BS-770-3-1989 ISO-1735-1987.pdf
《BS-770-3-1989 ISO-1735-1987.pdf》由会员分享,可在线阅读,更多相关《BS-770-3-1989 ISO-1735-1987.pdf(18页珍藏版)》请在三一文库上搜索。
1、BRITISH STANDARD BS 770-3:1989 ISO 1735:1987 Methods for Chemical analysis of cheese Part 3: Determination of fat content (reference method) NOTEThis Part should be read in conjunction with Part 1 “General introduction”, published separately. UDC 637.3.074:543.85:001.4:620.1 Licensed Copy: London So
2、uth Bank University, London South Bank University, Fri Dec 08 13:50:26 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-3:1989 This British Standard, having been prepared under the direction of the Dairying Standards Committee, was published under the authority of the Board of BSI and comes into ef
3、fect on 28 April 1989 BSI 12-1999 First published February 1976 First revision April 1989 The following BSI references relate to the work on this standard: Committee reference DAC/3 Draft for comment 86/53330 DC ISBN 0 580 17098 5 Committees responsible for this British Standard The preparation of t
4、his British Standard was entrusted by the Dairying Standards Committee (DAC/-) to Technical Committee 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 Assoc
5、iation of Public Analysts of Scotland Creamery Proprietors Association Department of Trade and Industry (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 Market
6、ing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food Royal 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 Co
7、py: London South Bank University, London South Bank University, Fri Dec 08 13:50:26 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-3:1989 BSI 12-1999i Contents Page Committees responsibleInside front cover National forewordii 0Introduction1 1Scope and field of application1 2References1 3Definitio
8、n1 4Principle1 5Reagents1 6Apparatus2 7Sampling2 8Procedure3 9Expression of results5 10Notes on procedure6 11Test report7 Annex Alternative procedure using fat-extraction tubes with siphon or wash-bottle fittings8 Figure 1 Before decantation4 Figure 2 After decantation4 Figure 3 Examples of extracti
9、on tubes9 Publications referred toInside back cover Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:26 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-3:1989 ii BSI 12-1999 National foreword This Part of BS 770 has been prepared under the direction of th
10、e Dairying Standards Committee. It is identical with ISO 1735:1987 “Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method)”, published by the International Organization for Standardization (ISO). The method described in the International Standard was
11、developed jointly with the International Dairy Federation (IDF) and the Association of Official Analytical Chemists (AOAC). This edition replaces BS 770-3:1976, which is withdrawn. Terminology and conventions. The text of the International Standard has been approved as suitable for publication as a
12、British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. The comma has been used as a decimal marker. In British Standards it is current practice to use a full point on the bas
13、eline as the decimal marker. Wherever the words “International Standard”, appear, referring to this standard, they should be read as “Part of BS 770”. The symbol “l” has been used to denote litre (and in its submultiples). In British Standards it is current practice to use the symbol “L”. Additional
14、 information. With reference to clause 0, it is intended to implement ISO 8262-3 as an identical British Standard. With reference to 8.1, FAO/WHO standards may be obtained from Her Majestys Stationery Office, PO Box 276, London SW8 5DT. Although not specified in the standard it is strongly recommend
15、ed that duplicate determinations are undertaken. Provided that the duplicate values, calculated as described in 9.1, comply with the repeatability requirement of 9.2.1, the result should be reported as the mean value, and in such cases, the test report (see clause 11) should include a reference to t
16、he 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 different analysts in two different laborat
17、ories, should not exceed the value stated in 9.2.2. Cross-references International StandardCorresponding British Standard ISO 707:1985BS 809:1985 Methods for sampling of milk and milk products (Identical) ISO 3889:1977BS 5522:1977 Specification for milk and milk products Determination of fat content
18、 Mojonnier-type fat extraction flasks (Identical) ISO 5534:1985BS 770 Methods for chemical analysis of cheese Part 10:1986 Determination of total solids content (reference method) (Identical) ISO 5725:1986BS 5497 Precision of test methods Part 1:1987 Guide for the determination of repeatability and
19、reproducibility for a standard test method by inter-laboratory tests (Identical) Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:26 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-3:1989 BSI 12-1999iii A British Standard does not purport to include all t
20、he 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. Summary of pages This document comprises a front cover, an inside front cover, pages i to iv,
21、 pages 1 to 10, 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, Fri
22、 Dec 08 13:50:26 GMT+00:00 2006, Uncontrolled Copy, (c) BSI iv blank Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:26 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-3:1989 BSI 12-19991 0 Introduction This second edition of ISO 1735 has been prepared w
23、ithin the framework of producing a series of reference methods, which are harmonized to the greatest possible extent, for the gravimetric determination 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
24、) or the Schmid-Bondzynski-Ratzlaff (SBR) principle. A method based on the SBR principle, involving digestion with hydrochloric acid, has been chosen because a) many types of cheese and cheese products do not readily dissolve in ammonia and it is therefore not practical to examine them according to
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- BS-770-3-1989 ISO-1735-1987 BS 770 1989 ISO 1735 1987
链接地址:https://www.31doc.com/p-3736354.html