Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-09-2013

Publisher

British Standards Institution

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.

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.

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	97/713685 DC : SEP 97 12/30246963 DC : 0 BS ISO 9622:1999

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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BS ISO 9622:2013

Current

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

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