BS EN ISO 3727-3-2003 Butter - Determination of moisture non-fat solids and fat contents - Calculation of fat content《黄油 含水量、非脂肪固体含量和脂肪含量的测定 脂肪含量的计算》.pdf

1、BRITISH STANDARD BS EN ISO 3727-3:2003 Incorporating Corrigendum No. 1 Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content The European Standard EN ISO 3727-3:2003 has the status of a British Standard ICS 67.100.20 BS EN ISO 3727-3:2003 This British S

2、tandard was published under the authority of the Standards Policy and Strategy Committee on 25 February 2003 BSI 2 May 2003 ISBN 0 580 41301 2 National foreword This British Standard is the official English language version of EN ISO 3727-3:2003. It is identical with ISO 3727-3:2003. Together with P

3、arts 1 and 2 it supersedes BS EN ISO 3727:1995 which is now withdrawn.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 s

4、ecretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Ca

5、talogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understan

6、d the text; present 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

7、front cover, an inside front cover, the EN ISO title page, EN ISO foreword page, the ISO title page, pages ii to iv, pages 1 and 2, the Annex ZA page and a back cover. The BSI copyright date displayed in this document indicates when the document was last issued. Amendments issued since publication A

8、md. No. Date Comments 14470 Corrigendum No. 1 2 May 2003 Replacing the EN ISO foreword page and incorporating the Annex ZA pageEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO37273 February2003 ICS67.100.20 SupersedesENISO3727:1995 Englishversion ButterDeterminationofmoisture,nonfatsolidsandfat

9、contentsPart3:Calculationoffatcontent(ISO37273:2003) BeurreDterminationdesteneurseneau,enmatire schenongrasseetenmatiregrassePartie3:Calcul delateneurenmatiregrasse(ISO37273:2003) ButterBestimmungdesWassergehaltes,derfettfreien TrockenmasseunddesFettgehaltesTeil3:Berechnung desFettgehaltes(ISO37273:

10、2003) ThisEuropeanStandardwasapprovedbyCENon27December2002. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferencesconcernings uchnational stand

11、ardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheManagementCentrehasthesamestatusasthe officia

12、l versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Hungary,Iceland,Ireland,Italy,Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,SwitzerlandandUn ited Kingdom. EUROPEANCOMMITTEEFORSTANDARDIZATION COMITEUROPENDE

13、NORMALISATION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2003CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationalMembers. Ref.No.ENISO37273:2003ECORRECTED20030326 Foreword Thisdocument(ENISO37273:2003)hasbeenpreparedbyTechnicalCommitteeISO

14、/TC34 “Agriculturalfoodproducts“incollaborationwithTechnicalCommitteeCEN/TC302“Milkand milkproductsMethodsofsamplingandanalysis“,thesecretariatofwhichisheldbyNEN. ThisEuropeanStandardshallbegiventhestatusofanationalstandard,eitherbypublicationof anidenticaltextorbyendorsement,atthelatestbyAugust2003

15、,andconflictingnational standardsshallbewithdrawnatthelatestbyAugust2003. ThisdocumentsupersedesENISO3727:1995. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsof thefollowingcountriesareboundtoimplementthisEuropeanStandard:Austria,Belgium,Czech Republic,Denmark,Finland

16、,France,Germany,Greece,Hungary,Iceland,Ireland,Italy, Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,Switzerlandand theUnitedKingdom. Endorsementnotice ThetextofISO37273:2003hasbeenapprovedbyCENasENISO37273:2003withoutany modifications. NOTENormativereferencestoInternationalStand

17、ardsarelistedinAnnexZA(normative). ENISO37273:2003 Reference numbers ISO 3727-3:2003(E) IDF 80-3:2003(E)INTERNATIONAL STANDARD ISO 3727-3 IDF 80-3 First edition 2003-02-01 Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content Beurre Dtermination des ten

18、eurs en eau, en matire sche non grasse et en matire grasse Partie 3: Calcul de la teneur en matire grasse ENISO37273:2003DPlcsid Fremia ihTs PDF file mya ctnoian emdebt dedyfepcaes. In ccacnadrow eitA hebods licnesilop gnic,y tihs file mirp eb yatnde iv roweb detu slahl ton ide ebtlnu deess teh typf

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21、rebeis dna IDF tanilano ocmmittees. In the unlikely veent that a rpoblem relating to it is f,dnuo lpsaei efnmro tI ehStneC Olar Scerteirata ta teh serddas igleb nevow. ISO dna ID3002 F Athgir lls serevr.de selnUs towrehise specfidei, trap on fo thsi ilbupctanoi may cudorper ebtu ro dezilina ni dey f

22、omr yb ro nam y,snae lecetrinoc ro mceinahcla, incliduntohp gcoiypodna gn micrfoilm, wittuoh repmissii now nritign from eitI rehSro O IDa Ft tser ehepctive serddas lebwo. ISO cirypothg fofice Itntanreilano iaDtaredeF yrino saCe tsopale 65 eneG 1121-HC 02 av Dimanat Builidgn BoulA draveugust 08 sreye

23、R e B 0301-Bssurels leT. 14 + 20 947 2111 eTl. 23 + 29 337 888 aFx0 947 22 14 + 974 aFx0 337 2 23 + 431 -Email copyrightisoo.rg -Emailni off-lidif.org We bwww.is.o gro We bwww.fil-ifd. groiiENISO37273:2003 iiiForeword ISO (the International Organization for Standardization) is a worldwide federation

24、 of national standards bodies (ISO 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.

25、International organizations, governmental 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 wit

26、h the rules given in the ISO/IEC Directives, Part 2. 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 approv

27、al by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 3727-3IDF 80-3 was prepared by Technical

28、 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 3727-3IDF 80-3, togethe

29、r with ISO 3727-1IDF 80-1 and ISO 3727-2IDF 80-2, 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 conte

30、nt (Reference method) Part 2: Determination of non-fat solids content (Reference method) Part 3: Calculation of fat content ENISO37273:2003iv Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every Natio

31、nal 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 and milk products. Draft International Standards adopted by the Acti

32、on Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of the National Committees casting a vote. ISO 3727-3IDF 80-3 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee

33、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 carried out by the Joint ISO/IDF/AOAC Action Team, Water, and that on Fat, of the Stan

34、ding Committee on Main components of milk, under the aegis of its project leaders, Mr G.J. Beutick (NL) and Mrs N. Nicolas (FR). This first edition of ISO 3727-3IDF 80-3, together with ISO 3727-1IDF 80-1 and ISO 3727-2IDF 80-2, cancels and replaces IDF 80:1977, which has been technically revised. IS

35、O 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 (Reference method) Part 3: Calculation of fat content

36、ENISO37273:2003NITERNATNOIAL STANDARD IS-7273 O3:(3002E) ID-08 F3:(3002E)1Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content 1 Scope This part of ISO 3727IDF 80 specifies a method for the calculation of the fat content of butter. 2 Normative referenc

37、es The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 3727-1IDF 80-1, Butter Determination of mo

38、isture, non-fat solids and fat contents Part 1: Determination of moisture content (Reference method) ISO 3727-2IDF 80-2, Butter Determination of moisture, non-fat solids and fat contents Part 2: Determination of non-fat solids content (Reference method) 3 Terms and definitions For the purposes of th

39、is document, the following terms and definitions apply. 3.1 fat content mass fraction of substances determined by the procedure specified in this part of ISO 3727IDF 80 NOTE The fat content is expressed as a mass fraction in percent. 4 Principle The fat content is calculated by subtracting the mass

40、fraction of substances determined by the procedures described in both ISO 3727-1IDF 80-1 and ISO 3727-2IDF 80-2 from the total mass fraction of substances (equal to 100 %). ENISO37273:20032 5 Calculation and expression of results 5.1 Calculation Calculate the fat content, w f , using the following e

41、quation: fm n f 100 % ( ) ww w =+ where w fis the fat content of the test sample, expressed as a mass fraction in percent; w mis the moisture content of the test sample obtained by the procedure described in ISO 3727-1IDF 80-1, expressed as a mass fraction in percent; w nfis the non-fat solids conte

42、nt of the same test sample used for the determination of the moisture content, obtained by the procedure described in ISO 3727-2IDF 80-2, expressed as a mass fraction in percent. 5.2 Expression of results Express the test results to two decimal places. 6 Precision 6.1 Interlaboratory tests The indiv

43、idual values obtained in the interlaboratory tests on the precision of the method described in ISO 3727-1IDF 80-1 and ISO 3727-2IDF 80-2 are used to calculate mathematically the reproducibility for this method. 6.2 Repeatability If the moisture content and the non-fat solids content were determined

44、in duplicate, the test results shall meet the requirements for repeatability of both ISO 3727-1IDF 80-1 and ISO 3727-2IDF 80-2. As a consequence, a demand for the repeatability of this part of ISO 3727IDF 80 is redundant. 6.3 Reproducibility The absolute difference between two single test results, o

45、btained using the same method on identical test material in different laboratories with different operators using different equipment, will in not more than 5 % of cases be greater than a mass fraction of 0,25 %. 7 Test report The test report shall specify: a) all information necessary for the compl

46、ete identification of the sample; b) the test methods used, with reference to this part of ISO 3727IDF 80; c) all operating details not specified in this part of ISO 3727IDF 80, or regarded as optional, together with details of any incidents which may have influenced the result(s); d) the test resul

47、t(s) obtained and, if the repeatability has been checked, the final quoted results obtained. ENISO37273:2003AnnexZA (normative) Normativereferencestointernationalpublications withtheirrelevantEuropeanpublications ThisEuropeanStandardincorporatesbydatedorundatedreference,provisionsfromother publications.Thesenormativereferencesarecitedattheappropriateplacesinthetextandthe publicationsarelistedhereafter.Fordatedreferences,subsequentamendmentstoorrevisionsof anyofthesepublicationsapplytothisEuropeanStandardonlywhenincorporatedinit