BS-ISO-11870-2000.pdf
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1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS ISO 11870:2000 ICS 67.
2、100.01 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Milk and milk products Determination of fat content General guidance on the use of butyrometric methods Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:34:21 GMT+00:00 2006, Uncontrolled Copy, (c) BSI This Britis
3、h Standard, having been prepared under the direction of the Consumer Products and Services Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 April 2000 BSI 04-2000 ISBN 0 580 34639 0 BS ISO 11870:2000 Amendments issued since publication Amd. N
4、o.DateComments National foreword This British Standard reproduces verbatim ISO 11870:2000 and implements it as the UK national standard. The UK participation in its preparation was entrusted to Technical Committee AW/5, Chemical analysis of milk and milk products, which has the responsibility to: ai
5、d enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizat
6、ions represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled International Standards Correspondence
7、 Index, or by using the Find facility of the BSI Standards Electronic Catalogue. 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 does not of itself
8、confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to iv, pages 1 to 8, an inside back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document was last iss
9、ued. Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:34:21 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 11870:2000(E) INTERNATIONAL STANDARD ISO 11870 First edition 2000-03-01 Milk and milk products Determination of fat content General guidance on the use of butyrometric
10、 methods Lait et produits laitiers Dtermination de la teneur en matire grasse Directives gnrales pour lutilisation des mthodes butyromtriques Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:34:21 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 11870:2000(E) ii? Licensed Copy: sheffieldun sh
11、effieldun, na, Mon Nov 27 03:34:21 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 11870:2000(E) ?iii 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
12、 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 in the w
13、ork. 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 3. Draft International Standards adopted by the technical
14、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 elements of this International Standard may be the subject of patent righ
15、ts. ISO shall not be held responsible for identifying any or all such patent rights. International Standard ISO 11870 was prepared by Technical Committee ISO/TC 34,Agricultural food products, Subcommittee SC 5,Milk and milk products. International Standard ISO 11870 has been prepared by Technical Co
16、mmittee ISO/TC 34,Agricultural food products, Subcommittee SC 5,Milk and milk products, in collaboration with the International Dairy Federation (IDF) and AOAC International, and will also be published by these organizations. Annex A of this international Standard is normative, providing additional
17、information concerning the limitation of the butyrometric methods specified. Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:34:21 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ISO 11870:2000(E) iv? Introduction The reference methods described to determine the fat content of milk and milk pro
18、ducts are time-consuming to apply and require some experience if reliable results are to be obtained. Butyrometric techniques, which are simpler to apply, make it possible to obtain fat contents for various milk products quickly. This is why they are used in a great number of industrial laboratories
19、 as a fast method for routine checks. Two acid-butyrometric methods used in many countries to determine the fat content of milk (Gerber method) and of cheese (Van Gulik method) are the subject of International Standards. The apparatus has also been standardized (ISO and IDF). In addition, there are
20、other butyrometric methods and butyrometers which have been described or applied in various countries for other types of products (cream, milk powder, etc.). Whilst only one procedure exists as a reference method for a particular product type, this is not the case for butyrometric methods. Depending
21、 upon the country, different butyrometric methods may exist for one single type of product, presenting many problems for the harmonization of such procedures. The second problem relates to the applicability of such methods. Indeed, with evolving manufacturing technologies, the variety of milk produc
22、ts is such that it is not possible to determine a method which can be applied to all varieties of a single type of product (milk, cheese, cream, etc.). Tests have confirmed this and have shown that the butyrometric methods already standardized have been attributed fields of application which are far
23、 too wide ranging. Thus this general guide has been prepared while maintaining the existing standards. Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:34:21 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTERNATIONAL STANDARD?ISO 11870:2000(E) ?1 Milk and milk products Determination of fat co
24、ntent General guidance on the use of butyrometric methods 1?Scope This International Standard gives guidance on the following subjects: ?existing standardized methods (both reference and butyrometric) for the determination of the fat content of the various milk products; ?the principles underlying a
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