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RS ISO 23318: 2022
Milk, dried milk products and cream — Determination of fat content — Gravimetric method
Abstract

This document specifies the method for the determination of fat content.
The method is applicable to:
a) raw milk (cow, sheep, goat), reduced fat milk, skimmed milk, chemically preserved milk and
processed liquid milk;
b) dried milk products (e.g. whole, partially skimmed, skimmed milk powder; dairy permeate powder;
whey powder; blend skimmed milk powder and vegetable fat; milk based infant formula powder);
c) raw, processed and sour cream.
For the following products, the precision figures are given in Annex H. These precision figures are
derived from interlaboratory studies not conforming to the requirements from ISO 5725-2 in terms of
number of samples (< 6) and number of participating laboratories (< 8).
d) evaporated milk and sweetened condensed milk (e.g. liquid sweetened and unsweetened
concentrated milk);
e) whey cheese as defined in CODEX CXS 284?1999;
f) liquid whey and buttermilk;
g) milk-based edible ices and ice mixes;
h) liquid concentrated infant foods.

General Information

CodeClassificationThemePagesPublisherAvailability
RS ISO 23318: 2022ADOPTED ISO STANDARDSFood technology35First Edition
Jul 2026		Available
Price: RWF 40,500


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