AS 2300.1.3-2008

1 - AS 2300.1.3-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1 - PREFACE
2 - METHOD
2 - SECTION 1 SCOPE AND GENERAL
2 - 1.1 SCOPE
2 - 1.2 APPLICATION
2 - 1.3 REFERENCED DOCUMENTS
2 - 1.4 DEFINITIONS
2 - 1.4.1 Fat content
2 - 1.4.2 Laboratory sample
2 - 1.4.3 Test portion
2 - 1.4.4 Test sample
3 - SECTION 2 GENERAL METHOD
3 - 2.1 PRINCIPLE
3 - 2.2 REAGENTS
3 - 2.2.1 General requirements
3 - 2.2.2 Reagents
4 - 2.3 APPARATUS
4 - 2.4 PROCEDURE
4 - 2.4.1 Blank test
4 - 2.4.2 Test samples and digestion
4 - 2.4.3 Analytical method
5 - 2.5 CALCULATION AND EXPRESSION OF RESULTS
6 - 2.6 ACCURACY AND UNCERTAINTY MEASUREMENT
6 - 2.7 REPORT
7 - SECTION 3 PREPARATION AND DIGESTION OF TEST SAMPLES
7 - 3.1 SCOPE
7 - 3.2 REAGENTS
7 - 3.3 APPARATUS
7 - 3.4 PREPARATION AND DIGESTION OF TEST SAMPLES OF SPECIFIC PRODUCTS
7 - 3.4.1 General
7 - 3.4.2 Blank test
7 - 3.4.3 Röse-Gottlieb digestion
7 - 3.4.4 Liquid milks
8 - 3.4.5 Creams
8 - 3.4.6 Dried milks and milk products
9 - 3.4.7 Ice cream and frozen milk products
9 - 3.4.8 Sweetened condensed milk
10 - 3.4.9 Evaporated milk
10 - 3.4.10 Yogurt
11 - 3.4.11 Schmid-Bondzyndki-Ratzlaff digestion
11 - 3.4.12 Cheese
11 - 3.4.13 Caseins, caseinates and coprecipitates

This Section sets out a general gravimetric method for the determination of fat in dairy products. A general method is given, and this is applicable to prepared samples for a range of dairy products.

This Section sets out a general gravimetric method for the determination of fat in dairy products. NOTE: Methods of preparation of test samples of specific products for determination of fat content by this method are described in Section 2.

Originated as part of AS N48-1965, AS N60-1978, AS N72-1970, AS N75-1970, AS 1084-1975 and AS 1629-1974.
Previous edition AS 2300.1.3-1988.
Second edition 2008.