ISO 8262-3:2005 乳制品和以乳为基料的食品.用维泊尔-伯恩特罗重量分析法（参照法）测定脂肪含量.第3部分：特例

标准编号：ISO 8262-3:2005

中文名称：乳制品和以乳为基料的食品.用维泊尔-伯恩特罗重量分析法（参照法）测定脂肪含量.第3部分：特例

英文名称：Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases

发布日期：2005-11

标准范围

ISO 8262-3 | IDF 124-3:2005规定了测定乳基和液态、浓缩或干乳制品脂肪含量的参考方法，R？se Gottllieb法不适用；i、 e.含有不同数量的游离脂肪酸，或由于存在块状物或非牛奶成分而不完全溶于氨的脂肪酸，如奶油冻、粥或某些用于烘焙目的的奶基产品。该方法也适用于新鲜奶酪类型，如白干酪和夸格干酪，以及添加水果、糖浆、牛奶干酪等的新鲜奶酪。由于较高的碳水化合物含量和/或极端的不均一性，施密德-邦兹恩斯基-拉兹拉夫法不适用。

ISO 8262-3|IDF 124-3:2005 specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the R？se-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps or non-milk ingredients, such as custards, porridges or certain milk-based products for bakery purposes.The method is also applicable to fresh cheese types, such as cottage cheese and quarg, as well as to fresh cheeses with added fruit, syrup, muesli, etc. for which the Schmid-Bondzynski-Ratzlaff method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity.

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