标准摘要

Thisstandardspecifiesareferencemethodforthedeterminationofmilkfatpurityusinggaschromatographicanalysisoftriglycerides.Bothvegetablefatsandanimalfatssuchasbeeftallowandlardcanbedetected.Byusingdefinedtriglycerideequations,theintegrityofmilkfatisdetermined.

Basically,themethodappliestobulkmilk,orproductsmadethereof,irrespectiveoffeeding,breedorlactationconditions.Inparticular,themethodisapplicabletofatextractedfrommilkproductspurportingtocontainpuremilkfatwithunchangedcomposition,suchasbutter,cream,milk,andmilkpowder.

However,underthecircumstanceslistedhereafter,afalsepositiveresultcanbeobtained.Hence,themethodisnotapplicabletomilkfat:a)obtainedfrombovinemilkotherthancow'smilk;b)obtainedfromsinglecows;c)obtainedfromcowswhichreceivedanexceptionallyhighfeedingofpurevegetableoilssuchasrapeseedoil;d)obtainedfromcolostrum;e)subjectedtotechnologicaltreatmentsuchasremovalofcholesterolorfractionation;f)obtainedfromskimmilkorbuttermilk;g)extractedbyusingtheGerber,Weibull–BerntroporSchmid–Bondzynski–Ratzlaffmethods,orthat

hasbeenisolatedusingdetergents(e.g.theBureauofDairyIndustriesmethod).

Withtheextractionmethodsspecifieding),substantialquantitiesofpartialglyceridesorphospholipidscanpassintothefatphase.Consequently,thescopeofthisstandardexcludescertainproductsandparticularlycheese,whoseripeningprocesscanalsoaffectthefatcompositiontosuchadegreethatafalsepositiveresultisobtained.

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