BS-7142-3-1989 ISO-8262-2-1987.pdf
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1、BRITISH STANDARD BS 7142-3: 1989 ISO 8262-2: 1987 Methods for Analysis of milk-based products Part 3: Determination of fat content of milk-based edible ices and ice mixes by the Weibull-Berntrop gravimetric method Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08
2、13:51:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7142-3:1989 This British Standard, having been prepared under the direction of the Dairying Standards Policy Committee, was published under the authority of the Board of BSI and comes into effect on 29 September 1989 BSI 11-1999 The following BS
3、I references relate to the work on this standard: Committee reference DAC/3 Draft for comment 86/53322 DC ISBN 0 580 17464 6 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Dairying Standards Policy Committee (DAC/-) to Technical Committ
4、ee DAC/3, upon which the following bodies were represented: AFRC Institute of Food Research, Reading Laboratory Association of British Preserved Milk Manufacturers Association of Public Analysts Association of Public Analysts of Scotland Creamery Proprietors Association Department of Trade and Indus
5、try (Laboratory of the Government Chemist) Ice Cream Alliance Limited Intervention Board for Agricultural Produce Joint Committee of the Milk Marketing Board and the Dairy Trade Federation Milk Marketing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food Roya
6、l Association of British Dairy Farmers Royal Society of Chemistry Society of Chemical Industry Society of Dairy Technology Amendments issued since publication Amd. No.Date of issueComments Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:51:06 GMT+00:00 2006,
7、Uncontrolled Copy, (c) BSI BS 7142-3:1989 BSI 11-1999i Contents Page Committees responsibleInside front cover National forewordii 0Introduction1 1Scope and field of application1 2Reference1 3Definition1 4Principle1 5Reagents and materials1 6Apparatus2 7Sampling2 8Procedure2 9Expression of results4 1
8、0Notes on procedure5 11Test report6 12Bibliography6 Publications referred toInside back cover Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:51:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7142-3:1989 ii BSI 11-1999 National foreword This Part of BS 7142
9、, which has been prepared under the direction of the Dairying Standards Policy Committee, is identical with ISO 8262 “Milk products and milk-based foods Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) Part 2: Edible ices and ice-mixes”, prepared by ISO/TC 3
10、4, Agricultural food products, of the International Organization for Standardization (ISO). The method described in ISO 8262-2 was developed jointly with the International Dairy Federation (IDF) and the Association of Official Analytical Chemists (AOAC). Additional information. Although not specifie
11、d in the ISO text, it is strongly recommended that duplicate determinations are undertaken. Provided that the duplicate values, calculated as described in 9.1, comply with the repeatability requirements of 9.2.1, the result should be reported as the mean value, and in such cases, the test report (se
12、e clause 11) should include a reference to the fact that such a result has been reported. When results reported are the mean of two values that comply with the repeatability requirement, the difference between the results reported for fat content, obtained on samples of the same test material by two
13、 different analysts in two different laboratories, should not exceed the values stated in 9.2.2. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard doe
14、s not of itself confer immunity from legal obligations. Cross-references International StandardCorresponding British Standard ISO 707:1985BS 809:1985 Methods for sampling of milk and milk products (Identical) ISO 5725:1986BS 5497 Precision of test methods Part 1:1987 Guide for the determination of r
15、epeatability and reproducibility for a standard test method by inter-laboratory tests (Identical) ISO 7328:1984BS 2472 Methods for chemical analysis of ice cream Part 3. Determination of fat content (Identical) Summary of pages This document comprises a front cover, an inside front cover, pages i an
16、d ii, pages 1 to 6, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: London South Bank University, London South Bank University,
17、 Fri Dec 08 13:51:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7142-3:1989 BSI 11-19991 0 Introduction This International Standard has been prepared within the framework of producing a series of reference methods, which are harmonized to the greatest possible extent, for the gravimetric determin
18、ation of the fat content of milk, milk products and milk-based foods. These methods are based on either the Rse-Gottlieb (RG), or the Weibull-Berntrop (WB) or the Schmid-Bondzynski-Ratzlaff (SBR) principle. For this part of ISO 8262, dealing with milk-based and other types of edible ices and ice-mix
19、es containing high levels of fruit, egg yolk, emulsifier, etc., a method based on the WB principle has been chosen because a) owing to the high level of the above ingredients, which causes incomplete extraction of the fat and thus gives too low values for the fat content, the RG procedure is not sui
20、table; b) owing to the generally high content of sucrose and other carbohydrates, which gives rise to ether-extractable compounds in the digestion with acid and thus to too high values for the fat content, the SBR procedure is not suitable; c) the WB procedure, although also applying an acid digesti
21、on, is not adversely affected by these ether-extractable compounds, as the acid digest is filtered and washed, and the dried residue on the filter does not contain compounds that are extractable by light petroleum; d) the method described is already used for this purpose in several countries. The or
22、iginal Weibull method was designed for bread; a considerably modified method, as specified in this International Standard, was developed by Berntrop. This version has found wide application for the determination of fat in many types of food products. 1 Scope and field of application This part of ISO
23、 8262 specifies the reference method for the determination of the fat content of edible ices and ice-mixes to which the Rse-Gottlieb method is not applicable, viz. those products containing high levels of stabilizer or thickening agent or of egg yolk or of fruit, or of combinations of these constitu
24、ents. NOTEMilk-based edible ices and ice-mixes containing no or not more than a few per cent of the above ingredients should be examined by the method utilizing the RG principle given in ISO 73281). 2 Reference ISO 707, Milk and milk products Methods of sampling. 3 Definition 3.1 fat content all the
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