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1、 Reference numbers ISO 16305:2005(E) IDF 187:2005(E) ISO and IDF 2005 INTERNATIONAL STANDARD ISO 16305 IDF 187 First edition 2005-02-01 Butter Determination of firmness Beurre Dtermination de la fermet Copyright International Organization for Standardization Provided by IHS under license with ISO Li
2、censee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 16305:2005(E) IDF 187:2005(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this f
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5、een taken to ensure that the file is suitable for use by ISO member bodies and IDF national committees. In the unlikely event that a problem relating to it is found, please inform the ISO Central Secretariat at the address given below. ISO and IDF 2005 All rights reserved. Unless otherwise specified
6、, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO or IDF at the respective address below. ISO copyright office International Dairy Federation Case post
7、ale 56 CH-1211 Geneva 20 Diamant Building Boulevard Auguste Reyers 80 B-1030 Brussels Tel. + 41 22 749 01 11 Tel. + 32 2 733 98 88 Fax + 41 22 749 09 47 Fax + 32 2 733 04 13 E-mail copyrightiso.org E-mail infofil-idf.org Web www.iso.org Web www.fil-idf.org Published in Switzerland ii ISO and IDF 200
8、5 All rights reserved Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 16305:2005(E) IDF 187
9、:2005(E) ISO and IDF 2005 All rights reserved iii Contents Page Forewordiv 1 Scope1 2 Terms and definitions.1 3 Principle.1 4 Apparatus.1 5 Sampling2 6 Storage of test samples2 7 Checking the cutting wire 2 8 Procedure.3 8.1 Preparation of test portion.3 8.2 Temperature equilibration of the test por
10、tions3 8.3 Temperature control during the measurements3 8.4 Determination3 9 Calculation and expression of results3 9.1 Calculation.3 9.2 Expression of results3 10 Precision4 10.1 Interlaboratory test .4 10.2 Repeatability4 10.3 Reproducibility4 11 Test report4 Annex A (normative) Apparatus5 Annex B
11、 (informative) Results of interlaboratory trial9 Bibliography .10 Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted without lice
12、nse from IHS -,-,- ISO 16305:2005(E) IDF 187:2005(E) iv ISO and IDF 2005 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 normally carried
13、 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 in the work. ISO
14、 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 prepare Internation
15、al 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 some of the elem
16、ents 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 16305IDF 187 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation
17、 (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/20
18、07 03:29:51 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 16305:2005(E) IDF 187:2005(E) ISO and IDF 2005 All rights reserved v Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member cou
19、ntry. 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 development of standard methods of analysis and sampling for milk and milk products. Draft International Standards ad
20、opted 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 National Committees casting a vote. Attention is drawn to the possibility that some of the elements of this docum
21、ent may be the subject of patent rights. IDF shall not be held responsible for identifying any or all such patent rights. ISO 16305IDF 187 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collabo
22、ration 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, Physical properties and rheological tests, of the Standing Committee on Minor components and characterization of physical
23、 properties, under the aegis of its project leader, Mr G.J. Beutick (NL). Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted with
24、out license from IHS -,-,- Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted without license from IHS -,-,- INTERNATIONAL STANDA
25、RD ISO 16305:2005(E) IDF 187:2005(E) ISO and IDF 2005 All rights reserved 1 Butter Determination of firmness 1 Scope This International Standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, a
26、eration of butter and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore for the purposes of this International Standard, these products are not included. NOTE
27、 The firmness of butter as determined by this method is correlated with the spreadability of butter as determined by a test panel (see Reference 4). 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 firmness of butter force needed to cut throug
28、h a sample cube of butter using a wire in accordance with the procedure specified in this International Standard NOTE The firmness of butter is expressed in newtons (N). 3 Principle A butter sample, at a strictly specified temperature, is cut vertically through using a defined horizontal cutting wir
29、e that moves downwards at a constant speed. The cutting force is measured in newtons by a force-measuring instrument. 4 Apparatus Usual laboratory apparatus and, in particular, the following. 4.1 Incubator, capable of operating at 10 C 1 C. 4.2 Water bath, capable of operating at 10 C 0,1 C. 4.3 Sam
30、ple holder, with dimensions as given in Figure A.1, of accurate measuring size of 25 mm 0,2 mm, fitted with a (replaceable) handle (see Figure A.2) or a U-shaped handle (see Figure A.3). 4.4 Probe, of metal, with a cutting wire stretched tight for the measurement (see Figure A.4). The cutting wire s
31、hall be made of stainless steel, and shall be round with diameter of 0,3 mm 0,01 mm. 4.5 Measuring apparatus (e.g. texture analyser), capable moving the probe vertically downwards at a constant speed of 1,0 mm/s and parallel to one edge of the test cube. Copyright International Organization for Stan
32、dardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 16305:2005(E) IDF 187:2005(E) 2 ISO and IDF 2005 All rights reserved It shall be capable
33、 of measuring the force over an appropriate measuring range. It shall be connected to a computer for continuous measuring of the force with an error of less than 0,05 N at 2 N and of at least 20 data points per second, placed in a cooling chamber or cooling device (4.7). Note that heat produced by t
34、he measuring apparatus may effect the firmness measurements if no appropriate measures are taken. 4.6 Sample preparation tool (e.g. a clip), with limbs of length approximately 70 mm, comprising a stretched tight wire, made of stainless steel, of maximum diameter 0,5 mm and length of about 100 mm, or
35、 a stopping knife with a blade not thicker than 0,5 mm. 4.7 Cooling device, for example that shown in Figure A.5. 5 Sampling A representative sample should have been sent to the laboratory. It should not have been damaged or changed during transport or storage. Sampling is not part of the method spe
36、cified in this International Standard. A recommended sampling method is given in ISO 707. Test samples taken directly after production usually have a temperature above 10 C and shall be cooled to or below that temperature. The temperature during transportation shall be kept at or below 10 C. 6 Stora
37、ge of test samples Store test samples taken directly after production for (official) control purposes in an incubator (4.1) at 10 C 0,1 C for (10 1) days. If it is necessary to delay or interrupt this storage time, cool the test samples to a temperature of between 0 C and 4 C for up to 4 days, or by
38、 freeze them to a temperature of below 20 C for a longer period. NOTE 1 The setting of butter is still evolving after its production and is strongly related to the storage temperature: the higher the temperature, the faster the setting. When stored at 10 C, it can take up to 30 days before the setti
39、ng stabilizes, while after 10 days about 80 % of the final firmness has already been reached. The butter setting is slow at a temperature of between 0 C and 4 C. Under these conditions no difference in the firmness of butter can be measured for up to 4 days after production. The setting stops comple
40、tely when the butter samples are frozen. The time of storage at 10 C 1 C for test samples with another or unknown storage history (storage temperature/time combination) shall be agreed upon by the parties concerned. The conditions agreed upon shall be noted in the test report. NOTE 2 For example, th
41、is might be the case when the firmness of a test sample derived from consumer packages is to be measured. 7 Checking the cutting wire Check the length of the cutting wire regularly as it might stretch out as a result of intensive use, which also might affect the precisely specified diameter of the c
42、utting wire. Check the wire length by using one of the following techniques. a) Hang a weight of 200 g in the middle of the cutting wire. Measure the deviation of the wire from its original position by using an appropriate measuring instrument. b) Set the measuring apparatus (4.5) to a cut-off force
43、 of 2 N. Let the apparatus measure the deviation in the central position of the metal clip as it is pushed against a round metal rod with diameter of approximately 0,5 cm. In both cases, the deviation of the central position shall not exceed 1 mm for a cutting wire with a length of 5 cm. Copyright I
44、nternational Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/20/2007 03:29:51 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 16305:2005(E) IDF 187:2005(E) ISO and IDF 2005 All rig
45、hts reserved 3 8 Procedure 8.1 Preparation of test portion Immediately before putting the test portions in the water bath, cut, without any delay, two test portions from the (incubated) test sample (Clause 6) by means of the sample holder (4.3). Carefully press the used sample holder (4.3) into the
46、test sample until it is completely filled up with the test portion. Cut off that part of the test portion that runs out of the sample holder with the sample preparation tool (4.6) in accordance with the instructions for the used sample holder (see Annex A). Prevent any deformation of the test portio
47、n in the sample holder during its preparation. If a room is not available with a temperature of 10 C 1 C, prepare the two test portions as quickly as possible to avoid warming. 8.2 Temperature equilibration of the test portions Equilibrate the temperature of the two test portions to the measuring te
48、mperature of 10 C 0,1 C by keeping the sample holder containing the test portions in the water bath (4.2) for at least 1 h, with a maximum of 5 h, before starting the measurement. 8.3 Temperature control during the measurements The temperature of the test portions during the measurements of the firmness shall not exceed 10 C 0,2 C. Preferably, determine the firmness in a cooling chamber or using a cooling device (4.7). 8.4 Determination Place t