ISO 17678 PDF

Additional information Description This standard specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. Both vegetable fats and animal fats such as beef tallow and lard can be detected. By using defined triglyceride equations, the integrity of milk fat is determined. Basically, the method applies to bulk milk, or products made thereof, irrespective of feeding, breed or lactation conditions.

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The method utilizes the differences in triglyceride fingerprint of milk fat from the individual triglyceride fingerprints of other fats and oils to determine samples which are outside the range normally observed for milk fat.

This is achieved by using the defined triglyceride formulae based on the normalized weighted sum of individual triglyceride peaks which are sensitive to the integrity of the milk[6][7].

The integrity of the milk fat can be determined by comparing the result of these formulae with those previously observed for a range of pure milk fat samples[12]. Both vegetable fats and animal fats such as beef tallow and lard can be detected. The method is applicable to bulk milk, or products made thereof, irrespective of the variation in common feeding practices, breed or lactation conditions.

In particular, the method is applicable to fat extracted from milk products purporting to contain pure milk fat with unchanged composition, such as butter, cream, milk and milk powder.

Berntrop or Schmid? Ratzlaff methods, or that has been isolated using detergents e. With the extraction methods specified in i , substantial quantities of partial glycerides or phospholipids can pass into the fat phase. NOTE 1 In nature, butyric n-butanoic acid C4 occurs exclusively in milk fat and enables quantitative estimations of low to moderate amounts of milk fat in vegetable and animal fats to be made.

NOTE 2 In practice, quantitative results cannot be derived from the sterol content of vegetable fats, because they depend on production and processing conditions. Furthermore, the qualitative determination of foreign fat using sterols is ambiguous. NOTE 3 Due to special feeding practices such as those related to c and d , false-positive results have sometimes been reported for milk from certain Asian regions[15].

Nevertheless, results conforming to the criteria of milk fat purity specified in this document are accepted, even if samples were undoubtedly produced under conditions reported in this note, including those described in h.

NOTE 4 In cases where a positive result is suspected to be caused by circumstances related to c or d , another analytical method, such as fatty acid or sterol analysis, can be applied to confirm the finding. Due to similar or increased limitations e.

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Historical ISO Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides Reference method ISO IDF specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. Both vegetable fats and animal fats such as beef tallow and lard can be detected. By using defined triglyceride equations, the integrity of milk fat is determined. Basically, the method applies to bulk milk, or products made thereof, irrespective of feeding, breed or lactation conditions. In particular, the method is applicable to fat extracted from milk products purporting to contain pure milk fat with unchanged composition, such as butter, cream, milk, and milk powder. However, under the circumstances listed hereafter, a false positive result can be obtained. With the extraction methods specified in g , substantial quantities of partial glycerides or phospholipids can pass into the fat phase.

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CSN EN ISO 17678

ISO [IDF ] Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides Reference method This standard has been revised by ISO Abstract ISO IDF specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. Both vegetable fats and animal fats such as beef tallow and lard can be detected. By using defined triglyceride equations, the integrity of milk fat is determined. Basically, the method applies to bulk milk, or products made thereof, irrespective of feeding, breed or lactation conditions. In particular, the method is applicable to fat extracted from milk products purporting to contain pure milk fat with unchanged composition, such as butter, cream, milk, and milk powder. However, under the circumstances listed hereafter, a false positive result can be obtained. With the extraction methods specified in g , substantial quantities of partial glycerides or phospholipids can pass into the fat phase.

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