determination method
ASTM D5347-19a Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D5347-19 Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D5347-95(2012) Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D2080-92(1998) Determination method of average molecular weight of fatty quaternary ammonium salt

Magyar Szabványügyi Testület

MSZ 871/34.lap-1963 Fat content measurement method
MSZ 19833-1981 Test methods for fats. Hardness determination
MSZ 19821-1982 Test methods for fat. Melting Point Determination and Identification Value of Fats

Gosstandart of Russia

GOST R ISO 2446-2011 Milk. Method of determination of fat content
GOST R 54053-2010 Sonfectionery. Methods for determination of fat weight fraction
GOST 5899-1985 Confectionary. Methods for determination of fat fraction of total mass
GOST ISO 3727-2-2024 Butter. Determination of moisture, non-fat solids and fat content. Part 2. Determination of non-fat solids content (Reference method)..
GOST 6841-1977 Cellulose. Method for determination of pitch and fat
GOST 31902-2012 Confectionery. Methods of determination of fat weight fraction
GOST 5668-2022 Bakery products. Methods for determination of fat content
GOST 5668-1968 Bread and bakery products. Methods for determination of fat content
GOST R 51484-1999 Animal fats and vegetable oils. Method of determination of the composition of fatty acids in the 2-position in the triglyceride molecules
GOST EN 1163-2024 Feather and down. Test methods. Determination of the oil and fat content
GOST ISO 3727-3-2024 Butter. Determination of moisture, non-fat solids and fat content (Reference method). Part 3. Calculation of fat content
GOST 5867-1990 Milk and dairy products. Methods of determination of fat
GOST 30418-1996 Vegetable oils. Method for determination of fatty acid content

South African Bureau of Standard

SANS 2446:2005 Milk - Determination of fat content (Routine method)
SANS 2450:2005 Cream - Determination of fat content - Gravimetric method (Reference method)

Korean Agency for Technology and Standards (KATS)

KS M 2733-2025 Testing method for hydroxyl value of fatty oils and acids
KS M 2733-2015 Testing method for hydroxyl value of fatty oils and acids
KS M 2733-2005 Testing method for hydroxyl value of fatty oils and acids
KS H ISO 3727-2-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
KS H ISO 3727-2:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
KS H ISO 2450-2006(2016) Cream－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 3433:2006 Cheese－Determination of fat content－Van Gulik method
KS H ISO 1211-2006(2016) Milk－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 1854:2006 Whey cheese－Determination of fat content－Gravimetric method(Reference method)

Belgian Standards Institute

NBN I-969-1969 Edible fats and oils. Measurement of fat content. Carry out using legal measuring methods
NBN V 21-030-1983 Determination of the fat content of cream- Acido-butyrometric method with the Gerber-Koehlerbutyrometer.

British Standards Institution (BSI)

BS 684-1-1.12:1976 Methods of analysis of fats and fatty oils. Physical methods-Determination of the dilatation of fats
BS 684-1.16:1981 Methods of analysis of fats and fatty oils. Physical methods. Determination of water content: entrainment method
BS 684-1-1.1:1985 Methods of analysis of fats and fatty oils. Physical methods-Determination of litre weight in air
BS 684-1.1:1995 Methods of analysis of fats and fatty oils. Physical methods-Determination of litre weight in air
BS EN ISO 2450:1999 Cream. Determination of fat content (Reference method)
BS 684-2-2.39:1986 Methods of analysis of fats and fatty oils. Other methods-Determination of the composition of fatty acids in the 2-position
BS 684-2-2.3:1993 Methods of analysis of fats and fatty oils. Other methods-Determination of insoluble impurities content
BS EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of non-fat solids content (Reference method)
BS 684-2.3:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of insoluble impurities content
BS 684-1.1:1985 Methods of analysis of fats and fatty oils. Physical methods. Determination of litre weight in air
BS 684-2-2.25:1979 Methods of analysis of fats and fatty oils. Other methods-Determination of oxidative stability value
BS 684-1.1:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of litre weight in air
BS EN ISO 1211:1995 Milk. Determination of fat content. Gravimetric method (reference method)
BS 684-2.3:1983 Methods of analysis of fats and fatty oils. Other methods. Determination of insoluble impurities content
BS 684-1.6:1988 Methods of analysis of fats and fatty oils. Physical methods. Determination of titre
BS 684-2-2.23:1977 Methods of analysis of fats and fatty oils. Other methods-Determination of Bömer value
BS 684-2.2:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of ash
BS 684-2-2.2:1976 Methods of analysis of fats and fatty oils. Other methods-Determination of ash
BS 4628-4:1978 Methods of test for starch. Determination of total fat content
BS 684-2-2.23:1989 Methods of analysis of fats and fatty oils. Other methods-Determination of Boemer value
BS 684-2.2:1986 Methods of analysis of fats and fatty oils. Other methods-Determination of ash
BS 684-1.12:1990 Methods of analysis of fats and fatty oils. Physical methods-Determination of dilatation
BS 684-2-2.13:1981 Methods of analysis of fats and fatty oils. Other methods-Determination of iodine value
BS 684-1-1.14:1976 Methods of analysis of fats and fatty oils. Physical methods-Determination of colour
BS 684-2.5:1989 Methods of analysis of fats and fatty oils. Other methods-Determination of alkalinity
BS 684-2-2.13:1990 Methods of analysis of fats and fatty oils. Other methods-Determination of iodine value
BS 684-1-1.5:1976 Methods of analysis of fats and fatty oils. Physical methods-Determination of cloud point
BS 684-1-1.14:1987 Methods of analysis of fats and fatty oils. Physical methods-Determination of colour
BS 684-2-2.41:1987 Methods of analysis of fats and fatty oils. Other methods-Determination of erucic acid
BS 684-2.13:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of iodine value
BS 684-2-2.10:1988 Methods of analysis of fats and fatty oils. Other methods-Determination of acidity
BS 684-2.6:1989 Methods of analysis of fats and fatty oils. Other methods-Determination of saponification value
BS 684-1-1.2:1984 Methods of analysis of fats and fatty oils. Physical methods-Determination of refractive index
BS 1715-2.4:1989 Analysis of soaps. Quantitative test methods - Method for determination of free fatty acids content
BS EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of moisture content (Reference method)
BS 684-2-2.6:1977 Methods of analysis of fats and fatty oils. Other methods-Determination of saponification value
BS 5086-6:1985 Analysis of butter-Method for determination of free fatty acids in the fat (reference method)
BS 1742-3:1990 Methods for chemical analysis of condensed milks-Determination of fat content
BS EN ISO 1854:2000 Whey cheese. Determination of fat content. Gravimetric method (reference method)
BS 684-1.2:1996 Methods of analysis of fats and fatty oils. Physical methods-Determination of refractive index
BS EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
BS EN ISO 1854:2009 Whey cheese. Determination of fat content. Gravimetric method (Reference method)
BS 684-1-1.3:1976 Methods of analysis of fats and fatty oils. Physical methods-Determination of melting point (slip point)
BS 684-1.3:1991 Methods of analysis of fats and fatty oils. Physical methods-Determination of melting point (slip point)
BS EN ISO 1211:2010 Milk - Determination of fat content - Gravimetric method (Reference method)
BS 684 Sec.1.6:1988 Methods of analysis of fats and fatty oils. Physical methods. Determination of titre
BS 684-2.32:1979 Methods of analysis of fats and fatty oils. Other methods-Determination of rancidity index
BS 684-2-2.7:1977 Methods of analysis of fats and fatty oils. Other methods-Determination of unsaponifiable matter
BS 684-2.14:1998 Methods of analysis of fats and fatty oils. Other methods-Determination of peroxide value
BS 684-1.3:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of melting point (slip point)
BS 684-2-2.14:1976 Methods of analysis of fats and fatty oils. Other methods-Determination of peroxide value
BS 684-2.8:1977 Methods of analysis of fats and fatty oils - Other methods - Determination of total neutral oil
BS 684-2-2.14:1987 Methods of analysis of fats and fatty oils. Other methods-Determination of peroxide value
BS 684 Sec.2.12:1984 Methods of analysis of fats and fatty oils. Other methods. Determination of oxidized fatty acids
BS 684-2-2.3:1983 Methods of analysis of fats and fatty oils. Other methods-Determination of insoluble impurities
BS EN ISO 3727:1995 Butter. Determination of water, solids-not-fat and fat contents on the same test portion (reference method)
BS 684-1.14:1998 Methods of analysis of fats and fatty oils. Physical methods. Determination of Lovibond colour
BS 684-2.12:1984(2009) Methods of analysis of Fats and fatty oils — Part 2 : Other methods — Section 2.12 Determination of oxidized fatty acids
BS 684-2-2.1:1976 Methods of analysis of fats and fatty oils. Other methods-Determination of water by the Karl Fischer method
BS 684-2.1:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of water by the Karl Fischer method
BS 770-3:1989 Methods for chemical analysis of cheese-Determination of fat content (reference method)
BS 684-2.44:1984 Methods of analysis of fats and fatty oils. Other methods-Determination of gallates
BS 684-1.15:1990 Methods of analysis of fats and fatty oils. Physical methods-Determination of ultraviolet absorbance
BS 5766-18:1999 Methods for analysis of animal feeding stuffs. Determination of fat content

International Dairy Federation (IDF)

IDF 191-2-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
IDF 80-2-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 2:Determination of non-fat solids content (Reference method)
IDF 80-1-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 1:Determination of moisture content (Reference method)
IDF 191-3-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
IDF 191-1-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content

Danish Standards Foundation

DS/EN ISO 3727-2:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 2: Determination of non-fat solids content
DANSK DS/EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 2: Determination of non-fat solids content
DANSK DS/ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
DS/ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
DANSK DS/ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
DS/ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
DS/EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 1: Determination of moisture content
DS/ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
DANSK DS/EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DANSK DS/ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content

Ente Nazionale Italiano di Unificazione

UNI EN ISO 1211:2001 Milk - Determination of fat content - Gravimetric method (Reference method)
UNI EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method)
UNI EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
UNI EN ISO 1211:2010 Milk - Determination of fat content - Gravimetric method (Reference method)
UNI EN ISO 2450:1999 Cream - Determination of fat content - Gravimetric method (Reference method)
UNI EN 1163:1998 Feather and down - Test methods - Determination of the oil and fat content.
UNI EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
UNI EN ISO 7208:2000 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)

Spanish Association for Standardization (UNE)

UNE 34898:1986 MILK. DETERMINATION OF FAT CONTENT. ROUTINE METHOD.
UNE-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Refernce method). (ISO 3727-2:2001)
UNE-EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
UNE-EN ISO 1211:2010 Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:2010)
UNE-EN ISO 2450:2000 CREAM. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD) (ISO 2450:1999)
UNE-EN ISO 1211:2002 Milk. Determination of fat content. Gravimetric method (Reference method). (ISO 1211:1999)

Association Francaise de Normalisation

NF V04-319-3*NF ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 3 : calculation of fat content
NF V04-261*NF EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
NF V04-210:2000 Milk - Determination of fat content - Gerber method.
NF V04-392-1*NF EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1 : determination of moisture content (reference method).
NF V04-319-2*NF ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 2 : determination of non-fat solids content
NF V04-392-2*NF EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2 : determination of non-fat solids contents (reference method)
NF V04-156:2002 Skimmed milk - Determination of fat content - Acid butyrometric method
NF V04-293*NF EN ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
NF V04-263:1997 Cream. Determination of fat content. Acido-butyrometric method (routine method).
NF V04-365*NF EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method).
NF V04-214:1995 Milk. Determination of fat content. Gravimetric method (reference method).
NF V04-210:1990 MILK. DETERMINATION OF FAT CONTENT (GERBER METHOD).
NF V04-346*NF EN ISO 1736:2008 Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method)

Czech Standards Institute (UNMZ)

CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content
CSN 58 8775 Z1-1998 Grease test methods. Fat curve measurement
CSN 56 0176 Cast.10-1983 Starch. Testing methods. Determination of fat
CSN 57 0106 Cast.4-1984 Methods of test for frozen milk products. Determination of fat content

International Organization for Standardization (ISO)

ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
ISO 8851-3:2004|IDF 191-3:2004 Determination of moisture, non-fat solids and fat content of butter (conventional method) Part 3: Determination of fat content
ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
ISO 8851-2:2004|IDF 191-2:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
ISO 1854:2008 Whey cheese - Determination of fat content - Gravimetric method (Reference method)
ISO 1854:2008|IDF 059:2008 Gravimetric method for determination of fat content in ricotta cheese (reference method)
ISO 7208:2008|IDF 22:2008 Gravimetric method for determination of fat content in skim milk, whey and cheese (reference method)
ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)
ISO 1211:2010 | IDF 1:2010 Milk — Determination of fat content — Gravimetric method (Reference method)
ISO 3432:1975 Cheese; Determination of fat content; Butyrometer for Van Gulik method

German Institute for Standardization

DIN EN ISO 2450:2009-03 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); German version EN ISO 2450:2008
DIN EN ISO 1211:2010-11 Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:2010); German version EN ISO 1211:2010
DIN EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); English version of DIN EN ISO 2450:2009-03
DIN EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
DIN EN ISO 17189:2004-01 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
DIN ISO 8851-1 E:2020-08 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
DIN EN ISO 7208:2009 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008); English version of DIN EN ISO 7208:2009-03
DIN 10329:1976-06 Determination of fat content of cream; weighing method according to Roeder / Note: To be replaced by DIN 10479-2 (2022-09).
DIN EN ISO 1854:2009 Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008);English version of DIN EN ISO 1854:2009-03
DIN EN ISO 7208:2009-03 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method) (ISO 7208:2008); German version EN ISO 7208:2008
DIN 53345-5:1991-08 Testing of fat liquors and greases for leather; methods of analysis; determination of the content of fatliquoring substances and minerals

Japanese Industrial Standards Committee (JISC)

JIS K 0608:1996 Methods for quantitative analysis of lipase

National Standardisation Body (ASRO)

STAS SR 13300-6-1994 Starches. Methods of analysis. Determination of fat content
STAS SR 13344-1-1996 Cocoa powders. Methods of analysis. Determination of fat content (Usual method)
STAS 145/20-1988 VEGETABLE OILS AND FATS etermination of fat substances content

Lithuanian Standards Office

LST EN ISO 3727-2:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
LST EN ISO 1211:2010 Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:2010)

Asociación Española de Normalización (AENOR)

AENOR UNE-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Refernce method). (ISO 3727-2:2001)
AENOR UNE-EN ISO 1211:2010 Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:2010)
AENOR UNE-EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)

Swedish Institute for Standards

SS-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
SS-EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
SS-EN ISO 1211:2002 Milk - Determination of fat content - Gravimetric method (Reference method ) (ISO 1211:1999)

Standards Norway

NS-EN ISO 3727-2:2001 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
NS-EN ISO 2450:1999 Cream — Determination of fat content — Gravimetric method (Reference method) (ISO 2450:1999)
NS-EN ISO 1211:2001 Milk — Determination of fat content — Gravimetric method (Reference method) (ISO 1211:1999)
NS-EN ISO 1211:2010 Milk — Determination of fat content — Gravimetric method (Reference method) (ISO 1211:2010)
NS-EN ISO 1211:1995 Milk — Determination of fat content — Gravimetric method (Reference method) (ISO 1211:1984)

Polski Komitet Normalizacyjny (PKN)

PN C04288-24-1987 Technical fats Method of testing Determination of colour

GCC Standardization Organization

BH GSO ISO 1854:2024 Whey cheese - Determination of fat content - Gravimetric method (Reference method )

Instituto Uruguayo de Normas Técnicas

UNIT 323:1973 Oils and fats. Method for determining the solidification point of fatty acids.

European Committee for Standardization (CEN)

EN ISO 7208:2008 Skimmed milk, whey and buttermilk - Determination of fat content - Gravimetric method (Reference method)(ISO 7208:2008)

Standard Association of Australia （SAA）

AS ISO 1211:2021 Milk — Determination of fat content — Gravimetric method (Reference method)

Argentine Institute of Standardization

IRAM 5551-1952 Method for determination of the amount of hydrogen peroxide in animal fats