BS ISO 21543:2006

Superseded

View Superseded by

Milk products. Guidelines for the application of near infrared spectrometry

Available format(s)

Hardcopy , PDF

Superseded date

07-10-2020

Language(s)

English

Published date

30-11-2006

Publisher

British Standards Institution

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Status	Superseded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	BS ISO 21543:2020
Supersedes	04/30126698 DC : DRAFT DEC 2004

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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BS ISO 21543:2006

Superseded

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

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