Resumen
ISO 11085:2015 specifies procedures for the determination of the fat content of cereals, cereal-based products, and animal feeding stuffs. These procedures are not applicable to oilseeds and oleaginous fruits.
The choice of procedure to be used depends on the nature and composition of the material analysed and the reason for carrying out the analysis.
Procedure A is a method for the determination of directly extractable crude fats, applicable to all materials, except those included within the scope of procedure B.
Procedure B is a method for the determination of total fats, applicable to all materials from which the oils and fats cannot be completely extracted without prior hydrolysis.
NOTE Most cereals, as well as feeds of animal origin, yeasts, potato protein, compound feeds with milk products, glutens, and products subjected to processes such as extrusion, flaking, and heating, yield significantly higher total fat contents when tested by procedure B than by procedure A. See Annex B.
Preview
Informaciones generales
-
Estado: PublicadoFecha de publicación: 2015-09Etapa: Cierre de la revisión [90.60]
-
Edición: 2Número de páginas: 16
-
Comité Técnico :ISO/TC 34/SC 4ICS :67.060
- RSS actualizaciones
Ciclo de vida
-
Anteriormente
RetiradaISO 11085:2008
-
Ahora
Got a question?
Check out our FAQs
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)