本文件规定了测定乳糖含量低于5%的所有类型奶酪和加工奶酪产品的脂肪含量的方法非脂肪固体以及所有类型的酪蛋白和酪蛋白酸盐的（质量分数）。 该方法不适用于含有例如水果、糖浆或牛奶干酪的新鲜奶酪类型。对于此类产品，由于糖浓度高，Schmid-Bondzynski-Ratzlaff（SBR）原理不适用。对于这些产品，使用Weibull-Berntrop原理的方法（见ISO？8262-3？IDF 124-3）是合适的。

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) is appropriate.