BS ISO 3976:2006
Current
The latest, up-to-date edition.
Milk fat. Determination of peroxide value
Hardcopy , PDF
English
30-06-2008
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Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
7.1 General
7.2 Anhydrous milk fat, anhydrous butteroil, butteroil, ghee
7.3 Butter
8 Procedure
8.1 Precautions to avoid oxidation and disturbed recording
of extinction
8.2 Reagent blank
8.3 Test sample blank
8.4 Test portion
8.5 Extinction coefficient of the red iron(III) complex
9 Calculation and expression of results
9.1 Calculation
9.2 Expression of test results
10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (informative) - Summary of the procedure and examples
of calculations
Annex B (informative) - Interlaboratory trial
Annex C (informative) - Comparison trial
Bibliography
Describes a method for the determination of the peroxide value of anhydrous milk fat.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 04/30110364 DC. (06/2008)
|
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Standards | Relationship |
| ISO 3976:2006 | 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 |
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