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  • BS ISO 11870:2009

    Current The latest, up-to-date edition.

    Milk and milk products. Determination of fat content. General guidance on the use of butyrometric methods

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-10-2009

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Principle
    4 Methods for the determination of fat content
    5 Reagents
    6 Apparatus
    7 Sampling
    8 Preparation of test sample
    9 Procedure
    10 Care of butyrometers
    11 Validation principle for a butyrometric method by
       comparison with the corresponding reference method
    Annex A (normative) - Limitations of butyrometric methods
                          methods
    Bibliography

    Abstract - (Show below) - (Hide below)

    Provides guidance on: a) existing standardized methods (both reference and butyrometric) for the determination of fat in various milk products; b) the principles underlying any acid-butyrometric analysis and the main operating requirements; c) a validation procedure for a butyrometric method in relation to the relevant reference method.

    General Product Information - (Show below) - (Hide below)

    Committee AW/5
    Development Note Supersedes 97/715251 DC (06/2005)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 1737:2008 Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)
    ISO 2450:2008 Cream — Determination of fat content — Gravimetric method (Reference method)
    ISO 8262-1:2005 Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 1: Infant foods
    ISO 1735:2004 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method)
    ISO 1854:2008 Whey cheese — Determination of fat content — Gravimetric method (Reference method)
    ISO 3433:2008 Cheese — Determination of fat content — Van Gulik method
    ISO 707:2008 Milk and milk products — Guidance on sampling
    ISO 8381:2008 Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)
    ISO 5543:2004 Caseins and caseinates Determination of fat content Gravimetric method (Reference method)
    ISO 1736:2008 Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method)
    ISO 488:2008 Milk Determination of fat content Gerber butyrometers
    ISO 8262-2:2005 Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes
    ISO 7208:2008 Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)
    ISO 7328:2008 Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)
    ISO 2446:2008 Milk Determination of fat content
    ISO 1211:2010 Milk — Determination of fat content — Gravimetric method (Reference method)
    ISO 3432:2008 Cheese — Determination of fat content — Butyrometer for Van Gulik method
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