ISO 11814:2002 ドライミルク—熱処理強度の評価—高速液体クロマトグラフィーを使用した方法 | ページ 2

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.

The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this International Standard ISO 11814|IDF 162 may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.

International Standard ISO 11814|IDF 162 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International.

Annex A of this International Standard is for information only.

Foreword

IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in the development of standard methods of analysis and sampling for milk and milk products.

Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of National Committees casting a vote.

International Standard ISO 11814|IDF 162 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International.

All work was carried out by the Joint ISO/IDF/AOAC Action Team Characterization of milk and milk products according to heat treatment, of the Standing Committee on Minor components and characterization of physical properties, under the aegis of its project leader, Mr M.A.J.S. van Boekel (NL).

Introduction

The limits for (extra) low-heat skim milk powder can be influenced by the origin of the milk used for production, as well as the heat treatment applied during processing of the powder or of the reference sample (see 4.4). Therefore in this International Standard no limits are given for the relative ratio, r (see 9.1) and the relative sample ratio, r_t (see 9.3). It is advisable to have r and r_t standard limits for extra-low-heat powder which depend on the application requirements. The standard limits should be based on the national legislation of the country concerned.

1 Scope

This International Standard specifies a high-performance liquid chromatographic (HPLC) method for an assessment of the heat treatment intensity to be applied during the processing of milk powder, in order to differentiate extra-low-heat skim milk powder from low-heat skim milk powder.

2 Term and definition

For the purposes of this International Standard, the following term and definition applies.

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