ISO 6731-2010 PDF

Full title and description

ISO 6731:2010 — Milk, cream and evaporated milk — Determination of total solids content (Reference method). This International Standard specifies a reference laboratory method for determining the total solids content of milk, cream and evaporated milk (published as ISO 6731|IDF 21:2010).

Abstract

ISO 6731:2010 provides the reference procedure used to determine the total solids (dry matter) in samples of milk, cream and evaporated milk. The method is intended for use as a definitive laboratory procedure for accuracy and comparability of results between laboratories and for validation of routine methods.

General information

• Status: Published (confirmed as current following review).
• Publication date: November 2010 (Edition 2, published 2010-11).
• Publisher: International Organization for Standardization (ISO) — published jointly as ISO/IDF (ISO 6731|IDF 21:2010).
• ICS / categories: 67.100.10, 67.100.99 (Dairy and dairy products; other food technology categories).
• Edition / version: Edition 2 (2010).
• Number of pages: 5 pages.

Scope

Specifies the reference laboratory method for determination of total solids content in milk, cream and evaporated milk. The standard sets out the principle, sampling considerations, sample preparation and the reference analytical procedure required for traceable, reproducible measurement of total solids to be used for interlaboratory comparison, method validation and quality control.

Key topics and requirements

• Reference procedure for determining total solids (dry matter) in milk, cream and evaporated milk.
• Requirements for sample handling and preparation to ensure representative and comparable results across laboratories.
• Steps and conditions of the analytical procedure used as the reference method (designed for accuracy rather than speed).
• Use as a basis for validating routine or rapid methods and for proficiency testing and method comparison.

Typical use and users

Used by national reference laboratories, dairy industry quality-control and R&D laboratories, testing and calibration bodies, and organizations conducting interlaboratory studies or method validation. It is intended for analysts and laboratory managers responsible for accurate determination of dry matter/total solids in milk and milk products.

Related standards

Replaces ISO 6731:1989 (withdrawn) and is published in parallel as IDF 21:2010. Other related dairy testing standards (for example those covering fat, protein, moisture or solids-not-fat determinations) may be used alongside ISO 6731 for complete compositional analysis.

Keywords

total solids; dry matter; milk; cream; evaporated milk; reference method; dairy analysis; ISO/IDF; ISO/TC 34.

FAQ

Q: What is this standard?

A: ISO 6731:2010 is an International Standard that defines the reference laboratory method for determining the total solids content of milk, cream and evaporated milk (also published as IDF 21:2010).

Q: What does it cover?

A: It covers the principle and procedure for a reference analytical method, including sample preparation and conditions needed to obtain accurate, comparable measurements of total solids in milk and related products.

Q: Who typically uses it?

A: National reference laboratories, dairy industry quality and R&D labs, testing bodies, and any laboratory performing method validation, interlaboratory comparisons or requiring high-accuracy total solids measurements.

Q: Is it current or superseded?

A: ISO 6731:2010 superseded ISO 6731:1989. The 2010 edition was reviewed and confirmed as the current version in 2023.

Q: Is it part of a series?

A: It is part of the set of ISO (and IDF) standards for dairy product analysis under ISO/TC 34/SC 5; it is published jointly as ISO/IDF where applicable (ISO 6731|IDF 21:2010).

Q: What are the key keywords?

A: Total solids, dry matter, milk, cream, evaporated milk, reference method, dairy analysis, ISO/IDF.