BS ISO 9622:2013
Current
The latest, up-to-date edition.
Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry
Hardcopy , PDF
English
30-09-2013
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Principal characteristics of infrared instruments
6 Factors affecting the measurements
7 Calibration of the instrument
8 Sampling
9 Determination
10 Checking daily short-term stability of the instrument
11 Precision
12 Test report
Bibliography
Provides guidelines for the quantitative compositional analysis of milk and liquid milk products, such as raw milk, processed milk, cream and whey, by measurement of the absorption of mid-infrared radiation.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 97/713685 DC. (06/2005) Supersedes 12/30246963 DC. (09/2013)
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This International Standard gives guidelines for the quantitative compositional analysis of milk and liquid milk products, such as raw milk, processed milk, cream and whey, by measurement of the absorption of mid-infrared radiation.
Additional built-in instrument features, such as a conductivity sensor, can improve the performance in the determination of compositional parameters and allow for the estimation of other parameters.
The guidelines specified are applicable to the analysis of cow’s milk. The guidelines are also applicable to the analysis of milk of other species (goat, ewe, buffalo, etc.) and derived liquid milk products, provided adequate calibrations are generated for each application and adequate control procedures are in place.
The application is limited to lower viscosity products that can be pumped through the flow system of the analyser and to analytes that do not result in optical saturation at the specific wavelengths being utilized.
| Standards | Relationship |
| ISO 9622:2013 | Identical |
| ISO 8968-1:2014 | Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation |
| ISO 5764:2009 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) |
| ISO 8968-4:2016 | Milk and milk products Determination of nitrogen content Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 22662:2007 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) |
| ISO 8968-2:2001 | Milk Determination of nitrogen content Part 2: Block-digestion method (Macro method) |
| ISO 14637:2004 | Milk — Determination of urea content — Enzymatic method using difference in pH (Reference method) |
| ISO/TS 22113:2012 | Milk and milk products — Determination of the titratable acidity of milk fat |
| ISO 8968-5:2001 | Milk Determination of nitrogen content Part 5: Determination of protein-nitrogen content |
| ISO 1211:2010 | Milk — Determination of fat content — Gravimetric method (Reference method) |
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