BS 5086-1-1984 Analysis of butter - General introduction including preparation of samples《黄油分析 第1部分 总则（包括试样制备）》.pdf

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1、BRITISH STANDARD BS 5086-1: 1984 Analysis of butter Part 1: General introduction including preparation of samples UDC 637.2.074BS5086-1:1984 This British Standard, having been prepared under the directionof the Dairying Standards Committee, was published under the authority ofthe Board of BSI and co

2、mes intoeffect on 30 April 1984 BSI 07-1999 The following BSI references relate to the work on this standard: Committee reference DAC/3 Draft for comment 83/54116 DC ISBN 0 580 13807 0 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Dair

3、ying Standards Committee (DAC/-) to Technical Committee DAC/3 upon which the following bodies were represented: Association of British Manufacturers of Milk Powder Association of British Preserved Milk Manufacturers Association of Public Analysts Association of Public Analysts of Scotland British Fo

4、od Manufacturing Industries Research Association Creamery Proprietors Association Dairy Trade Federation 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

5、Dairy Trade Federation Milk Marketing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food National Institute for Research in Dairying Royal Association of British Dairy Farmers Royal Society of Chemistry Society of Chemical Industry Society of Dairy Technology

6、 University of Reading Amendments issued since publication Amd. No. Date of issue CommentsBS5086-1:1984 BSI 07-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Definition 1 3 Determinations supplementary to those in BS 5086 1 4 Preparation of laboratory samples

7、1 5 Preparation of test samples 1 6 Rounding of numbers 1 Publications referred to Inside back coverBS5086-1:1984 ii BSI 07-1999 Foreword This British Standard is a Part of the combined revision of BS 769 and BS 5086 prepared under the direction of the Dairying Standards Committee. In this revision

8、of the standards, the various methods of analysis are described in individual Parts, which will be published separately in a loose-leaf format. This Part of this British Standard supersedes clauses 1 and 2 of BS 769, which are deleted by amendment and BS 769 will be withdrawn after all Parts of the

9、present standard which collectively supersede it have been published. The new Parts 3 and 5 supersede the 1974 edition of BS 5086 which is withdrawn. Wherever possible, general methods for the analysis of fats and fatty oils or of milk and milk products have been adopted and where this is so, refere

10、nce to these methods is made in clause 3. The order of publication of the Parts of this standard has no technical significance and is mainly dependent on progress made in joint working groups of the International Organization for Standardization (ISO), the International Dairy Federation (IDF) and th

11、e Association of Official Analytical Chemists (AOAC) in developing international standards that can be converted to British Standards. This British Standard will be published initially in six Parts, as follows. Part 1: General introduction, including preparation of samples; Part 2: Method for determ

12、ination of water, solids-not-fat and fat contents (reference method); Part 3: Method for determination of water content (routine method); Part 4: Method for determination of salt content (reference method); Part 5: Method for determination of salt content (routine method); Part 6: Method for determi

13、nation of free fatty acids of the fat (reference method). Further Parts are expected to deal with such items as pH of the butter serum, and determinations of peroxide and of phosphatase values. Later, automated methods of determination may be developed. A British Standard does not purport to include

14、 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. Summary of pages This document comprises a front cover, an inside front cover, pages i

15、and ii, pages1 and 2, 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.BS5086-1:1984 BSI 07-1999 1 1 Scope This Part of BS 5086 gives a general

16、introduction to the methods of analysis of butter and gives general instructions on the preparation of laboratory samples, to be read in conjunction with each of the methods described in other Parts. The methods mentioned in clause 3 are included in this British Standard only by reference to the oth

17、er standards indicated; although suitable for butter, these methods have been standardized for other or wider purposes. NOTEThe titles of the publications referred to in this standard are listed on the inside back cover. 2 Definition For the purposes of this British Standard, the following definitio

18、n applies. butter 1) the fatty substance intended for sale for human consumption which a) is derived exclusively from cows milk, the pH of which may have been adjusted by the addition of an alkali carbonate; and b) may contain one or more of the following substances: salt, lactic acid, cultures, ann

19、atto, carotene or turmeric, and includes whey butter. 3 Determinations supplementary to those in BS 5086 Reference should be made to the following methods in respect of these determinations. Volatile acids in butter fat: BS 684-2.11 Iodine value of butter fat: BS 684-2.13 Saponification value of but

20、ter fat: BS 684-2.6 Copper content of butter: BS 6394-1 Iron content of butter: BS 6394-2 2) Detection of foreign fats: a) vegetable fat (phytosteryl acetate method): BS 5475-1 b) vegetable fat (GLC method of sterols): BS5475-2 4 Preparation of laboratory samples 4.1 Selection of units for sampling.

21、 For a recommended scheme for the selection of units to prepare or obtain laboratory samples for analysis, see BS 809:1974 (Appendix B in particular). NOTEA final scheme for the selection of units awaits completion of an international standard on this subject by an ISO/IDF/AOAC working group. 4.2 Sa

22、mpling techniques. For a description of sampling techniques, see BS 809:1974 (clause 6 in particular). Any laboratory sample which on receipt is not in a suitable hermitically sealed container as specified in BS 809 shall be noted and reported. 5 Preparation of test samples 5.1 General. Exposure to

23、light and air of the butter sample or the butter fat obtained from it shall be as short as possible and analyses shall be carried out without delay. 5.2 Sample for analysis of butter. Warm the laboratory sample in the original unopened container, which should be from one-half to two-thirds full, to

24、a temperature at which the sample will be soft enough to facilitate a thorough mixing to a homogeneous state (either by a mechanical shaker or by hand) without any rupture of emulsion. The temperature of mixing should normally not exceed 35 C. 5.3 Sample for analysis of butter fat. Heat a portion of

25、 the emulsified butter in a beaker to a temperature of 50 C to 60 C until the fat separates from the water and curd. Filter the fat layer through a dried paper into a dry vessel at a temperature above the solidifying point of the fat. If necessary, refilter the filtrate under the same conditions, un

26、til it is clear and free from water. Liquefy the fat completely and mix before taking samples for analysis. 6 Rounding of numbers The method of rounding numbers shall be as specified in BS 1957. NOTEFor example, if 95.14, 95.15, 95.25 and 95.16 are to be rounded to the nearest 0.1, the rounded numbe

27、rs are95.1,95.2,95.2 and 95.2 respectively i.e. where 5 occurs in the second decimal place, the rounding is to the nearest even number in the first decimal place. 1) Definition taken from SI No. 1074: The Butter Regulations 1966. 2) In course of preparation.2 blankBS5086-1:1984 BSI 07-1999 Publicati

28、ons referred to BS 684, Methods of analysis of fats and fatty oils. BS 684-2.6, Determination of saponification value. BS 684-2.11, Determination of volatile acids (Reichert, Polenske and Kirschner values). BS 684-2.13, Determination of iodine value. BS 769, Methods for the chemical analysis of butt

29、er 3) . BS 809, Methods for sampling milk and milk products. BS 1957, Presentation of numerical values (fineness of expression; rounding of numbers). BS 5475, Methods for detection of foreign fats in dairy products. BS 5475-1, Detection of vegetable fat by the phytosteryl acetate test. BS 5475-2, De

30、tection of vegetable fat by gas-liquid chromatography of sterols. BS 6394, Trace elements in milk and milk products. BS 6394-1, Method for the determination of copper content (reference method). BS 6394-2, Method for the determination of iron content (reference method) 4) . 3) Referred to in the for

31、eword only. 4) In course of preparation.BS 5086-1: 1984 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at the international level. It is incorp

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