BS ISO 18329:2004
Current
The latest, up-to-date edition.
Milk and milk products. Determination of furosine content. Ion-pair reverse-phase high-performance liquid chromatography method
Hardcopy , PDF
English
11-11-2004
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test portion
8.1 Milk
8.2 Cheese
8.3 Hydrolysis
8.4 Determination of protein content
9 Procedure
9.1 Solid-phase extraction (SPE) of the filtered
hydrolysate
9.2 HPLC determination
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) Examples of HPLC patterns
Annex B (informative) Results of interlaboratory trials
Bibliography
Specifies a method for the quantitative determination of furosine in milk and milk products. The method is particularly applicable to raw or heat-treated milk and to cheese.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 03/301010 DC. (11/2004) Reviewed and confirmed by BSI, October 2007. (09/2007)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 18329:2004 | Identical |
| ISO 8968-1:2014 | Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation |
| 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 |
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