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BS ISO 3976:2006

Current
Current

The latest, up-to-date edition.

Milk fat. Determination of peroxide value
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

06-30-2008

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
   7.1 General
   7.2 Anhydrous milk fat, anhydrous butteroil, butteroil, ghee
   7.3 Butter
8 Procedure
   8.1 Precautions to avoid oxidation and disturbed recording
        of extinction
   8.2 Reagent blank
   8.3 Test sample blank
   8.4 Test portion
   8.5 Extinction coefficient of the red iron(III) complex
9 Calculation and expression of results
   9.1 Calculation
   9.2 Expression of test results
10 Precision
   10.1 Interlaboratory test
   10.2 Repeatability
   10.3 Reproducibility
11 Test report
Annex A (informative) - Summary of the procedure and examples
        of calculations
Annex B (informative) - Interlaboratory trial
Annex C (informative) - Comparison trial
Bibliography

Describes a method for the determination of the peroxide value of anhydrous milk fat.

Committee
AW/5
DevelopmentNote
Supersedes 04/30110364 DC. (06/2008)
DocumentType
Standard
Pages
22
PublisherName
British Standards Institution
Status
Current

Standards Relationship
ISO 3976:2006 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

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