Abstract: A standard sample composition containing a complexing agent and an alkali salt, mixed with a known amount of a foodstuff, the content of at least one component of which is accurately known. The mixture is dissolved in a solvent, e.g. water, and comminuted to form a dispersion. The solvent is removed e.g. by freeze-drying or other suitable method, such that the water content of the composition is <5% by weight, preferably <1% by weight, more preferably <0.1%, most preferably <0.01% by weight of the total composition.

Abstract: A method of quantitative measurement of fat in a liquid sample by an infrared attenuated technique is disclosed. The fat is present in the form of an emulsion of particles causing Christiansen's effect, i.e. the combined effect of light-scattering and anomalous dispersion. The method comprises transmitting infrared radiation through the sample, determining the infrared absorption of the sample in at least one measurement waveband exhibiting the Christiansen's effect, and with reference to a reference waveband. The wavebands are selected such that the fat determination is essentially independent of the Christiansen's effect. The wavebands are preferably selected such that the fat absorbance, i.e.

Abstract: A method of quantitative measurement of fat in a liquid sample by an infrared attenuated technique is disclosed. The fat is present in the form of an emulsion of particles causing Christiansen's effect, i.e. the combined effect of light-scattering and anomalous dispersion. The method comprises transmitting infrared radiation through the sample, determining the infrared absorption of the sample in at least one measurement waveband exhibiting the Christiansen's effect, and with reference to a reference waveband. The wavebands are selected such that the fat determination is essentially independent of the Christiansen's effect. The wavebands are preferably selected such that the fat absorbance, i.e.

Abstract: An infrared attenuation measuring system, for the quantitative determination of the concentration of one or more components in an aqueous fat-containing sample, such as milk, by an infrared attenuation technique. The system comprising a set of waveband-related parameters containing information enabling the system to calculate the concentrations substantially independent of the degree of homogenization of the fat-containing sample, and/or to determine the degree of homogenization of the sample. The parameter set contains parameters which are related to wavebands containing a high degree of information about the homogenization degree of the sample. This may be wavebands containing little information about the chemical components of the sample, and/or wavebands containing a substantial amount of information about the chemical components of the sample. The system is calibrated with aqueous fat-containing samples with different degrees of homogenization.