AS 2300.1.8-2008

1-AS 2300.1.8-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1-PREFACE
2-FOREWORD
2-METHOD
2-SECTION 1 SCOPE AND GENERAL
2-1.1 SCOPE
2-1.2 REFERENCED DOCUMENTS
3-1.3 ACCURACY UNCERTAINTY OF MEASUREMENT
4-SECTION 2 PROTEIN IN MILK
4-2.1 SCOPE
4-2.2 APPLICATION
4-2.3 DEFINITIONS
4-2.3.1 Crude protein
4-2.3.2 True protein
4-2.4 PRINCIPLE
4-2.5 TEST SAMPLES
4-2.6 COMPARISON OF INSTRUMENT WITH REFERENCE METHOD
4-2.6.1 General
5-2.6.2 Instrument performance checks
5-2.6.3 Instrument calibration
5-2.6.4 Comparative analyses
5-2.7 CALCULATIONS
5-2.7.1 Mean difference
5-2.7.2 Standard deviation
6-2.8 CRITERIA FOR ACCEPTABILITY OF AN INSTRUMENT
6-2.9 REPORT
6-2.10 BIBLIOGRAPHY
7-SECTION 3 INFRARED SPECTROMETRIC ANALYSIS OF MILK
7-3.1 SCOPE
7-3.2 PRINCIPLE
7-3.3 FACTORS AFFECTING THE ACCURACY OF ANALYSES
7-3.3.1 Instrumental factors
8-3.3.2 Physical, chemical and biological factors
9-3.4 CALIBRATION OF THE INSTRUMENT
9-3.4.1 General
9-3.4.2 Calibration check and adjustment
9-3.5 PERFORMANCE TESTS
9-3.5.1 Test procedure
9-3.5.2 Calculations
10-3.6 PERFORMANCE SPECIFICATIONS
10-3.6.1 General
10-3.6.2 Mean difference between instrument and reference values
10-3.6.3 Standard deviation of the difference between instrument and reference values
11-3.6.4 Mean difference between duplicate instrument results
11-3.6.5 Standard deviation of the difference between duplicate instrument results
11-3.7 TEST REPORT
12-APPENDIX A - RECOMMENDED INSTRUMENT PERFORMANCE PROCEDURES FOR PROTEIN
12-A1 REPEATABILITY
12-A2 PURGING EFFICIENCY