1、BRITISH STANDARD BS EN ISO 3727-2:2002 Incorporating Corrigendum No. 1 Butter Determination of moisture, non-fat solids and fat contents Part 2: Determination of non-fat solids content (Reference method) The European Standard EN ISO 3727-2:2001 has the status of a British Standard ICS 67.100.20 NO C
2、OPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBS EN ISO 3727-2:2002 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Policy and Strategy Committee, was published under the authority of the Standards Policy and Strategy C
3、ommittee on 29 January 2002 BSI 15 March 2002 ISBN 0 580 38896 4 National foreword This British Standard is the official English language version of EN ISO 3727-2:2001. It is identical with ISO 3727-2:2001. This standard, together with BS EN ISO 3727-1 and BS EN ISO 3727-3 (when published) supersede
4、s BS EN ISO 3727:1995 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/5, Milk and milk products, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references Th
5、e British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Find” facility of the BSI Standards Electronic Catalogue. A
6、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. aid enquirers to understand the text; prese
7、nt to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an i
8、nside front cover, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii to iv, pages 1 to 6, an inside back cover and a back cover. The BSI copyright date displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Dat
9、e Comments 13772 Corrigendum No. 1 15 March 2002 Correction to the EN ISO foreword pageEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO37272 December2001 ICS67.100.20 SupersedesENISO3727:1995 Englishversion ButterDeterminationofmoisture,nonfatsolidsandfat contentsPart2:Determinationofnonfatsolid
10、scontent (Referencemethod)(ISO37272:2001) BeurreDterminationdesteneurseneau,enmatire schenongrasseetenmatiregrassePartie2: Dterminationdelateneurenmatireschenongrasse (Mthodederfrence)(ISO37272:2001) ButterBestimmungdesWassergehaltes,derfettfreien TrockenmasseunddesFettgehaltesTeil2:Bestimmung derfe
11、ttfreienTrockenmasse(Referenzverfahren)(ISO 37272:2001) ThisEuropeanStandardwasapprovedbyCENon15December2001. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibl
12、iographicalreferencesconcernings uchnational standardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotified
13、totheManagementCentrehasthesamestatusasthe official versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Iceland,Ireland,Italy,Luxembourg,Netherlands,Norway,Portugal,Spain,Sweden,SwitzerlandandUnitedKingdom. EUROPEANCOMMITTEEFORSTAND
14、ARDIZATION COMITEUROPENDENORMALISATION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2001CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationalMembers. Ref.No.ENISO37272:2001EINESO7372:22(100E) 2 CORRECTED20020206 Foreword Thisdocument(ISO37272
15、:2001)hasbeenpreparedbyTechnicalCommitteeISO/TC34 “Agriculturalfoodproducts“incollaborationwithTechnicalCommitteeCEN/TC302“Milkand milkproductsMethodsofsamplingandanalysis“,thesecretariatofwhichisheldbyNEN. ThisdocumentsupersedesENISO3727:1995. ThisEuropeanStandardshallbegiventhestatusofanationalsta
16、ndard,eitherbypublication ofanidenticaltextorbyendorsement,atthelatestbyJune2002,andconflictingnational standardsshallbewithdrawnatthelatestbyJune2002. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsof thefollowingcountriesareboundtoimplementthisEuropeanStandard:Austri
17、a,Belgium, CzechRepublic,Denmark,Finland,France,Germany,Greece,Iceland,Ireland,Italy, Luxembourg,Netherlands,Norway,Portugal,Spain,Sweden,SwitzerlandandtheUnited Kingdom. Endorsementnotice ThetextoftheInternationalStandardISO37272:2001hasbeenapprovedbyCENasa EuropeanStandardwithoutanymodifications.
18、ENISO37272:2001 Reference numbers ISO 3727-2:2001(E) IDF 80-2:2001(E)INTERNATIONAL STANDARD ISO 3727-2 IDF 80-2 First edition 2001-12-15 Butter Determination of moisture, non- fat solids and fat contents Part 2: Determination of non-fat solids content (Reference method) Beurre Dtermination des teneu
19、rs en eau, en matire sche non grasse et en matire grasse Partie 2: Dtermination de la teneur en matire sche non grasse (Mthode de rfrence) ENISO37272:2001 ii ENISO37272:2001 iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (I
20、SO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, gov
21、ernmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC
22、 Directives, Part 3. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of member bo
23、dies casting a vote. Attention is drawn to the possibility that some of the elements of this part of ISO 3727IDF 80 may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. International Standard ISO 3727-2IDF 80-2 was prepared by Technica
24、l Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. This first edition of ISO 3727-2IDF 80-2, togeth
25、er with ISO 3727-1IDF 80-1 and ISO 3727-3IDF 80-3, cancels and replaces ISO 3727:1977, which has been technically revised. ISO 3727IDF 80 consists of the following parts, under the general title Butter Determination of moisture, non-fat solids and fat contents: Part 1: Determination of moisture cont
26、ent (Reference method) Part 2: Determination of non-fat solids content (Reference method) Part 3: Calculation of fat content Annex A of this part of ISO 3727 IDF 80 is for information only. ENISO37272:2001 iv Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy se
27、ctor with a National Committee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in the development of standard methods of analysis and sampling for milk a
28、nd milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of National Committees casting a vote. International Standard ISO 3727
29、-2IDF 80-2 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. All work was
30、carried out by the Joint ISO/IDF/AOAC Action Team, Water, of the Standing Committee on Main components of milk, under the aegis of its project leader, Mr G. J. Beutick (NL). This first edition of ISO 3727-2IDF 80-2, together with ISO 3727-1IDF 80-1 and ISO 3727-3IDF 80-3, cancels and replaces IDF 80
31、:1977, which has been technically revised. ISO 3727IDF 80 consists of the following parts, under the general title Butter Determination of moisture, non-fat solids and fat contents: Part 1: Determination of moisture content (Reference method) Part 2: Determination of non-fat solids content (Referenc
32、e method) Part 3: Calculation of fat content Annex A of this part of ISO 3727 IDF 80 is for information only. ENISO37272:2001 INTERNATNOIAL STANDARD IS-7273 O2:(1002)E ID-08 F2:(1002E)I SO dna ID 1002 F All irhgts seredevr 1Butter Determination of moisture, non-fat solids and fat contents Part 2: De
33、termination of non-fat solids content (Reference method) WARNING The determination involves the use of volatile flammable solvents. When using such solvents, all electrical apparatus employed must comply with legislation relating to possible hazards in using such solvents. 1 Scope This part of ISO 3
34、727IDF 80 specifies the reference method for the determination of the non-fat solids content of butter. 2 Term and definition For the purposes of this part of ISO 3727IDF 80, the following term and definition applies. 2.1 non-fat solids content mass fraction of substances determined by the procedure
35、 specified in this part of ISO 3727IDF 80 NOTE The non-fat solids content is expressed as a percentage by mass. 3 Principle Water from a known mass of butter is evaporated. The fat is extracted with light petroleum and the mass of substances remaining is determined. 4 Reagents Use only reagents of r
36、ecognized analytical grade, unless otherwise specified. The reagents shall leave no more than 1 mg of residue when the method is carried out by the method specified. 4.1 Light petroleum, with any boiling range of between 30 C and 60 C or, as equivalent, pentane CH 3 (CH 2 ) 3 CH 3 with a boiling poi
37、nt of 36 C. 5 Apparatus Usual laboratory equipment and, in particular, the following. 5.1 Analytical balance, capable of weighing to the nearest 1 mg, with a readability of 0,1 mg. ENISO37272:20011IS-7273 O2:(1002)E ID-08 F2:(1002E) 2 ISO dna ID 1002 F Allir hgtsser e devr5.2 Drying oven, ventilated
38、, thermostatically controlled, capable of maintaining a temperature of 102 C 2 C throughout the entire working space. 5.3 Desiccator, containing a suitable drying agent, for example freshly dried silica gel with hygrometric indicator. 5.4 Dishes, made of glazed porcelain or metal, resistant to corro
39、sion under the conditions of the test, with height of between 20 mm and 40 mm, and diameter of between 50 mm and 70 mm, provided with a spout. 5.5 Filter crucible, made of sintered glass, pore size index of between 16 m to 40 m, with suction flask. 5.6 Water bath or steam bath, capable of boiling wa
40、ter. 5.7 Glass stirring rod. 6 Sampling Sampling is not part of the method specified in this part of ISO 3727IDF 80. A recommended sampling method is given in ISO 707. It is important that the laboratory receive a sample which is truly representative and has not been damaged or changed during transp
41、ort or storage. The test sample shall be received in an airtight container closed with a lid to avoid loss of moisture. The capacity of the container shall be such that the test sample occupies one-half to two-thirds of its volume. Until commencing the preparation of the test sample, store the sampl
42、e in the airtight container at a temperature of between 2 C and 14 C. 7 Preparation of test sample 7.1 Warm the test sample in the unopened airtight container to a temperature not exceeding 35 C. If fat separation may be expected (e.g. in low-hard-fraction test samples or through knowledge obtained
43、from laboratory experience), warm such test samples in the unopened airtight container to a more typical homogenization temperature of between 24 C and 30 C. Mix the test sample in the unopened container to a homogeneous state (either by a mechanical shaker or by hand) without getting any rupture of
44、 emulsion. Take precautions to avoid loss of moisture. 7.2 Before weighing, open the sample container and stir the test sample with a suitable device such as a spoon or spatula for no longer than 10 s. 8 Procedure 8.1 Preparation of the dish, rod and filter crucible 8.1.1 Dry the dish (5.4) for 1 h
45、in the drying oven (5.2) set at 102 C, with both the rod (5.7) and the filter crucible (5.5) inside the dish. 8.1.2 Cool the dish, together with the rod and the filter crucible, in the desiccator (5.3) to the temperature of the weighing room. Using the analytical balance (5.1), weigh the dish with t
46、he rod and the filter crucible to the nearest 1 mg. NOTE A cooling period of 45 min is normally sufficient to allow the dish to reach the temperature of the weighing room. ENISO37272:20012IS-7273 O2:(1002)E ID-08 F2:(1002E) I SO dna ID 1002 F All irhgts seredevr 38.1.3 Remove the filter crucible. We
47、igh the dish with the rod to the nearest 1 mg. A similar combination of dish, rod and crucible should be used for each test portion if more than one test portion is analysed in the batch. 8.2 Preparation of test portion 8.2.1 Weigh, to the nearest 1 mg, approximately 5 g of the test sample (7.2) int
48、o the prepared dish (8.1.3). 8.2.2 Heat the dish with the test portion and the rod (8.2.1) for at least 15 h in the drying oven (5.2) set at 102 C. Alternatively, the dish with the test portion may be heated on the water bath (5.6), with as much as possible of the bottom of the dish exposed to the steam of the boiling water, for approximately 30 min. Whi
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