AS 2300.1.3-2008

1-AS 2300.1.3-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1-PREFACE
2-METHOD
2-SECTION 1 SCOPE AND GENERAL
2-1.1 SCOPE
2-1.2 APPLICATION
2-1.3 REFERENCED DOCUMENTS
2-1.4 DEFINITIONS
2-1.4.1 Fat content
2-1.4.2 Laboratory sample
2-1.4.3 Test portion
2-1.4.4 Test sample
3-SECTION 2 GENERAL METHOD
3-2.1 PRINCIPLE
3-2.2 REAGENTS
3-2.2.1 General requirements
3-2.2.2 Reagents
4-2.3 APPARATUS
4-2.4 PROCEDURE
4-2.4.1 Blank test
4-2.4.2 Test samples and digestion
4-2.4.3 Analytical method
5-2.5 CALCULATION AND EXPRESSION OF RESULTS
6-2.6 ACCURACY AND UNCERTAINTY MEASUREMENT
6-2.7 REPORT
7-SECTION 3 PREPARATION AND DIGESTION OF TEST SAMPLES
7-3.1 SCOPE
7-3.2 REAGENTS
7-3.3 APPARATUS
7-3.4 PREPARATION AND DIGESTION OF TEST SAMPLES OF SPECIFIC PRODUCTS
7-3.4.1 General
7-3.4.2 Blank test
7-3.4.3 Röse-Gottlieb digestion
7-3.4.4 Liquid milks
8-3.4.5 Creams
8-3.4.6 Dried milks and milk products
9-3.4.7 Ice cream and frozen milk products
9-3.4.8 Sweetened condensed milk
10-3.4.9 Evaporated milk
10-3.4.10 Yogurt
11-3.4.11 Schmid-Bondzyndki-Ratzlaff digestion
11-3.4.12 Cheese
11-3.4.13 Caseins, caseinates and coprecipitates