ISO 23318:2022 牛奶、奶粉制品和奶油 脂肪含量的测定 重量法
标准编号：ISO 23318:2022
中文名称：牛奶、奶粉制品和奶油 脂肪含量的测定 重量法
英文名称：Milk, dried milk products and cream — Determination of fat content — Gravimetric method
发布日期：2022-11
标准范围
本文件规定了脂肪含量的测定方法。该方法适用于:A）？原料奶（牛、绵羊、山羊）、脱脂奶、脱脂奶、化学保存奶和加工过的液态奶；b）？奶粉产品（例如全脂、部分脱脂、脱脂奶粉；乳品渗透粉；乳清粉；混合脱脂奶粉和植物脂肪；基于牛奶的婴儿配方奶粉）；c）？生奶油、加工奶油和酸奶油。下列产品的精度数字见附件？H.这些精密度数据来自不符合ISO要求的实验室间研究？5725-2就样本数量（<？6）和参与实验室数量（<？8）.d）？淡炼乳和加糖炼乳(例如液体加糖和不加糖的浓缩乳)；e）？CXS法典中定义的乳清奶酪？284？1999;(f)？液体乳清和酪乳；(g)？基于牛奶的可食用冰和冰混合物；(h)？液体浓缩婴儿食品。该方法不适用于以下情况:—？对于b)，当粉末含有不溶于氨溶液的硬块时。这可以通过明显的气味来察觉，并且测定结果将太低。在这种情况下，使用Weibull-Berntrop原理的方法是合适的，例如ISO？8262-3IDF？124-3.—？对于c)，该方法不适用于含有淀粉或其他增稠剂的酸奶油。当脂肪发生分离或分解时，使用Weibull-Berntrop原理的方法是合适的，例如ISO？8262-3IDF？124-3.—？对于e)，对于不完全溶解在氨溶液中的产物，因为测定结果将太低。对于此类产品，使用Weibull-Berntrop原理的方法是合适的，例如ISO？8262-3IDF？124-3.—？对于g)，基于牛奶的可食用冰和冰混合物，其中乳化剂、稳定剂或增稠剂或蛋黄或水果或这些成分的组合的水平使R？se-Gottlieb方法不适用。对于此类产品，使用Weibull-Berntrop原理的方法是合适的，例如ISO？8262-2IDF？124-2.—？对于h)，指由于存在质量分数大于5的淀粉或糊精而不能完全溶解在氨中的产品？%（以干物质计），或存在硬块。对于此类产品，使用Weibull-Berntrop原理的方法是合适的，例如ISO？8262-1IDF？124-1.
This document specifies the method for the determination of fat content.
The method is applicable to:
a) raw milk (cow, sheep, goat), reduced fat milk, skimmed milk, chemically preserved milk and processed liquid milk;
b) dried milk products (e.g. whole, partially skimmed, skimmed milk powder; dairy permeate powder; whey powder; blend skimmed milk powder and vegetable fat; milk based infant formula powder);
c) raw, processed and sour cream.
For the following products, the precision figures are given in Annex H. These precision figures are derived from interlaboratory studies not conforming to the requirements from ISO 5725-2 in terms of number of samples (< 6) and number of participating laboratories (< 8).
d) evaporated milk and sweetened condensed milk (e.g. liquid sweetened and unsweetened concentrated milk);
e) whey cheese as defined in CODEX CXS 284？1999;
f) liquid whey and buttermilk;
g) milk-based edible ices and ice mixes;
h) liquid concentrated infant foods.
The method does not apply in the following cases:
— For b), when the powder contains hard lumps which do not dissolve in ammonia solution. This is noticeable by a distinct smell and the result of the determination will be too low. In such cases, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-3|IDF 124-3.
— For c), The method is not applicable to sour creams with starch or other thickening agents. When separation or breakdown of fat occurs, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-3|IDF 124-3.
— For e), to products which do not dissolve completely in ammonia solution, as the result of the determination will be too low. With such products, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-3|IDF 124-3.
— For g), to milk-based edible ices and ice mixes in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of these constituents, makes the R？se-Gottlieb method unsuitable. With such products, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-2|IDF 124-2.
— For h), to products which do not dissolve completely in ammonia due to the presence of starch or dextrin at mass fractions of more than 5 % (in dry matter), or to the presence of hard lumps. For such products, a method using the Weibull-Berntrop principle is suitable, e.g. ISO 8262-1|IDF 124-1.
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