Comparison of two methods for the direct determination of fat in butter, blended spreads, and margarine

European Journal of Lipid Science and Technology

Volumn 103, Issue 12, 2001, Pages 798-803

  Molkentin, Joachim ^a   Coors, Ursula ^b   Evers, Jaap ^c   Miebs, Angelika ^d  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b Dr Brill Partner GmbH Institute for Hygiene and Microbiology   (Germany)

^c NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^d Milchwirtschaftliche Lehr und U   (Germany)

Author keywords

Blended spread; Butter; Fat content; Margarine; Quantitation

Indexed keywords

EID: 0035542436     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200112)103:12<798::AID-EJLT798>3.0.CO;2-U     Document Type: Article

References (12)

1. IDF Standard 80: Butter - Determination of water, solids-non-fat & fat contents on the same test portion. IDF, Brussels (Belgium) 1977.
2. Commission Regulation (EC) No 213/2001, annexes IX -XI; Official Journal L37 (2001) 30-34.
3. J. M. Evers, L. M. Wightman, R. A. Crawford, G. Contarini, U. Coors, D. S. Farrington, J. Molkentin, M. Nicolas: A precise method to measure the total fat content of spreadable fats. Int. Dairy J. 10 (2000) 815-827.
4. J. M. Evers, R. A. Crawford, L. M. Wightman, G. J. Beutick, G. Contarini, D. S. Farrington: An accurate and rapid method for the direct determination of fat in butter, butter-margarine blends and milkfat spreads. Int. Dairy J. 9 (1999) 675-682.
5. J. Molkentin: Comparison of methods for direct determination of fat contents in butter and mixed fats. European Commission, CHEM/6217/99 (1999).
6. J. M. Evers, R. A. Crawford: Direct determination of the total fat content of butter and edible oil emulsions - An international collaborative study. Int. Dairy J. 10 (2000) 809-813.
7. ISO Draft Standard 17189.2: Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method). ISO, Geneva (Switzerland) 2000.
8. Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten und verwandten Stoffen (Standard Methods of the DGF). Bearbeitet und herausgegeben von der Deutschen Gesellschaft für Fettwissenschaft e.V. Münster/ Westf., Methode K-I 2a (84): Untersuchung von Lebensmitteln - Bestimmung des Fettgehaltes in Margarine. Loseblattsammlung, Wissenschaftliche Verlagsgesellschaft mbH., Stuttgart (Germany) 1984.
9. Amtliche Sammlung von Untersuchungsverfahren nach § 35 LMBG, Methode L 13.05-3. Beuth, Berlin (Germany) 1984.
10. Amtliche Sammlung von Untersuchungsverfahren nach § 35 LMBG, Planung und statistische Auswertung von Ringversuchen. Beuth, Berlin (Germany) 1984.
11. ISO Standard 5725: Accuracy (trueness and precision) of measurement methods and results. ISO, Geneva (Switzerland) 1994.
12. IDF Standard 135B: Milk and milk products - Precision characteristics of analytical methods. IDF, Brussels (Belgium) 1991.