BS EN ISO 17678-2010 牛奶和乳制品.气相色谱分析甘油三酯测定牛奶脂肪纯度(标准方法)

标准号：BS EN ISO 17678-2010
中文标准名称：牛奶和乳制品.气相色谱分析甘油三酯测定牛奶脂肪纯度(标准方法)
英文标准名称：Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)
标准类型：X16
发布日期：2010/8/31 12:00:00
实施日期：2010/8/31 12:00:00
中国标准分类号：X16
国际标准分类号：67.100.10
适用范围：This International Standard specifies a reference method for the determination of milk fat purity using gaschromatographic analysis of triglycerides. Both vegetable fats and animal fats such as beef tallow and lardcan 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 lactationconditions. In particular, the method is applicable to fat extracted from milk products purporting to contain puremilk 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. Hence, the methodis not applicable to milk fat:a) obtained from bovine milk other than cow's milk;b) obtained from single cows;c) obtained from cows which received an exceptionally high feeding of pure vegetable oils such as rapeseedoil;d) obtained from colostrum;e) subjected to technological treatment such as removal of cholesterol or fractionation;f) obtained from skim milk or buttermilk;g) extracted by using the Gerber, Weibull–Berntrop or Schmid–Bondzynski–Ratzlaff methods, or that hasbeen isolated using detergents (e.g. the Bureau of Dairy Industries method).With the extraction methods specified in g), substantial quantities of partial glycerides or phospholipids canpass into the fat phase. Consequently, the scope of this International Standard excludes certain products andparticularly cheese, whose ripening process can also affect the fat composition to such a degree that a falsepositive result is obtained.