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)

TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++

Butter - Bestimmung des Wassergehaltes, der fettfreien Trockenmasse und des Fettgehaltes - Teil 2: Bestimmung der fettfreien Trockenmasse (Referenzverfahren) (ISO 3727-2:2001)

Dieser Teil der Internationalen Norm ISO 3727/IDF 80 legt das Referenzverfahren für die Bestimmung des Gehaltes an fettfreier Trockenmasse von Butter fest.

Beurre - Détermination des teneurs en eau, en matiere seche non grasse et en matiere grasse - Partie 2: Détermination de la teneur en matiere seche non grasse (Méthode de référence) (ISO 3727-2:2001)

La présente partie de l'ISO 3727 / FIL 80 spécifie la méthode de référence pour la détermination de la teneur en matière sèche non grasse du beurre.

Maslo - Določevanje vlage, suhe snovi brez maščobe in maščobe - 2. del: Določevanje suhe snovi brez maščobe (referenčna metoda) (ISO 3727-2:2001)

General Information

• Status: Published
• Publication Date: 31-May-2002
• ICS: 67.100.20 - Butter
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-Jun-2002
• Due Date: 01-Jun-2002
• Completion Date: 01-Jun-2002
• Ref Project: EN ISO 3727-2:2001 - Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)

Relations

• Replaces: 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)
• Effective Date: 01-Jun-2002

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 3727-2:2002
01-junij-2002
1DGRPHãþD
SIST EN ISO 3727:1998
0DVOR'RORþHYDQMHYODJHVXKHVQRYLEUH]PDãþREHLQPDãþREHGHO
'RORþHYDQMHVXKHVQRYLEUH]PDãþREHUHIHUHQþQDPHWRGD,62
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination
of non-fat solids content (Reference method) (ISO 3727-2:2001)
Butter - Bestimmung des Wassergehaltes, der fettfreien Trockenmasse und des
Fettgehaltes - Teil 2: Bestimmung der fettfreien Trockenmasse (Referenzverfahren) (ISO
3727-2:2001)
Beurre - Détermination des teneurs en eau, en matiere seche non grasse et en matiere
grasse - Partie 2: Détermination de la teneur en matiere seche non grasse (Méthode de
référence) (ISO 3727-2:2001)
Ta slovenski standard je istoveten z: EN ISO 3727-2:2001
ICS:
67.100.20 Maslo Butter
SIST EN ISO 3727-2:2002 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 3727-2:2002

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SIST EN ISO 3727-2:2002
EUROPEAN STANDARD
EN ISO 3727-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2001
ICS 67.100.20 Supersedes EN ISO 3727:1995
English version
Butter - Determination of moisture, non-fat solids and fat
contents - Part 2: Determination of non-fat solids content
(Reference method) (ISO 3727-2:2001)
Beurre - Détermination des teneurs en eau, en matière Butter - Bestimmung des Wassergehaltes, der fettfreien
sèche non grasse et en matière grasse - Partie 2: Trockenmasse und des Fettgehaltes - Teil 2: Bestimmung
Détermination de la teneur en matière sèche non grasse der fettfreien Trockenmasse (Referenzverfahren) (ISO
(Méthode de référence) (ISO 3727-2:2001) 3727-2:2001)
This European Standard was approved by CEN on 15 December 2001.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, 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
© 2001 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3727-2:2001 E
worldwide for CEN national Members.

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SIST EN ISO 3727-2:2002
EN ISO 3727-2:2001 (E)
CORRECTED 2002-02-06
Foreword
This document (ISO 3727-2:2001) 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 document supersedes EN ISO 3727:1995.
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 June 2002, and conflicting national
standards shall be withdrawn at the latest by June 2002.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy,
Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United
Kingdom.
Endorsement notice
The text of the International Standard ISO 3727-2:2001 has been approved by CEN as a
European Standard without any modifications.
2

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SIST EN ISO 3727-2:2002


INTERNATIONAL ISO
STANDARD 3727-2
IDF
80-2
First edition
2001-12-15


Butter — Determination of moisture, non-
fat solids and fat contents —
Part 2:
Determination of non-fat solids content
(Reference method)
Beurre — Détermination des teneurs en eau, en matière sèche non grasse
et en matière grasse —
Partie 2: Détermination de la teneur en matière sèche non grasse
(Méthode de référence)





Reference numbers
ISO 3727-2:2001(E)
IDF 80-2:2001(E)
©
 ISO and IDF 2001

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SIST EN ISO 3727-2:2002
ISO 3727-2:2001(E)
IDF 80-2:2001(E)
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ii © ISO and IDF 2001 – All rights reserved

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SIST EN ISO 3727-2:2002
ISO 3727-2:2001(E)
IDF 80-2:2001(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 3.
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 member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this part of ISO 3727IDF 80 may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 3727-2IDF 80-2 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.
This first edition of ISO 3727-2IDF 80-2, together with ISO 3727-1IDF 80-1 and ISO 3727-3IDF 80-3, cancels
and replaces ISO 3727:1977, which has been technically revised.
ISO 3727IDF 80 consists of the following parts, under the general title Butter — Determination of moisture, non-fat
solids and fat contents:
— Part 1: Determination of moisture content (Reference method)
— Part 2: Determination of non-fat solids content (Reference method)
— Part 3: Calculation of fat content
Annex A of this part of ISO 3727ΩIDF 80 is for information only.
© ISO and IDF 2001 – All rights reserved iii

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SIST EN ISO 3727-2:2002
ISO 3727-2:2001(E)
IDF 80-2:2001(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 National
Committees casting a vote.
International Standard ISO 3727-2IDF 80-2 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, Water, of the Standing Committee on Main
components of milk, under the aegis of its project leader, Mr G. J. Beutick (NL).
This first edition of ISO 3727-2IDF 80-2, together with ISO 3727-1IDF 80-1 and ISO 3727-3IDF 80-3, cancels
and replaces IDF 80:1977, which has been technically revised.
ISO 3727IDF 80 consists of the following parts, under the general title Butter — Determination of moisture, non-fat
solids and fat contents:
— Part 1: Determination of moisture content (Reference method)
— Part 2: Determination of non-fat solids content (Reference method)
— Part 3: Calculation of fat content
Annex A of this part of ISO 3727ΩIDF 80 is for information only.

iv © ISO and IDF 2001 – All rights reserved

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SIST EN ISO 3727-2:2002
ISO 3727-2:2001(E)
INTERNATIONAL STANDARD
IDF 80-2:2001(E)

Butter — Determination of moisture, non-fat solids and fat
contents —
Part 2:
Determination of non-fat solids content (Reference method)
WARNING — The determination involves the use of volatile flammable
...