NF ISO 8262-3

NF ISO 8262-3

October 2006
Standard Current

Milk products and milk-based foods - Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) - Part 3 : special cases

ISO 8262-3|IDF 124-3:2005 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes. The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, muesli, etc. for which the Schmid-Bondzynski-Ratzlaff method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity.

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Main informations

Collections

National standards and national normative documents

Publication date

October 2006

Number of pages

15 p.

Reference

NF ISO 8262-3

ICS Codes

67.100.01   Milk and milk products in general

Classification index

V04-051-3

Print number

1 - 11/09/2006

International kinship

ISO 8262-3:2005
Sumary
Milk products and milk-based foods - Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) - Part 3 : special cases

ISO 8262-3|IDF 124-3:2005 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes.

The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, muesli, etc. for which the Schmid-Bondzynski-Ratzlaff method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity.

Replaced standards (1)
NF ISO 8262-3
December 1988
Standard Cancelled
Milk products and milk-based foods. Determination of fat content by the weibull-berntrop gravimetric method (reference method). Part 3 : special cases.

Table of contents
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  • Avant-propos
    iv
  • Introduction
    vi
  • 1 Domaine d'application
    1
  • 2 Termes et définitions
    1
  • 3 Principe
    1
  • 4 Réactifs et matériaux
    2
  • 5 Appareillage
    2
  • 6 Échantillonnage
    3
  • 7 Mode opératoire
    4
  • 7.1 Préparation de l'échantillon pour essai
    4
  • 7.2 Prise d'essai
    4
  • 7.3 Essai à blanc
    5
  • 7.4 Préparation de la fiole d'extraction
    5
  • 7.5 Détermination
    5
  • 8 Calcul et expression des résultats
    6
  • 9 Fidélité
    7
  • 9.1 Essais interlaboratoires
    7
  • 9.2 Répétabilité
    7
  • 9.3 Reproductibilité
    7
  • 10 Notes sur le mode opératoire
    8
  • 10.1 Essais à blanc pour contrôler le solvant et les papiers-filtres
    8
  • 10.2 Essai à blanc effectué en même temps que la détermination
    8
  • 11 Rapport d'essai
    8
  • Bibliographie
    9
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