ISO 14156 | IDF 172: 2025 - Milk and milk products — Extraction methods for lipids and liposoluble compounds Publication Year - 2006 5 % (mass fraction) fat

5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2

These losses used to occur primarily in hot climates but are now a reality in almost all dairy-producing areas across the globe

For large hard cheeses

Milking in cow-calf contact systems: current considerations and future needs

based upon competitive enzyme immuno-assays

ISO 14156 | IDF 172: 2025 - Milk and milk products — Extraction methods for lipids and liposoluble compounds Publication Year - 2006 5 % (mass fraction) fatThis document specifies methods for the extraction or separation of a representative part of the fat, containing lipids and liposoluble compounds, from milk and milk products. The method is applicable to the methods described in ISO 12078 IDF 159, ISO 15884 IDF 182, ISO 15885 IDF 184 and ISO 18252 IDF 200. NOTE: Free fatty acids are not part of extracted fat as described in methods for the fat determination in milk, condensed milk, dried milk