Methods of chemical and physical testing for the dairying industry General methods and principles - Determination of sucrose and glucose - Enzymatic method
Standards Australia
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<text>AS 2300.1.9-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...</text>
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<text>PREFACE</text>
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<text>FOREWORD</text>
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<text>METHOD</text>
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<text>1 SCOPE</text>
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<text>2 REFERENCED DOCUMENTS</text>
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<text>3 PRINCIPLE</text>
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<text>4 REACTIONS</text>
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<text>5 REAGENTS</text>
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<text>5.1 General requirement</text>
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<text>5.2 Reagents</text>
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<text>6 APPARATUS</text>
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<text>7 SAMPLES AND SAMPLE PREPARATION</text>
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<text>7.1 Sampling</text>
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<text>7.2 Sample preparation</text>
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<text>8 PROCEDURE</text>
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<text>8.1 Sample dilution</text>
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<text>8.2 Clarification of test samples</text>
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<text>8.3 Determination</text>
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<text>9 REAGENT CHECK</text>
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<text>10 CALCULATION AND EXPRESSION OF RESULTS</text>
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<text>10.1 Absorbance differences</text>
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<text>10.2 Sucrose content</text>
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<text>10.3 Original glucose</text>
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<text>11 ACCURACY AND UNCERTAINTY MEASUREMENT</text>
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<text>12 REPORT</text>
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This Standard sets out an enzymatic method for the determination of sucrose and glucose in liquid milks, flavoured milks, yogurts, ice cream and other frozen milk products.
| Document Type | Standard |
| Status | Current |
| Publisher | Standards Australia |
| Committee | FT-024 |
| Supersedes |
|
