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1、BRITISH STANDARD BS EN ISO 1211:2001 BS 1741-3:2001 Milk Determination of fat content Gravimetric method (Reference method) The European Standard EN ISO 1211:2001 has the status of a British Standard ICS 67.100.10 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Licensed Copy:
2、sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 1211:2001 This British Standard, having been prepared under the direction of the Consumer Products Sector Policy and Strategy Committee, was published under the authority of the Standards Policy and
3、 Strategy Committee on 3 September 2001 BSI 3 September 2001 ISBN 0 580 34657 9 National foreword This British Standard is the official English language version of EN ISO 1211:2001. It is identical with ISO 1211:1999. It supersedes BS EN ISO 1211, BS 1741-3:1995 which is withdrawn. The UK participat
4、ion in its preparation was entrusted to Technical Committee AW/5, Chemicals analysis of 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 i
5、nternational or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to
6、include all the necessary provisions of a contract. Users of British Standards are responsible for their 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/E
7、uropean 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. Summary of pages This document comprises a front cover, an inside front cover, the EN ISO title p
8、age, the EN ISO foreword page, the ISO title page, pages ii to iv, pages 1 to 14, an inside back cover and a back cover. The BSI copyright date displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. DateComments Licensed Copy: sheffieldun
9、 sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 1211 August 2001 ICS 67.100.10Supersedes EN ISO 1211:1995 English version Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:19
10、99) Lait - Dtermination de la teneur en matire grasse - Mthode gravimtrique (Mthode de rfrence) (ISO 1211:1999) Milch - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Referenzverfahren) (ISO 1211:1999) This European Standard was approved by CEN on 14 June 2001. CEN members are bound to com
11、ply 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 lists and bibliographical references concerning such national standards may be obtained on application to the Management
12、 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 translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the offici
13、al versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT E
14、UROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2001 CENAll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 1211:2001 E Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 1
15、9 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Foreword The text of the International Standard from Technical Committee ISO/TC 34 “Agricultural food products“ of the International Organization for Standardization (ISO) has been taken over as an European Standard by Technical Committee CEN/TC
16、302 “Milk and milk products - Methods of sampling and analysis“, the secretariat of which is held by NEN. This European Standard replaces EN ISO 1211:1995. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the la
17、test by February 2002, and conflicting national standards shall be withdrawn at the latest by February 2002. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Repub
18、lic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of the International Standard ISO 1211:1999 has been approved by CEN as a European Standard without any m
19、odification. EN ISO 1211:2001 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 1211:1999(E) INTERNATIONAL STANDARD ISO 1211 Second edition 1999-12-15 Milk Determination of fat content Gravimetric method (Reference method)
20、 Lait Dtermination de la teneur en matire grasse Mthode gravimtrique EN ISO 1211:2001 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii EN ISO 1211:2001 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontr
21、olled Copy, (c) BSI ISO 1121:(9991)E iii ContentsPage 1Scope 1 2Normative reference1 3Term and definition .1 4Principle1 5Reagents.2 6Apparatus.2 7Sampling.3 8Preparation of test sample3 9Procedure.4 9.1Test portion4 9.2Blank tests4 9.3Preparation of fat-collecting vessel.5 9.4Determination.5 10Calc
22、ulation and expression of results.7 10.1Calculation7 10.2Expression of results 7 11Precision.7 11.1Interlaboratory test7 11.2Repeatability.8 11.3Reproducibility.8 12Test report8 Annex A (informative) Notes on procedures9 Annex B (informative) Alternative procedure using fat-extraction tubes with sip
23、hon or wash-bottle fittings.11 Bibliography14 EN ISO 1211:2001 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 1121:(9991)E iv Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standa
24、rds 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. International organ
25、izations, 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 rules given i
26、n the ISO/IEC Directives, Part 3. 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. International Standard ISO 1211 was pre
27、pared by Technical Committee ISO/TC 34,Agricultural food products, Subcommittee SC 5,Milk and milk products, in collaboration with the International Dairy Federation (IDF) and AOAC International, and will also be published by these organizations. This second edition cancels and replaces the first ed
28、ition (ISO 1211:1984), which has been technically revised. Annexes A and B of this International Standard are for information only.Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. ISO shall not be held responsible for
29、 identifying any or all such patent rights. EN ISO 1211:2001 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTENRATIONAL TSANDADRISO 1121:(9991)E 1 Milk Determination of fat content Gravimetric method (Reference method) WARNING The use of
30、this International Standard may involve hazardous materials, operations and equipment. This standard does not purport to address all the safety problems associated with its use. It is the responsibility of the user of this standard to establish safety and health practices and determine the applicabi
31、lity of regulatory limitations prior to use. 1Scope This International Standard specifies the reference method for the determination of the fat content of milk. The method is applicable to raw and processed liquid milk, partly skimmed milk and skimmed milk in which no appreciable separation or break
32、down of fat due to lipolysis has occurred (see note in clause 8). NOTEWhen greater accuracy is required for skimmed milk, for instance to establish the operating efficiency of cream separators, the special method for skimmed products specified in ISO 7208 should be used. 2Normative reference The fol
33、lowing normative document contains provisions which, through reference in this text, constitute provisions of this International Standard. For dated references, subsequent amendments to, or revisions of, this publication do not apply. However, parties to agreement based on this International Standar
34、d are encouraged to investigate the possibility of applying the most recent edition of the standard indicated below. For undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of currently valid International Standards. ISO 388
35、9,Milk and milk products Determination of fat content Mojonnier-type fat extraction flasks. 3Term and definition For the purposes of this International Standard, the following term and definition apply. 3.1 fat content of milk mass fraction of substances determined by the procedure specified in this
36、 International Standard NOTEThe fat content is expressed as a mass fraction, in percent formerly given as % (m/m). 4Principle 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 mass of t
37、he substances extracted is determined. NOTEThis is usually known as the Rse-Gottlieb principle. EN ISO 1211:2001 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 1121:(9991)E 2 5Reagents Use only reagents of recognized analytical grade, u
38、nless otherwise specified, and distilled or demineralized water or water of equivalent purity. The reagents shall leave no appreciable residue when the determination is carried out by the method specified (see 9.2.2). 5.1Ammonia solution, containing a mass fraction of NH3of approximately 25 % (?20=
39、910 g/l). NOTEIf ammonia solution of this concentration is not available, a more concentrated solution of known concentration may be used (see 9.4.1). 5.2Ethanol (C2H5OH), or ethanol denatured by methanol, containing a volume fraction of ethanol of at least 94 %. (See A.5.) 5.3Congo red solution Dis
40、solve 1 g of Congo red in water in a 100 ml one-mark volumetric flask (6.14). Dilute to the mark with water. NOTEThe use of this solution, which allows the interface between the solvent and aqueous layers to be seen more clearly, is optional (see 9.4.2). Other aqueous colour solutions may be used pr
41、ovided that they do not affect the result of the determination. 5.4Diethyl ether (C2H5OC2H5), free from peroxides (see A.3), containing no more than 2 mg/kg of antioxidants, and complying with the requirements for the blank test (see 9.2.2, A.1 and A.4). NOTEThe use of diethyl ether could lead to ha
42、zardous situations. Due to expected changes in safety regulations studies are ongoing to replace diethyl ether by another reagent provided that it does not affect the end result of the determination. 5.5Lightpetroleum,withany boilingrangebetween30 Cand60 Cor,asequivalent,pentane (CH3CH23CH3) with a
43、boiling point of 36 C, complying with the requirements for the blank test (see 9.2.2, A.1 and A.4). NOTEThe use of pentane is recommended because of its higher purity and constant quality. 5.6Mixed solvent Shortly before use, mix equal volumes of diethyl ether (5.4) and light petroleum (5.5). 6Appar
44、atus WARNING Since the determination involves the use of volatile flammable solvents, all electrical apparatus employed shall comply with legislation relating to the hazards in using such solvents. Usual laboratory equipment and, in particular, the following. 6.1Analytical balance, capable of weighi
45、ng to the nearest 1 mg, with a readability of 0,1 mg. 6.2Centrifuge, 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 80 g to 90 g at the outer end of the flasks or tubes. NOTEThe u
46、se of the centrifuge is optional but recommended (see 9.4.5). 6.3Distillation or evaporation apparatus, for distilling the solvents and ethanol from the boiling or conical flasks, or evaporating from beakers and dishes (see 9.4.12) at a temperature not exceeding 100 C. EN ISO 1211:2001 Licensed Copy
47、: sheffieldun sheffieldun, na, Sun Nov 19 14:53:28 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 1121:(9991)E 3 6.4Drying oven, 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 fitte
48、d with a suitable thermometer. 6.5Water bath, capable of being maintained at a temperature of between 35 C and 40 C. 6.6Mojonnier-type fat-extraction flasks, as specified in ISO 3889. NOTEIt is also possible to use fat-extraction tubes, with siphon or wash-bottle fittings, but then the procedure is
49、different. The alternative procedure is given in annex B. The fat-extraction flasks shall be provided with good quality bark corks or stoppers of other material e.g. silicone rubber or polytetrafluoroethylene (PTFE) unaffected by the reagents used. Bark corks 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. 6.7Rack, for holding the fat-extraction flasks (or tubes) (6.6). 6.8Was