BS ISO 11868:2007
Current
The latest, up-to-date edition.
Heat-treated milk. Determination of lactulose content. Method using high-performance liquid chromatography
Hardcopy , PDF
English
31-05-2007
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
8.1 Test portion
8.2 Preparation of calibration samples
8.3 Chromatographic determination
8.4 Recovery
9 Calculation and expression of results
9.1 Calibration
9.2 Calculation of lactulose content
10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (informative) Example of a chromatogram
Annex B (informative) Results of interlaboratory test
Bibliography
Describes a method for the determination of the lactulose content of heated milk, skimmed, partially skimmed or whole milk, by high-performance liquid chromatography, in order to distinguish milk sterilized by ultra-heat treatment (UHT) from in-bottle sterilized milk.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes BS 1741-13(1998). (05/2007)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 11868:2007 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.