NF ISO 21543

December 2006

Standard Cancelled

Milk products - Guidelines for the application of near infrared spectrometry

ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of -- the total solids, fat and protein contents in cheese, -- the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and -- the moisture, fat, non-fat solids and salt contents in butter.

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Main informations

Collections

National standards and national normative documents

Publication date

December 2006

Number of pages

31 p.

Reference

NF ISO 21543

ICS Codes

67.100.30 Cheese

Classification index

V04-027

Print number

1 - 29/11/2006

International kinship

ISO 21543:2006

Sumary

Milk products - Guidelines for the application of near infrared spectrometry

ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of

-- the total solids, fat and protein contents in cheese,

-- the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and

-- the moisture, fat, non-fat solids and salt contents in butter.

Standard replaced by (1)

NF ISO 21543

January 2021

Standard Current

Milk and milk products - Guidelines for the application of near infrared spectrometry

This document gives guidelines for the use of near infrared (NIR) spectrometry in the analysis of milk and milk products in liquid, semi-solid or solid form. Depending on the sample form and application, different instrument setups for transmittance, diffuse reflectance or transflectance can be applied.

Table of contents

Avant-propos
iv
1 Domaine d'application
1
2 Termes et définitions
1
3 Principe
1
4 Réactifs
2
5 Appareillage
2
6 Étalonnage et validation initiale
2
6.1 Sélection des échantillons d'étalonnage
2
6.2 Analyses de référence et mesurages NIR
3
6.3 Étalonnage
4
6.4 Valeurs aberrantes dans l'étalonnage
5
6.5 Validation des modèles d'étalonnage
6
6.6 Changements des conditions de mesurage et d'utilisation des appareils
6
6.7 Recherche de valeurs aberrantes
7
7 Statistiques pour le mesurage des performances
7
7.1 Erreur type de prédiction (SEP) et biais
7
7.2 Erreur quadratique moyenne de prédiction (RMSEP)
8
7.3 Erreur quadratique moyenne par validation croisée (RMSECV)
8
8 Échantillonnage
8
9 Mode opératoire
8
9.1 Préparation de l'échantillon d'essai
8
9.2 Mesurage
9
9.3 Évaluation des résultats
9
10 Vérification de la stabilité de l'appareil
9
10.1 Échantillon de contrôle
9
10.2 Diagnostic des appareils
10
11 Contrôle de performance de l'étalonnage
10
12 Fidélité et exactitude
11
12.1 Répétabilité
11
12.2 Reproductibilité intralaboratoire
11
12.3 Exactitude
12
13 Rapport d'essai
12
Annexe A (informative) Exemples de valeurs SEP et RMSEP
13
Annexe B (informative) Exemples de figures
15
Bibliographie
23

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