ISO 1735:1975

Cheese and processed cheese products — Determination of fat content (Reference method)

Fromages et fromages fondus — Détermination de la teneur en matière grasse (Méthode de référence)

General Information

• Status: Withdrawn
• Publication Date: 30-Nov-1975
• Withdrawal Date: 30-Nov-1975
• ICS: 67.100.30 - Cheese
• Technical Committee: ISO/TC 34/SC 5 - Milk and milk products
• Drafting Committee: ISO/TC 34/SC 5 - Milk and milk products
• Current Stage: 9599 - Withdrawal of International Standard
• Completion Date: 01-Dec-1987

Relations

• Revised: ISO 1735:1987 - Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
• Effective Date: 15-Apr-2008

Standards Content (Sample)

INTERNATIONAL STANDARD 1735
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION .MEï(nYHAPOJHAI OPrAHH3AUMR no CTAHnAPTH3AUHH .ORGANISATION INTERNATIONALE DE NORMALISATION
Cheese and processed cheese products - Determination of fat
content (Reference method)
Fromages et fromages fondus - Détermination de la teneur en matière grasse (Méthode de référence)
First edition - 1975-12-15
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UDC 637.32 : 543.85 Ref. No. IS0 1735-1975 (E)
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Descriptors : agricultural products, animal products, dairy products, cheeses, chemical analysis, determination of content, fats.
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Price based on 3 pages

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FOREWORD
IS0 (the International Organization for Standardization) is a worldwide federation
of national standards institutes (IS0 Member Bodies). The work of developing
International Standards is carried out through IS0 Technical Committees. Every
Member Body interested in a subject for which a Technical Committee has been set
up 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.
Draft International Standards adopted by the Technical Committees are circulated
to the Member Bodies for approval before their acceptance as International
Standards by the IS0 Council.
Prior to 1972, the results of the work of the Technical Committees were published
as IS0 Recommendations; these documents are now in the process of being
transformed into International Standards. As part of this process, Technical
Committee ISO/TC34 has reviewed IS0 Recommendation R 1735 and found it
technically suitable for transformation. International Standard IS0 1735 therefore
redaces IS0 Recommendation R 1735-1970 to which it is technically identical.
IS0 Recommendation R 1735 was approved by the Member Bodies of the
following countries :
Portugal
Australia Hungary
India Romania
Belgium
I ran South Africa, Rep. of
Brazil
Israel Sweden
Chile
Korea, Rep. of Switzerland J
Colombia
Netherlands Thailand
Czechoslovakia
New Zealand Turkey
Egypt, Arab Rep. of
Norway United Kingdom
France
U.S.S.R.
Germany Peru
Greece Poland
No Member Body expressed disapproval of the Recommendation.
No Member Body disapproved the transformation of ISO/R 1735 into an
International Standard.
O International Organization for Standardization, 1975
Printed in Switzerland

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IS0 1735-1975 (E)
INTERNATIONAL STANDARD
Cheese and processed cheese products - Determination of fat
content (Reference method)
SCOPE AND FIELD OF APPLICATION 5.3 Diethyl ether, peroxide-free.
1
NOTES
This International Standard specifies a reference method
for the determination of the fat content of cheese and of
1 To test for peroxides, add to 10 ml of the diethyl ether in a small
processed cheese products. glass stoppered cylinder, previously rinsed with the ether, 1 ml of
freshly prepared 10 % potassium iodide solution. Shake and let
stand for 1 min. No yellow colour shouid be observed in either
L
layer.
2 Diethyl ether may be freed and maintained free from peroxides
2 REFERENCE
by adding wet zinc foil that has been completely immersed in dilute
acidified copper sulphate solution for 1 min and then washed in
707, Milk and milk products - Sampling.
ISOIR
water. Approximately 80 cm* of zinc foil should be used per litre
and it should be cut in strips long enough to reach at least half-way
up the container.
3 DEFINITION
5.4 Light petroleum (petroleum ether), with any boiling
For the purpose of this International Standard, the range between 30 and 60 OC.
following definition applies :
fat content of cheese and of processed cheese products : 5.5 Mixed solvent, prepared shortly before use by mixing
The substances extracted by the procedure specified. equal volumes of diethyl ether (5.3) and light pet-
roleum (5.4).
The fat content is expressed as a percentage by mass.
NOTE - Where mixed solvent is specified, the diethyl ether or the
light petroleum may be used alone instead.
4 PRINCIPLE
of
Digestion of cheese with hydrochloric acid, addition
6 APPARATUS
ethanol and subsequent extraction of the fat by means of
diethyl ether and light petroleum, evaporation of the
6.1 Analytical balance
solvents and weighing of the residue (commonly known as
the Schmid-Bondzynski- Ratzlaff method).
6.2 Suitable extraction tubes or flasks, provided with
ground glass stoppers, bark corks of good quality, or other
closures unaffected by the solvents used.
5 REAGENTS
Treat bark corks by extracting successively with diethyl
All reagents shall be of analytical reagent quality and shall
ether and light petroleum. Then keep for at least 20 min in
leave no residue greater than that permitted for the blank
at 60 OC or above, and cool in the water so that they
water
test (see 8.2). If necessary, solvents may be redistilled in the
are saturated when used.
presence of about 1 g of butterfat per 100 ml of solvent.
Water used shall be distilled water or water of at least
equivalent purity.
6.3 Thin-walled, flat-bottomed flasks, of 150 to 250 ml
capacity.
5.1 Hydrochloric acid solution, approximately
% (mlrn) (~~~1,125 g/ml).
25
6.4 Drying oven, well ventilated, thermostically controlled
and adjusted to operate at 102 * 2 OC,
or
5.2 Ethanol, 94 to 97 % (V/V) or, if not available, ethanol
vacuum drying oven, temperature 70 to 75 OC, and pressure
denatured with methanol, ethyl methyl ketone, benzene or
light petroleum. less than 66 mbar (50 mmHg).
1

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IS0 1735-1975 (E)
procedure as described in 8.3 and 8.5. If the result of the
6.5 Material to facilitate boiling, fat-free, non-porous,
blank determination exceeds 0,000 5 g, the reagents shall
non-friable in use, for example glass beads or pieces of
be checked and the impure reagent or reagents purified or
silicon carbide.
rep I aced.
NOTE - The use of this material is optional (see 8.3).
8.3 Preparation of flask
6.6 Water bath.
Dry a flask (6.3) (if desired, with some material (6.5) to
6.7 Sheets of cellulose film, unlacquered, soluble in
promote gentle boiling during the subsequent removal of
hydrochloric acid, 0,03 to 0,05 mm thick and about
the solvents) in the oven (6.4) for 30 to 60 min. Allow the
50 mm X 75 mm in area. The cellulose films shall not affect
flask to cool to the temperature of the balance room and
the result of the analysis.
then weigh it to the nearest 0,000 1 g.
6.8 Appropriate grinding device, easy to clean, for
8.4 Test portion
grinding the sample of cheese.
Weigh to the nearest 0,001 g directly in, or by difference
into, the extraction apparatus (6.2) or a 100 ml beaker or
6.9 Centrifuge in which the extraction apparatus (6.2) can
flask, 1 to 3 g of the prepared sample of cheese (3 g for
be spun at 500 to 600 rev/min.
cheeses with fat content up to 30 % by mass in the product;
‘-
NOTES
1 to 3 g for cheeses with higher fat content, yielding 750 to
1 O00 mg of fat). The test portion may also be weighed on
1 The use of a centrifuge is optional (see 8.5.2).
a sheet of cellulose film (6.71, which is subsequently folded
2 When using a centrifuge not provided with a three-phase motor,
and introduced into the vessel of the type chosen.
sparks may occur and care is therefore necessary to avoid explosion
or fire due to the occurrence of solvent vapour following breakage
of apparatus. 8.5 Determination
...

3I
NORME INTERNATIONALE 1735
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION .MEELlYHAWnHAR OPrAHH3AUHR Il0 CTAHilAPTH3AUIIH *ORGANISATION INTERNATIONALE DE NORMALISATION
Fromages et fromages fondus - Détermination de la teneur
en matière grasse (Méthode de référence)
Cheese and processed cheese products - Determination of fat content (Reference method)
Première édition - 1975-12-15
L
CDU 637.32 : 543.85
Réf. no : IS0 1735-1975 (F)
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I-
?
Descripteurs : produit agricole, produit animal, produit laitier, fromage, analyse chimique, dosage, corps gras.
m
Prix basé sur 3 pages

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NORME INTERNATIONALE IS0 1735-1975 (F)
Fromages et fromages fondus - Détermination de la teneur
en matière grasse (Méthode de référence)
5.3 Oxyde diéthylique, exempt de peroxydes.
1 OBJET ET DOMAINE D'APPLICATION
NOTES
La présente Norme Internationale spécifie une méthode de
référence pour la détermination de la teneur en matière
1 Vérifier si l'oxyde diéthylique contient des peroxydes en
grasse du fromage et des fromages fondus. ajoutant, à 10 ml d'oxyde diéthylique contenus dans une petite
éprouvette munie d'un bouchon en verre, et préalablement rincée
avec un peu d'oxyde diéthylique, 1 ml d'une solution à 10 %
L
d'iodure de potassium préparée peu de temps avant l'emploi. Agiter
1 min. On ne doit pas constater de
et laisser reposer durant
2 RÉFÉRENCE
coloration jaune dans l'une ou l'autre des deux couches.
ISO/R 707, Lait et produits laitiers - Méthode d'échantil-
2 L'oxyde diéthylique peut être rendu et maintenu exempt de
peroxydes par addition de zinc humide en feuille immergé
lonnage.
1 min dans une solution acide diluée de
préalablement durant
sulfate de cuivre, puis lavé à l'eau. Pour 1 I, environ 80 cm2 de zinc
en feuille, coupé en bandes assez longues pour atteindre au moins le
milieu du récipient.
3 DÉFINITION
Dans le cadre de la présente Norme Internationale, la 5.4 Éther de pétrole, distillant entre 30 et 60 OC.
définition suivante est applicable :
5.5 Mélange de solvants, préparé peu de temps avant
...