ISO 21543:2020
Milk and milk products — Guidelines for the application of near infrared spectrometry
This document gives guidelines for the use of near infrared (NIR) spectrometry in the analysis of milk and milk products in liquid, semi-solid or solid form. Depending on the sample form and application, different instrument setups for transmittance, diffuse reflectance or transflectance can be applied.
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
4.1 General
4.2 Measurement principles
4.2.1 Transmittance (transmission)
4.2.2 Diffuse reflectance (reflection)
4.2.3 Transflectance (transflection)
5 Reagents
6 Apparatus
7 Calibration and initial validation
7.1 Selection of calibration samples
7.2 Reference analyses and NIR instruments
7.3 Calibration
7.4 Outliers in calibration
7.4.1 General
7.4.2 x-outliers
7.4.3 y-outliers
7.4.4 Combined x- and y-outliers
7.5 Validation of calibration models
7.6 Changes in measuring and instrument conditions
7.7 Outlier detection
8 Statistics for performance measurement
8.1 Standard error of prediction (SEP) and bias
8.2 Root mean square error of prediction (RMSEP)
8.3 Root mean square error of cross validation (RMSECV)
9 Sampling
10 Procedure
10.1 Preparation of test samples
10.1.1 General aspects
10.1.2 Milk and liquid milk products
10.1.3 Cheese
10.1.4 Dried milk, whey, buttermilk and whey protein powders
10.1.5 Butter
10.1.6 Yoghurt
10.2 Measurement
10.3 Evaluation of results
11 Checking instrument stability
11.1 Control samples
11.2 Instrument diagnostics
12 Running performance check of calibration
13 Precision and accuracy
13.1 Repeatability
13.2 Intra-laboratory reproducibility
13.3 Accuracy
14 Test report
Annex A (informative) Examples of SEP and RMSEP values
Annex B (informative) Examples of figures
Bibliography
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
4.1 General
4.2 Measurement principles
4.2.1 Transmittance (transmission)
4.2.2 Diffuse reflectance (reflection)
4.2.3 Transflectance (transflection)
5 Reagents
6 Apparatus
7 Calibration and initial validation
7.1 Selection of calibration samples
7.2 Reference analyses and NIR instruments
7.3 Calibration
7.4 Outliers in calibration
7.4.1 General
7.4.2 x-outliers
7.4.3 y-outliers
7.4.4 Combined x- and y-outliers
7.5 Validation of calibration models
7.6 Changes in measuring and instrument conditions
7.7 Outlier detection
8 Statistics for performance measurement
8.1 Standard error of prediction (SEP) and bias
8.2 Root mean square error of prediction (RMSEP)
8.3 Root mean square error of cross validation (RMSECV)
9 Sampling
10 Procedure
10.1 Preparation of test samples
10.1.1 General aspects
10.1.2 Milk and liquid milk products
10.1.3 Cheese
10.1.4 Dried milk, whey, buttermilk and whey protein powders
10.1.5 Butter
10.1.6 Yoghurt
10.2 Measurement
10.3 Evaluation of results
11 Checking instrument stability
11.1 Control samples
11.2 Instrument diagnostics
12 Running performance check of calibration
13 Precision and accuracy
13.1 Repeatability
13.2 Intra-laboratory reproducibility
13.3 Accuracy
14 Test report
Annex A (informative) Examples of SEP and RMSEP values
Annex B (informative) Examples of figures
Bibliography