Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)

ISO 5543|IDF 127:2004 specifies the reference method for the determination of the fat content of all types of caseins and caseinates.

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Main informations

Collections

National standards and national normative documents

Publication date

August 2008

Number of pages

20 p.

Reference

NF ISO 5543

ICS Codes

67.100.99 Other milk products

Classification index

V04-382

Print number

1 - 30/07/2008

International kinship

ISO 5543:2004

Sumary

Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)

ISO 5543|IDF 127:2004 specifies the reference method for the determination of the fat content of all types of caseins and caseinates.

Replaced standards (1)

NF ISO 5543

December 1988

Standard Cancelled

Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).

Standard replaced by (1)

NF EN ISO 23319

April 2022

Standard Current

Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method

This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates. The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.

Table of contents

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Avant-propos
iv
Introduction
vi
1 Domaine d'application
1
2 Références normatives
1
3 Termes et définitions
1
4 Principe
1
5 Réactifs
1
6 Appareillage
2
7 Échantillonnage
3
8 Mode opératoire
4
8.1 Préparation de l'échantillon pour essai
4
8.2 Prise d'essai
4
8.3 Essai à blanc
4
8.4 Préparation du récipient de récupération de la matière grasse
4
8.5 Détermination
4
9 Calculs et expression des résultats
8
10 Fidélité
8
10.1 Essai interlaboratoires
8
10.2 Répétabilité
8
10.3 Reproductibilité
9
11 Notes sur le mode opératoire
9
11.1 Essai à blanc pour contrôler les réactifs
9
11.2 Essai à blanc effectué en même temps que la détermination
9
11.3 Contrôle pour vérifier la présence de peroxydes dans l'éther diéthylique
9
11.4 Éther diéthylique contenant des antioxydants
10
12 Procès-verbal d'essai
10
Annexe A (informative) Autre mode opératoire utilisant les tubes d'extraction de la matière grasse munis d'un siphon ou d'un système d'aspiration par le vide
11
Bibliographie
14

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