Name: EN ISO 17189:2003
Brand: CEN

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)

Published date

15-09-2003

Publisher

Comite Europeen de Normalisation

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
   8.1 Blank tests
        8.1.1 Blank test for method
        8.1.2 Blank test for extraction solvent
   8.2 Preparation of fat-collecting vessel
   8.3 Preparation of test portion
        8.3.1 Butter and edible oil emulsions
        8.3.2 Spreadable fats
   8.4 Determination
9 Calculation and expression of results
   9.1 Calculation
   9.2 Expression of results
10 Precision
   10.1 Interlaboratory tests
   10.2 Repeatability
   10.3 Reproducibility
11 Test report
Annex A (normative) - Blank test to check the extraction
                        solvent
Annex B (informative) - Results of interlaboratory trials
Bibliography

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

Committee	CEN/TC 302
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
SS-EN ISO 17189 : 2004	Identical
BS EN ISO 17189:2003	Identical
I.S. EN ISO 17189:2003	Identical
DIN EN ISO 17189:2004-01	Identical
NEN EN ISO 17189 : 2003	Identical
NBN EN ISO 17189 : 2003	Identical
NS EN ISO 17189 : 1ED 2003	Identical
NF EN ISO 17189 : 2004	Identical
UNI EN ISO 17189 : 2004	Identical
SN EN ISO 17189 : 2003	Identical
UNE-EN ISO 17189:2004	Identical
PN EN ISO 17189 : 2005	Identical
ISO 17189:2003	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
ISO 3727-3:2003	Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content