This International Standard provides guidance on the determination of total fat content in milk and milk products, such as milk, cream, yogurt, ice cream, processed cheese, cheese, and milk powders, by the low-resolution nuclear magnetic resonance (NMR) using CPMG (Carr-Purcell-Meiboom-Gill) Pulse sequence to optimize the specific response of fat molecules. The described guidance is applicable to the analysis of any milk and milk products, regardless of source (species or region). It is applicable to dry samples (i.e. moisture ≤ 10 %) and liquid or wet samples which have been pre-dried such that all appreciable water has been removed. The NMR with CPMG Pulse Sequence analyses glycerolipids, which produces fat results comparable to the total fat result of standard fat extraction techniques, without the need for matrix specific calibrations while meeting the precision criteria listed in guideline. The application is not limited by sample viscosity, colour, or particle size.
Status: Under development
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
This standard contributes to the following Sustainable Development Goals:
ISO/AWI 16756Stage: 20.00
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