AS 2300.1.5-2008

1 - AS 2300.1.5-2008 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 DOCUMENT
2 - 4 DEFINTIONS
2 - 4.1 Ash
2 - 5 PRINCIPLE
2 - 6 REAGENTS
2 - 7 APPARATUS
3 - 8 SAMPLES
3 - 9 METHODS FOR SPECIFIC PRODUCTS
3 - 9.1 General
3 - 9.2 Preparation of tared dish
3 - 9.3 Liquid milks
3 - 9.4 Sweetened condensed milk
4 - 9.5 Ice cream, frozen milk products and yoghurts
4 - 9.6 Dried milks, caseins and coprecipitates
4 - 9.7 Rennet casein
5 - 9.8 Acid casein (fixed ash)
5 - 9.9 Evaporated milk
5 - 10 ASHING PROCEDURE
6 - 11 CALCULATION
6 - 12 ACCURACY AND UNCERTAINTY MEASUREMENT
6 - 13 REPORT

This Standard sets out a method for the determination of ash in dairy products. The method is applicable to liquid milks, condensed milk, ice cream and frozen milk products, dried milks, caseins, caseinates, coprecipitates, and yoghurts.

This Standard sets out a method for the determination of ash in dairy products.

Originated as part of AS N48-1965, AS N60-1978, AS N72-1970, AS 1084-1975, and AS 1629-1974.
Previous edition AS 23001.5-1988.
Second edition 2008.