BS 809:1985
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
Methods for sampling of milk and milk products
Hardcopy , PDF
15-09-1997
English
31-12-1985
National foreword
Committees responsible
Methods
0. Introduction
1. Scope and field of application
2. References
3. Definitions
Section one. General considerations
4. Administrative arrangements
5. Apparatus
6. Sampling technique
7. Preservation and storage of samples
8. Dispatch of samples
Section two. Methods of taking samples
9. Milk and liquid milk products
10. Evaporated milk, sweetened condensed milk and
concentrated whey products
11. Jellified milk products and "set" fermented
milk products
12. Edible ices and frozen products with milk
constituents
13. Dried milk and dried milk products
14. Butter and related products
15. Anhydrous milkfat and related products
16. Cheese
Annexes
A Routine sampling procedures for milk quality
payment schemes
B. Suppliers of sampling equipment for dairy
products
Tables
1. Sample preservation, storage temperature,
and minimum sample size
2. Dimensions of borers
3. Dimensions of butter triers
4. Dimensions of cheese triers
Figures
1. Recommended plunger for cans and buckets
2. Suitable plunger for road, farm and rail tanks
3. Suitable dipper for liquids
4. Sample extraction cylinder
5. Chamber probe
6. Probe or partial sample extractor
7. Suitable stirrer for mixing sweetened condensed
milk in barrels
8. Thermally insulated box suitable for the transport
of samples of edible ices
9. Dried-milk borers
10. Butter trier
11. Cheese trier
12. Sampling a cylindrical cheese by means of a trier
13. Sampling a cubic cheese by means of a trier
14. Sampling a block-shaped or loaf-shaped cheese
by means of a trier
15. Sampling a spherical cheese, with flattened
upper and lower sides, by means of a trier
16. Sampling a cheese having a circular cross-section
and a mass over 2,500 g, by cutting out a sector
17. Sampling a cheese having a circular cross-section
and a mass over 1,100 g, but less than 2,500 g,
by cutting out a sector
18. Sampling by cutting out a piece from a block-shaped
or loaf-shaped cheese in which the largest face is
rectangular, but not square
19. Sampling by cutting out a piece from a block-shaped
cheese in which the largest face is square
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