AS 2300.1.8.2-1991

1 - AS 2300.1.8.2-1991 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES - ASSE
1 - FOREWORD
1 - METHOD
1 - 1 SCOPE
1 - 2 REFERENCED DOCUMENTS
2 - 3 PRINCIPLE
2 - 4 FACTORS AFFECTING THE ACCURACY OF ANALYSES
2 - 4.1 Instrumental factors
2 - 4.2 Physical, chemical and biological factors
3 - 5 CALIBRATION OF THE INSTRUMENT
3 - 5.1 General
3 - 5.2 Calibration check and adjustment
3 - 6 PERFORMANCE TESTS
3 - 6.1 Test procedure
3 - 6.2 Calculations
4 - 7 PERFORMANCE SPECIFICATIONS
4 - 7.1 General
4 - 7.2 Mean difference between instrument andreference values
4 - 7.3 Standard deviation of the difference between instrument and reference values
4 - 7.4 Mean difference between duplicate instrument results
4 - 7.5 Standard deviation of the difference between duplicate instrument results
4 - 8 TEST REPORT
4 - REFERENCES

AS 2300.1.8.2-1991 sets out a procedure for evaluating the suitability of a mid-infrared spectrometric instrument for quantitatively determining fat, protein and lactose inliquid milks.

This Standard sets out a procedure for evaluating the suitability of a mid-infrared spectrometric instrument for quantitatively determining fat, protein and lactose in liquid milks.NOTES:1 The procedure may be used to assess a new instrument or an instrument after major repair, or for comparing instruments.2 The evaluation is based on a group of performance tests similar to those published in the Association of Official Analytical Chemists (AOAC) Official Methods of Analysis (Ref. 2).3 Mid-infrared instruments are usually suitable for testing whole milk, skimmed and partially skimmed milk, homogenized milk and modified milk. Some instruments are also suitable for testing cream directly.4 The instrument may also provide an estimated solids-not-fat (SNF) content by assigning a value for the minerals content, obtained by experiment, and adding the sum of the measured protein and lactose contents.

First published as AS 2300.1.8.2-1991.