NF EN ISO 1211

NF EN ISO 1211

July 2010
Standard Current

Milk - Determination of fat content - Gravimetric method (Reference method)

ISO 1211|IDF 1:2010 specifies the reference method for the determination of the fat content of milk of good physicochemical quality.The method is applicable to raw cow milk, raw sheep milk, raw goat milk, reduced fat milk, skimmed milk, chemically preserved milk, and processed liquid milk.It is not applicable when greater accuracy is required for skimmed milk, e.g. to establish the operating efficiency of cream separators.

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Main informations

Collections

National standards and national normative documents

Publication date

July 2010

Number of pages

27 p.

Reference

NF EN ISO 1211

ICS Codes

67.100.10   Milk and processed milk products

Classification index

V04-214

Print number

1 - 29/07/2010

International kinship

ISO 1211:2010

European kinship

EN ISO 1211:2010
Sumary
Milk - Determination of fat content - Gravimetric method (Reference method)

ISO 1211|IDF 1:2010 specifies the reference method for the determination of the fat content of milk of good physicochemical quality.

The method is applicable to raw cow milk, raw sheep milk, raw goat milk, reduced fat milk, skimmed milk, chemically preserved milk, and processed liquid milk.

It is not applicable when greater accuracy is required for skimmed milk, e.g. to establish the operating efficiency of cream separators.

Replaced standards (1)
NF EN ISO 1211
December 2001
Standard Cancelled
Milk - Determination of fat content - Gravimetric method (Reference method)

La présente Norme internationale spécifie la méthode de référence pour la détermination de la teneur en matière grasse du lait. Cette méthode est applicable au lait liquide, cru ou ayant subi un traitement, au lait partiellement écrémé et au lait écrémé dans lequel aucune séparation appréciable de la matière grasse n'apparaît (voir la note à l'article 8). NOTE Quand une plus grande précision est demandée pour le lait écrémé, par exemple pour connaître l'efficacité de l'opération d'écrémage, il convient d'utiliser la méthode spéciale pour les produits écrémés, spécifiée dans l'ISO 7208.

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