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Milk and milk products. Determination of calcium, sodium, potassium and magnesium contents. Atomic absorption spectrometric method
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Available format(s): Hardcopy, PDF
Language(s): English
Published date: 28-09-2007
Publisher: British Standards Institution
ForewordForeword1 Scope2 Normative references3 Terms and definitions4 Principle5 Reagents6 Apparatus7 Sampling8 Preparation of test sample 8.1 Milk and whey 8.2 Buttermilk 8.3 Yogurt 8.4 Cream 8.5 Dried milk 8.6 Butter 8.7 Cheese 8.8 Caseins and caseinates9 Procedure 9.1 Test portion 9.2 Decomposition of organic matter 9.3 Determination10 Calculation and expression of results 10.1 Calculation 10.2 Expression of test results11 Precision 11.1 Repeatability 11.2 Reproducibility12 Test reportAnnex A (informative) Interlaboratory trialsBibliography
Defines a flame atomic absorption spectrometric method for the determination of calcium, sodium, potassium and magnesium contents in milk and milk products.
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