BS ISO 5765-1:2002
Current
The latest, up-to-date edition.
Dried milk, dried ice-mixes and processed cheese. Determination of lactose content Enzymatic method utilizing the glucose moiety of the lactose
Hardcopy , PDF
English
08-10-2002
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Foreword
Foreword
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Procedure
7.1 Test to check the procedure
7.2 Preparation of test sample
7.3 Test portion
7.4 Reagent blank test
7.5 Deproteination
7.6 Determination
8 Calculation and expression of results
8.1 Calculation
8.2 Expression of results
9 Precision
9.1 Interlaboratory trial
9.2 Repeatability
9.3 Reproducibility
10 Test report
Annex A (normative) Good Laboratory Practice (GLP) rules
for the performance of enzymatic analyses
Bibliography
Defines an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances and of processed cheese.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 98/712457 DC (10/2002) Reviewed and confirmed by BSI, October 2007. (09/2007)
|
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 5765-1:2002 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
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