1、BRITISH STANDARD BS EN ISO 5534:2004 Cheese and processed cheese Determination of the total solids content (Reference method) The European Standard EN ISO 5534:2004 has the status of a British Standard ICS 67.100.30 BS EN ISO 5534:2004 This British Standard was published under the authority of the S
2、tandards Policy and Strategy Committee on 12 June 2004 BSI 12 June 2004 ISBN 0 580 43871 6 National foreword This British Standard is the official English language version of EN ISO 5534:2004. It is identical with ISO 5534:2004. It supersedes BS 770-10:1986 which is withdrawn. The UK participation i
3、n 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 secretary. Cross-references The British Standards which implement international or European pu
4、blications 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 Catalogue or of British Standards Online. This publication does not purport to include all the
5、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 understand the text; present to the responsible international/European committee any enquiries on the
6、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 front cover, an inside front cover, the EN ISO title page, the EN ISO foreword page, the ISO
7、title page, pages ii to iv, pages 1 to 7 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 Comments EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 5534 May 2004 ICS 67.100.30
8、English version Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004) Fromages et fromages fondus - Determination de la teneur totale en matire sche (Mthode de rfrence) (ISO 5534:2004) Kse und Schmelzkse - Bestimmung der Gesamttrockenmasse (Refere
9、nzverfahren) (ISO 5534:2004) This European Standard was approved by CEN on 13 May 2004. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date list
10、s and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the respon
11、sibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Irelan
12、d, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050
13、 Brussels 2004 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 5534:2004: E EN ISO 5534:2004 (E) Foreword This document (EN ISO 5534:2004) has been prepared by Technical Committee ISO/TC 34 “Agricultural food products“ in colla
14、boration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of sampling and analysis“, the secretariat of which is held by BSI. 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 N
15、ovember 2004, and conflicting national standards shall be withdrawn at the latest by November 2004. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republ
16、ic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. Endorsement notice The text of ISO 5534:2004 has been approved by
17、CEN as EN ISO 5534:2004 without any modifications. ENISO5534:2004 Reference numbers ISO 5534:2004(E) IDF 4:2004(E)INTERNATIONAL NATSDRAD ISO 5435 FDI 4 noceSde doitin 0-400251-5 Cheese and processed cheese Determination of the total solids content (Reference method) Fromages et fromages fondus Dterm
18、ination de la teneur totale en matire sche (Mthode de rfrence) Referecne unbmers OSI :4355)E(4002 DI02:4 F)E(40INTERNATIONAL STANDARD ISO 5534 IDF 4 Second edition 2004-05-15 eseehC dna orpc dessechseee mreteDanitnoi of eht ots latosdil noctnet erefeR(ntem ecdoh) Frsegamo rf teogamse nofsud D retman
19、itoid nl ea enetru atotel ne itamrs eceh (Mtdohd ee rrfcne)e ENISO5534:2004IS:4355 O4002(E) ID:4 F4002(E) DPlcsid Fremia ihTs PDF file may ctnoian emdebt dedyfepcaes. In ccaocnadrw eith Aebods licensilop gnic,y this file mairp eb ynted iv roweb detu slahl ton ide ebtlnu deess the typefaces whice era
20、 hml era deddebicsnede to i dnanstlaled t noeh computfrep reormign tide ehtin.g In wodlnidaot gnhis file, raptitpecca se tierehn ter ehssnopibilito yf ton infriigngn Aebods licensign lopic.y ieNtt rehhe ISeC Otnral eScretarain tor hte DIa Fccepts any ailbytili ni htsi area. Ai ebods a tredamafo kr A
21、ebod SystemI sncotaropr.de teDails fo teh softwacudorp erts sut deo crtaee this PDF file cna f ebi dnuon tlareneG eh Info leratit evo the file; tP ehDc-Frtaeion marapteres wetpo erimizf deor irpnti.gn Evyre caneeb sah er taken to sneeru ttah teh file is suitlbae fosu re yb ISO memdob rebeis dna IDF
22、antilano ocmmittees. In the unlikely veent that a problem relating to it is f,dnuo lpsaei enfomr tI ehStneC Olar Secrteiraat ta the serddas igleb nevow. ii ENISO5534:2004IS:4355 O4002(E) IDF 4:2004(E) iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of n
23、ational 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. Inter
24、national 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 with the
25、 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 approval by
26、 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 5534 IDF 4 was prepared by Technical Committe
27、e 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 edition of ISO 5534 IDF 4 cancels and replaces the fi
28、rst edition of ISO 5534:1985, which has been technically revised. ENISO5534:2004IS:4355 O4002(E) IDF 4:2004(E) iv Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right
29、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 Action Teams and Standing Commit
30、tees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50% of IDF National Committees casting a vote. ISO 5534 IDF 4 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and
31、 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 on Water, of the Standing Committee on Main components in milk, under
32、 the aegis of its project leader, Mr G.J. Beutick (NL). This edition of ISO 5534 IDF 4 cancels and replaces the first edition of IDF 4A:1982, which has been technically revised. ENISO5534:2004NITERNATNOIAL STANDARD ISO 5534:2004(E) ID:4 F4002(E)1Cheese and processed cheese Determination of the total
33、 solids content (Reference method) 1 Scope This International Standard specifies the reference method for the determination of the total solids content of cheese and processed cheese. NOTE This method may not be applicable to processed cheese preparations as defined in the FAO/WHO Code of Principles
34、 Standard A-8. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 total solids content of cheese mass fraction of substances determined by the procedure specified in this International Standard NOTE The total solids content is expressed as a per
35、centage by mass. 3 Principle A weighed test portion mixed with sand is dried by heating it in a drying oven at 102 C. The dried test portion is then weighed to determine the loss of mass. 4 Reagents Use only reagents of recognized analytical grade, and distilled or demineralized water or water of at
36、 least equivalent purity. 4.1 Dilute hydrochloric acid (HCl), with a mass fraction of 25 %. 4.2 Quartz sand or sea sand. 4.2.1 The sand shall pass through a woven wire cloth sieve with nominal size of aperture of 600 m but is retained by a sieve with a nominal size of aperture of 150 m. The sand sha
37、ll comply with the suitability test given in 4.2.2. 4.2.2 Put approximately 20 g of sand in a flat-bottomed dish (5.4) with a stirring rod (5.5). Heat the opened dish with sand, stirring rod and its lid in the oven (5.3) set at 102 C for at least 2 h. Close the dish and allow to cool in the desiccat
38、or (5.2) to the temperature of the balance room. Weigh the closed dish to the nearest 1 mg, recording the mass to four decimal places. ENISO5534:2004IS:4355 O4002(E) IDF 4:2004(E) 2 Open the dish and moisten the sand with approximately 5 ml of water. Mix the sand and the water using the rod. Heat th
39、e opened dish, stirring rod and its lid in the oven (5.3) set at 102 C for at least 4 h. Close the dish and allow it to cool in the desiccator (5.2) to the temperature of the balance room. Weigh the closed dish to the nearest 1 mg, recording the mass to four decimal places. The difference between th
40、e two weighings shall not exceed 1,0 mg. 4.2.3 If this requirement is not met, treat the sand as follows. Leave the sand immersed in dilute hydrochloric acid (4.1) for 3 days, stirring occasionally. Decant the supernatant liquid as much as possible. Wash the sand with water until the chloride reacti
41、on on the supernatant is negative. Heat the sand at approximately 160 C for at least 4 h. Then repeat the suitability test as described in 4.2.2. 5 Apparatus Usual laboratory equipment and, in particular, the following. 5.1 Analytical balance, capable of weighing to the nearest 1 mg, with a readabil
42、ity of 0,1 mg. 5.2 Desiccator, provided with efficient drying agent (e.g. freshly dried silica gel with hygrometric indicator). Alternatively, a plate of metal or glass, suitable for fast cooling of the dishes may be used. The plate shall be installed in a closed cupboard through which a stream of d
43、ried air is passed. 5.3 Forced ventilation drying oven, electrically heated, with ventilation port(s) fully open, capable of being maintained at 102 C 2 C throughout its working space. The oven shall be fitted with a suitable thermometer. 5.4 Flat-bottomed dishes, made of an appropriate material suc
44、h as stainless steel, nickel or aluminium, of height 20 mm to 25 mm and diameter 60 mm to 80 mm, provided with well-fitting, readily removable lids. 5.5 Stirring rods, made of glass or metal, with flattened ends, having a length such that each rod can rest at an angle against the inner wall just bel
45、ow the rim of the dish. 5.6 Grinding or grating devices, easy to clean, appropriate for preparing the test sample. 6 Sampling It is important that the laboratory receive a sample which is truly representative and has not been damaged or changed during transport or storage. Sampling is not part of th
46、e method specified in this International Standard. A recommended sampling method is given in ISO 707. Store the test samples at a temperature of between 0 C and 20 C from the time of sampling to the time of commencing the procedure. During storage of the samples, take care that their composition is
47、not adversely affected. 7 Preparation of test samples Prior to analysis, remove the rind, the smear or the mouldy surface layer of the cheese in such a way as to obtain a test sample representative of the cheese as it is usually consumed. Grind or grate the test sample by using an appropriate grindi
48、ng or grating device (5.6). Mix the ground mass quickly and, if necessary for semi-hard and hard cheeses, grind it a second time and again mix thoroughly. ENISO5534:2004IS:4355 O4002(E) IDF 4:2004(E) 3For hard and semi-hard cheeses, preferably cut these into cubes of about 15 mm 15 mm 15 mm. Mix the
49、 cubes by shaking in a container. Grind or grate the test sample as described before. Clean the device after preparing each sample. If the test sample cannot be ground or grated, mix it thoroughly by intensive kneading, for example with a pestle in a mortar. Care shall be taken to avoid moisture loss. Store the test sample in an airtight container until commencing the analysis, which shall be carried out as soon as possible after grinding. If,
