fat content in egg yolk

fat content in egg yolk, Total:199 items.

The international standard classification for "fat content in egg yolk" includes: Animal feeding stuffs , Vegetables and derived products , Cereals, pulses and derived products .

The Chinese standard classification for "fat content in egg yolk" includes: Livestock and poultry feed and additive , Vegetable processing and products , Cereal crop and forage crop in general .

Hainan Provincial Standard of the People's Republic of China

DB46/T 313-2015 Coconut Crude Protein and Crude Fat Determination

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

GB/T 21514-2008 Determination of the content of fatty acids in feeds(ISO/TS 17764:2002 Animal feeding stuff－Determination of the content of fatty acid IDT)
GB/T 15674-2009 Determination of crude fat in edible mushroom
GB/T 24870-2010 Inspection of grain and oils—Crude protein and crude fat determination in soybean—Near-infrared method

Professional Standard - Business

SB/T 10011-1992 Determination of fat content in frozen drinks

Taiwan Provincial Standard of the People's Republic of China

CNS 11736-1986 Method of Test for Fat in Ice Cream Products --Rose-Gottlieb Gravimetric Method

British Standards Institution (BSI)

BS EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Calculation of fat 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 EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of moisture content (Reference method)
BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
BS EN ISO 3727:1995 Butter. Determination of water, solids-not-fat and fat contents on the same test portion (reference method)
BS ISO 9622:2013 Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry
BS ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
BS 5086-6:1992 Analysis of butter-Method for determination of fat acidity and free fatty acids in the fat of butter and milk fat products (reference method)
BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
BS 5086-6:1985 Analysis of butter-Method for determination of free fatty acids in the fat (reference method)

Czech Standards Institute (UNMZ)

CSN 58 0170 Cast.5-1981 Method of test for mayonnaise. Part 05. Determination of fat content
CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content

Korean Agency for Technology and Standards (KATS)

KS H ISO 3727-3:2006 Butter － Determination of moisture, non-fat solids and fat contents － Part 3: Calculation of fat content
KS H ISO 3727-3-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
KS H ISO 3727-3:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
KS H ISO 3727-3-2006(2016) Butter － Determination of moisture, non-fat solids and fat contents － Part 3: Calculation of fat content
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 5543-2006(2016) Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 3727-2001 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 3727:2001 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 3727:2006 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 5543:2006 Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 5543:2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 3727-2006 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 3727-1:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
KS H ISO 3727-1-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
KS H ISO 3727-1-2006(2016) Butter－Determination of moisture, non-fat solids and fat contents－Part 1：Determination of moisture content(Reference method)
KS H ISO 9622:2006 Whole milk－Determination of milkfat, protein and lactose content－Guidance on the operation of mid-infrared instruments
KS H ISO 3727-2-2006(2016) Butter － Determination of moisture, non-fat solids and fat contents － Part 2: Determination of non-fat solids content(Reference method)

Ente Nazionale Italiano di Unificazione

UNI EN ISO 3727-3:2003 Butter - Determination of moisture, non- fat solids and fat contents - Calculation of fat content
UNI ISO 5543:2018 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
UNI ISO 5543:1991 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method).
UNI EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
UNI 22006:1992 Animal and vegetable fats and oils and derived products. Determination of fat content of butter.
UNI ISO 7208:1991 Skimmed milk, whey and buttermilk. Determination of fat content. Gravimetric method (Reference method).

International Organization for Standardization (ISO)

ISO 3727-3:2003|IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
ISO 3727-3:2003 Butter - Determination of moisture, not-fat solids and fat contents - Part 3: Calculation of fat content
ISO 3727-3:2003 | IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
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 8851-3:2004 | IDF 191-3:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content
ISO 17189:2003|IDF 194:2003 Determination of fat content in butter, edible oil emulsions and spreadable fats (reference method)
ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
ISO 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (Reference method)
ISO 8851-1:2004|IDF 191-1:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
ISO 5543:2004|IDF 127:2004 Gravimetric method for determination of fat content in casein and caseinate (reference method)
ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
ISO 9622:1999 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 17189:2003 | IDF 194:2003 Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
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 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

German Institute for Standardization

DIN EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
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 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
DIN 10463:1990 Determination of non-fat solids content of butter; routine method
DIN 10480:2002-12 Determination of the total fat content in butter and fat spreads - Extraction method using supercritical carbon dioxide
DIN EN ISO 3727-3:2003-07 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
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 EN ISO 17189:2004 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 ISO 9622 E:2016-04 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
DIN ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments (ISO 9622:1999)
DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
DIN ISO 8851-1:2020 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
DIN ISO 9622:2000-12 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments (ISO 9622:1999)
DIN EN ISO 3727-2:2002-04 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 ISO 8851-1:2020-08 Draft Document - Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004); Text in German and English
DIN EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)

Association Francaise de Normalisation

NF V04-392-3*NF EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat-solids and fat contents - Part 3 : calculation of fat 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 EN ISO 3727-3:2003 Butter - Determination of water, non-fat dry matter and fat contents - Part 3: calculation of fat content
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 V57-001:1994 Fasts and oils. Methods to be used for analysis of margarines, medium-fat margarines, half-fat butters and mixed and/or low fat content products.
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 V04-392-1*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 V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).
NF ISO 8851-3:2004 Butter - Determination of water, non-fat dry matter and fat contents (routine methods) - Part 3: calculation of fat content
NF V04-318*NF EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NF EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).
NF V04-319-1*NF ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 1 : determination of moisture content
NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
NF ISO 8851-2:2004 Butter - Determination of water, non-fat dry matter and fat contents (routine methods) - Part 2: determination of non-fat dry matter content
NF ISO 8851-1:2004 Butter - Determination of water, non-fat dry matter and fat contents (routine methods) - Part 1: determination of water content
NF EN ISO 3727-1:2002 Butter - Determination of water, non-fat dry matter and fat contents - Part 1: determination of water content (reference method)
NF EN ISO 15301:2001 Fats of animal and vegetable origin - Determination of the sediment content in crude fats - Centrifugation method
NF EN ISO 3727-2:2002 Butter - Determination of water, non-fat dry matter and fat contents - Part 2: determination of non-fat dry matter content (reference method)

Spanish Association for Standardization (UNE)

UNE 34861:1986 DETERMINATION OF THE FAT CONTENT OF BUTTER OIL.
UNE 34856:1985 DETERMINATION OF THE MILK SOLIDS NOT FAT CONTENT OF BUTTER.
UNE 55118:1979 SHORT CHAIN FATTY ACIDS DETERMINATION AND COMPOSITION OF THE FATTY ACIDS FRACTION FROM THE BUTTER FAT BY GAS CHROMATOGRAPHY
UNE-EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
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 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method). (ISO 3727-1:2001)

International Dairy Federation (IDF)

IDF 80-3-2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3:Calculation of fat content
IDF 191-3-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat 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 191-2-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
IDF 191-1-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
IDF 80-1-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 1:Determination of moisture content (Reference method)

Danish Standards Foundation

DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
DANSK DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat 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 3727-2:2003 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
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 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
DANSK DS/EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DS/EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 1: Determination of moisture content
DANSK DS/ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - 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/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
DS/EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

GCC Standardization Organization

GSO ISO 3727-3:2015 Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content
GSO ISO 8851-3:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content
GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 8851-2:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 2: Determination of non-fat solids content
GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
GSO ISO 3432:2015 Cheese -- Determination of fat content -- Butyrometer for Van Gulik method
GSO ISO 8851-1:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 1: Determination of moisture content
GSO ISO 3727-2:2014 Butter -- Determination of moisture, non-fat solids and fat contents -- Part 2: Determination of non-fat solids content (Reference method)

Yugoslav Association for Standardization

JUS E.K8.048-1997 Vegetable fats and oils - Determination ofeggyolk content in mayonnaise and related products - Gravimetric mcthod (Reference method)
JUS E.K8.050-1997 Vegetable fats and oils - Determination of total fat content in mayonnaise and related products
JUS E.K8.049-1997 Vegetable fats and oils - Determination of eggyolk content in mayonnaise and related products - Spectrophotometric anafysis (Routine method)

Gosstandart of Russia

GOST ISO 8851-3-2024 Butter - Determination of Moisture, Non-Fat Solids, and Fat Contents (Standard Methods) - Part 3: Calculation of 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 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 R 51483-1999 Vegetable oils and animal fats. Determination by gaz chromatography of constituent contents of methyl esters of total fatty acid content
GOST ISO 8851-2-2024 Butter - Determination of Moisture, Non-Fat Solids, and Fat Content (Standard Methods) - Part 2: Determination of Non-Fat Solids Content..

The Directorate General of Specifications and Metrology (DGSM)

OS GSO ISO 3727-3:2015 Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content
OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
OS GSO ISO 8851-3:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content
OS GSO ISO 17189:2014 Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method)

Austrian Standards

ONORM DIN 10463-1994 Determination of non-fat solids content of butter. Routine method
ONORM DIN 10322-1993 Determination of water content, solids-not-fat and fat contents of butter on the same test portion - Reference method
ONORM DIN 10315-1994 Determination of the fat content of cheese. Van Gulik method

Portuguese Institute of Quality

NP 899-1985 Edible fats and oils. Margarine. Measurement of fat content
NP 900-1985 Edible fats and oils. Margarine. Measurement of water content and dry fat content, current procedures described
NP 2936-1988 Butter Determination of refractive ?ndex of the fat

Swedish Institute for Standards

SS-EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
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 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
SS-EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)

Lithuanian Standards Office

LST EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
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 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
LST EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)

National Standardisation Body (ASRO)

STAS SR 13258-1996 Coffee Determination of total fat content
STAS 145/20-1988 VEGETABLE OILS AND FATS etermination of fat substances content

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO ISO 5543:2016 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
BH GSO ISO 17189:2016 Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method)
BH GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

Standards Norway

NS-EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
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 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
NS-EN ISO 3727:1995 Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) (ISO 3727:1977)

Magyar Szabványügyi Testület

MSZ 3638-1981 Fat, fatty acid content testing
MSZ 15477-1981 Fat content detection
MSZ 15487-1982 Detection of 1,4-valent fatty acid content of fats and oils

South African Bureau of Standard

SANS 5223:2006 Rosin content of fatty matter in soaps
SANS 9622:2005 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
SANS 5187:2006 Fatty matter content of soap products

Indonesia Standards

SNI ISO 3727-3:2003 Mentega - Penentuan kadar air, padatan tanpa lemak dan lemak - Bagian 3: Perhitungan kadar lemak (ISO 3727-3:2003, IDT, Eng)

European Committee for Standardization (CEN)

EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) ISO 17189:2003
EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

Belgian Standards Institute

NBN 209-1950 Fat content in butter
NBN 653-1965 Determination of fat content in milk powder

Tunisia Institut National de la Normalisation et de la Propriété Industrielle

NT 14.32-1983 Determine the fat content in milk

Netherlands Institute for Standardization

NEN 3168-1969 Butyrometric determination of fat content of dried milk

Polski Komitet Normalizacyjny (PKN)

PN C04288-04-1987 Technical fats Methods of testing Determination of fatty matter content
PN C04288-14-1987 Technical fats Methods of testing Determination of protein content
PN A88021-1971 Shelf-stable confectionery products Fat content determination