AS 2300.1.1-2008

1-AS 2300.1.1-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1-PREFACE
2-METHOD
2-1 SCOPE
2-2 APPLICATION
2-3 REFERENCED DOCUMENTS
2-4 DEFINITIONS
2-4.1 Total solids content
2-4.2 Moisture content
2-5 PRINCIPLE
2-6 REAGENTS
2-6.1 Water
2-6.2 Sand
3-7 APPARATUS
3-8 SAMPLES
3-8.1 Laboratory sample
3-8.2 Preparation and testing of samples
3-9 METHOD A (USING SAND)
3-9.1 Blank test
3-9.2 Procedure
4-10 METHOD B (WITHOUT SAND)
5-11 CALCULATIONS
5-12 ACCURACY AND UNCERTAINTY OF MEASUREMENT
5-13 REPORT
6-14 TESTING SPECIFIC PRODUCTS
6-14.1 General
6-14.2 Liquid milks (total solids)
6-14.3 Cream (total solids)
7-14.4 Sweetened condensed milk (total solids)
7-14.5 Evaporated milk (total solids)
7-14.6 Cheese (moisture) and whey cheese
7-14.6.1 Reference method
8-14.6.2 Routine method
8-14.7 Ice cream and frozen milk products (total solids)
8-14.8 Butter (moisture)
9-14.9 Dried milks
9-14.10 Caseins, caseinates and coprecipitates
9-14.11 Yogurt and frozen milk desserts