BRITISH STANDARD BS 734-2:1959

Incorporating
amendment issued
October, 1963
(PD 5041)

Density hydrometers
for use in milk —
Part 2: Methods

Confirmed
November 2011
BS 734-2:1959

Co-operating organizations

The Dairying Industry Standards Committee, under whose supervision this

British Standard was prepared, consists of representatives from the following
Government departments and scientific and industrial organizations:

Agricultural Research Council

British Dairy Farmers’ Association*
Central Milk Distributive Committee*
Chemical Society
Dairy Engineers’ Association
Dairy and Ice Cream Equipment Association
Department of Agriculture for Scotland
D.S.I.R.—Laboratory of the Government Chemist*
Hannah Dairy Research Institute*
Milk Marketing Board*
Ministry of Agriculture, Fisheries and Food*
Ministry of Health
National Association of Creamery Proprietors and Wholesale Dairymen*
National Farmers’ Union
National Institute for Research in Dairying*
National Physical Laboratory (D.S.I.R.)
Office of the High Commissioner for Australia*
Office of the High Commissioner for Canada
Office of the High Commissioner for New Zealand*
Office of the High Commissioners for the Union of South Africa
Royal Society for the Promotion of Health
Scottish Milk Marketing Board*
Scottish Milk Trade Federation
Society for Analytical Chemistry*
Society of Chemical Industry
Society of Dairy Technology

The Government departments, and scientific and industrial organizations

marked with an asterisk in the above list, together with the following, were
directly represented on the committees entrusted with the preparation of this
standard:

Association of British and Dominion Condensed Milk Manufacturers

British Food Manufacturing Industries Research Association
Coated Paper and Board Makers’ Association
Department of Agriculture for Canada
Government of Northern Ireland (Ministry of Agriculture)
Ice Cream Alliance Ltd.
London Provision Exchange
This British Standard, having
University of Reading
been approved by the Dairying
Industry Standards Committee
and endorsed by the Chairman
of the Chemical Divisional
Council, was published under
the authority of the
General Council on
31 December 1959

© BSI 09-1999

First published May 1937 Amendments issued since publication

First revision March 1955
Second revision December 1959
Amd. No. Date of issue Comments

The following BSI references 5041 October 1963 Indicated by a sideline in the margin
relate to the work on this
standard:
Committee reference DAC/3,
DAC/3/1, and DAC/3/1/1
Draft for comment A (DAC) 775

ISBN 0 580 35526 8

 BS 734-2:1959

Contents

Page
Co-operating organizations Inside front cover
Foreword ii
1 Scope 1
2 Determination of density 1
3 Corrections to observed hydrometer readings 1
4 Determination of S.N.F. content 2
Appendix A Derivation of the equations 3
Appendix B Determination of corrections for scale errors 4
Table 1 — Temperature corrections to hydrometer reading 2
Table 2 — Percentage of solids-not-fat (S.N.F.)
(with milk fat in liquid state) 6
Table 3 — Percentage of solids-not-fat (S.N.F.)
(with milk fat in solid state) 14

© BSI 09-1999 i
BS 734-2:1959

Foreword

This standard makes reference to the following British Standards:

BS 696, Gerber method for the determination of fat in milk and milk products.
BS 1741, Methods for the chemical analysis of liquid milk.
Part 2 of this British Standard, published under the authority of the Dairying
Industry Standards Committee, specifies two procedures for determining the
density of milk so that it can be measured either with the milk fat wholly in the
solid state or wholly in the liquid state, and provides tables relating the known
fat content and measured density of a milk with its solids-not-fat (S.N.F.) content.
The density of milk held at 20 °C or less after leaving the cow slowly increases to
a maximum (Recknagel phenomenon), due mainly to the gradual solidification
of the fat. The density of a milk will therefore vary with the duration and
temperature of storage. This variation can be overcome by ensuring that the
fat is either completely in the liquid state or completely in the solid state.
This British Standard was first published in 1937 and revised in 1955. It had as
its theoretical basis the equation established in 1895 by H. Droop Richmond
which relates the total solids content of milk to fat content and specific gravity
(measured at 15.5 °C with the fat in the solid state). In these editions the
prescribed hydrometers gave the density of milk with the fat in the liquid state in
grammes (mass) per millilitre at 20 °C. Richmond’s formula was modified to allow
for substitution of density at 20 °C for specific gravity at 15.5 °C. No allowance
was made for the change in state of the fat, although the density of a milk is less
when the fat is in the liquid state than when in the solid state. This omission
was deliberate since it was known that when Richmond’s formula is applied to
density readings obtained with the fat in the solid state it gives higher figures
for total solids than those obtained by modern gravimetric methods1). However,
subsequent investigations showed that the use of the modified formula with
the fat in the liquid state over-compensates for the high figures obtained by
Richmond’s method and usually gives lower results for total solids than those
obtained gravimetrically. Other investigations have been carried out in which
the density was determined with fat in the solid state.
An amendment to BS 734 was published in 1957 which took into account the
results of these investigations and also the reduction in the capacity of the milk
pipette specified in BS 696 and used in the determination of the fat content
of milk2). The present edition of this standard incorporates the amendment and
hence provides two formulae (Appendix A), one for use when the fat is solid and
one for use when the fat is liquid. These formulae result in total solids values that
are, on average, in close agreement with those obtained by gravimetric methods.
As in the previous editions of this standard, hydrometers of three sizes are
provided to meet the need of the dairy industry to deal with samples of differing
volume. The construction of the Nos. 2 and 2A hydrometers, a size in common
use, has been altered to make them more robust. The hydrometers are used in
cylinders of which details are given in Appendix A of Part 1 of this standard.
Recent observations have indicated the desirability of providing greater clearance
between the side of the cylinders and the bulb of the hydrometers, and this has
been done by increasing the internal diameter of the cylinders.
The basis of calibration of the hydrometers adopted in 1937, namely density
in grammes (mass) per millilitre at 20 °C in a liquid with a surface tension
of 46 dyn/cm, has become established in the dairy industry and is retained in this
standard. The value 46 dyn/cm is an average for the surface tension at 20 °C of
freshly formed surfaces of milk, i.e. the surface obtained by pouring milk into a
vessel until some has overflowed. The surface tension of such milk surfaces may
vary by about ± 4 dyn/cm from the mean value of 46 dyn/cm. If the milk is not
allowed to overflow, the surface has a slightly lower and more variable surface
tension.

1) BS 1741, “Methods for the chemical analysis of liquid milk”.

2) BS 696, “Gerber method for the determination of fat in milk and milk products”.

ii © BSI 09-1999
 BS 734-2:1959

An important innovation in this standard is that the hydrometers are calibrated

to be read at the top of the milk meniscus and not at the level of the milk surface.
It is essential that the hydrometers should comply with the specifications set out
in Part 1 of this standard. The accuracy of the calibration of the hydrometers
should be tested by comparison with hydrometers tested at the National Physical
Laboratory, as described in Appendix B.
It should be stressed that methods employing hydrometers for the determination
of the total solids content of milk, although having the advantage of speed, yield
results less accurate than gravimetric methods. The accuracy of the value of the
total solids content calculated from the equations is dependent on the density of
the fat and of the density of the S.N.F. Only when these densities approximate to
the average values implicit in the equations will the results be in close agreement
with those obtained gravimetrically; it is known that these densities may vary
appreciably in milk from individual cows and to a lesser extent even in bulked
milks.
As it is usual to express the composition of milk in terms of fat and S.N.F. content,
this standard provides tables relating fat content and density to S.N.F. content
and not to total solids content.
A British Standard does not purport to include all the necessary provisions of a
contract. Users of British Standards are responsible for their correct application.

Compliance with a British Standard does not of itself confer immunity

from legal obligations.

Summary of pages
This document comprises a front cover, an inside front cover, pages i to iv,
pages 1 to 22, an inside back cover and a back cover.
This standard has been updated (see copyright date) and may have had
amendments incorporated. This will be indicated in the amendment table on the
inside front cover.

© BSI 09-1999 iii

iv blank
 BS 734-2:1959

1 Scope
Part 2 of this British Standard specifies procedures for determining the density of milk with the fat either
wholly in the liquid state or wholly in the solid state and provides tables relating the known fat content and
measured density to percentage of S.N.F. in the milk under test.
Of the hydrometers specified in Part 1 of this standard the Nos. 1 and 1A hydrometers are the most
accurate; 225 ml (8 ft. oz) of milk is ample for these hydrometers. The Nos. 2 and 2A hydrometers can
be used with 150 ml (5 fl. oz) of milk while the Nos. 3 and 3A hydrometers may be used with as little
as 90 ml (3 fl. oz) of milk but the use of such a small sample should be avoided whenever possible.

2 Determination of density
The density of milk may be determined with the milk fat wholly in the liquid state or wholly in the solid
state by the procedures set out below.
Method 1. Milk with fat in liquid state. The milk is warmed to a temperature of 40–45 °C and maintained
within this range for 5 minutes, during which time the contents of the bottle are adequately mixed. Care
must be taken to avoid the formation of air bubbles or froth when mixing the sample. The sample is then
water-cooled to 20 ± 2 °C and held within this range until the density reading is taken. The sample must
not be so held for more than 1 hour. The reading is then taken according to the following procedure:
The sample bottle is gently inverted two or three times. The milk is then poured down the side of the
cylinder so as to avoid the formation of air bubbles. Sufficient milk must be poured into the cylinder to
ensure that some overflows when the hydrometer is inserted. The hydrometer, held by the top of the
stem, is inserted in the sample and released when approximately in its position of equilibrium thus
avoiding wetting more than a very short length, of the stem above the milk surface. As soon as the
hydrometer is at rest, the scale reading corresponding to the top of the meniscus of the milk is noted.
The eye must be level with the top of the meniscus when the reading is taken. The cylinder must be
vertical and the bulb of the hydrometer must not touch the side. It is advisable to repeat the reading
after depressing the hydrometer about 3 mm and allowing it to come to rest.
The temperature of the milk is recorded immediately after taking the hydrometer reading.
Method 2. Milk with fat in solid state. The milk is cooled quickly to a temperature of 3–5 °C in chilled
water and maintained within this range for at least 15 hours. The temperature of the sample is then raised
to 18–20 °C in a water bath in any part of which the temperature must not exceed 21 °C at any time.
During this time the contents of the bottle are adequately mixed by rotary motion of the bottle followed by
inversion at least six times. Care must be taken to avoid the formation of air bubbles or froth when mixing
the sample. The density reading is then taken within 1 hour according to the procedure given under
Method 1.

3 Corrections to observed hydrometer readings

When the observed hydrometer reading has been obtained it must be corrected before it can be used in the
calculation of the S.N.F. content of the sample. Two corrections are necessary. The first is the correction
(see Appendix B) for any scale error and the second is the correction (see Table 1) for the error introduced
when the reading is made at a temperature other than 20 °C. The method of applying these corrections is
shown in examples 1 and 2 of Clause 4.

© BSI 09-1999 1
BS 734-2:1959

Table 1 — Temperature corrections to

hydrometer reading
Temperature Fat in liquid state Fat in solid state
(°C)
22.0 + 0.000 5 —
21.5 + 0.000 4 —
21.0 + 0.000 3 —
20.5 + 0.000 1 —
20.0 0 0
19.5 – 0.000 1 – 0.000 1
19.0 – 0.000 3 – 0.000 3
18.5 – 0.000 4 – 0.000 4
18.0 – 0.000 5 – 0.000 5
NOTE These corrections apply to milk containing 4 per cent of fat but
they can be used for all milks (0–10 per cent fat) as the maximum error that
may be so introduced is only ± 0.000 1 in the corrected hydrometer reading.

4 Determination of S.N.F. content

The corrected hydrometer reading is used in conjunction with the known fat content to obtain the S.N.F.
content of the sample, either by substitution in the appropriate formula or from the appropriate table.
Fat in liquid state
Formula: Percentage (by weight) of S.N.F. = 0.25 D + 0.22 F + 0.72
Table: Use Table 2
Fat in solid state
Formula: Percentage (by weight) of S.N.F. = 0.25 D + 0.22 F + 0.55
Table: Use Table 3
F = percentage (by weight) of fat
D = (corrected hydrometer reading – 1) × 1 000
Example 1. Fat in liquid state.
Fat content 3.65 per cent
Observed hydrometer reading 1.0294 g/ml
Temperature of sample 18.5 °C
Correction for scale error + 0.0002 g/ml
Reading corrected for scale error 1.0294 + 0.0002 = 1.0296 g/ml
Correction for temperature from Table 1 – 0.0004 g/ml
Reading corrected for scale error and temperature 1.0296 – 0.0004 = 1.0292 g/ml
The part of Table 2 which includes the column headed 1.029 and the row opposite 3.65 per cent of fat is
consulted. The S.N.F. figure corresponding to a density of 1.0292 g/ml and a fat content of 3.65 per cent
is 8.82 per cent.
Example 2. Fat in solid state.
Fat content, 3.60 per cent
Observed hydrometer reading 1.0301 g/ml
Temperature of sample 19.5 °C
Correction for scale error – 0.0003 g/ml
Reading corrected for scale error 1.0301 – 0.0003 = 1.0298 g/ml
Correction for temperature from Table 1 – 0.0001 g/ml
Reading corrected for scale error and temperature 1.0298 – 0.0001 = 1.0297 g/ml
The part of Table 3 which includes the column headed 1.029 and the row opposite 3.60 per cent of fat is
consulted. The S.N.F. figure corresponding to a density of 1.0297 g/ml and a fat content of 3.60 per cent
is 8.77 per cent (by interpolation).

2 © BSI 09-1999
 BS 734-2:1959

Appendix A Derivation of the equations relating density and percentage

of fat to percentage of solids-not-fat
The original equation of H. Droop Richmond which related specific gravity and percentage of fat to
percentage of total solids was:
T = 0.25 G + 1.2 F + 0.14 (1)
where T = percentage of total solids by weight in the milk,
G = 1 000 (S – 1) where S is the specific gravity 15.5/15.5 °C of the milk,
F = percentage of fat by weight in the milk.

From a knowledge of the coefficient of cubical expansion of milk and the density of water at 15.5 °C, the
specific gravity 15.5/15.5 °C of a milk may be expressed in terms of its density in g/ml at 20 °C. If d is the
density in g/ml at 20 °C it has been shown to an accuracy adequate for the purpose in view, that
S = d + 0.002 05 + 0.000 05 F (2)

when the fat in the milk is in the liquid state. Substituting in (1) the value of S given by (2) we have:
T = 0.25 [1 000 (d + 0.002 05 + 0.000 05 F – 1)]+ 1.2 F
+ 0.14
or T = 0.25 [1 000 (d – 1)] + 1.2125 F + 0.6525 (3)
By writing D for 1 000 (d – 1) equation (3) becomes:
T = 0.25 D + 1.2125 F + 0.6525 (4)
which is in the same form as Richmond’s equation (1).
A simplified version of this equation formed the basis of the calculation of percentage of S.N.F. in
BS 734:1955, namely:
S.N.F. = T – F = 0.25 D + 0.21 F + 0.66 (5)
the fat being in the liquid state.
A revision of equation (5) was made as the result of over two thousand determinations of total solids, using
hydrometry and calculation by equation (5) as compared with the gravimetric technique of BS 17413).
Provided that the density is determined with the fat in the liquid state, and the percentage of fat is
determined according to BS 6964), the new equation, upon which Table 2 is based, is:
T = 0.25 D + 1.22 F + 0.72 (6)
or S.N.F. = T – F = 0.25 D + 0.22 F + 0.72.
A similar investigation carried out on a large number of samples has resulted in the formulation of an
alternative equation to (6), to apply when the fat is in the solid state. This equation (7) was used in
compiling Table 3:
T = 0.25 D + 1.22 F + 0.55 (7)
or S.N.F. = T – F = 0.25 D + 0.22 F + 0.55.

3) BS 1741 “Methods for the chemical analysis of liquid milk”.

4) BS 696 “Gerber method for the determination of fat in milk and milk products”.

© BSI 09-1999 3
BS 734-2:1959

Appendix B Determination of corrections for scale errors of the hydrometers

It is necessary to determine corrections for scale errors of the hydrometers to ensure that the correction at
any point on the scale does not exceed the maximum permitted (Clause 5, Part 1) and to be able to correct
observed hydrometer readings (Clause 3). Although the hydrometers are calibrated to be read at the top of
the milk meniscus, for checking their accuracy the reference datum for reading is the level of the flat
liquid surface because this is more precise. When using this datum line allowance should therefore be made
for the height of the meniscus, which in a liquid with a temperature of 20 °C and a surface tension
of 46 dyn/cm has been found to be equivalent to:
0.000 3 g/ml for hydrometers Nos. 1 and 1A
0.000 4 g/ml for hydrometers Nos. 2 and 2A
0.000 5 g/ml for hydrometers Nos. 3 and 3A.
As it is not feasible to determine the correction for scale error at every graduation mark, it is recommended
that the hydrometers should be checked by the following procedure at three points on their scale against a
hydrometer of the same type, i.e. of the same number, which has been certified at the National Physical
Laboratory.
1) For hydrometers Nos. 1, 2 and 3, prepare liquids with a surface tension of about 46 dyn/cm and
densities of approximately 1.026, 1.030 and 1.034 g/ml at about 20 °C. For hydrometers Nos. 1A, 2A
and 3A, prepare liquids with the same surface tension and densities of approximately 1.016, 1.020
and 1.024 g/ml. Such liquids can be conveniently prepared as follows. Dissolve the appropriate weight of
anhydrous sodium carbonate as given in the table, in 300 ml distilled water. Add 50 ml industrial
methylated spirit5) (92 per cent ethanol) and make up to a total volume of 500 ml with distilled water.
Table
Approximate density Weight of anhydrous sodium
at 20 °C g/ml carbonate
g
1.026 20.4
1.030 22.4
1.034 24.6

1.016 15.0
1.020 17.2
1.024 20.0

2) Float the certified hydrometer and the hydrometer to be checked side by side in a rectangular plate
glass tank containing one of the liquids. Observe their simultaneous readings at the level of the flat
liquid surface which must be 2–3 cm below the top of the tank. Repeat this procedure with the two other
liquids. The liquids should be well stirred before inserting the hydrometers. The hydrometers should
attain the same temperature as the liquids but the temperature of each liquid need not be exactly 20 °C.
3) The following examples show the method of calculating the correction for scale error at one of the three
prescribed levels of reading.
Example 1 (No. 1 hydrometer) g/ml
Reading of NPL-certified hydrometer 1.0304
Correction for scale error (from NPL certificate) – 0.0002
Corrected reading of certified hydrometer 1.0302
Allowance for height of meniscus 0.0003
Reading of certified hydrometer at top of meniscus 1.0299 (a)
Reading of hydrometer under test 1.0300
Allowance for height of meniscus 0.0003
Reading of hydrometer under test at top of meniscus 1.0297 (b)
The hydrometer under test is thus reading low and the
correction for scale error at 1.0300 g/ml, (a) – (b), is + 0.0002 g/ml

5) The use of industrial methylated spirits is governed by the methylated Spirits Regulations, 1952 (SI 1952 No. 2230).

4 © BSI 09-1999
 BS 734-2:1959

In the same way, calculate the correction for scale error at approximately 1.026 and 1.034 g/ml. Clause 5
(Part 1) shows the maximum permissible correction at any point on the scale of a No. 1 hydrometer.
Example 2 (No. 2 hydrometer) g/ml
Reading of NPL-certified hydrometer 1.0302
Correction for scale error (from NPL certificate) + 0.0002
Corrected reading of certified hydrometer 1.0304
Allowance for height of meniscus 0.0004
Reading of certified hydrometer at top of meniscus 1.0300 (a)
Reading of hydrometer under test 1.0305
Allowance for height of meniscus 0.0004
Reading of hydrometer under test at top of meniscus 1.0301 (b)
The hydrometer under test is thus reading high and the
correction for scale error at 1.0305 g/ml, (a) – (b), is – 0.0001
In the same way, calculate the correction for scale error at approximately 1.026 and 1.034 g/ml.
Clause 5 (Part 1) shows the maximum permissible correction at any point on the scale of a No. 2
hydrometer.
The particular correction for scale error to apply to an observed hydrometer reading is left to the discretion
of the user. When observed hydrometer readings show little variation from say 1.0300 g/ml, the correction
for error at this point on the scale could be used for all the readings. The algebraic mean of the corrections
may be applied to the whole scale range provided that the corrections for error at the three points do not
differ from it by more than 0.0001 g/ml.
NOTE In the above examples, the height of the meniscus was used in the calculation of the correction for scale error to obviate
possible confusion from the fact that with milk the hydrometers are read at the level of the meniscus whereas, in checking their
accuracy, they are read at the level of the flat liquid surface. However, if the height of the meniscus is omitted from the calculation,
the correction for scale error can be obtained simply by subtracting the reading of the hydrometer under test from the corrected
reading of the certified hydrometer.

© BSI 09-1999 5
BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.025 1.026 1.027
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

2.00 7.41 7.46 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11
2.05 7.42 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12
2.10 7.43 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13
2.15 7.44 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14
2.20 7.45 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15
2.25 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17
2.30 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18
2.35 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19
2.40 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20
2.45 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21
2.50 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22
2.55 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23
2.60 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24
2.65 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25
2.70 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26
2.75 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28
2.80 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29
2.85 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30
2.90 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31
2.95 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32
3.00 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33
3.05 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34
3.10 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35
3.15 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36
3.20 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37
3.25 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39
3.30 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40
3.35 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41
3.40 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42
3.45 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.09 8.13 8.18 8.23 8.28 8.33 8.38 8.43
3.50 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44
3.55 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45
3.60 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46
3.65 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47
3.70 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48
3.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50
3.80 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51
3.85 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52
3.90 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53
3.95 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54
4.00 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55

6 © BSI 09-1999
 BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.028 1.029 1.030 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 2.00
8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 2.05
8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 2.10
8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 2.15
8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 2.20
8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 2.25
8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 2.30
8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 2.35
8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 2.40
8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 2.45
8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 2.50
8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 2.55
8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 2.60
8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 2.65
8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 2.70
8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 2.75
8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 2.80
8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 2.85
8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 2.90
8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 2.95
8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 3.00
8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 3.05
8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 3.10
8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 3.15
8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 3.20
8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 3.25
8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 3.30
8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 3.35
8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 3.40
8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 3.45
8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 3.50
8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 3.55
8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 3.60
8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 3.65
8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 3.70
8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 3.75
8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 3.80
8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 3.85
8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 3.90
8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 3.95
8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 4.00

© BSI 09-1999 7
BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.030 1.031 1.032
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

2.00 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36
2.05 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37
2.10 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38
2.15 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39
2.20 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 0.30 9.35 9.40
2.25 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42
2.30 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43
2.35 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44
2.40 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45
2.45 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46
2.50 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47
2.55 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48
2.60 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49
2.65 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50
2.70 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51
2.75 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53
2.80 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54
2.85 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55
2.90 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56
2.95 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57
3.00 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58
3.05 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59
3.10 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60
3.15 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61
3.20 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62
3.25 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64
3.30 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65
3.35 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66
3.40 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67
3.45 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68
3.50 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69
3.55 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70
3.60 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71
3.65 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72
3.70 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73
3.75 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75
3.80 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76
3.85 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77
3.90 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78
3.95 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79
4.00 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80

8 © BSI 09-1999
 BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.033 1.034 1.035 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 2.00
9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 2.05
9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 2.10
9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 2.15
9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 2.20
9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 2.25
9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 2.30
9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 2.35
9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 2.40
9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 2.45
9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 2.50
9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 2.55
9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 2.60
9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 2.65
9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 2.70
9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 2.75
9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 2.80
9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 2.85
9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 2.90
9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 2.95
9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 3.00
9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 3.05
9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 3.10
9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 3.15
9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 3.20
9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 3.25
9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 3.30
9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 3.35
9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 3.40
9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 3.45
9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24 3.50
9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 3.55
9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 3.60
9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 3.65
9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 3.70
9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 3.75
9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 3.80
9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 3.85
9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 3.90
9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 3.95
9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 4.00

© BSI 09-1999 9
BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.025 1.026 1.027
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

4.00 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55
4.05 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56
4.10 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57
4.15 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58
4.20 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59
4.25 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61
4.30 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62
4.35 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63
4.40 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64
4.45 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65
4.50 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66
4.55 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67
4.60 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68
4.65 7.99 8.04 8.09 8.14 8.19 8.24 8.29 9.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69
4.70 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70
4.75 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72
4.80 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73
4.85 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74
4.90 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75
4.95 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76
5.00 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77
5.05 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78
5.10 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79
5.15 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80
5.20 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81
5.25 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83
5.30 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84
5.35 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85
5.40 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86
5.45 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87
5.50 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88
5.55 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89
5.60 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90
5.65 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91
5.70 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92
5.75 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94
5.80 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95
5.85 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96
5.90 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97
5.95 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98
6.00 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99

10 © BSI 09-1999
 BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.028 1.029 1.030 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 4.00
8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 4.05
8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 4.10
8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 4.15
8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 4.20
8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 4.25
8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 4.30
8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 4.35
8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 4.40
8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 4.45
8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 4.50
8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 4.55
8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 4.60
8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 4.65
8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 4.70
8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 4.75
8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 4.80
8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 4.85
8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 4.90
8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 4.95
8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 5.00
8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 5.05
8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 5.10
8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 5.15
8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 5.20
8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 5.25
8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 5.30
8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 5.35
8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 5.40
8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 5.45
8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 5.50
8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 5.55
8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 5.60
8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 5.65
8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 5.70
8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 5.75
9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 5.80
9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 5.85
9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 5.90
9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 5.95
9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 6.00

© BSI 09-1999 11
BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.030 1.031 1.032
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

4.00 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80
4.05 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81
4.10 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82
4.15 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83
4.20 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84
4.25 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86
4.30 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87
4.35 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88
4.40 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89
4.45 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90
4.50 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91
4.55 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92
4.60 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93
4.65 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94
4.70 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95
4.75 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97
4.80 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98
4.85 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99
4.90 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00
4.95 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01
5.00 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02
5.05 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03
5.10 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04
5.15 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05
5.20 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06
5.25 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08
5.30 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09
5.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10
5.40 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11
5.45 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12
5.50 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13
5.55 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14
5.60 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15
5.65 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16
5.70 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17
5.75 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19
5.80 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20
5.85 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21
5.90 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22
5.95 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23
6.00 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24

12 © BSI 09-1999
 BS 734-2:1959

Table 2 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in liquid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.033 1.034 1.035 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 4.00
9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 4.05
9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 4.10
9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 4.15
9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 4.20
9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 10.41 4.25
9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 4.30
9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 4.35
9.94 9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 4.40
9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 4.45
9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 10.41 10.46 4.50
9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 4.55
9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 4.60
9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 4.65
10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 4.70
10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 10.52 4.75
10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 10.53 4.80
10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 10.54 4.85
10.05 10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 10.55 4.90
10.06 10.11 10.16 10.21 10.26 10.31 10.36 10.41 10.46 10.51 10.56 4.95
10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 10.52 10.57 5.00
10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 10.53 10.58 5.05
10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 10.54 10.59 5.10
10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 10.55 10.60 5.15
10.11 10.16 10.21 10.26 10.31 10.36 10.41 10.46 10.51 10.56 10.61 5.20
10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 10.53 10.58 10.63 5.25
10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 10.54 10.59 10.64 5.30
10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 10.55 10.60 10.65 5.35
10.16 10.21 10.26 10.31 10.36 10.41 10.46 10.51 10.56 10.61 10.66 5.40
10.17 10.22 10.27 10.32 10.37 10.42 10.47 10.52 10.57 10.62 10.67 5.45
10.18 10.23 10.28 10.33 10.38 10.43 10.48 10.53 10.58 10.63 10.68 5.50
10.19 10.24 10.29 10.34 10.39 10.44 10.49 10.54 10.59 10.64 10.69 5.55
10.20 10.25 10.30 10.35 10.40 10.45 10.50 10.55 10.60 10.65 10.70 5.60
10.21 10.26 10.31 10.36 10.41 10.46 10.51 10.56 10.61 10.66 10.71 5.65
10.22 10.27 10.32 10.37 10.42 10.47 10.52 10.57 10.62 10.67 10.72 5.70
10.24 10.29 10.34 10.39 10.44 10.49 10.54 10.59 10.64 10.69 10.74 5.75
10.25 10.30 10.35 10.40 10.45 10.50 10.55 10.60 10.65 10.70 10.75 5.80
10.26 10.31 10.36 10.41 10.46 10.51 10.56 10.61 10.66 10.71 10.76 5.85
10.27 10.32 10.37 10.42 10.47 10.52 10.57 10.62 10.67 10.72 10.77 5.90
10.28 10.33 10.38 10.43 10.48 10.53 10.58 10.63 10.68 10.73 10.78 5.95
10.29 10.34 10.39 10.44 10.49 10.54 10.59 10.64 10.69 10.74 10.79 6.00

© BSI 09-1999 13
BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.025 1.026 1.027
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

2.00 7.24 7.29 7.34 7.39 7.44 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94
2.05 7.25 7.30 7.35 7.40 7.45 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95
2.10 7.26 7.31 7.36 7.41 7.46 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96
2.15 7.27 7.32 7.37 7.42 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97
2.20 7.28 7.33 7.38 7.43 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98
2.25 7.30 7.35 7.40 7.45 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00
2.30 7.31 7.36 7.41 7.46 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01
2.35 7.32 7.37 7.42 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02
2.40 7.33 7.38 7.43 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03
2.45 7.34 7.39 7.44 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04
2.50 7.35 7.40 7.45 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05
2.55 7.36 7.41 7.46 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06
2.60 7.37 7.42 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07
2.65 7.38 7.43 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08
2.70 7.39 7.44 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09
2.75 7.41 7.46 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11
2.80 7.42 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12
2.85 7.43 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13
2.90 7.44 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14
2.95 7.45 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15
3.00 7.46 7.51 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16
3.05 7.47 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17
3.10 7.48 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18
3.15 7.49 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19
3.20 7.50 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20
3.25 7.52 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22
3.30 7.53 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23
3.35 7.54 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24
3.40 7.55 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25
3.45 7.56 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26
3.50 7.57 7.62 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27
3.55 7.58 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28
3.60 7.59 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29
3.65 7.60 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30
3.70 7.61 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31
3.75 7.63 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33
3.80 7.64 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34
3.85 7.65 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35
3.90 7.66 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36
3.95 7.67 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37
4.00 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38

14 © BSI 09-1999
 BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.028 1.029 1.030 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 2.00
8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 2.05
8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 2.10
8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 2.15
8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 2.20
8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 2.25
8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 2.30
8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 2.35
8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 2.40
8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 2.45
8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 2.50
8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 2.55
8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 2.60
8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 2.65
8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 2.70
8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 2.75
8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 2.80
8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 2.85
8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 2.90
8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 2.95
8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 3.00
8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 3.05
8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 3.10
8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 3.15
8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 3.20
8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 3.25
8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 3.30
8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 3.35
8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 3.40
8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 3.45
8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 3.50
8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 3.55
8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 3.60
8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 3.65
8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 3.70
8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 3.75
8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 3.80
8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 3.85
8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 3.90
8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 3.95
8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 4.00

© BSI 09-1999 15
BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.030 1.031 1.032
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

2.00 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19
2.05 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20
2.10 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21
2.15 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22
2.20 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23
2.25 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25
2.30 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26
2.35 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27
2.40 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28
2.45 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29
2.50 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30
2.55 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31
2.60 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32
2.65 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33
2.70 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34
2.75 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36
2.80 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37
2.85 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38
2.90 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39
2.95 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40
3.00 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41
3.05 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42
3.10 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43
3.15 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44
3.20 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45
3.25 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47
3.30 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48
3.35 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49
3.40 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50
3.45 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51
3.50 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 8.52
3.55 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53
3.60 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54
3.65 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55
3.70 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56
3.75 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58
3.80 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59
3.85 8.90 9.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60
3.90 8.91 9.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61
3.95 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62
4.00 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63

16 © BSI 09-1999
 BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.033 1.034 1.035 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 2.00
9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 2.05
9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 2.10
9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 2.15
9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 2.20
9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 2.25
9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 2.30
9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 2.35
9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 2.40
9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 2.45
9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 2.50
9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 2.55
9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 2.60
9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 2.65
9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 2.70
9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 2.75
9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 2.80
9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 2.85
9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 2.90
9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 2.95
9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 3.00
9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 3.05
9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 3.10
9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 3.15
9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 3.20
9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 3.25
9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 3.30
9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 3.35
9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 3.40
9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 3.45
9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 3.50
9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 3.55
9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 3.60
9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 3.65
9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 3.70
9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 3.75
9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 3.80
9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 3.85
9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 3.90
9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 3.95
9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 4.00

© BSI 09-1999 17
BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.025 1.026 1.027
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

4.00 7.68 7.73 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38
4.05 7.69 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39
4.10 7.70 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40
4.15 7.71 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41
4.20 7.72 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42
4.25 7.74 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44
4.30 7.75 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45
4.35 7.76 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46
4.40 7.77 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47
4.45 7.78 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48
4.50 7.79 7.84 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49
4.55 7.80 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50
4.60 7.81 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51
4.65 7.82 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52
4.70 7.83 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53
4.75 7.85 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55
4.80 7.86 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56
4.85 7.87 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57
4.90 7.88 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58
4.95 7.89 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59
5.00 7.90 7.95 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60
5.05 7.91 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61
5.10 7.92 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62
5.15 7.93 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63
5.20 7.94 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64
5.25 7.96 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66
5.30 7.97 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67
5.35 7.98 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68
5.40 7.99 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69
5.45 8.00 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70
5.50 8.01 8.06 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71
5.55 8.02 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72
5.60 8.03 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73
5.65 8.04 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74
5.70 8.05 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75
5.75 8.07 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77
5.80 8.08 8.13 8.18 8.23 8.28 8.33 8.38 8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78
5.85 8.09 8.14 8.19 8.24 8.29 8.34 8.39 8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79
5.90 8.10 8.15 8.20 8.25 8.30 8.35 8.40 8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80
5.95 8.11 8.16 8.21 8.26 8.31 8.36 8.41 8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81
6.00 8.12 8.17 8.22 8.27 8.32 8.37 8.42 8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82

18 © BSI 09-1999
 BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.028 1.029 1.030 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

8.43 8.48 8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 4.00
8.44 8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 4.05
8.45 8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 4.10
8.46 8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 4.15
8.47 8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 4.20
8.49 8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 4.25
8.50 8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 4.30
8.51 8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 4.35
8.52 8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 4.40
8.53 8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 4.45
8.54 8.59 8.64 8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 4.50
8.55 8.60 8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 4.55
8.56 8.61 8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 4.60
8.57 8.62 8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 4.65
8.58 8.63 8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 4.70
8.60 8.65 8.70 8.75 8.80 8.84 8.90 8.95 9.00 9.05 9.10 4.75
8.61 8.66 8.71 8.76 8.81 8.85 8.91 8.96 9.01 9.06 9.11 4.80
8.62 8.67 8.72 8.77 8.82 8.86 8.92 8.97 9.02 9.07 9.12 4.85
8.63 8.68 8.73 8.78 8.83 8.87 8.93 8.98 9.03 9.08 9.13 4.90
8.64 8.69 8.74 8.79 8.84 8.88 8.94 8.99 9.04 9.09 9.14 4.95
8.65 8.70 8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 5.00
8.66 8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 5.05
8.67 8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 5.10
8.68 8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 5.15
8.69 8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 5.20
8.71 8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 5.25
8.72 8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 5.30
8.73 8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 5.35
8.74 8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 5.40
8.75 8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 5.45
8.76 8.81 8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 5.50
8.77 8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 5.55
8.78 8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 5.60
8.79 8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 5.65
8.80 8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 5.70
8.82 8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 5.75
8.83 8.88 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 5.80
8.84 8.89 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 5.85
8.85 8.90 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 5.90
8.86 8.91 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 5.95
8.87 8.92 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 6.00

© BSI 09-1999 19
BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
of fat by 1.030 1.031 1.032
weight
0 2 4 6 8 0 2 4 6 8 0 2 4 6 8

4.00 8.93 8.98 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63
4.05 8.94 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64
4.10 8.95 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65
4.15 8.96 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66
4.20 8.97 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67
4.25 8.99 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69
4.30 9.00 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70
4.35 9.01 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71
4.40 9.02 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72
4.45 9.03 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73
4.50 9.04 9.09 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74
4.55 9.05 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75
4.60 9.06 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76
4.65 9.07 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77
4.70 9.08 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78
4.75 9.10 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80
4.80 9.11 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81
4.85 9.12 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82
4.90 9.13 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83
4.95 9.14 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84
5.00 9.15 9.20 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85
5.05 9.16 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86
5.10 9.17 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87
5.15 9.18 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88
5.20 9.19 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89
5.25 9.21 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91
5.30 9.22 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92
5.35 9.23 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93
5.40 9.24 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94
5.45 9.25 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95
5.50 9.26 9.31 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96
5.55 9.27 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97
5.60 9.28 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98
5.65 9.29 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99
5.70 9.30 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00
5.75 9.32 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02
5.80 9.33 9.38 9.43 9.48 9.53 9.58 9.63 9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03
5.85 9.34 9.39 9.44 9.49 9.54 9.59 9.64 9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04
5.90 9.35 9.40 9.45 9.50 9.55 9.60 9.65 9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05
5.95 9.36 9.41 9.46 9.51 9.56 9.61 9.66 9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06
6.00 9.37 9.42 9.47 9.52 9.57 9.62 9.67 9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07

20 © BSI 09-1999
 BS 734-2:1959

Table 3 — Percentage of solids-not-fat (S.N.F.)

Corresponding to observed density and given fat content (with milk fat in solid state)
Density of milk at 20 °C (68 °F) in grammes per millilitre
Percentage
1.033 1.034 1.035 of fat by
weight
0 2 4 6 8 0 2 4 6 8 0

9.68 9.73 9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 4.00
9.69 9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 4.05
9.70 9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 4.10
9.71 9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 4.15
9.72 9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 4.20
9.74 9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24 4.25
9.75 9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 4.30
9.76 9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 4.35
9.77 9.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 4.40
9.78 9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 4.45
9.79 9.84 9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24 10.29 4.50
9.80 9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 4.55
9.81 9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 4.60
8.82 9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 4.65
9.83 9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 4.70
9.85 9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 4.75
9.86 9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 4.80
9.87 9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 4.85
9.88 9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 4.90
9.89 9.94 9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 4.95
9.90 9.95 10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 10.40 5.00
9.91 9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 10.41 5.05
9.92 9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 5.10
9.93 9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 5.15
9.94 9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 5.20
9.96 10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 10.41 10.46 5.25
9.97 10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 5.30
9.98 10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 5.35
9.99 10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 5.40
10.00 10.05 10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 5.45
10.01 10.06 10.11 10.16 10.21 10.26 10.31 10.36 10.41 10.46 10.51 5.50
10.02 10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 10.52 5.55
10.03 10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 10.53 5.60
10.04 10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 10.54 5.65
10.05 10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 10.55 5.70
10.07 10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 10.52 10.57 5.75
10.08 10.13 10.18 10.23 10.28 10.33 10.38 10.43 10.48 10.53 10.58 5.80
10.09 10.14 10.19 10.24 10.29 10.34 10.39 10.44 10.49 10.54 10.59 5.85
10.10 10.15 10.20 10.25 10.30 10.35 10.40 10.45 10.50 10.55 10.60 5.90
10.11 10.16 10.21 10.26 10.31 10.36 10.41 10.46 10.51 10.56 10.61 5.95
10.12 10.17 10.22 10.27 10.32 10.37 10.42 10.47 10.52 10.57 10.62 6.00

© BSI 09-1999 21
22 blank
 BS 734-2:1959

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