NF ISO 19662

NF ISO 19662

August 2018
Standard Current

Milk - Determination of fat content - Acido-butyrometric (Gerber method)

ISO 19662 | IDF 238:2018 specifies a method, the acido-butyrometric or "Gerber", for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk. It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol). It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.

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Main informations

Collections

National standards and national normative documents

Publication date

August 2018

Number of pages

21 p.

Reference

NF ISO 19662

ICS Codes

67.100.10   Milk and processed milk products

Classification index

V04-210

Print number

1

International kinship

ISO 19662:2018
Sumary
Milk - Determination of fat content - Acido-butyrometric (Gerber method)

ISO 19662 | IDF 238:2018 specifies a method, the acido-butyrometric or "Gerber", for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk.

It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol).

It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.

Replaced standards (2)
NF V04-210
September 2000
Standard Cancelled
Milk - Determination of fat content - Gerber method

Le présent document fait partie d'un ensemble de normes applicables au lait et aux produits laitiers. Cet ensemble est composé de normes traitant de l'échantillonnage des produits- méthodes d'essais physiques et chimiques- vocabulaire- contrôle microbiologique- verrerie de laboratoire spécifique. Le présent document traite plus particulièrement de la détermination de la teneur en matière grasse du lait, à l'aide d'une méthode acido-butyrométrique décrite comme une méthode de routine à usage industriel, et dont la lecture peut être automatisée.

NF B35-521
September 1997
Standard Cancelled
Laboratory glassware. Milk butyrometer.

Le présent document décrit plus particulièrement un type de butyromètre pour la détermination delateneur en matière grasse du lait à l'aide d'une méthode acido-butyrométrique. La lecture de la teneur en matière grasse peut se faire à l'oeil nu ou de façon automatisée (lecture instrumentale).

Table of contents
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  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Mode opératoire
  • 9 Expression des résultats
  • 10 Laits dont la teneur en matière grasse est comprise entre 1,5 et 3,0 g/100 ml ou g/100 g et entre 5,0 et 6,0 g/100 ml ou g/100 g
  • 11 Rapport d'essai
  • Annexe A Caractéristiques des butyromètres
  • Annexe B Caractéristiques des bouchons
  • Annexe C Essai interlaboratoires
  • Bibliographie
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