EN ISO 1854:2008

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

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.

Molkenkäse - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Referenzverfahren) (ISO 1854:2008)

Diese Internationale Norm legt das Referenzverfahren für die Bestimmung des Fettgehaltes von Molkenkäse fest.
Dieses Verfahren ist nicht auf Produkte anwendbar, die sich nicht vollständig in Ammoniak lösen oder die freie Fettsäuren in signifikanten Mengen enthalten.
ANMERKUNG   Falls sich der Molkenkäse nicht vollständig in der Ammoniaklösung auflöst oder in sigifikanter Menge freie Fettsäuren enthält (nur in Ausnahmefällen und dann am ausgeprägten Geruch erkennbar), fällt das Bestim¬mungsergebnis zu niedrig aus. Bei derartigen Produkten ist ein Verfahren geeignet, das nach dem Weibull-Berntrop-Prinzip arbeitet (siehe ISO 8262-3|IDF 124-3 [3]).

Fromage de sérum - Détermination de la teneur en matière grasse - Méthode gravimétrique (Méthode de référence) (ISO 1854:2008)

L'ISO 1854|FIL 59:2008 spécifie la méthode de référence pour la détermination de la teneur en matière grasse du fromage de sérum.
La méthode n'est pas applicable si le fromage de sérum ne se dissout pas complètement dans l'ammoniaque ou s'il contient des acides gras libres en quantités significatives.

Siri iz sirotke - Določevanje maščobe - Gravimetrijska metoda (Referenčna metoda) (ISO 1854:2008)

General Information

• Status: Published
• Publication Date: 14-Oct-2008
• Withdrawal Date: 29-Apr-2009
• ICS: 67.100.30 - Cheese
• Technical Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Drafting Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 15-Oct-2008
• Due Date: 18-Oct-2009
• Completion Date: 15-Oct-2008
• Ref Project: SIST EN ISO 1854:2009 - Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)

Relations

• Replaces: EN ISO 1854:1999 - Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:1999)
• Effective Date: 22-Dec-2008

Standards Content (Sample)

SLOVENSKI STANDARD
01-februar-2009
1DGRPHãþD
SIST EN ISO 1854:2000
6LULL]VLURWNH'RORþHYDQMHPDãþREH*UDYLPHWULMVNDPHWRGD5HIHUHQþQD
PHWRGD,62
Whey cheese - Determination of fat content - Gravimetric method (Reference method)
(ISO 1854:2008)
Molkenkäse - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren
(Referenzverfahren) (ISO 1854:2008)
Fromage de sérum - Détermination de la teneur en matière grasse - Méthode
gravimétrique (Méthode de référence) (ISO 1854:2008)
Ta slovenski standard je istoveten z: EN ISO 1854:2008
ICS:
67.100.30 Sir Cheese
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 1854
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2008
ICS 67.100.30 Supersedes EN ISO 1854:1999
English Version
Whey cheese - Determination of fat content - Gravimetric
method (Reference method) (ISO 1854:2008)
Fromage de sérum - Détermination de la teneur en matière Molkenkäse - Bestimmung des Fettgehaltes -
grasse - Méthode gravimétrique (Méthode de référence) Gravimetrisches Verfahren (Referenzverfahren) (ISO
(ISO 1854:2008) 1854:2008)
This European Standard was approved by CEN on 14 October 2008.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2008 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 1854:2008: E
worldwide for CEN national Members.

Contents Page
Foreword.3

Foreword
This document (EN ISO 1854:2008) has been prepared by Technical Committee ISO/TC 34 "Agricultural food
products" in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of
sampling and analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by April 2009, and conflicting national standards shall be withdrawn at the
latest by April 2009.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 1854:2008.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 1854:2008 has been approved by CEN as a EN ISO 1854:2008 without any modification.

INTERNATIONAL ISO
STANDARD 1854
IDF
Fourth edition
2008-10-15
Whey cheese — Determination of fat
content — Gravimetric method
(Reference method)
Fromage de sérum — Détermination de la teneur en matière grasse —
Méthode gravimétrique (Méthode de référence)

Reference numbers
ISO 1854:2008(E)
IDF 59:2008(E)
©
ISO and IDF 2008
ISO 1854:2008(E)
IDF 59:2008(E)
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©  ISO and IDF 2008
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO or IDF at the respective
address below.
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Published in Switzerland
ii © ISO and IDF 2008 – All rights reserved

ISO 1854:2008(E)
IDF 59:2008(E)
Contents Page
Foreword. iv
Foreword. v
1 Scope .1
2 Normative reference .1
3 Terms and definitions .1
4 Principle.2
5 Reagents.2
6 Apparatus .2
7 Sampling.3
8 Preparation of test sample.4
9 Procedure .4
9.1 Test portion .4
9.2 Blank tests.4
9.3 Preparation of fat-collecting vessel.5
9.4 Determination.5
10 Calculation and expression of results.7
10.1 Calculation.7
10.2 Expression of results .8
11 Precision.8
11.1 Interlaboratory test .8
11.2 Repeatability.8
11.3 Reproducibility.8
12 Test report .8
Annex A (informative) Notes on procedures .9
Annex B (informative) Alternative procedure using fat-extraction tubes with siphon or wash-bottle
fittings .11
Bibliography .14
ISO 1854:2008(E)
IDF 59:2008(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has
been established has the right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 1854⎪IDF 59 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and
IDF.
This fourth edition of ISO 1854⎪IDF 59 cancels and replaces the third edition (ISO 1854:1999), of which it
constitutes a minor revision.
iv © ISO and IDF 2008 – All rights reserved

ISO 1854:2008(E)
IDF 59:2008(E)
Foreword
IDF (the International Dairy Federation) is a non-profit organization representing the dairy sector worldwide.
IDF membership comprises National Committees in every member country as well as regional dairy
associations having signed a formal agreement on cooperation with IDF. All members of IDF have the right to
be represented at the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO in
the development of standard methods of analysis and sampling for milk and milk products.
Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the
National Committees for voting. Publication as an International Standard requires approval by at least 50 % of
the IDF National Committees casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. IDF shall not be held responsible for identifying any or all such patent rights.
ISO 1854⎪IDF 59 was prepared by the International Dairy Federation (IDF) and Technical Committee
ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF
and ISO.
All work was carried out by the Joint ISO-IDF Action Team Fat of the Standing Committee on Main
components in milk under the aegis of its project leader, Mr G.J. Beutick (NL).
This edition of ISO 1854⎪IDF 59 cancels and replaces IDF 59:1986, of which it constitutes a minor revision.
ISO 1854:2008(E)
INTERNATIONAL STANDARD
IDF 59:2008(E)
Whey cheese — Determination of fat content — Gravimetric
method (Reference method)
WARNING — The use of this International Standa
...