《BS-EN-ISO-1737-2008.pdf》由会员分享，可在线阅读，更多相关《BS-EN-ISO-1737-2008.pdf（24页珍藏版）》请在三一文库上搜索。
1、BS EN ISO 1737:2008 ICS 67.100.10 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BRITISH STANDARD Evaporated milk and sweetened condensed milk Determination of fat content Gravimetric method (Reference method) (ISO 1737:2008) Licensed Copy: London South Bank University, South
2、 Bank University, 01/02/2009 04:27, Uncontrolled Copy, (c) BSI This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 January 2009 BSI 2009 ISBN 978 0 580 63537 3 Amendments/corrigenda issued since publication DateComments BS EN ISO 1737:2008 Nat
3、ional foreword This British Standard is the UK implementation of EN ISO 1737:2008. It supersedes BS EN ISO 1737:2000 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/5, Chemical analysis of milk and milk products. A list of organizations represented
4、 on this committee can be obtained on request to its secretary. 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 cannot confer immunity from legal obligations. Licensed Copy:
5、 London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 1737 October 2008 ICS 67.100.10Supersedes EN ISO 1737:1999 English Version Evaporated milk and sweetened condensed milk - Determination of fat c
6、ontent - Gravimetric method (Reference method) (ISO 1737:2008) Lait concentr sucr et non sucr - Dtermination de la teneur en matire grasse - Mthode gravimtrique (Mthode de rfrence) (ISO 1737:2008) Kondensmilch und gezuckerte Kondensmilch - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Ref
7、erenzverfahren) (ISO 1737:2008) This European Standard was approved by CEN on 14 October 2008. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-da
8、te lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management 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 t
9、he responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hun
10、gary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Cent
11、re: rue de Stassart, 36 B-1050 Brussels 2008 CENAll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 1737:2008: E Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolled Copy, (c) BSI BS EN ISO
12、 1737:2008 EN ISO 1737:2008 (E) 3 Foreword This document (EN ISO 1737:2008) has been prepared by Technical Committee ISO/TC 34 “Agricultural food products“ in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of sampling and analysis” the secretariat of which is hel
13、d 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 shall be withdrawn at the latest by April 2009. Attention is drawn to the possibility that
14、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 1737:1999. According to the CEN/CENELEC Internal Regulations, the national standards organization
15、s 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, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,
16、Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 1737:2008 has been approved by CEN as a EN ISO 1737:2008 without any modification. Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolled Copy, (c) BS
17、I BS EN ISO 1737:2008 ISO 1737:2008(E) IDF 13:2008(E) ISO and IDF 2008 All rights reserved iii Contents Page Foreword iv Foreword. v 1 Scope 1 2 Normative references1 3 Term and definitions .1 4 Principle1 5 Reagents.2 6 Apparatus .2 7 Sampling.3 8 Preparation of test sample4 8.1 Evaporated milk.4 8
18、.2 Sweetened condensed milk4 9 Procedure .4 9.1 Test portion4 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 test8 11.2 Repeatability.8 11.3
19、Reproducibility.8 12 Test report9 Annex A (informative) Notes on procedures10 Annex B (informative) Alternative procedure using fat-extraction tubes with siphon or wash-bottle fittings.12 Bibliography15 Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolle
20、d Copy, (c) BSI BS EN ISO 1737:2008 ISO 1737:2008(E) IDF 13:2008(E) iv ISO and IDF 2008 All rights reserved Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is n
21、ormally 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 take part i
22、n 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 is to prep
23、are 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 possibility that s
24、ome 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 1737IDF 13 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dai
25、ry Federation (IDF). It is being published jointly by ISO and IDF. This fourth edition of ISO 1737IDF 13 cancels and replaces the third edition (ISO 1737:1999), of which it constitutes a minor revision. Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolle
26、d Copy, (c) BSI BS EN ISO 1737:2008 ISO 1737:2008(E) IDF 13:2008(E) ISO and IDF 2008 All rights reserved v Foreword 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 w
27、ell as 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 f
28、or 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 IDF National Committees casting a vote. Attention is d
29、rawn 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 1737IDF 13 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food pro
30、ducts, 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 1737IDF
31、13 cancels and replaces IDF 13:1987, of which it constitutes a minor revision. Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolled Copy, (c) BSI BS EN ISO 1737:2008 Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Un
32、controlled Copy, (c) BSI BS EN ISO 1737:2008 INTERNATIONAL STANDARD ISO 1737:2008(E) IDF 13:2008(E) ISO and IDF 2008 All rights reserved 1 Evaporated milk and sweetened condensed milk Determination of fat content Gravimetric method (Reference method) WARNING The use of this International Standard ma
33、y involve hazardous materials, operations and equipment. This International 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 applicabili
34、ty of regulatory limitations prior to use. 1 Scope This International Standard specifies the reference method for the determination of the fat content of all types of evaporated milk and sweetened condensed milk (liquid sweetened and unsweetened concentrated milk). 2 Normative references The followi
35、ng 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 glassware Graduated pipettes ISO 1042, L
36、aboratory 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 Term and definitions For the purposes of this document, the following terms and definitions appl
37、y. 3.1 fat content of evaporated milk and sweetened condensed milk mass fraction of substances determined by the procedure specified in this International Standard NOTE The fat content is expressed as a percentage mass fraction. 4 Principle An ammoniacal ethanolic solution of a test portion is extra
38、cted with diethyl ether and light petroleum. The solvents are removed by distillation or evaporation. The mass of the substances extracted is determined. NOTE This is usually known as the Rse-Gottlieb principle. Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Un
39、controlled Copy, (c) BSI BS EN ISO 1737:2008 ISO 1737:2008(E) IDF 13:2008(E) 2 ISO and IDF 2008 All rights reserved 5 Reagents Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized water or water of equivalent purity. The reagents shall leave no
40、 appreciable residue when the determination is carried out by the method specified (see 9.2.2). 5.1 Ammonia solution, containing a mass fraction of NH3 of approximately 25 % (20 = 910 g/l). NOTE If ammonia solution of this concentration is not available, a more concentrated solution of known concent
41、ration may be used (see 9.4.2). 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
42、 mark with 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 9.4.3). Other aqueous indicator solutions can be used provided that they do not affect the result of the determination. 5.4 Diethyl ether (C2H5
43、OC2H5), free 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,
44、use, and disposal. 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 p
45、urity and 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 relatin
46、g to the hazards 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. 6.2 Centrifuge, capable of holding the fat-extraction flasks or tubes (6.6) and capable of spinning at
47、 a rotational frequency of 500 min1 to 600 min1 to produce a radial acceleration of 80g to 90g at the outer end of the flasks or tubes. The use of the centrifuge is optional but recommended (see 9.4.6). 6.3 Distillation or evaporation apparatus, for distilling the solvents and ethanol from the boili
48、ng or conical flasks, or evaporating from beakers and dishes (see 9.4.13) at a temperature not exceeding 100 C. Licensed Copy: London South Bank University, South Bank University, 01/02/2009 04:27, Uncontrolled Copy, (c) BSI BS EN ISO 1737:2008 ISO 1737:2008(E) IDF 13:2008(E) ISO and IDF 2008 All ri
49、ghts reserved 3 6.4 Drying 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 fitted with a suitable thermometer. 6.5 Water baths, capable of being maintained at a temperature of between 30 C and 40 C, and 40 C and 60 C. 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