DIN ISO 9622 E 2016-04 PDF

Full title and description

STB DIN ISO 9622 E 2016-04 — National adoption (STB) of DIN adoption of ISO 9622:2013 (IDF 141:2013). Guidance for the application of mid‑infrared (MIR) spectrometry for quantitative compositional analysis of milk and liquid milk products, including raw milk, processed milk, cream and whey. The document reproduces the technical content of ISO 9622 (second edition, 2013) as adopted into the STB/DIN framework in April 2016.

Abstract

This standard gives practical guidelines for the use of mid‑infrared spectrometers to determine compositional parameters of milk and low‑viscosity liquid milk products. It covers measurement principles, sample handling and presentation to flow‑through analysers, instrument calibration and validation, quality‑control procedures, typical analytes (fat, protein, lactose and other constituents estimated by calibration), limitations of the technique and recommendations for establishing and maintaining reliable calibration models. The guidance is intended to ensure repeatable, traceable and fit‑for‑purpose results when using MIR instrumentation in laboratory and routine process environments.

General information

• Status: Published / Active (national adoption of ISO 9622:2013).
• Publication date: STB adoption date indicated as April 2016 (2016-04); original ISO publication: 29 August 2013 (ISO 9622:2013, IDF 141:2013).
• Publisher: STB (national adoption) / DIN (German adoption record) — original standard published by ISO in cooperation with IDF.
• ICS / categories: 67.100.10 — Milk and processed milk products.
• Edition / version: STB DIN ISO 9622 E 2016-04 (adoption of ISO 9622:2013, second edition).
• Number of pages: Approximately 14 pages (matches the ISO 9622:2013 technical text).

Scope

The scope covers guidelines for the quantitative compositional analysis of cow’s milk and other species’ milk and derived low‑viscosity liquid milk products by mid‑infrared spectrometry. It applies to measurements based on absorption in the mid‑infrared region used to estimate fat, protein, lactose and other constituents or parameters that can be derived from validated calibrations. The standard addresses instrument configuration, sampling and sample presentation, calibration development and validation, performance checks and routine quality assurance. It does not define specific reference methods for all constituents but describes how MIR analysers should be calibrated and controlled against suitable reference methods for each application.

Key topics and requirements

• Principles of mid‑infrared (MIR) spectrometry for milk analysis and typical instrument configurations (flow‑through cells, single‑pass vs. multi‑pass designs).
• Recommendations for sample handling, temperature control, homogenization and filtering to ensure representative, repeatable measurements.
• Requirements for development, validation and maintenance of calibration models (selection of reference methods, representative sample sets, statistical evaluation).
• Performance characteristics and checks: accuracy, precision, repeatability, reproducibility, detection/estimation limits and diagnostic checks for spectral interference or optical saturation.
• Quality assurance procedures: routine instrument checks, use of controls and reference materials, corrective actions and documentation.
• Limitations and applicability: product types and analytes suitable for MIR analysis and conditions where MIR is not appropriate (e.g., high‑viscosity or optically saturating samples).
• Guidance on instrument features that can improve results (e.g., integrated conductivity sensors) and on interoperability with laboratory workflows.

Typical use and users

Used by dairy industry laboratories, large‑scale milk processors, milk collection centres, equipment manufacturers and service organisations that supply or certify milk analysers, accreditation bodies and regulatory laboratories. Typical applications include routine compositional analysis for payment/quality control, process monitoring, research and calibration/validation of new instruments or methods.

Related standards

Standards commonly referenced alongside ISO 9622 include earlier ISO 9622 editions (superseded versions), other ISO/IDF dairy standards for reference methods and performance evaluation (for example standards on protein/fat/lactose reference methods), and complementary spectrometry guidance such as standards for near‑infrared application guidance, instrument validation and proficiency testing. Examples include ISO 8968 (related milk compositional reference methods), ISO 13366 (somatic cell counting guidance) and EN/ISO guidance documents on near‑infrared and spectrometric applications.

Keywords

ISO 9622, IDF 141, mid‑infrared spectrometry, milk, liquid milk products, milk composition, calibration, milk analyser, quality assurance, dairy laboratory guidance.

FAQ

Q: What is this standard?

A: STB DIN ISO 9622 E 2016-04 is a national adoption record of the DIN adoption of ISO 9622 (second edition, 2013). It reproduces guidance on the application of mid‑infrared spectrometry for compositional analysis of milk and liquid milk products.

Q: What does it cover?

A: It covers practical guidance on using MIR analysers for milk — instrument principles, sample handling, calibration development and validation, routine performance checks and quality assurance measures, plus the known limitations of the technique.

Q: Who typically uses it?

A: Dairy industry laboratories, milk processors, milk analyser manufacturers, calibration service providers, regulators and research organisations involved in milk composition testing and instrument evaluation.

Q: Is it current or superseded?

A: The technical content corresponds to ISO 9622:2013 (IDF 141:2013). That 2013 edition replaced earlier editions (for example ISO 9622:1999). The STB DIN ISO 9622 E 2016-04 record indicates a national/DIN adoption stage dated April 2016; users should confirm with their national body for the latest national-status or any subsequent revisions or replacements.

Q: Is it part of a series?

A: It is part of the family of ISO/IDF standards addressing dairy product testing and analytical methods. It is complementary to other standards covering reference chemical methods, spectrometric application guidance and performance evaluation for dairy laboratories.

Q: What are the key keywords?

A: Mid‑infrared spectrometry, milk analysis, milk composition, calibration, milk analyser, IDF 141, ISO 9622, quality assurance, dairy laboratory.