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BS ISO 5765-2:2002

Current

Current

The latest, up-to-date edition.

Dried milk, dried ice-mixes and processed cheese. Determination of lactose content Enzymatic method utilizing the galactose moiety of the lactose

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

08-10-2002

€231.38
Excluding VAT

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 98/712458 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 5765-2:2002 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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