GOST 32915-2014 PDF

Full title and description

GOST 32915-2014 — "Milk and milk products. Determination of fatty acid content by gas chromatography method". The standard specifies a laboratory method for determining the quantitative composition of fatty acids (as methyl esters) in the fat phase of milk and dairy products using gas chromatography, including sample preparation, transesterification, chromatographic conditions, result calculation and reporting.

Abstract

This interstate (GOST) standard establishes a capillary gas‑chromatographic procedure for the determination of fatty acid composition in milk fat and fat extracted from dairy products. It defines sample taking and handling, derivatization to fatty acid methyl esters (FAME), chromatographic separation and detection, identification and quantification of individual fatty acids, and presentation of results including calculation rules and quality/uncertainty considerations. The method is intended for routine and research laboratories performing compositional analysis of milk and dairy fats.

General information

• Status: Effective / introduced for the first time (acting national/interstate standard).
• Publication date: Adopted December 10, 2014; introduced into national application 1 January 2016 (publication/enactment date reported as 2016‑01‑01).
• Publisher: Euro‑Asian Council for Standardization, Metrology and Certification (EASC); implemented by national bodies (Rosstandart / Federal Agency for Technical Regulation and Metrology).
• ICS / categories: 67.100.10 — Milk and processed milk products (food technology / milk and milk products).
• Edition / version: GOST 32915-2014 (first edition; introduced 2016 in practice; reprint notices reported 2019).
• Number of pages: 11 pages (typical published PDF length reported by standards distributors).

Scope

The standard applies to milk and milk‑based products and specifies a gas‑chromatographic method for determining the fatty acid composition of the fat phase expressed as the relative content of individual fatty acids (as methyl esters). It covers sample selection and preparation, conversion to methyl esters, chromatographic separation and detection, calculation of mass or percentage shares of fatty acids, presentation of results and basic performance/quality requirements for the method. It is intended for laboratories assessing composition, nutritional profiling and quality control of milk and dairy products.

Key topics and requirements

• Scope and field of application: milk and milk products, fat phase analysis.
• Sampling and sample handling requirements to ensure representative and uncontaminated samples.
• Sample preparation and conversion of triglyceride fatty acids into fatty acid methyl esters (FAME) — typical transesterification procedures and reagents.
• Gas chromatography operating conditions: capillary columns, carrier gas, temperature programming, injection and detector (flame ionization detector commonly specified for FAME analysis).
• Identification of fatty acids by retention time comparison with standards and quantification by area normalization or internal standard procedures.
• Calculation and expression of results (relative percent composition of identified fatty acids) and rules for reporting non‑identified fractions.
• Requirements for method performance: repeatability, reproducibility, limits of detection for low‑abundance fatty acids and basic uncertainty considerations.
• Presentation of results, rounding rules and reporting formats for laboratory certificates.

Typical use and users

Used by food chemistry and dairy analysis laboratories, quality control departments of dairy processors, research institutes studying milk composition and nutrition, regulatory laboratories checking product composition and labeling, and academic groups investigating seasonal or processing effects on milk fatty acid profiles. Typical applications include nutritional profiling, verification of product claims (e.g., milk fat composition), adulteration checks and formulation control.

Related standards

GOST 32915-2014 is part of the family of milk and dairy product standards (ICS 67.100.10) and is comparable to international/IDF/ISO methods for fatty acid determination in milk (for example ISO/IDF capillary gas chromatographic methods such as ISO 16958/IDF 231 and related ISO/IDF documents on milk fat analysis). It is referenced by and used alongside other national standards for milk sampling, fat determination and identification methods.

Keywords

milk; milk products; milk fat; fatty acid composition; fatty acid methyl esters (FAME); gas chromatography; GC; sample preparation; transesterification; FID; ICS 67.100.10.

FAQ

Q: What is this standard?

A: GOST 32915-2014 is an interstate standard that defines a gas‑chromatographic method for determining the fatty acid composition of the fat phase in milk and dairy products. It provides technical requirements for sample handling, derivatization to methyl esters, chromatographic separation, identification and quantification, and reporting of results.

Q: What does it cover?

A: It covers analytical steps from sampling and sample preparation through conversion to FAME, GC analysis (column, temperature program, detector), calculation of individual fatty acid percentages, and presentation of results including basic quality‑assurance/uncertainty considerations. It is not a specification of product quality limits but an analytical method.

Q: Who typically uses it?

A: Analytical and quality control laboratories in the dairy industry, regulatory and inspection laboratories, research institutions studying milk composition, and organizations performing nutritional or authenticity testing of dairy fats.

Q: Is it current or superseded?

A: The document is GOST 32915-2014 (introduced into national practice from 1 January 2016) and has been published as the operative method for the indicated scope; users should check national catalogs or the issuing bodies for any later revisions or amendments before use.

Q: Is it part of a series?

A: Yes — it belongs to the set of standards for milk and milk products (ICS 67.100.10) and is used in conjunction with other GOST/ISO/IDF methods covering sampling, fat determination, and related compositional analyses. Comparable international methods (ISO/IDF) exist for fatty acid analysis of milk fat.

Q: What are the key keywords?

A: Milk, milk products, fatty acid composition, fatty acid methyl esters, gas chromatography, FAME, GC‑FID, sample preparation, transesterification, ICS 67.100.10.