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AS 2300.1.7-1990
$47.81
Methods of chemical and physical testing for the dairying industry, Method 1.7: General methods and principles – Determination of extraneous matter in dairy products
This Standard sets out a method for the determination of extraneous matter in a range of dairy products including raw, pasteurized, homogenized and evaporated milks, sweetened condensed milk, cream, butter, cheese and cheese powders, ice-cream, and cultured milk products. The method is not applicable to cheese with mould, cheese or other dairy products containing particulate food constituents, or dried milk and whey.
Table of contents
Header
About this publication
PREFACE
1 SCOPE
2 REFERENCED DOCUMENTS
3 PRINCIPLE
4 REAGENTS
4.1 General
4.2 Acetone
4.3 Digestive solutions
5 APPARATUS
5.1
5.2
5.3
5.4
5.5
6 SAMPLING AND SAMPLE PREPARATION
6.1 Laboratory sample
6.2 Test portions
6.3 Preparation of samples for filtration
6.3.1 General
6.3.2 Liquid milk, cream and butter samples
6.3.3 Cheese samples and cheese powders (also see Clause 6.3.4)
6.3.4 Cheese samples not digested by method described in Clause 6.3.3
