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BS EN ISO 8968-1:2014

BS EN ISO 8968-1:2014

$142.49

Milk and milk products. Determination of nitrogen content – Kjeldahl principle and crude protein calculation

Published By Publication Date Number of Pages
BSI 2014 30
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This International Standard specifies a method for the determination of the nitrogen content and crude protein calculation of milk and milk products by the Kjeldahl principle, using traditional and block digestion methods.

The methods are applicable to:

  • liquid cow’s (whole, partially skimmed or skimmed milk), goat’s and sheep’s whole milk;

  • hard, semi-hard and processed cheese;

  • dried milk and dried milk products (including milk-based infant formulae, milk protein concentrate, whey protein concentrate, casein and caseinate).

The methods are not applicable to samples containing ammonium caseinate.

NOTE Inaccurate crude protein results will be obtained if non-milk sources of nitrogen are present in the products specified in this International Standard.

PDF Catalog

PDF Pages PDF Title
4 Foreword
7 Forewords
9 Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
1 Scope
2 Normative references
3 Terms and definitions
10 Section sec_3.2
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.5
Section sec_5.6
4 Principle
5 Reagents
11 Section sec_5.7
Section sec_5.8
Section sec_5.9
Section sec_5.10
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
6 Apparatus
12 Section sec_6.7
Section sec_6.8
Section sec_6.9
Section sec_6.10
Section sec_6.11
Section sec_6.12
Section sec_6.13
Section sec_6.14
Section sec_6.15
Section sec_6.16
Section sec_6.17
13 Section sec_6.18
Section sec_6.19
Section sec_6.20
Section sec_6.21
Section sec_7
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
7 Sampling
8 Preparation of test sample
8.1 Whole, partially skimmed or skimmed liquid milk
8.2 Hard, semi-hard and processed cheese
8.3 Dried milk and dried milk products
14 Section sec_9
Section sec_9.1
Section sec_9.1.1
Section sec_9.1.2
Section sec_9.1.2.1
9 Procedures
9.1 Traditional method
15 Section sec_9.1.2.2
Section sec_9.1.2.3
Section sec_9.2
Section sec_9.2.1
9.2 Block digestion method
16 Section sec_9.2.2
Section sec_9.2.2.1
17 Section sec_9.2.2.2
Section sec_9.2.2.3
Section sec_9.3
9.3 Blank test
18 Section sec_9.4
Section sec_9.4.1
Section sec_9.4.2
9.4 Recovery tests
19 Section sec_9.4.3
Section sec_9.4.4
Section sec_10
Section sec_10.1
Section sec_10.1.1
10 Calculation and expression of results
10.1 Calculation
20 Section sec_10.1.2
Section sec_10.1.3
Section sec_10.2
Section sec_10.2.1
Section sec_10.2.2
10.2 Expression of results
21 Section sec_10.2.3
Section sec_11
Section sec_11.1
Section sec_11.2
Section sec_11.2.1
Section sec_11.2.1.1
Section sec_11.2.1.2
Section sec_11.2.1.3
Section sec_11.2.2
Section sec_11.2.2.1
Section sec_11.2.2.2
11 Precision
11.1 Interlaboratory tests
11.2 Liquid milk, whole milk and skimmed milk
22 Section sec_11.2.2.3
Section sec_11.3
Section sec_11.3.1
Section sec_11.3.2
Section sec_11.4
Section sec_11.4.1
Section sec_11.4.2
Section sec_12
11.3 Hard, semi-hard and processed cheese
11.4 Dried milk and dried milk products
12 Test report
23 Annex sec_A
Table tab_A.1
Annex A
(informative)

Test portion

24 Annex sec_B
Table tab_B.1
Table tab_B.2
Annex B
(informative)

Collaborative trials

25 Figure fig_B.1
26 Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Bibliography

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BS EN ISO 8968-1:2014
$142.49