AS 2300.1.1-2008

1 - AS 2300.1.1-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1 - PREFACE
2 - METHOD
2 - 1 SCOPE
2 - 2 APPLICATION
2 - 3 REFERENCED DOCUMENTS
2 - 4 DEFINITIONS
2 - 4.1 Total solids content
2 - 4.2 Moisture content
2 - 5 PRINCIPLE
2 - 6 REAGENTS
2 - 6.1 Water
2 - 6.2 Sand
3 - 7 APPARATUS
3 - 8 SAMPLES
3 - 8.1 Laboratory sample
3 - 8.2 Preparation and testing of samples
3 - 9 METHOD A (USING SAND)
3 - 9.1 Blank test
3 - 9.2 Procedure
4 - 10 METHOD B (WITHOUT SAND)
5 - 11 CALCULATIONS
5 - 12 ACCURACY AND UNCERTAINTY OF MEASUREMENT
5 - 13 REPORT
6 - 14 TESTING SPECIFIC PRODUCTS
6 - 14.1 General
6 - 14.2 Liquid milks (total solids)
6 - 14.3 Cream (total solids)
7 - 14.4 Sweetened condensed milk (total solids)
7 - 14.5 Evaporated milk (total solids)
7 - 14.6 Cheese (moisture) and whey cheese
7 - 14.6.1 Reference method
8 - 14.6.2 Routine method
8 - 14.7 Ice cream and frozen milk products (total solids)
8 - 14.8 Butter (moisture)
9 - 14.9 Dried milks
9 - 14.10 Caseins, caseinates and coprecipitates
9 - 14.11 Yogurt and frozen milk desserts

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.

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.

Originated as part of AS N48-1965, AS N60-1978, AS N72-1970, AS N75-1970, AS 1084-1975, AS 1629-1974 and AS 1739-1975.
Previous edition AS 2300.1.1-1988.
Second edition 2008.