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AS 2300.1.1-2008
$87.70
Methods of chemical and physical testing for the dairying industry, Method 1.1: General methods and principles — Determination of total solids and moisture
This Standard sets out two methods for the determination of total solids and moisture contents of dairy products as follows: Method A-requires the use of sand as a drying aid. Method B-does not require the use of sand. The preparation of test samples of specific products for testing by the methods is also given.
Table of contents
Header
About this publication
Preface
1 Scope
2 Application
3 Referenced documents
4 Definitions
5 Principle
6 Reagents
6.1 Water
6.2 Sand
7 Apparatus
8 Samples
8.1 Laboratory sample
8.2 Preparation and testing of samples
9 Method A (using sand)
9.1 Blank test
9.2 Procedure
10 Method B (without sand)
11 Calculations
12 Accuracy and uncertainty of measurement
13 Report
14 Testing specific products
14.1 General
14.2 Liquid milks (total solids)
14.3 Cream (total solids)
14.4 Sweetened condensed milk (total solids)
14.5 Evaporated milk (total solids)
14.6 Cheese (moisture) and whey cheese
14.6.1 Reference method
14.6.2 Routine method
14.7 Ice cream and frozen milk products (total solids)
