Milk fat — Preparation of fatty acid methyl esters

ISO 15884|IDF 182:2002 specifies a method for the preparation of fatty acid methyl esters from milk fat and fat obtained from dairy products. The method is not suitable for the analysis of partially lipolysed milk fat (fat acidity > 1 mmol of free fatty acids per 100 g of fat). In such a case, the alternative method described in Annex A can be used.

Matières grasses du lait — Préparation des esters méthyliques d'acides gras

General Information

Status
Published
Publication Date
19-Nov-2002
Current Stage
9093 - International Standard confirmed
Completion Date
07-Nov-2019
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ISO 15884:2002 - Milk fat -- Preparation of fatty acid methyl esters
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INTERNATIONAL ISO
STANDARD 15884
IDF
182
First edition
2002-11-15

Milk fat — Preparation of fatty acid
methyl esters
Matières grasses du lait — Préparation des esters méthyliques d'acides
gras




Reference numbers
ISO 15884:2002(E)
IDF 182:2002(E)
©
ISO and IDF 2002

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ISO 15884:2002(E)
IDF 182:2002(E)
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ii © ISO and IDF 2002 – All rights reserved

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ISO 15884:2002(E)
IDF 182:2002(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 15884IDF 182 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International.
It is being published jointly by ISO and IDF and separately by AOAC International.

© ISO and IDF 2002 – All rights reserved iii

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ISO 15884:2002(E)
IDF 182:2002(E)
Foreword
IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National
Committee in every member country. Every National Committee has the right to be represented on the IDF
Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International 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 National Committees casting a vote.
ISO 15884IDF 182 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International.
It is being published jointly by ISO and IDF and separately by AOAC International.
All work was carried out by the Joint ISO/IDF/AOAC Action Team, Fat, of the Standing Committee on Main
Components in Milk, under the aegis of its project leader, Dr F. Ulberth (AT).

iv © ISO and IDF 2002 – All rights reserved

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ISO 15884:2002(E)
INTERNATIONAL STANDARD
IDF 182:2002(E)

Milk fat — Preparation of fatty acid methyl esters
1 Scope
This International Standard specifies a method for the preparation of fatty acid methyl esters from milk fat and
fat obtained from dairy products.
The method is not suitable for the analysis of partially lipolysed milk fat (fat acidity > 1 mmol of free fatty acids
per 100 g of fat). In such a case, the alternative method described in Annex A can be used.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 2446, Milk — Determination of fat content (Routine method)
ISO 14156IDF 172, Milk and milk products — Extraction methods for lipids and liposoluble compounds
ISO 15885IDF 184, Milk fat — Determination of the fatty acid composition by gas-liquid chromatography
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
fatty acid methyl esters of milk fat
methyl esters of fatty acids prepared by the procedure specified in this International Standard
4 Principle
Methyl esters of milk fat fatty acids are prepared by base-catalysed methanolysis of the glycerides in an
essentially non-alcoholic solution. After a certain reaction time, the mixture is neutralized by the addition of
crystalline sodium hydrogen sulfate to avoid saponification of preformed esters.
5 Reagents
Use only reage
...

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