This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.

The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3[4]) is appropriate.

This first edition cancels and replaces ISO 1735 | IDF 5:2004 and ISO 5543 | IDF 127:2004, which have been merged and technically revised.

The Bulletin of the IDF No. 235/1988 - Interlaboratory collaborative studies (second series) – FIL-IDF (page 55) contains the reports of the collaborative studies on cheese, caseins and caseinates referred to in annexes C and D.