KS H ISO 5739-2006 Caseins and caseinates－Determination of scorched particles content 《酪蛋白和酪蛋白酸盐 焦粒和外部物质含量的测定》.pdf

1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS 2006 11 29 http:/www.kats.go.krKS H ISO 5739 KS H ISO 5739： 2006 (2011 ) H ISO 5739： 2006 : ( ) ( ) ( ) ( ) : (http:/www.standard.go.kr) ： ： 2001 12 31 ： 2006 11 29 ： 2011 12 29 2011-0652 ： ： ( 02-509-7273) (http:/www.kats.go.kr). 10 5 , . ICS 67.100.99 KS

2、H ISO 5739： 2006(2011 ) Caseins and caseinates Determination of scorched particles content 1983 1 ISO 5739 Caseins and caseinates Determination of scorched particles content . ISO 5739 ISO/ TC 34 , 1982 11 . IDF( ) AOAC( ) . FAO/WHO( ), IDF AOAC(Official Methods of Analysis) . . 1. . 2. . . KS H ISO

3、 707 ISO 3310 1 Test sieve Technical requirements and testing Part 1： Test sieves of metal wire cloth 3. . 3.1 , , , 2 (disodium ehtylenediaminetetraacetate) 25 g 10 g . 4. , , 2 (disodium ehtylenediaminetetraacetate), 60 . 5. . , . 5.1 ( ) (Na2CO3) 100 g 1 000 mL . 5.2 ( ) 3 (Na5P3O10) 20 g 1 000 m

4、L . 5.3 2 ( ) 2 2 (C10H14N2Na2O8 2H2O) 100 g 1 000 mL . H ISO 5739： 2006 2 5.4 1 mol/L ( ) 40 g 1 000 mL . 5.5 ( ) (952) %(V/V) . 6. . 6.1 0.1 g . 6.2 600 mL 6.3 100 mL 500 mL 6.4 (601) . 6.5 (disks) (6.6) 32 mm(1.25 in) , lintine , lintine 135 g/m2(4 lz/yd2) No.1 . A A . 6.6 28.6 mm(1.125 in) (aspi

5、rator) . 6.7 (8.1.4 ) . . 6.8 ISO 3310 1 500 m 200 mm 6.9 A, B, C D . 1. , , . . . 2. B . 7.5 mg 15 mg 22.5 mg 32.5 mg A B C D 1 7. KS H ISO 707 . 8. 8.1 8.1.1 ( ). 8.1.2 50 g (6.8) . 8.1.3 50 g 8.1.1 . H ISO 5739： 2006 3 50 g (6.7) . . . 8.1.4 . 8.2 8.2.1 (8.1) (250.1) g (6.2) . 8.2.2 , (8.1) (10.0

6、0.1) g (6.2) . 8.3 8.3.1 8.3.1.1 25 g 10 g 300 mL 150 mL 10 . . 30 mL 15 mL (5.1) . 8.3.1.2 100 mL 3 . (5.2) 200 mL . 8.3.1.3 25 g 10g (5.6) 50 mL 20 mL . . 300 mL 150 mL 10 . . 30 mL 15 mL (5.1) . EDTA(5.3) 30 mL 15 mL 10 . . 30 mL 15 mL (5.1) . 8.3.2 8.3.2.1 60 (6.4) . . 45 . 8.3.2.2 (6.6) (6.5) .

7、 60 100 mL . 8.3.2.3 3040 . 8.3.2.4 , , (5.1) EDTA(5.3) (5.4) 8.3.3 8.3.4 . 8.3.3 8.3.1 8.3.2 . 8.3.3.1 8.3.1.1 . 30 mL 15 mL (5.4) 30 mL 15 mL . 8.3.3.2 10 g 150 mL H ISO 5739： 2006 4 10 . (5.4) 15 mL . 8.3.3.3 8.3.1.3 . (5.1) 30 mL 15 mL (5.4) 30 mL 15 mL . 8.3.4 (8.3.2 ) 8.3.4.1 . 8.3.2.2 8.3.2.3

8、 . 8.3.4.2 , 60 (6.4) 20 . 8.3.4.1 . 9. 9.1 , (6.9) (8.3.2) . . , , , , . 9.2 2 . 2 . 2 . 10. . . H ISO 5739： 2006 5 A() ( ) 1978 14 1960 11 A.1 A.1.1 1 % , . A.1.2 (gum) (blender) (carob bean) 0.75 g 100 mL . . , 40 % 2 mL ( ). , mL 100 mL 0.75 g . A.1.3 750 mL 750 g . A.1.4 0.2 g/L , , 100 . . 106

9、 m 203.2 mm(8 in) 75 m . 100 g , 50 g 106 m , 75 m (receiver) 120 5 . . 66 % 28 % 6 % 100 mL 2 g (A.1.1) 5 mL . (A.1.2) 46 mL 30 . (A.1.3) . 250 mL 250 mL 200300 . 200 mg 10 mL 1 000 mL . A.2 . A.2.1 0.000 1 g . A.2.2 . A.2.3 100 . A.2.4 (6.6 ) A.2.5 (6.5 ) A.2.6 7 cm 9 cm . A.3 H ISO 5739： 2006 6 A

10、.3.1 (A.2.6) 200 mL 100 . A.3.2 12 mg (A.1.4) 60 mL (A.2.4) (A.2.5) . 3 . A.3.3 (A.3.1 ) . 100 (A.3.1 ). A.3.4 2 . A.4 3 2.8 mg . . H ISO 5739： 2006 7 B() ( US , 7 CFR 58.2672 ) B.1 B.1.1 750 mL 750 g . . B.1.2 1 g/L , ( 1 g ). 20 % (m/m) 200 50 % (m/m) 150 20 % (m/m) 100 1 0% (m/m) 65 1 000 mL 1 g

11、(B.1.1) . B.1.3 (non-fat dry milk solids) B.1.4 (B.1.3) 50 g 500 mL . B.2 . B.2.1 0.000 1 g . B.2.2 B.2.3 . B.2.4 200 mL 1 000 mL B.2.5 119 . B.2.6 (6.6 ) B.2.7 (6.5 ) B.3 B.3.1 (B.1.3) 5 g 119 (B.2.5) 4 . B.3.2 0.5 g (B.1.1) 20 mL 200 mL (B.2.4) . B.3.3 . a) I (B.1.4) 75 mL, (B.3.2) 3.0 mL (B.1.2)

12、0.075 mL . 7.58 mg . b) II (B.1.4) 75 mL, (B.3.2) 6.0 mL (B.1.2) 0.15 mL . 15.0 mg . c) III (B.1.4) 75 mL, (B.3.2) 9.0 mL (B.1.2) 0.3 mL . 22.5 mg . d) IV (B.1.4) 75 mL, (B.3.2) 12.8 mL (B.1.2) 0.6 mL . 32.5 mg . B.3.4 B.3.3 (B.2.6) H ISO 5739： 2006 8 (B.2.7) . (B.1.4) . . 153787 1 92 3(13) (02)26240114 (02)2624 01489 http:/ KSKSKSSKSKS KSKS SKS KSKS SKSKS KSKSKSKorean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 5739： 2006 Caseins and caseinatesDetermination of scorched particles contentICS 67.100.99