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1、 Reference numbers ISO 3432:2008(E) IDF 221:2008(E) ISO and IDF 2008 INTERNATIONAL STANDARD ISO 3432 IDF 221 Second edition 2008-01-15 Cheese Determination of fat content Butyrometer for Van Gulik method Fromages Dtermination de la teneur en matire grasse Butyromtre pour la mthode Van Gulik Copyrigh
2、t International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) PDF disclaimer Thi
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6、 at the address given below. COPYRIGHT PROTECTED DOCUMENT ISO and IDF 2008 All rights reserved. Unless otherwise specified, 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 wri
7、ting from either ISO or IDF at the respective address below. ISO copyright office International Dairy Federation Case postale 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-ma
8、il copyrightiso.org E-mail infofil-idf.org Web www.iso.org Web www.fil-idf.org Published in Switzerland ii ISO and IDF 2008 All rights reserved Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for R
9、esale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) ISO and IDF 2008 All rights reserved iii Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
10、 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 organizations, gover
11、nmental 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 in the ISO/IEC D
12、irectives, 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 at least 75 % of the member
13、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 3432IDF 221 was prepared by Technical Committee ISO/TC 34, Food products,
14、Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and IDF. This second edition of ISO 3432IDF 221 cancels and replaces the first edition (ISO 3432:1975), of which it constitutes a minor revision. Copyright International Orga
15、nization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) iv ISO and IDF 2008 All rights reserve
16、d 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 well as regional dairy associations having signed a formal agreement on cooperation with IDF. All members
17、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 for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committ
18、ees 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 drawn to the possibility that some of the elements of this document may be the subject of patent rights. I
19、DF shall not be held responsible for identifying any or all such patent rights. ISO 3432IDF 221 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO. All work
20、 was carried out by the former Joint ISO/IDF/AOAC Group of Experts (E31-E301) which is now part of the Joint ISO-IDF Action Team on Fat, of the Standing Committee on Main components in milk. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS
21、Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- INTERNATIONAL STANDARD ISO 3432:2008(E) IDF 221:2008(E) ISO and IDF 2008 All rights reserved 1 Cheese Determination of fat content Butyrometer for Van G
22、ulik method 1 Scope This International Standard specifies the characteristics of a butyrometer (including stoppers) for the determination of the fat content, in the range 0 % mass fraction to 40 % mass fraction, of cheese by the Van Gulik method and illustrates suitable devices for weighing and intr
23、oducing the cheese test portion. NOTE The Van Gulik method is specified in ISO 3433IDF 2221. 2 Construction 2.1 Material The butyrometer shall be made of clear glass as free as possible from visible defects and shall be resistant to the thermal shocks and the reagents encountered in the Van Gulik me
24、thod. 2.2 Shape and dimensions The butyrometer shall conform to the shape and dimensions shown in Figure 1. The internal surface shall be smooth and free from any defects so that during the determination none of the fat is prevented from entering the graduated tube. The outer surface shall be symmet
25、rical about the axis and all changes in cross-section shall be smooth, particularly the transition between the body and the graduated tube. The wall thickness throughout shall be adequate to render the butyrometer sufficiently robust for the purpose for which it is intended; the wall thickness shall
26、 be at least 0,9 mm. 2.3 Openings The openings shall be cylindrical, plain, and preferably strengthened at the outer end by an outside rim as illustrated in Figure 1. The external diameter of the neck shall not exceed 25 mm. Copyright International Organization for Standardization Provided by IHS un
27、der license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) 2 ISO and IDF 2008 All rights reserved Dimensions in millimetres Key 1 graduated tube
28、 2 body 3 neck X-X section Y level Y Z level Z Figure 1 Van Gulik butyrometer Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permit
29、ted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) ISO and IDF 2008 All rights reserved 3 2.4 Body The capacity of the butyrometer, i.e. the volume delimited by levels Y and Z in Figure 1, shall be (21,0 0,5) ml (measured without a weighing device in position). 2.5 Graduated tube Th
30、e graduated tube shall be of the flat-bore type shown in cross-section in Figure 1. The back surface of the tube shall not be frosted. 3 Graduation and numbering 3.1 Basis of graduation 1,354 ml1) at 20 C corresponding to a mass fraction of 40 % fat. 3.2 Description of the scale and its graduation T
31、he graduation shall be as follows: Length of scale, mm 71 7 Scale range, fat % mass fraction 0 to 40 Number of graduations 80 Graduated at each 0,5 % Graduation lines of intermediate length at each 1 % i.e. at every 2 divisions Full-length graduation lines at each 5 % i.e. at every 10 divisions Numb
32、ered at each 5 % i.e. at every 10 divisions Maximum deviation from the required volume (4.1) of the graduated tube between any two graduation lines 0,25 %2) i.e. half a scale division 3.3 Position of scale The position of the scale of the flat-bore tube shall be such that the tube is uniform in cros
33、s-section, internally for at least 3 mm and externally for at least 5 mm, beyond each end of the scale. 3.4 Graduation lines The graduation lines shall be clearly etched, of uniform thickness between 0,1 mm and 0,2 mm, and shall lie in planes perpendicular to the axis of the graduated tube and with
34、no evident irregularity in their spacing. They shall be symmetrical about the centre line of the front of the tube. Short graduation lines shall be of length 3 mm to 4 mm. Graduation lines of intermediate length shall project equally beyond the left and right of short graduation lines for a distance
35、 of at least 1 mm but their total length shall not exceed 6 mm. Full-length (numbered) graduation lines shall extend completely across the flat portion of the front of the graduated tube. 1) This is the volume of 18,34 g of mercury at 20 C. 2) i.e. 0,25 g of fat for 100 g of sample. Copyright Intern
36、ational Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) 4 ISO and IDF 2008 All rig
37、hts reserved 3.5 Numbers The numbers of the scale shall be permanent and clearly legible; each shall appear immediately above the graduation line to which it refers and to the right of the axis of the scale, when the butyrometer is vertical with its graduated tube uppermost and viewed from the front
38、. The percentage symbol (%) shall be in front of the uppermost number, as indicated in Figure 1. 4 Inscriptions The following inscriptions shall be permanently and legibly marked on the body of the butyrometer: a) “CHEESE Van Gulik 65 C”; b) “ISO 3432IDF 221” or the number of the equivalent national
39、 standard; c) the makers or vendors name or mark. An identification number may be added if required. 5 Weighing device If required, a weighing device may be used for the test portion. Suitable types are illustrated in Figure 2. NOTE Other weighing devices, such as those made from plastics sheet, may
40、 be used provided that they do not influence results. 6 Stoppers 6.1 Material The stoppers shall be made from a suitable grade of material having a hardness of (38 5) IRHD. 6.2 Shape and dimensions The stoppers shall conform to the shape and dimensions shown in Figure 3. The optional central hole in
41、dicated will only be required when a weighing device of the type shown in Figure 2 is used. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or net
42、working permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) ISO and IDF 2008 All rights reserved 5 Dimensions in millimetres a) b) Figure 2 Suitable weighing devices for the Van Gulik butyrometer Copyright International Organization for Standardization Provided by IHS under lic
43、ense with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) 6 ISO and IDF 2008 All rights reserved a) b) Key 1 optional central hole Figure 3 Stoppers f
44、or the Van Gulik butyrometer Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(
45、E) IDF 221:2008(E) ISO and IDF 2008 All rights reserved 7 Bibliography 1 ISO 3433IDF 222, Cheese Determination of fat content Van Gulik method Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Re
46、sale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,- ISO 3432:2008(E) IDF 221:2008(E) ICS 67.100.30; 67.260 Price based on 7 pages ISO and IDF 2008 All rights reserved Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=IHS Employees/1111111001, User=Japan, IHS Not for Resale, 02/16/2008 02:17:30 MSTNo reproduction or networking permitted without license from IHS -,-,-