SIST EN ISO 1854:2009 PDF

Name: SIST EN ISO 1854:2009 — Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
SKU: SIST EN ISO 1854:2009
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Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)

Название (английский):

SIST EN ISO 1854:2009

Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 22
Дата публикации:: 6 января 2009 г.
ICS:: 67.100.30
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese. The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

EN ISO 1854:2008 / ISO 1854:2008 (IDF 59:2008) specifies the reference gravimetric method for determining fat content in whey cheese. Often referred to by the Röse–Gottlieb principle, the method extracts fat from an ammoniacal–ethanolic solution using a mixed solvent of diethyl ether and light petroleum (or pentane), then removes solvents and determines the mass of extracted fat. This standard is published by CEN/ISO/IDF and is intended as a definitive laboratory method for accurate fat determination in whey cheese.

Key Topics and Requirements

Scope & limitations

Applies to whey cheese that dissolves completely in ammonia solution.
Not suitable for products with significant free fatty acids or those that do not dissolve in ammonia (results may be too low).

Principle

Extraction of fat from an ammoniacal ethanolic test portion with diethyl ether + light petroleum; solvent removal and gravimetric determination of extracted fat.

Reagents

Ammonia solution (~25% NH3), ethanol (≥94% v/v), diethyl ether free from peroxides, light petroleum (30–60 °C) or pentane, Congo red indicator (optional).

Apparatus

Analytical balance (readability 0.1 mg), Mojonnier-type fat-extraction flasks/tubes, centrifuge (optional), standard laboratory glassware compliant with referenced ISO standards.

Procedure & quality controls

Test portion preparation, blank determinations, preparation of fat-collecting vessel, solvent distillation/evaporation, calculation and expression of fat as percentage mass fraction.
Precision data provided (repeatability and reproducibility) and requirements for test reporting.

Safety

Use of volatile, flammable solvents (diethyl ether, pentane) requires strict laboratory safety measures.

Applications - Who Uses It

Food testing laboratories and dairy quality control teams measuring fat content in whey cheese for:

Product specification and labelling
Regulatory compliance and trade disputes
Research and product development for whey-based cheeses

Useful for dairy technologists, analytical chemists, regulatory authorities and certification bodies requiring a reference method.

Related Standards

ISO 8262-3 | IDF 124-3 - alternative method using the Weibull–Berntrop principle (recommended when products do not dissolve in ammonia or contain free fatty acids).

Normative references cited within the standard: ISO 835, ISO 1042, ISO 3889 (Mojonnier flasks), ISO 4788 - relevant for laboratory glassware and apparatus.

Keywords: whey cheese, fat content, gravimetric method, Röse–Gottlieb, EN ISO 1854, IDF 59, ammonia extraction, diethyl ether, pentane, reference method.

SIST EN ISO 1854:2009 PDF

Abstract

Похожие стандарты

Overview

Key Topics and Requirements

Applications - Who Uses It

Related Standards

Технические детали

ISO 1854:2008

Whey cheese — Determination of fat content — Gravimetric method (Reference method)

ISO 8262-3:1987

Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method…

SIST EN ISO 835:2007

Laboratory glassware - Graduated pipettes (ISO 835:2007)

BS EN ISO 10427-1:2024

Oil and gas industries including lower carbon energy. Equipment for well cementing. Casing bow-spring central…

ISO 3889:1977

Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks

SIST EN ISO 4788:2005

Laboratory glassware - Graduated measuring cylinders (ISO 4788:2005)

BS EN ISO 1854:2008

Whey cheese. Determination of fat content. Gravimetric method (Reference method).