This part of ISO 8262|IDF 124 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes. NOTE 1 Reference Röse-Gottlieb methods for the determination of the fat content of milk, of cream, of evaporated and sweetened condensed milk, and of dried milk products are specified in ISO 1211, ISO 2450, ISO 1737 and ISO 1736 respectively. The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, “muesli”, etc. for which the SBR method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity. NOTE 2 A reference Schmid-Bondzynski-Ratzlaff method for the determination of the fat content of cheese and processed cheese products having lactose contents below 5 % (mass fraction) of the non-fat solids is specified in ISO 1735.