ISO 6732:2010 ミルクおよび乳製品—鉄含有量の測定—分光分析法（参照法） | 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 2.

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 document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 6732|IDF 103 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and IDF.

This second edition of ISO 6732|IDF 103 cancels and replaces the first edition (ISO 6732:1985), of which it constitutes a minor revision.

Foreword

IDF (the International Dairy Federation) is a non-profit organization representing the dairy sector worldwide. IDF membership comprises National Committees in every member country as well as regional dairy associations having signed a formal agreement on cooperation with IDF. All members of IDF have the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO in the development of standard methods of analysis and sampling for milk and milk products.

The main task of Standing Committees is to prepare International Standards. Draft International Standards adopted by the Standing Committees are circulated to the National Committees for endorsement prior to publication as an International Standard. Publication as an International Standard requires approval by at least 50% of IDF National Committees casting a vote.

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

ISO 6732|IDF 103 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO.

All work was carried out by the former Joint ISO-IDF Action Team on Minor compounds, now part of the Standing Committee on Analytical methods for composition.

This edition of ISO 6732|IDF 103 cancels and replaces IDF 103A:1986, of which it constitutes a minor revision.

1 Scope

This International Standard specifies a spectrometric reference method for the determination of the iron content of milk and milk products.

This method is applicable to

• milk, skimmed milk, whey and buttermilk;
• plain yogurt and skimmed yogurt;
• evaporated milk and sweetened condensed milk;
• dried whole and skimmed milk, dried whey and dried buttermilk;
• cream and butter;
• anhydrous butterfat, butteroil, butterfat and ghee;
• ice-cream;
• cheese of various ages, and processed cheese;
• caseins, caseinates and coprecipitates.

2 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

Bibliography