1、BRITISH STANDARD BS ISO 3728:2004 Ice-cream and milk ice Determination of total solids content (Reference method) ICS 67.100.40 BS ISO 3728:2004 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 9 December 2004 BSI 9 December 2004 ISBN 0 580 44
2、989 0 National foreword This British Standard reproduces verbatim ISO 3728:2004 and implements it as the UK national standard. 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 represent
3、ed on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using th
4、e “Search” facility of the BSI Electronic Catalogue 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 l
5、egal obligations. aid enquirers to understand 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.
6、 Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to v, pages 1 to 5 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comment
7、s Reference numbers ISO 3728:2004(E) IDF 70:2004(E)INTERNATIONAL STANDARD ISO 3728 IDF 70 Second edition 2004-12-01 Ice-cream and milk ice Determination of total solids content (Reference method) Crme glace et glace au lait Dtermination de la teneur en matire sche totale (Mthode de rfrence) BSISO372
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13、yrightisoo.rg -Emailni off-lidif.org We bwww.is.o gro We bwww.fil-ifd. gro Plbuisdehi nSwitlrez dnaii ISO dnaID 4002 FA ll rihgtsser devreBSISO3728:2004IS:8273 O4002(E) ID:07 F4002(E) Contents Foreword iv 1 Scope 1 2 Terms and definitions. 1 3 Principle . 1 4 Apparatus and materials 1 5 Sampling 2 6
14、 Preparation of test sample. 2 7 Procedure. 2 8 Calculation and expression of results 3 9 Repeatability 3 10 Test report 3 Annex A (informative) Sampling . 4 Bibliography . 5 IS:8273 O4002(E) ID:07 F4002(E) I SO dna ID 4002 F All irhgts seredevr iiistnetnoC weroFdro vi 1 epocS 1 2 Tesnoitinifed dna
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16、ord ISO (the International Organization for Standardization) is a worldwide 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 techni
17、cal committee has been established has the right to be represented on that 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 e
18、lectrotechnical standardization. International Standards are drafted in 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
19、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 possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for i
20、dentifying any or all such patent rights. ISO 3728IDF 70 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 s
21、eparately by AOAC International. This edition of ISO 3728IDF 70 cancels and replaces ISO 3728:1977, of which it constitutes a minor revision. Only editorial changes have been made. BSISO3728:2004IS:8273 O4002(E) ID:07 F4002(E) I SO dna ID 4002 F All irhgts seredevr vForeword IDF (the International D
22、airy Federation) is a worldwide federation of the dairy sector 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 developme
23、nt of standard methods of analysis and sampling 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 Natio
24、nal Committees casting a vote. ISO 3728IDF 70 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 b
25、y AOAC International. All work was carried out by the Joint ISO/IDF/AOAC Group of Experts, Total solids (E13), under the aegis of its project leader, Mr J.R. Fatin (FR). This edition of ISO 3728IDF 70 cancels and replaces IDF 70:1972. Only editorial changes have been made. BSISO3728:2004blank 4002:8
26、273OSISBNITERNATNOIAL STANDARD IS:8273 O4002(E) ID:07 F4002(E)I SO dna ID 4002 F All irhgts seredevr 1Ice-cream and milk ice Determination of total solids content (Reference method) 1 Scope This International Standard specifies a reference method for the determination of the total solids content of
27、ice-cream, milk ices and similar products. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 total solids content of ice-cream or milk ice mass fraction of material remaining after drying by the procedure specified in this International Standar
28、d 3 Principle A known quantity of the sample, diluted with water and mixed with sand, is dried at 102 C, to constant mass, then reweighed to determine the mass of the residue. 4 Apparatus and materials Usual laboratory apparatus and, in particular, the following. 4.1 Analytical balance, capable of w
29、eighing to the nearest 1 mg, with a readability of 0,1 mg. 4.2 Desiccator, containing an efficient drying agent. 4.3 Drying oven, well-ventilated and capable of being maintained at 102 C 2 C. 4.4 Flat dish, non-corrodible under the test conditions, about 25 mm deep and about 75 mm in diameter, with
30、well-fitting lid. 4.5 Water bath, capable of being maintained at 45 C 1 C. 4.6 Boiling water bath. 4.7 Flat-ended glass rod, the total length of which shall be slightly less than the diameter of the dish (4.4). 4.8 Quartz sand or sea sand, which passes through a sieve with nominal size of aperture 5
31、00 m but is retained on a sieve of nominal size of aperture of 180 m (see ISO 565 1 ). The sand shall be washed successively with concentrated hydrochloric acid and distilled water, dried and ignited. NOTE Acid-washed sand is commercially available. BSISO3728:2004IS:8273 O4002(E) ID:07 F4002(E) 2 I
32、SO dna ID 4002 F All irhgts seredevrThe acid-washed sand shall pass the following test for suitability. Dry about 25 g of the sand to constant mass in the oven (4.3) set at 102 C. Allow to cool. Weigh to the nearest 1 mg, recording the mass to four decimal places. Moisten the sand with distilled wat
33、er, dry again to constant mass, cool and weigh to the nearest 1 mg, recording the mass to four decimal places. The difference between the two masses shall not exceed 1,0 mg. 5 Sampling A representative sample should have been sent to the laboratory. It should not have been damaged or changed during
34、transport or storage. A recommended sampling method is given in Annex A. See also ISO 7072 . 6 Preparation of test sample For samples taken in small packages, remove the packaging and place the sample in a clean, dry container fitted with an airtight closure. For samples taken from bulk or from larg
35、e packages, keep them in their sampling containers. In either case, melt the sample by standing the container in the water bath (4.5), set at 45 C, for just enough time to allow the sample to become a homogeneous, smooth paste. 7 Procedure 7.1 Place about 25 g of the prepared sand (4.8) in the dish
36、(4.4) and place the flat-ended glass rod (4.7) on the lid. 7.2 Transfer the dish, with the lid and glass rod alongside, to the oven (4.3), set at 102 C, and leave for about 2 h. 7.3 Place the lid and rod on the dish and transfer to the desiccator (4.2). Allow to cool to room temperature. Remove from
37、 the desiccator and weigh to the nearest 1 mg, recording the mass to four decimal places. 7.4 Tilt the dish until the sand moves to one side, then place in the available space 3 g to 4 g of the melted and well-mixed test sample (see Clause 6). Weigh, together with the lid and glass rod, to the neare
38、st 1 mg, recording the mass to four decimal places. 7.5 Add about 3 ml of distilled water, mix the test portion using the rod, then mix the diluted test portion thoroughly with the sand. Leave the stirring end of the rod in the mixture, with the other end resting on the side of the dish. Place the d
39、ish on the boiling water bath (4.6) for about 30 min, carefully stirring during the early part of this period so that the mass when dry will not form a cake but will be well aerated and in the form of a crumbly mixture. Lay the rod flat in the dish. 7.6 Transfer the dish, with the lid alongside, to
40、the oven (4.3), set at 102 C, and leave for about 2 h. 7.7 Place the lid on the dish and transfer it to a desiccator. Allow to cool to room temperature as before, remove from the desiccator and weigh to the nearest 1 mg, recording the mass to four decimal places. 7.8 Repeat the heating for periods o
41、f 1 h, cooling and weighing until the mass of the closed dish decreases by 2,0 mg or less. If, before constant mass is reached, the mass shows an increase, record the lowest mass obtained. BSISO3728:2004IS:8273 O4002(E) ID:07 F4002(E) I SO dna ID 4002 F All irhgts seredevr 38 Calculation and express
42、ion of results 8.1 Calculation The total solids content, w s , expressed as a mass fraction in percent, is given by the equation 20 s 10 100 % mm w mm = where m 0is the mass, in grams, of the dish containing the sand, together with the lid and glass rod (7.3); m 1is the mass, in grams, of the dish c
43、ontaining the sand and the test portion, together with the lid and glass rod (7.4); m 2is the mass, in grams, of the dish, sand and residue, together with the lid and glass rod, after drying (7.8). 8.2 Expression of results Express the obtained results to two decimal places. 9 Repeatability The abso
44、lute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, will in not more than 5 % of cases be greater than 0,20 %. 10 Test report The t
45、est report shall specify: a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, with reference to this International Standard; d) all operating details not specified in this International Standard, or regarded as o
46、ptional, together with details of any incidents which may have influenced the test results; e) the test results obtained, or, if the repeatability has been checked, the final quoted result obtained. BSISO3728:2004IS:8273 O4002(E) ID:07 F4002(E) 4 I SO dna ID 4002 F All irhgts seredevrAnnex A (inform
47、ative) Sampling A.1 With ice-cream or milk ices in small packages, sample complete units in their original wrapping. A.2 With ice-cream and milk ices in bulk (for sale in tea-rooms, in restaurants, in the street or from soft-ice vending machines), or in large packages, take 30 g to 50 g of the produ
48、ct, or more if necessary. The samples should be taken from as many spots as possible. They should be kept in wide-necked flasks with screw caps. A.3 The samples (A.1 and A.2) should be maintained in the frozen state before analysis and should be transported to the laboratory in refrigerated containe
49、rs. If the analysis is not carried out immediately, they should be kept under refrigeration at a maximum temperature of 5 C. See ISO 707 for details. BSISO3728:2004IS:8273 O4002(E) ID:07 F4002(E) I SO dna ID 4002 F All irhgts seredevr 5Bibliography 1 ISO 565, Test sieves Metal wire cloth, perforated metal plate and electroformed sheet Nominal sizes of openings 2 ISO 707, Milk and milk products Guidance on sampli
