Сыры и плавленые сыры. Определение содержания жира. Гравиметрический метод (контрольный метод)
Название (англ.):
Cheese and processed cheese products; Determination of fat content; Gravimetric method (Reference method)
Описание (англ.):
Describes a method based on the Schmid-Bondzynski-Ratzlaff principle which consists in digesting a test portion with hydrochloric acid, adding ethanol and subsequently extracting the acid-ethanolic solution with diethyl ether and light petroleum, removing the solvent by distillation or evaporation, and determining the mass of the substances extracted which are soluble in light petroleum. Theannex includes the description of an alternative procedure using fat-extraction tubes with siphon or washbottle fittings.
Дата регистрации:
20.04.88
Дата введения:
01.12.87
Код КГС:
Н19
Код ОКСТУ:
9225;9209
Код ОКС(МКС):
67.100.30
Код ОКП:
9225;9209
Нормативные ссылки:
DIN 10313-1986, EQV*LMBG L 03.00-8-1984, EQV*NF ISO 1735(1988/AFNOR), EQV*NF V04-286(1988/AFNOR), EQV*NP-2934(1991/IPQ), EQV*BS 770 PART 3(1989/BSI), EQV
Ключевые слова:
AGRICULTURAL PRODUCTS CHEESE CHEMICAL ANALYSIS CHEMICAL ANALYSIS AND TESTING DAIRY PRODUCTS DETERMINATION OF CONTENT FATS FOOD PRODUCTS GRAVIMETRIC ANALYSIS PROCESSED CHEESE REFERENCE METHODS SCHMID-BONDZYNSKI-RATZLAFF METHOD CHEMICAL ANALYSIS AND TESTIN SCHMI