AS 2300.4.4-1994

1 - AS 2300.4.4-1994 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - DRIED MILK AND DRIED MILK PRODUCTS - DE
1 - PREFACE
1 - FOREWORD
2 - METHOD
2 - 1 SCOPE
2 - 2 REFERENCED DOCUMENTS
2 - 3 DEFINITION
2 - 3.1 Insolubility index
2 - 4 PRINCIPLE
2 - 5 REAGENTS
2 - 5.1 Water
2 - 5.2 Silicone antifoaming agent
2 - 6 APPARATUS
2 - 6.1 Thermometers
3 - 6.2 Water baths
3 - 6.3 Glass mixing jar
3 - 6.4 Scoop
3 - 6.5 Balance
3 - 6.6 Plastic measuring cylinder
3 - 6.7 Brush
3 - 6.8 Electric mixer
3 - 6.9 Interval timer
3 - 6.10 Spoon spatula
4 - 6.11 Centrifuge tubes
4 - 6.12 Electric centrifuge
4 - 6.13 Siphon fitting
4 - 6.14 Glass stirring rod
4 - 6.15 Magnifying lens
4 - 7 TEST SAMPLES
4 - 8 PROCEDURE
4 - 8.1 General
7 - 8.2 Preparation of the mixing jar
7 - 8.3 Test portions
7 - 8.4 Determination
8 - 9 EXPRESSION OF RESULTS
8 - 10 PRECISION
8 - 10.1 Repeatability
8 - 10.2 Reproducibility
9 - 11 TEST REPORT
9 - 12 REFERENCES

This Standard sets out a method for determining the insolubility index, as a means of assessing the solubility of instant or non-instant dried milks, dried buttermilk, dried whey, and dried milk-based infant food. The method is also applicable to these products where the milk fat has been replaced by another fat.

This Standard sets out a method for determining the insolubility index, as a means of assessing the solubility of instant or non-instant dried milks, dried buttermilk, dried whey, and dried milk-based infant food. The method is also applicable to these products where the milk fat has been replaced by another fat.

First published as part of AS N61-1965.
Revised and redesignated AS 1629-1974.
Revised and redesignated in part as AS 2300.4.4-1994.