SIST EN ISO 3727:1998

Butter - Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) (ISO 3727:1977)

Butter - Bestimmung des Wassergehaltes, der fettfreien Trockenmasse und des Fettgehaltes in derselben Untersuchungsprobe (Referenzverfahren) (ISO 3727:1977)

Diese Internationale Norm legt ein Referenzverfahren zur Bestimmung des Wassergehaltes, der fettfreien Trockenmasse und des Fettgehaltes von Butter in derselben Untersuchungsprobe fest.

Beurre - Détermination des teneurs en eau, en matiere seche non grasse et en matiere grasse sur la meme prise d'essai (Méthode de référence) (ISO 3727:1977)

Maslo - Določevanje vode, suhe snovi brez maščobe in maščobe v istem vzorcu (Referenčna metoda) (ISO 3727:1977)

General Information

• Status: Withdrawn
• Publication Date: 31-Jul-1998
• Withdrawal Date: 31-May-2002
• ICS: 67.100.20 - Butter
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 01-Jun-2002
• Due Date: 01-Jun-2002
• Completion Date: 01-Jun-2002
• Ref Project: EN ISO 3727:1995 - Butter - Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) (ISO 3727:1977)

Relations

• Replaced By: SIST EN ISO 3727-2:2002 - Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
• Effective Date: 01-Jun-2002
• Replaced By: SIST EN ISO 3727-1:2002 - Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)
• Effective Date: 01-Jun-2002
• Replaced By: SIST EN ISO 3727-3:2003 - Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
• Effective Date: 22-Dec-2008

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 3727:1998
01-avgust-1998
0DVOR'RORþHYDQMHYRGHVXKHVQRYLEUH]PDãþREHLQPDãþREHYLVWHPY]RUFX
5HIHUHQþQDPHWRGD,62
Butter - Determination of water, solids-not-fat and fat contents on the same test portion
(Reference method) (ISO 3727:1977)
Butter - Bestimmung des Wassergehaltes, der fettfreien Trockenmasse und des
Fettgehaltes in derselben Untersuchungsprobe (Referenzverfahren) (ISO 3727:1977)
Beurre - Détermination des teneurs en eau, en matiere seche non grasse et en matiere
grasse sur la meme prise d'essai (Méthode de référence) (ISO 3727:1977)
Ta slovenski standard je istoveten z: EN ISO 3727:1995
ICS:
67.100.20 Maslo Butter
SIST EN ISO 3727:1998 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 3727:1998

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SIST EN ISO 3727:1998

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SIST EN ISO 3727:1998

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SIST EN ISO 3727:1998
~~
.
INTERNATIONAL STANDARD.
INTERNATIONAL ORGANIZATION FOR STANQARDIZATION l MEXflYHAPOAHAII OPI-AHM3AUMII I-IO CI-AHAAPTM3ALWI~ORGANISATION INTERNATIONALE DE NORMALISATION
Butter - Determination of water, solids-not-fat and fat
contents on the same test Portion (Reference method)
Beurre - Determination des teneurs en eau, en matike Seche non grasse et en matike grasse
sur Ia m@me Prise d’essai (Methode de ref&-ence)
First edition - 1977-11-01
Ref. No. ISO 3727-1977 (E)
UDC 637.225 : 543.812/.814
determination of content, water, dry matter, fats, test specimens.
Descriptors : food products, butter, Chemical analysis,
Price based on 3 pages

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SIST EN ISO 3727:1998
i-IJra-ft Cinternatio~aE Standards adopaed by Tl-ie tedmncas c0mmittees are cPrcuBate
b(-j&es ff-Jr qq-j~~$ja~
to -he befon3 thek acceptanpee as
Standards by -0-E Ei33 Counci%.
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Spain
Thailand
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Frame
od -H-ie -fdi~bvh~g csunQries ex ressed disapproval 0-f -U-E
doeurnenr 0r-l -techlaicai graunds D
AustraSia
Ghana
NOTE - The metf-md speci-fied cr-? this I~te!lnatiQnal Csaandarb has beeui deweisped jsintEp+ wvith
the B DF h~@rnationaS Dairy Federatiod
and the AOAC L4ssociaatiow of Official AnalyYiiaI
Chemis$s, LC3.A.j and is also iwchded In the FAO/~~HS Code of Principles cowceming Mik
and k!li B k Iroducts and AssacEa~Ked %sa-zila:-ds _
TI-;e text as appmved by -[he abowe rzH-rU;awEzatflg,Ws is a;PSQ beirigg published by !5wmw-m Kode
af k%nciples, Standard Ns. 5 91, by the BD% and by the AOAC (Official Methods sf Analysis).
Printed in Switzedand

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SIST EN ISO 3727:1998
INTERNATIONAL STANDARD ISO 3727-1977 (E)
Determination of water, solids-not-fat and fat
Butter -
contents on the same test Portion (Reference method)
1 6 APPARATUS
SCOPE AND FIELD OF APPLICATION
This International Standard specifies a reference method Usual laboratory equipment and in particular :
for the determination of the water, solids-not-fat (including
sah), and fat contents on the same test Portion of butter.
6.1 Analytical balance.
6.2 Drying oven, well ventilated and capable of being
2 REFERENCE
controlled at 102 + 2 “C.
ISO JR 707, Milk and milk products - Sampling.
6.3 Dishes, of glass, porcelain or metal resistant to
corrosion under the conditions of the test, at least 25 mm
3 DEFINITIONS
high and at least 50 mm in diameter.
3.1 water content of butter : The loss of mass, expressed
6.4 Filter crucibles, sintered glass, porosity grade P 40
as a percentage, as determined by the procedure specified.
(Pore diameters 16 to 40 Pm), with suction flask.
3.2 solids-not-fat content of butter : The percentage by
6.5 Stirrer with end-piece of flexible, inert material.
mass of substances as determined by the procedure
specif ied.
6.6 Desiccator containing a suitable drying agent, for
example silica gel containing an indicator.
3.3 fat content of butter : The percentage by mass
obtained by subtracting the water content and the solids-
not-fat content from 100.
7 SAMPLING
4 PRINCIPLE
See ISO/R 707.
4.1 Determination of water content
Drying of a known mass of butter at 102 & 2 “C and
weighing to determine the loss of mass.
8 PROCEDURE
4.2 Determination of solids-not-fat content
8.1 Preparation of the test Sample
Extraction of the fat from the dried butter (4.1) with light
Warm the laboratory Sample in the original unopened
Petroleum or n-hexane and weighing of the residue.
Container, which should be from one-half to two-thirds full,
to a temperature at which the Sample will be soft enough to
4.3 Determination of fat content
facilitate a thorough mixing to a homogeneous state (either
by a mechanical shaker or by hand) without any rupture
Calculation of the fat content by differente (see 3.3).
of emulsion. The temperature of mixing should normally
not exceed 35 “C.
5 REAGENT
Cool the Sample to ambient temperature, continuing to
n-Hexane o
...