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Normas DIN – AENOR
DIN EN ISO 17678:2019-10

DIN EN ISO 17678:2019-10

Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (ISO 17678:2019); German version EN ISO 17678:2019

Lait et produits laitiers - Détermination de la pureté des matières grasses laitières par analyse chromatographique en phase gazeuse des triglycérides (ISO 17678:2019); Version allemande EN ISO 17678:2019

Milch und Milcherzeugnisse - Bestimmung der Reinheit des Milchfetts durch gaschromatographische Triglyceridanalyse (ISO 17678:2019); Deutsche Fassung EN ISO 17678:2019

Fecha:
2019-10 /Active
Equivalencias internacionales:

BVL L 01.00-87 (2020-05)

EN ISO 17678 (2019-06)

ISO 17678 (2019-06)

Relación con otras normas DIN:
Resumen:
This International Standard specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. Both vegetable fats and animal fats such as beef tallow and lard can be detected. By using defined triglyceride equations, the integrity of milk fat is determined. The method is applicable to bulk milk, or products made thereof, irrespective of the variation in common feeding practices, breed or lactation conditions. In particular, the method is applicable to fat extracted from milk products purporting to contain pure milk fat with unchanged composition, such as butter, cream, milk and milk powder. Because a false-positive result can occur, the method does not apply to milk fat related to these circumstances: a) obtained from bovine milk other than cow's milk; b) obtained from single cows; c) obtained from cows whose diet contained a particularly high proportion of vegetable oils such as rapeseed, cotton or palm oil, etc.; d) obtained from cows suffering from serious underfeeding (strong energy deficit); e) obtained from colostrum; f) subjected to technological treatment such as removal of cholesterol or fractionation; g) obtained from skim milk, buttermilk or whey; h) obtained from cheeses showing increased lipolysis; i) extracted using the Gerber, Weibull-Berntrop or Schmid-Bondzynski-Ratzlaff methods, or that has been isolated using detergents (e. g. the Bureau of Dairy Industries method).
Keywords:
Analysis, Chemical analysis and testing, Chemicals, Content, Definitions, Determination of content, Extraction methods of analysis, Fats, Food inspection, Food products, Foreign fats, Gas chromatography, Instruments, Interpretations, Mathematical calculations, Milk, Milk fat, Milk products, Purity, Reference methods, Samples, Sensitivity, Test solutions, Testing, Triglycerid analysis
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