BS ISO 21543:2006
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Milk products. Guidelines for the application of near infrared spectrometry
Hardcopy , PDF
07-10-2020
English
30-11-2006
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Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Calibration and initial validation
6.1 Selection of calibration samples
6.2 Reference analyses and NIR measurements
6.3 Calibration
6.4 Outliers in calibration
6.5 Validation of calibration models
6.6 Changes in measuring and instrument conditions
6.7 Outlier detection
7 Statistics for performance measurement
7.1 Standard error of prediction (SEP) and bias
7.2 Root mean square error of prediction (RMSEP)
7.3 Root mean square error of cross validation
(RMSECV)
8 Sampling
9 Procedure
9.1 Preparation of test sample
9.2 Measurement
9.3 Evaluation of results
10 Checking instrument stability
10.1 Control sample
10.2 Instrument diagnostics
11 Running performance check of calibration
12 Precision and accuracy
12.1 Repeatability
12.2 Intralaboratory reproducibility
12.3 Accuracy
13 Test report
Annex A (informative) Examples of SEP and RMSEP values
Annex B (informative) Examples of figures
Bibliography
Offers guidance on use of near infrared spectrometry in the determination of: - the total solids, fat and protein contents in cheese, - the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and - the moisture, fat, non-fat solids and salt contents in butter.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 04/30126698 DC (12/2006)
|
| DocumentType |
Standard
|
| Pages |
34
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ISO 21543:2006 | Identical |
| ISO 8968-1:2014 | Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation |
| ISO 1735:2004 | Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) |
| ISO 9622:2013 | Milk and liquid milk products Guidelines for the application of mid-infrared spectrometry |
| ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 1: Enzymatic method utilizing the glucose moiety of the lactose |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 3727-1:2001 | Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method) |
| ISO 8968-2:2001 | Milk Determination of nitrogen content Part 2: Block-digestion method (Macro method) |
| ISO 1736:2008 | Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method) |
| ISO 3727-2:2001 | Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method) |
| ISO 1738:2004 | Butter — Determination of salt content |
| ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) |
| ISO 3727-3:2003 | Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content |
| ISO 5537:2004 | Dried milk — Determination of moisture content (Reference method) |
| ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 2: Enzymatic method utilizing the galactose moiety of the lactose |
| ISO 8196-2:2009 | Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory |
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