EN ISO 17189:2003
Current
The latest, up-to-date edition.
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
15-09-2003
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
8.1 Blank tests
8.1.1 Blank test for method
8.1.2 Blank test for extraction solvent
8.2 Preparation of fat-collecting vessel
8.3 Preparation of test portion
8.3.1 Butter and edible oil emulsions
8.3.2 Spreadable fats
8.4 Determination
9 Calculation and expression of results
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 Interlaboratory tests
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (normative) - Blank test to check the extraction
solvent
Annex B (informative) - Results of interlaboratory trials
Bibliography
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
| Committee |
CEN/TC 302
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| SS-EN ISO 17189 : 2004 | Identical |
| BS EN ISO 17189:2003 | Identical |
| I.S. EN ISO 17189:2003 | Identical |
| DIN EN ISO 17189:2004-01 | Identical |
| NEN EN ISO 17189 : 2003 | Identical |
| NBN EN ISO 17189 : 2003 | Identical |
| NS EN ISO 17189 : 1ED 2003 | Identical |
| NF EN ISO 17189 : 2004 | Identical |
| PN EN ISO 17189 : 2005 | Identical |
| ISO 17189:2003 | Identical |
| UNE-EN ISO 17189:2004 | 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 |
| ISO 3727-3:2003 | Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content |