Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes

Specification of a method to those products, that may containe high levels of stabilizer or tickening agent or of egg yolk or of fruit. It consists in digesting of a test portion by boiling with dilute hydrochloric acid, filtrating of the hot digest through a wetted filter paper, extracting of the fat from the dried filter paper using n-hexane or light petroleum, removing of the solvent by destillation or evaporation, and weighing of the substances extracted.