ISO 8851-3-2004 Butter - Determination of moisture non-fat solids and fat contents (Routine methods) - Part 3 Calculation of fat content《黄油 水分、非脂肪固体和脂肪含量的测定(常规法.pdf

《ISO 8851-3-2004 Butter - Determination of moisture non-fat solids and fat contents (Routine methods) - Part 3 Calculation of fat content《黄油 水分、非脂肪固体和脂肪含量的测定(常规法.pdf》由会员分享，可在线阅读，更多相关《ISO 8851-3-2004 Butter - Determination of moisture non-fat solids and fat contents (Routine methods) - Part 3 Calculation of fat content《黄油 水分、非脂肪固体和脂肪含量的测定(常规法.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、 Reference numbers ISO 8851-3:2004(E) IDF 191-3:2004(E) ISO and IDF 2004INTERNATIONAL STANDARD ISO 8851-3 IDF 191-3 First edition 2004-05-15 Butter Determination of moisture, non-fat solids and fat contents (Routine methods) Part 3: Calculation of fat content Beurre Dtermination des teneurs en eau,

2、en matire sche non grasse et en matire grasse (Mthodes de routine) Partie 3: Calcul de la teneur en matire grasse ISO 8851-3:2004(E) IDF 191-3:2004(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall

3、 not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobes licensing policy. Neither the ISO Central Secretariat nor the IDF accepts any liab

4、ility in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is s

5、uitable for use by ISO member bodies and IDF national committees. In the unlikely event that a problem relating to it is found, please inform the ISO Central Secretariat at the address given below. ISO and IDF 2004 All rights reserved. Unless otherwise specified, no part of this publication may be r

6、eproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO or IDF at the respective address below. ISO copyright office International Dairy Federation Case postale 56 CH-1211 Geneva 20 Diamant Build

7、ing 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-mail copyrightiso.org E-mail infofil-idf.org Web www.iso.org Web www.fil-idf.org Published in Switzerland ii ISO and IDF 2004 All rights reservedISO 8851-3:2004(E

8、) IDF 191-3:2004(E) ISO and IDF 2004 All rights reserved iiiForeword 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 carried out through ISO technical commit

9、tees. 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 work. ISO collaborates closely with the In

10、ternational 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 2. The main task of technical committees is to prepare International Standards. Draft International

11、 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 bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the

12、subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 8853-3IDF 191-3 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with

13、AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. ISO 8851IDF 191 consists of the following parts, under the general title Butter Determination of moisture, non-fat solids and fat contents (Routine methods): Part 1: Determination of moisture conte

14、nt Part 2: Determination of non-fat solids content Part 3: Calculation of fat content ISO 8851-3:2004(E) IDF 191-3:2004(E) iv ISO and IDF 2004 All rights reservedForeword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member

15、country. Every 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

16、 adopted by 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 the National Committees casting a vote. ISO 8851-3IDF 191-3 was prepared by Technical Committee ISO/TC 34, Food pr

17、oducts, 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. ISO 8851IDF 191 consists of the following parts, under the general title Butte

18、r Determination of moisture, non-fat solids and fat contents (Routine methods): Part 1: Determination of moisture content Part 2: Determination of non-fat solids content Part 3: Calculation of fat content All work was carried out by the Joint ISO/IDF/AOAC Action Team on Water, of the Standing Commit

19、tee on Main components of milk, under the aegis of its project leader, Mr J. Evers (NZ). INTERNATIONAL STANDARD ISO 8851-3:2004(E) IDF 191-3:2004(E) ISO and IDF 2004 All rights reserved 1Butter Determination of moisture, non-fat solids and fat contents (Routine methods) Part 3: Calculation of fat co

20、ntent 1 Scope This part of ISO 8851IDF 191 specifies a procedure for the calculation of the fat content of butter. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated refer

21、ences, the latest edition of the referenced document (including any amendments) applies. ISO 8851-1IDF 191-1, Butter Determination of moisture, non-fat solids and fat contents (Routine methods) Part 1: Determination of moisture content ISO 8851-2IDF 191-2, Butter Determination of moisture, non-fat s

22、olids and fat contents (Routine methods) Part 2: Determination of non-fat solids content 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 fat content mass fraction of substances calculated by the procedure specified in this part of ISO 8851|ID

23、F 191 NOTE The fat content is expressed as a percentage by mass. 4 Principle The fat content is calculated by subtracting the mass fraction of substances determined by the procedures specified in ISO 8851-1|IDF 191-1 and ISO 8851-2|IDF 191-2 from 100 %. 5 Calculation and expression of results 5.1 Ca

24、lculation Calculate the fat content, w f , by using the following equation: fm s 100 % ( ) % ww w =+ ISO 8851-3:2004(E) IDF 191-3:2004(E) 2 ISO and IDF 2004 All rights reservedwhere w fis the fat content, in percent by mass, of the test sample used in the determinations carried out in accordance wit

25、h both ISO 8851-1IDF 191-1 and ISO 8851-2IDF 191-2; w mis the moisture content, in percent by mass, of the test sample obtained by the procedure described in ISO 8851-1IDF 191-1, expressed to two decimal places; w sis the non-fat solids content, in percent by mass, of the same test sample as that us

26、ed in the determination of ISO 8851-1IDF 191-1, obtained in accordance with ISO 8851-2IDF 191-2, expressed to two decimal places. 5.2 Expression of results Express the results to one decimal place. 6 Precision 6.1 Interlaboratory test The individual values obtained in the interlaboratory tests of IS

27、O 8851-1IDF 191-1 and ISO 8851-2IDF 191-2 have been used to calculate mathematically the precision values for this part of ISO 8851IDF 191. Details of these tests are given in Annex A. The values derived from these interlaboratory tests may not be applicable to concentration ranges and matrices othe

28、r than those given. 6.2 Repeatability The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, will in not more than 5 % of case

29、s be greater than 0,35 %. 6.3 Reproducibility The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories with different operators using different equipment, will in not more than 5 % of cases be greater than 0,54 %. 7

30、Test report The test report shall specify: a) all the information required for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, together with reference to this part of ISO 8851IDF 191; d) all operating details not specified in this part of IS

31、O 8851IDF 191, or regarded as optional, together with details of any incident that may have influenced the result(s); e) the test result(s) obtained or, if the repeatability has been checked, the final quoted results obtained. ISO 8851-3:2004(E) IDF 191-3:2004(E) ISO and IDF 2004 All rights reserved

32、 3Annex A (informative) Results of interlaboratory trials The results obtained from two collaborative studies 4, 5were subjected to statistical analysis in accordance with ISO 5725-1 and ISO 5725-2. Additionally, a meta-analysis was performed to calculate pooled precision estimates for repeatability

33、 and reproducibility using the following equation 5 : 2 2 p ii i x x = where x p is the pooled estimate for repeatability or reproducibility; x i is the ithestimate of repeatability or reproducibility for each study; iis the number of degrees of freedom associated with estimate x i . Table A.1 Resul

34、ts of interlaboratory tests Mean rbRcRSD(r) dRSD(R) eSample Bibliographic reference Number of labs. %a%a%a% % Salted Ammix 4 8 81,62 0,42 0,58 0,18 0,25 Low salt Ammix 4 8 81,89 0,38 0,56 0,16 0,24 Unsalted Fritz 4 8 81,63 0,28 0,60 0,12 0,26 Salted Fritz 4 8 82,56 0,29 0,48 0,13 0,21 Salted Fritz 4

35、 8 81,19 0,35 0,62 0,15 0,27 Salted Fritz 4 8 82,92 0,65 0,68 0,28 0,29 Unsalted Fritz 4 8 81,63 0,34 0,62 0,15 0,27 Salted Fritz 5 8 81,50 0,11 0,37 0,05 0,16 Unsalted Fritz 5 8 82,91 0,27 0,48 0,12 0,21 Salted Fritz 5 8 81,71 0,52 0,92 0,23 0,40 Salted Fritz 5 8 81,21 0,41 0,46 0,18 0,20 Salted Fr

36、itz 5 8 81,03 0,18 0,34 0,08 0,15 Salted Ammix 5 8 81,30 0,17 0,36 0,08 0,16 Low salt Ammix 5 8 81,97 0,26 0,45 0,11 0,19 Salted Ammix 5 8 81,58 0,24 0,48 0,11 0,21 aMass fraction. bRepeatability limit (2,8 s r ). cReproducibility limit (2,8 s R ). dRelative repeatability standard deviation. eRelati

37、ve reproducibility standard deviation. ISO 8851-3:2004(E) IDF 191-3:2004(E) 4 ISO and IDF 2004 All rights reservedBibliography 1 ISO 707, Milk and milk products Guidance on sampling 1)2 ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results Part 1: General principles and de

38、finitions 3 ISO 5725-2, Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method 4 EVERS, J.M., CRAWFORD, R.A., WIGHTMAN, L.M. and KISSLING, R.C. Routine methods for the deter

39、mination of solids-not-fat, moisture and fat (by difference) in butter robustness, bias and precision. International Dairy Journal, 11(3), 2001 pp. 127-136 5 EVERS, J.M., CRAWFORD, R.A. and KISSLING, R.C. Determination of moisture, solids-not-fat and fat-by- difference in butter using routine methods according to ISO 8851/IDF 191 An international collaborative study and a meta-analysis. International Dairy Journal, 13(1), 2003, pp. 55-65 1) Corresponds to IDF 50. ISO 8851-3:2004(E) IDF 191-3:2004(E) ICS 67.100.20 Price based on 4 pages ISO and IDF 2004 All rights reserved