AS 2300.1.1-1988

1 - AS 2300.1.1-1988 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES - DETERM
1 - PREFACE
1 - METHOD
1 - 1 SCOPE.
1 - 2 APPLICATION.
1 - 3 DEFINITIONS.
1 - 3.1 Total solids content
1 - 3.2 Moisture content
2 - 4 PRINCIPLE.
2 - 5 REFERENCED DOCUMENTS.
2 - 6 REAGENTS.
2 - 6.1 Water.
2 - 6.2 Sand.
2 - 7 APPARATUS.
2 - 8 SAMPLES.
2 - 8.1 Laboratory sample.
2 - 8.2 Preparation and testingof samples.
2 - 9 METHOD A (USING SAND).
2 - 9.1 Blank test.
2 - 9.2 Procedure.
3 - 10 METHOD B (WITHOUT SAND).
3 - 11 CALCULATIONS.
4 - 12 REPORT.
4 - 13 TESTING SPECIFIC PRODUCTS.
4 - 13.1 General.
4 - 13.2 Liquid milks (total solids).
4 - 13.3 Cream (total solids).
4 - 13.4 Sweetened condensed milk (total solids).
5 - 13.5 Evaporated milk (total solids).
5 - 13.6 Cheese (moisture).
5 - 13.7 Ice cream and frozen milk products (total solids).
5 - 13.8 Butter (moisture).
6 - 13.9 Dried milks.
6 - 13.10 Caseins, caseinates and coprecipitates.
6 - 13.11 Yogurt.

AS 2300.1.1-1988 sets out two methods for the determination of total solids and moisture contents of dairy products.

This Standard sets out two methods for the determination of total solids and moisture contents of dairy products as follows: Method A -requires the use of sand as a drying aid.Method B -does not require the use of sand.The preparation of test samples of specific products for testing by the methods is also given.