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)Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Copy,
2、(c) BSIThis British Standard was published under theauthority of the StandardsPolicy and StrategyCommittee 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
3、EN ISO 1854:2008. Itsupersedes BS EN ISO 1854:2000 which is withdrawn.The UK participation in its preparation was entrusted to TechnicalCommittee AW/5, Chemical analysis of milk and milk products.A list of organizations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 pu
4、blication does not purport to include all the necessary provisionsof a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunityfrom legal obligations.Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Cop
5、y, (c) BSIEUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 1854October 2008ICS 67.100.30 Supersedes EN ISO 1854:1999 English VersionWhey cheese - Determination of fat content - Gravimetricmethod (Reference method) (ISO 1854:2008)Fromage de srum - Dtermination de la teneur en matiregrasse - Mtho
6、de gravimtrique (Mthode de rfrence)(ISO 1854:2008)Molkenkse - Bestimmung des Fettgehaltes -Gravimetrisches Verfahren (Referenzverfahren) (ISO1854:2008)This European Standard was approved by CEN on 14 October 2008.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipula
7、te 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 obtained on application to the CEN Management Centre or to any CEN member.This European Standard exist
8、s 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 Management Centre has the same status as theofficial versions.CEN members are the national standards bodie
9、s of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEA
10、N 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 by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 1854:2008: ELicensed Copy: Wan
11、g Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Copy, (c) BSIBS 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 “M
12、ilk 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 sh
13、all 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 1854:200
14、8. 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, Ital
15、y, 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. Licensed Copy: Wang Bi
16、n, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Copy, (c) BSIBS EN ISO 1854:2008ISO 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 Appar
17、atus .2 7 Sampling.3 8 Preparation of test sample4 9 Procedure .4 9.1 Test portion 4 9.2 Blank tests4 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
18、.2 Repeatability.8 11.3 Reproducibility.8 12 Test report 8 Annex A (informative) Notes on procedures 9 Annex B (informative) Alternative procedure using fat-extraction tubes with siphon or wash-bottle fittings .11 Bibliography 14 Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:3
19、5, Uncontrolled Copy, (c) BSIBS 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 worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Sta
20、ndards 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, governmental and non-governmental, in liaison with ISO, also
21、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 Directives, Part 2. The main task of technical committees
22、 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 the member bodies casting a vote. Attention is drawn to the possibi
23、lity 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 by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the Intern
24、ational 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 a minor revision. Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled
25、Copy, (c) BSIBS 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 well a
26、s 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 for mi
27、lk 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 drawn
28、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 products
29、, 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 59 ca
30、ncels and replaces IDF 59:1986, of which it constitutes a minor revision. Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Copy, (c) BSIBS EN ISO 1854:2008Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Copy, (c) BSIBS EN ISO
31、 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 use of this International Standard may involve hazardous materials, operations and equipment. This Internat
32、ional 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 practices and determine the applicability of regulatory limitations prior to use. 1 Scope This International
33、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 which contain free fatty acids in significant quantities. NOTE If the whey cheese does not dissolve completely
34、 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 low. With such products, a method using the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-33)
35、. 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, the latest edition of the referenced document (including any amendments) applies. ISO 835, Laboratory glass
36、ware 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, Laboratory glassware Graduated measuring cylinders 3 Terms and definitions For the purposes of this document, the
37、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 expressed as a percentage mass fraction. Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03
38、:35, Uncontrolled Copy, (c) BSIBS 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. The mas
39、s 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 no appreci
40、able 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 concentration may
41、 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 mark with
42、 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 (C2H5OC2H5), fr
43、ee 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, use, and d
44、isposal. 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 purity and
45、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 to the h
46、azards 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. Licensed Copy: Wang Bin, ISO/EXCHANGE CHINA STANDARDS, 18/05/2009 03:35, Uncontrolled Copy, (c) BSIBS EN ISO 185
47、4:2008ISO 1854:2008(E) IDF 59:2008(E) ISO and IDF 2008 All rights reserved 36.2 Centrifuge, 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 flask
48、s or tubes. The use of the centrifuge is optional but recommended (see 9.4.7). 6.3 Distillation 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 o
49、ven, electrically heated, with ventilation port(s) fully open, capable of being maintained 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 tubes, with siphon or wash-bottle fittings, but then the procedure is different. The alternative procedure is given in Ann
