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I.S. EN ISO 1854:2008

Current
Current

The latest, up-to-date edition.

WHEY CHEESE - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2008

Preview

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Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

Foreword
Foreword
1 Scope
2 Normative reference
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
   9.1 Test portion
   9.2 Blank tests
   9.3 Preparation of fat-collecting vessel
   9.4 Determination
10 Calculation and expression of results
   10.1 Calculation
   10.2 Expression of results
11 Precision
   11.1 Interlaboratory test
   11.2 Repeatability
   11.3 Reproducibility
12 Test report
Annex A (informative) - Notes on procedures
Annex B (informative) - Alternative procedure using fat-extraction
                        tubes with siphon or wash-bottle fittings
Bibliography

Defines the reference method for the determination of fat content of whey cheese.

DocumentType
Standard
Pages
28
PublisherName
National Standards Authority of Ireland
Status
Current
Supersedes

ISO 707:2008 Milk and milk products — Guidance on sampling
ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
ISO 835:2007 Laboratory glassware — Graduated pipettes
ISO 4788:2005 Laboratory glassware Graduated measuring cylinders
ISO 8262-3:2005 Milk products and milk-based foods Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) Part 3: Special cases
ISO 5725:1986 Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 3889:2006 Milk and milk products — Specification of Mojonnier-type fat extraction flasks

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