1、BRITISH STANDARD BS EN ISO 3727-1:2002 Incorporating Corrigendum No. 1 Butter Determination of moisture, non-fat solids and fat contents Part 1: Determination of moisture content (Reference method) The European Standard EN ISO 3727-1:2001 has the status of a British Standard ICS 67.100.20 NO COPYING
2、 WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBS EN ISO 3727-1:2002 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Policy and Strategy Committee, was published under the authority of the Standards Policy and Strategy Committ
3、ee on 29 January 2002 BSI 15 March 2002 ISBN 0 580 38895 6 National foreword This British Standard is the official English language version of EN ISO 3727-1:2001. It is identical with ISO 3727-1:2001. This standard, together with BS EN ISO 3727-2 and BS EN ISO 3727-3 (when published) supersedes BS E
4、N ISO 3727:1995 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/5, Milk and milk products, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The Brit
5、ish Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Find” facility of the BSI Standards Electronic Catalogue. A Britis
6、h 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 confer immunity from legal obligations. aid enquirers to understand the text; present to
7、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. Summary of pages This document comprises a front cover, an inside
8、front cover, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii to iv, pages 1 to 6, an inside back cover and a back cover. The BSI copyright date displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comm
9、ents 13773 Corrigendum No. 1 15 March 2002 Correction to the EN ISO foreword pageEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO37271 December2001 ICS67.100.20 SupersedesENISO3727:1995 Englishversion ButterDeterminationofmoisture,nonfatsolidsandfat contentsPart1:Determinationofmoisturecontent(R
10、eference method)(ISO37271:2001) BeurreDterminationdesteneurseneau,enmatire schenongrasseetenmatiregrassePartie1: Dterminationdelateneureneau(Mthodederfrence) (ISO37271:2001) ButterBestimmungdesWassergehaltes,derfettfreien TrockenmasseunddesFettgehaltesTeil1:Bestimmung desWassergehaltes(Referenzverfa
11、hren)(ISO3727 1:2001) ThisEuropeanStandardwasapprovedbyCENon15December2001. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferencesconcernings u
12、chnational standardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheManagementCentrehasthesamesta
13、tusasthe official versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Iceland,Ireland,Italy,Luxembourg,Netherlands,Norway,Portugal,Spain,Sweden,SwitzerlandandUnitedKingdom. EUROPEANCOMMITTEEFORSTANDARDIZATION COMITEUROPENDENORMALISA
14、TION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2001CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationalMembers. Ref.No.ENISO37271:2001EINESO7372:12(100E) 2 CORRECTED20020206 Foreword Thisdocument(ISO37271:2001)hasbeenpreparedbyTechnicalCo
15、mmitteeISO/TC34 “Agriculturalfoodproducts“incollaborationwithTechnicalCommitteeCEN/TC302“Milkand milkproductsMethodsofsamplingandanalysis“,thesecretariatofwhichisheldbyNEN. ThisdocumentsupersedesENISO3727:1995. ThisEuropeanStandardshallbegiventhestatusofanationalstandard,eitherbypublication ofaniden
16、ticaltextorbyendorsement,atthelatestbyJune2002,andconflictingnational standardsshallbewithdrawnatthelatestbyJune2002. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsof thefollowingcountriesareboundtoimplementthisEuropeanStandard:Austria,Belgium, CzechRepublic,Denmark,F
17、inland,France,Germany,Greece,Iceland,Ireland,Italy, Luxembourg,Netherlands,Norway,Portugal,Spain,Sweden,SwitzerlandandtheUnited Kingdom. Endorsementnotice ThetextoftheInternationalStandardISO37271:2001hasbeenapprovedbyCENasa EuropeanStandardwithoutanymodifications. ENISO37271:2001 Reference numbers
18、ISO 3727-1:2001(E) IDF 80-1:2001(E)INTERNATIONAL STANDARD ISO 3727-1 IDF 80-1 First edition 2001-12-15 Butter Determination of moisture, non- fat solids and fat contents Part 1: Determination of moisture content (Reference method) Beurre Dtermination des teneurs en eau, en matire sche non grasse et
19、en matire grasse Partie 1: Dtermination de la teneur en eau (Mthode de rfrence) ENISO37271:2001 ii ENISO37271:2001 iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Stan
20、dards 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, governmental and non-governmental, in liaison with ISO, also t
21、ake 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 Directives, Part 3. The main task of technical committees
22、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 member bodies casting a vote. Attention is drawn to the possibility
23、that some of the elements of this part of ISO 3727IDF 80 may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. International Standard ISO 3727-1IDF 80-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Mi
24、lk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. This first edition of ISO 3727-1IDF 80-1, together with ISO 3727-2IDF 80-2 and ISO 3727-3IDF 80-3, cancels
25、and replaces ISO 3727:1977, which has been technically revised. ISO 3727IDF 80 consists of the following parts, under the general title Butter Determination of moisture, non-fat solids and fat contents: Part 1: Determination of moisture content (Reference method) Part 2: Determination of non-fat sol
26、ids content (Reference method) Part 3: Calculation of fat content Annex A of this part of ISO 3727 IDF 80 is for information only. ENISO37271:2001 iv Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Eve
27、ry 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 adopted by
28、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 National Committees casting a vote. International Standard ISO 3727-1IDF 80-1 was prepared by Technical Committee ISO/TC 34, F
29、ood products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration 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, Water, o
30、f the Standing Committee on Main components of milk, under the aegis of its project leader, Mr G. J. Beutick (NL). This first edition of ISO 3727-1IDF 80-1, together with ISO 3727-2IDF 80-2 and ISO 3727-3IDF 80-3, cancels and replaces IDF 80:1977, which has been technically revised. ISO 3727IDF 80 c
31、onsists of the following parts, under the general title Butter Determination of moisture, non-fat solids and fat contents: Part 1: Determination of moisture content (Reference method) Part 2: Determination of non-fat solids content (Reference method) Part 3: Calculation of fat content Annex A of thi
32、s part of ISO 3727 IDF 80 is for information only. ENISO37271:2001 INTERNATNOIAL STANDARD IS-7273 O1:(1002)E ID-08 F1:(1002E)I SO dna ID 1002 F All irhgts seredevr 1Butter Determination of moisture, non-fat solids and fat contents Part 1: Determination of moisture content (Reference method) 1 Scope
33、This part of ISO 3727IDF 80 specifies the reference method for the determination of the moisture content of butter. 2 Term and definition For the purposes of this part of ISO 3727IDF 80, the following term and definition applies. 2.1 moisture content mass fraction of substances determined by the pro
34、cedure specified in this part of ISO 3727IDF 80 NOTE The moisture content is expressed as a percentage by mass. 3 Principle A known mass of butter is dried in the presence of pumice stone at 102 C 2 C. The remaining dry mass is weighed to determine the loss in mass. 4 Apparatus Usual laboratory equi
35、pment and, in particular, the following. 4.1 Analytical balance, capable of weighing to the nearest 1 mg, with a readability of 0,1 mg. 4.2 Drying oven, ventilated, thermostatically controlled, capable of maintaining a temperature of 102 C 2 C throughout the entire working space. 4.3 Desiccator, con
36、taining a suitable drying agent, for example freshly dried silica gel with hygrometric indicator. 4.4 Dishes, made of glazed porcelain, or metal resistant to corrosion under the conditions of the test, with height between 20 mm and 40 mm, and diameter between 50 mm and 70 mm. 4.5 Pumice stone, granu
37、lar, with diameter between 0,8 mm and 8 mm. ENISO37271:20011IS-7273 O1:(1002)E ID-08 F1:(1002E) 2 ISO dna ID 1002 F Allir hgtsser e devr5 Sampling Sampling is not part of the method specified in this part of ISO 3727IDF 80. A recommended sampling method is given in ISO 707. It is important that the
38、laboratory receive a sample which is truly representative and has not been damaged or changed during transport or storage. The test sample shall be received in an airtight container closed with a lid to avoid loss of moisture. The capacity of the container shall be such that the test sample occupies
39、 one-half to two-thirds of its volume. Until commencing the preparation of the test sample, store the sample in the airtight container at a temperature of between 2 C and 14 C. 6 Preparation of test sample 6.1 Warm the test sample in the unopened airtight container to a temperature not exceeding 35
40、C. If fat separation may be expected (e.g. in low-hard-fraction test samples or through knowledge obtained from laboratory experience), warm such test samples in the unopened airtight container to a more typical homogenization temperature of between 24 C and 30 C. Mix the test sample in the unopened
41、 container to a homogeneous state (either by a mechanical shaker or by hand) without getting any rupture of emulsion. Take precautions to avoid loss of moisture. 6.2 Before weighing, open the sample container and stir the test sample with a suitable device such as a spoon or spatula for no longer th
42、an 10 s. 7 Procedure 7.1 Blank test Simultaneously with the determination of the test sample (6.2), carry out a blank test using the same procedure for the preparation of the dish (7.2) and the determination (7.3), but omitting the test sample (7.3.1). 7.2 Preparation of the dish 7.2.1 Put 10 g 0,5
43、g of pumice stone (4.5) in the dish (4.4). 7.2.2 Heat the dish with the pumice stone for at least 1 h in the drying oven (4.2) set at 102 C. Determine experimentally the time required for the drying oven to reach 102 C. NOTE The above-mentioned drying period of 1 h and that in 7.3.2 and 7.3.4 starts
44、 when the temperature of the contents of the dish reaches 102 C 2 C. The time required to reach that temperature depends on the heating capacity, frequency of ventilation and size of the oven. It also depends on the number, mass and material of the dishes. 7.2.3 Cool the dish in the desiccator (4.3)
45、 to the temperature of the weighing room. Use the analytical balance (4.1) to weigh the dish to the nearest 1 mg. 7.3 Determination 7.3.1 Weigh, to the nearest 1 mg, approximately 5 g of the test sample (6.2) into the prepared dish (7.2.3). 7.3.2 Heat the test portion and the dish (7.3.1) for 2 h in
46、 the drying oven (4.2) set at 102 C. ENISO37271:20012IS-7273 O1:(1002)E ID-08 F1:(1002E) I SO dna ID 1002 F All irhgts seredevr 37.3.3 Cool the test portion and the dish in the desiccator (4.3) to the temperature of the weighing room. Weigh the dish and its contents to the nearest 1 mg. 7.3.4 Repeat
47、 the drying procedure in 7.3.2 for additional periods of half an hour (see note in 7.2.2), and the cooling and weighing procedure in 7.3.3, until the difference in mass between two consecutive weighings of the dish does not exceed 1 mg or until the mass increases. Use the lowest mass for the calcula
48、tion. 8 Calculation and expression of results 8.1 Calculation Calculate the moisture content, w m , using the following equation: 2413 m 20 () () 100 % mmmm w mm - = -where w mis the moisture content of the sample, expressed as a mass fraction in percent; m 0is the mass, in grams, of the prepared dish (7.2.3); m 1is the mass, in grams, of the prepared dish us
