EN ISO 1854-2008 en Whey cheese - Determination of fat content - Gravimetric method (Reference method)《乳清干酪 脂肪含量的测定 重量分析法(参照法)》.pdf

1、BS EN ISO1854:2008ICS 67.100.30NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDWhey cheese Determinationof fat content Gravimetric method(Reference method)(ISO 1854:2008)This British Standard was published under theauthority of the StandardsPolicy and StrategyCo

2、mmittee on 31 January2009 BSI 2009ISBN 978 0 580 63539 7Amendments/corrigenda issued since publicationDate CommentsBS EN ISO 1854:2008National forewordThis British Standard is the UK implementation of EN ISO 1854:2008. Itsupersedes BS EN ISO 1854:2000 which is withdrawn.The UK participation in its p

3、reparation was entrusted to TechnicalCommittee AW/5, Chemical analysis of milk and milk products.A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsi

4、ble for its correct application.Compliance with a British Standard cannot confer immunityfrom legal obligations.EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 1854October 2008ICS 67.100.30 Supersedes EN ISO 1854:1999 English VersionWhey cheese - Determination of fat content - Gravimetricmetho

5、d (Reference method) (ISO 1854:2008)Fromage de srum - Dtermination de la teneur en matiregrasse - Mthode gravimtrique (Mthode de rfrence)(ISO 1854:2008)Molkenkse - Bestimmung des Fettgehaltes -Gravimetrisches Verfahren (Referenzverfahren) (ISO1854:2008)This European Standard was approved by CEN on 1

6、4 October 2008.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be

7、obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the CEN Mana

8、gement Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norwa

9、y, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2008 CEN All rights of exploitation in any form and

10、by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 1854:2008: EBS EN ISO 1854:2008EN ISO 1854:2008 (E) 3 Foreword This document (EN ISO 1854:2008) has been prepared by Technical Committee ISO/TC 34 “Agricultural food products“ in collaboration with Technical Committee CEN/TC 302

11、 “Milk and milk products - Methods of sampling and analysis” the secretariat of which is held by NEN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by April 2009, and conflicting national standards

12、 shall be withdrawn at the latest by April 2009. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 1854:

13、2008. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, I

14、taly, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 1854:2008 has been approved by CEN as a EN ISO 1854:2008 without any modification. BS EN ISO 1854:2008

15、ISO 1854:2008(E) IDF 59:2008(E) ISO and IDF 2008 All rights reserved iiiContents Page Foreword iv Foreword. v 1 Scope 1 2 Normative reference 1 3 Terms and definitions .1 4 Principle2 5 Reagents.2 6 Apparatus .2 7 Sampling.3 8 Preparation of test sample4 9 Procedure .4 9.1 Test portion 4 9.2 Blank t

16、ests4 9.3 Preparation of fat-collecting vessel.5 9.4 Determination.5 10 Calculation and expression of results.7 10.1 Calculation7 10.2 Expression of results 8 11 Precision.8 11.1 Interlaboratory test 8 11.2 Repeatability.8 11.3 Reproducibility.8 12 Test report 8 Annex A (informative) Notes on proced

17、ures 9 Annex B (informative) Alternative procedure using fat-extraction tubes with siphon or wash-bottle fittings .11 Bibliography 14 BS EN ISO 1854:2008ISO 1854:2008(E) IDF 59:2008(E) iv ISO and IDF 2008 All rights reservedForeword ISO (the International Organization for Standardization) is a world

18、wide federation 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 t

19、hat committee. 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

20、 accordance with 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

21、requires approval 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 1854IDF 59 was prepared b

22、y Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and IDF. This fourth edition of ISO 1854IDF 59 cancels and replaces the third edition (ISO 1854:1999), of which it constitutes

23、 a minor revision. BS EN ISO 1854:2008ISO 1854:2008(E) IDF 59:2008(E) ISO and IDF 2008 All rights reserved vForeword IDF (the International Dairy Federation) is a non-profit organization representing the dairy sector worldwide. IDF membership comprises National Committees in every member country as

24、well as regional dairy associations having signed a formal agreement on cooperation with IDF. All members of IDF have the right to be represented at the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO in the development of standard methods of analysis and sampling

25、for milk and 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 the IDF National Committees casting a vote. Attention is

26、drawn to the possibility that some of the elements of this document may be the subject of patent rights. IDF shall not be held responsible for identifying any or all such patent rights. ISO 1854IDF 59 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food pr

27、oducts, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO. All work was carried out by the Joint ISO-IDF Action Team Fat of the Standing Committee on Main components in milk under the aegis of its project leader, Mr G.J. Beutick (NL). This edition of ISO 1854IDF

28、 59 cancels and replaces IDF 59:1986, of which it constitutes a minor revision. BS EN ISO 1854:2008BS EN ISO 1854:2008INTERNATIONAL STANDARD ISO 1854:2008(E)IDF 59:2008(E) ISO and IDF 2008 All rights reserved 1Whey cheese Determination of fat content Gravimetric method (Reference method) WARNING The

29、 use of this International Standard may involve hazardous materials, operations and equipment. This International Standard does not purport to address all the safety problems associated with its use. It is the responsibility of the user of this International Standard to establish safety and health p

30、ractices and determine the applicability of regulatory limitations prior to use. 1 Scope This International Standard specifies the reference method for the determination of fat content of whey cheese. The method is not applicable to products which do not dissolve completely in ammonia solution or wh

31、ich contain free fatty acids in significant quantities. NOTE If the whey cheese does not dissolve completely in the ammonia or if it contains free fatty acids in significant quantities (only in exceptional cases and then noticeable by a distinct smell), the result of the determination will be too lo

32、w. With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-33). 2 Normative reference The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references,

33、 the latest edition of the referenced document (including any amendments) applies. ISO 835, Laboratory glassware Graduated pipettes ISO 1042, Laboratory glassware One-mark volumetric flasks ISO 3889IDF 219, Milk and milk products Specification of Mojonnier-type fat extraction flasks ISO 4788, Labora

34、tory glassware Graduated measuring cylinders 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 fat content of whey cheese mass fraction of substances determined by the procedure specified in this International Standard NOTE The fat content is e

35、xpressed as a percentage mass fraction. BS EN ISO 1854:2008ISO 1854:2008(E) IDF 59:2008(E) 2 ISO and IDF 2008 All rights reserved4 Principle An ammoniacal ethanolic solution of a test portion is extracted with diethyl ether and light petroleum. The solvents are removed by distillation or evaporation

36、. The mass of the substances extracted is determined. NOTE This is usually known as the Rse-Gottlieb principle. 5 Reagents Use only reagents of recognized analytical grade, unless otherwise specified, and only distilled or demineralized water or water of equivalent purity. The reagents shall leave n

37、o appreciable residue when the determination is carried out by the method specified (see 9.2.2). 5.1 Ammonia solution, containing a mass fraction of NH3of approximately 25 % (20= 910 g/l). NOTE If ammonia solution of this concentration is not available, a more concentrated solution of known concentr

38、ation may be used (see 9.4.3). 5.2 Ethanol (C2H5OH), or ethanol denatured by methanol, containing a volume fraction of ethanol of at least 94 %. (See Clause A.5.) 5.3 Congo red solution Dissolve 1 g of Congo red (C32H22N6Na2O6S2) in water in a 100 ml one-mark volumetric flask (6.14). Make up to the

39、mark with water. NOTE The use of this solution, which allows the interface between the solvent and aqueous layers to be seen more clearly, is optional (see 9.4.4). Other aqueous indicator solutions can be used provided that they do not affect the result of the determination. 5.4 Diethyl ether (C2H5O

40、C2H5), free from peroxides (see Clause A.3), containing no more than 2 mg/kg of antioxidants, and complying with the requirements for the blank test (see 9.2.2, Clauses A.1 and A.4). WARNING The use of diethyl ether can lead to hazardous situations. Observe current safety precautions for handling, u

41、se, and disposal. 5.5 Light petroleum, with any boiling range between 30 C and 60 C or, as equivalent, pentane (CH3CH23CH3) with a boiling point of 36 C and complying with the requirements for the blank test (see 9.2.2, Clauses A.1 and A.4). The use of pentane is recommended because of its higher pu

42、rity and consistent quality. 5.6 Mixed solvent Shortly before use, mix equal volumes of diethyl ether (5.4) and light petroleum (5.5). 6 Apparatus WARNING Since the determination involves the use of volatile flammable solvents, all electrical apparatus employed shall comply with legislation relating

43、 to the hazards in using such solvents. Usual laboratory equipment and, in particular, the following. 6.1 Analytical balance, capable of weighing to the nearest 1 mg, with a readability of 0,1 mg. BS EN ISO 1854:2008ISO 1854:2008(E) IDF 59:2008(E) ISO and IDF 2008 All rights reserved 36.2 Centrifuge

44、, capable of holding the fat-extraction flasks or tubes (6.6) and capable of spinning at a rotational frequency of 500 min1to 600 min1to produce a radial acceleration of 80g to 90g at the outer end of the flasks or tubes. The use of the centrifuge is optional but recommended (see 9.4.7). 6.3 Distill

45、ation or evaporation apparatus, for distilling the solvents and ethanol from the boiling or conical flasks, or evaporating from beakers and dishes (see 9.4.14) at a temperature not exceeding 100 C. 6.4 Drying oven, electrically heated, with ventilation port(s) fully open, capable of being maintained

46、 at a temperature of 102 C 2 C throughout its working space. The oven shall be fitted with a suitable thermometer. 6.5 Water bath, capable of maintaining water at boiling point. 6.6 Mojonnier-type fat-extraction flasks, as specified in ISO 3889IDF 219. NOTE It is also possible to use fat-extraction

47、tubes, with siphon or wash-bottle fittings, but then the procedure is different. The alternative procedure is given in Annex B. The fat-extraction flasks shall be provided with good quality cork bungs or stoppers of other material (e.g. silicone rubber or polytetrafluoroethylene) unaffected by the r

48、eagents used. Cork bungs shall be extracted with the diethyl ether (5.4), kept in water at a temperature of 60 C or more for at least 15 min, and shall then be allowed to cool in the water so that they are saturated when used. 6.7 Rack, for holding the fat-extraction flasks (or tubes) (6.6). 6.8 Was

49、h bottle, suitable for use with the mixed solvent (5.6). A plastics wash bottle shall not be used. 6.9 Fat-collecting vessels, such as boiling flasks (flat-bottomed), of capacities 125 ml to 250 ml, conical flasks, of capacity 250 ml, or metal dishes. If metal dishes are used, they shall be of stainless steel, flat-bottomed with a diameter of 80 mm to 100 mm and a height of approximately 50 mm. 6.10 Boiling aids, fat-free, of non-porous porcelain or silicon carbide (optional when metal dishes are used). 6.