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Normas DIN – AENOR
DIN EN ISO 11085:2010-08

DIN EN ISO 11085:2010-08

Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2008); German version EN ISO 11085:2010

Céréales, produits céréaliers et aliments des animaux - Détermination de la teneur en matières grasses brutes et en matières grasses totales par la méthode d'extraction de Randall (ISO 11085:2008); Version allemande EN ISO 11085:2010

Getreide, Getreideerzeugnisse und Futtermittel - Bestimmung des Rohfettgehalts und des Gesamtfettgehalts mit dem Extraktionsverfahren nach Randall (ISO 11085:2008); Deutsche Fassung EN ISO 11085:2010

Fecha Anulación:
2016-02 /Withdrawn
Equivalencias internacionales:

BVL L 15.00-8 (2012-01)

EN ISO 11085 (2010-04)

ISO 11085 (2008-05)

Relación con otras normas DIN:

Reemplaza a: DIN EN ISO 11085:2009-11

Reemplazada por: DIN EN ISO 11085:2016-02

Resumen:
This International Standard specifies procedures for the determination of the fat content of cereals, cerealbased products, and animal feeding stuffs. These procedures are not applicable to oilseeds and oleaginous fruits.The choice of procedure to be used depends on the nature and composition of the material analysed and the reason for carrying out the analysis.Procedure A is a method for the determination of directly extractable crude fats, applicable to all materials, except those included within the scope of procedure B.Procedure B is a method for the determination of total fats, applicable to all materials from which the oils and fats cannot be completely extracted without prior hydrolysis.NOTE Most cereals, as well as feeds of animal origin, yeasts, potato protein, compound feeds with milk products, glutens and products subjected to processes such as extrusion, flaking and heating, yield significantly higher total fat contents when tested by procedure B than by procedure A. See Annex B.
Keywords:
Analysis, Animal feed, Cereal food products, Cereal products, Cereals, Crude fats, Definitions, Determination of content, Extraction, Fat contents, Food control, Food inspection, Food products, Inter-laboratory tests, Investigations, Laboratory tests, Mathematical calculations, Methods of analysis, Randall
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