SIST EN ISO 5537:2004

SLOVENSKI STANDARD
SIST EN ISO 5537:2004
01-november-2004
0OHNRYSUDKX±'RORþHYDQMHYODJHUHIHUHQþQDPHWRGD,62
Dried milk - Determination of moisture content (Reference method) (ISO 5537:2004)
Milchpulver - Bestimmung des Wassergehaltes (Referenzverfahren) (ISO 5537:2004)
Lait sec - Détermination du taux d'humidité (Méthode de référence) (ISO 5537:2004)
Ta slovenski standard je istoveten z: EN ISO 5537:2004
ICS:
67.100.10 0OHNRLQSUHGHODQLPOHþQL Milk and processed milk
SURL]YRGL products
SIST EN ISO 5537:2004 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 5537:2004

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SIST EN ISO 5537:2004
EUROPEAN STANDARD
EN ISO 5537
NORME EUROPÉENNE
EUROPÄISCHE NORM
June 2004
ICS 67.100.10
English version
Dried milk - Determination of moisture content (Reference
method) (ISO 5537:2004)
Lait sec - Détermination du taux d'humidité (Méthode de
référence) (ISO 5537:2004)
This European Standard was approved by CEN on 7 May 2004.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Central Secretariat or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,
Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2004 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5537:2004: E
worldwide for CEN national Members.

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SIST EN ISO 5537:2004
EN ISO 5537:2004 (E)


Foreword

This document (EN ISO 5537:2004) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/TC 302 "Milk and milk
products - Methods of sampling and analysis", the secretariat of which is held by NEN.

This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by December 2004, and conflicting national
standards shall be withdrawn at the latest by December 2004.

According to the CEN/CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Cyprus,
Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

Endorsement notice

The text of ISO 5537:2004 has been approved by CEN as EN ISO 5537:2004 without any
modifications.
2

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SIST EN ISO 5537:2004



INTERNATIONAL ISO
STANDARD 5537
IDF
26
First edition
2004-06-01


Dried milk — Determination of moisture
content (Reference method)
Lait sec — Détermination du taux d'humidité (Méthode de référence)




Reference numbers
ISO 5537:2004(E)
IDF 26:2004(E)
©
ISO and IDF 2004

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SIST EN ISO 5537:2004
ISO 5537:2004(E)
IDF 26:2004(E)
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©  ISO and IDF 2004
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO or IDF at the respective
address below.
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Published in Switzerland

ii © ISO and IDF 2004 – All rights reserved

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SIST EN ISO 5537:2004
ISO 5537:2004(E)
IDF 26:2004(E)
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 5537IDF 26 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International.
It is being published jointly by ISO and IDF and separately by AOAC International.
© ISO and IDF 2004 – All rights reserved iii

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SIST EN ISO 5537:2004
ISO 5537:2004(E)
IDF 26:2004(E)
Foreword
IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National
Committee in every member country. Every National Committee has the right to be represented on the IDF
Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in
the development of standard methods of analysis and sampling for milk and milk products.
Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the
National Committees for voting. Publication as an International Standard requires approval by at least 50 % of
the National Committees casting a vote.
ISO 5537IDF 26 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International.
It is being published jointly by ISO and IDF and separately by AOAC International.
All work was carried out by the Joint ISO/IDF/AOAC Action Team Action Team, Water, of the Standing
Committee, Main components in milk, under the aegis of its project leader, Mr G.J. Beutick (NL) and
Mr R.J. de Knegt (NL).
This first edition of ISO 5537IDF 26 cancels and replaces the first edition of IDF 26A:1993, which has been
technically revised.

iv © ISO and IDF 2004 – All rights reserved

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SIST EN ISO 5537:2004
ISO 5537:2004(E)
INTERNATIONAL STANDARD
IDF 26:2004(E)

Dried milk — Determination of moisture content (Reference
method)
WARNING — The use of ISO 5537IDF 26 may involve the use of hazardous materials, operations, and

equipment. This standard does not purport to address all the safety risks associated with its use. It is
the responsibility of the user of this standard to establish appropriate safety and health practices and
determine the applicability of local regulatory limitations prior to use.
1 Scope
This International Standard specifies a method for the determination of the moisture content of all types of
dried milk.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
moisture content
mass fraction of substances determined by the procedure specified in this International Standard
NOTE The moisture content is expressed as a percentage by mass.
3 Principle
A test portion is dried in a drying oven set at 87 °C for 5 h while dry air is passed through the test portion. The
loss of mass of the test portion (which is related to the content of “non-chemically bound” water) is determined.
4 Apparatus
Usual laboratory apparatus and, in particular, the following.
4.1 Analytical balance, capable of weighing to the nearest 1 mg, with a readability of 0,1 mg.
4.2 Drying oven, capable of being maintained at 87 °C ± 1 °C throughout the working space, with forced
ventilation, thermostatically controlled, with the following equipment (see also Figure A.1).
4.2.1 Metal block, provided with channels of diameter 4,3 mm for holding the columns (4.4) in the drying
oven.
4.2.2 Copper tubes, of length 1 500 mm, of internal diameter 2 mm, connected to the metal block in the
drying oven.
4.2.3 Constant pressure regulator, provided with restrictors, capable of delivering 33 ml/min of dry air to
each column in the drying oven.
© ISO and IDF 2004 – All rights reserved 1

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SIST EN ISO 5537:2004
ISO 5537:2004(E)
IDF 26:2004(E)
4.2.4 Tube, made of polycarbonate, of length 350 mm, of diameter 40 mm, filled with silica gel with
hygrometric indicator.
The silica gel should have been dried at 150 °C for more than 12 h before use. Using the dry compressed air
(4.11), no colour change of the hygrometric indicator should be noticed.
4.3 Desiccator, containing freshly dried silica gel with hygrometric indicator.
1)
4.4 Columns, made of hard p
...