Dairy Ingredients for Food Processing

Table 9.5.

List of reference methods.

Product Regulation No. 1898/2005

Parameter

Limit

Reference Method

Unsalted butter

Fat

Minimum 82%

ISO 17189:2003/IDF 194:2003

Water

Up to 16%

ISO 3727 1:2001/IDF 80:1:2001

Solids - not - fat (SNF)

Up to 2%

ISO 3727 1:2001/IDF 80:1:2001

Fat acidity

1.2 mmole/100 g of fat

ISO 1740:2004/IDF 6:2004

Non - milk fat

Absent

Determination of milk fat purity by GC analysis of triacylglycerols is

described in Annex XX of Commission Regulation (EC) 273:2008

Tracers: Sterols

Vanillin

Quantitative HPLC method described in Annex VI of Commission

Regulation (EC) 273:2008

Ethyl ester of carotenoic acid

Quantitative spectrophotometric method described in Annex VII of

Commission Regulation (EC) 273:2008

Triacylglycerols of enthanic acid

Gas chromatographic (GC) method described in Annex V of

Commission Regulation (EC) 273:2008

Salted butter

As above

SNF excluding salt

Up to 2%

ISO 3727 1:2001/IDF 80:1:2001

Salt

Up to 2%

ISO 15648:2004/IDF 179:2004

Concentrated butter

Fat

Minimum 99.8%

IDF 24:1964

Water and SNF

Up to 0.2%

ISO 5536:2002/IDF 23:2002 (moisture); IDF 24:1964 (SNF)

Fat acidity

1.2 mmole/100 g fat

ISO 1740:2004/IDF 6:2004

PV (maximum)

0.5 mEq oxygen/kg fat

ISO 3976:2006/IDF74:2006

Non - milk fat

Absent

Determination of milk fat purity by GC analysis of triacylglycerols is

described in Annex XX of Commission Regulation (EC) 273:2008

Flavor

Clean

Smell

Absence of foreign odors

Other

Absence of neutralizing

agents, antioxidants, and preservatives

Tracers

As for unsalted butter

ISO, International Standards Organization; IDF, International Dairy Federation. Commission Regulation (EC) No. 273/2008

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