AS 2300.1.3-2008

Table of Contents

<toc>
<bookmarktable>
<bookmark index='0'>
<pageno>1</pageno>
<text>AS 2300.1.3-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...</text>
<bookmark index='1'>
<pageno>1</pageno>
<text>PREFACE</text>
</bookmark>
<bookmark index='2'>
<pageno>2</pageno>
<text>METHOD</text>
<bookmark index='3'>
<pageno>2</pageno>
<text>SECTION 1 SCOPE AND GENERAL</text>
<bookmark index='4'>
<pageno>2</pageno>
<text>1.1 SCOPE</text>
</bookmark>
<bookmark index='5'>
<pageno>2</pageno>
<text>1.2 APPLICATION</text>
</bookmark>
<bookmark index='6'>
<pageno>2</pageno>
<text>1.3 REFERENCED DOCUMENTS</text>
</bookmark>
<bookmark index='7'>
<pageno>2</pageno>
<text>1.4 DEFINITIONS</text>
<bookmark index='8'>
<pageno>2</pageno>
<text>1.4.1 Fat content</text>
</bookmark>
<bookmark index='9'>
<pageno>2</pageno>
<text>1.4.2 Laboratory sample</text>
</bookmark>
<bookmark index='10'>
<pageno>2</pageno>
<text>1.4.3 Test portion</text>
</bookmark>
<bookmark index='11'>
<pageno>2</pageno>
<text>1.4.4 Test sample</text>
</bookmark>
</bookmark>
</bookmark>
<bookmark index='12'>
<pageno>3</pageno>
<text>SECTION 2 GENERAL METHOD</text>
<bookmark index='13'>
<pageno>3</pageno>
<text>2.1 PRINCIPLE</text>
</bookmark>
<bookmark index='14'>
<pageno>3</pageno>
<text>2.2 REAGENTS</text>
<bookmark index='15'>
<pageno>3</pageno>
<text>2.2.1 General requirements</text>
</bookmark>
<bookmark index='16'>
<pageno>3</pageno>
<text>2.2.2 Reagents</text>
</bookmark>
</bookmark>
<bookmark index='17'>
<pageno>4</pageno>
<text>2.3 APPARATUS</text>
</bookmark>
<bookmark index='18'>
<pageno>4</pageno>
<text>2.4 PROCEDURE</text>
<bookmark index='19'>
<pageno>4</pageno>
<text>2.4.1 Blank test</text>
</bookmark>
<bookmark index='20'>
<pageno>4</pageno>
<text>2.4.2 Test samples and digestion</text>
</bookmark>
<bookmark index='21'>
<pageno>4</pageno>
<text>2.4.3 Analytical method</text>
</bookmark>
</bookmark>
<bookmark index='22'>
<pageno>5</pageno>
<text>2.5 CALCULATION AND EXPRESSION OF RESULTS</text>
</bookmark>
<bookmark index='23'>
<pageno>6</pageno>
<text>2.6 ACCURACY AND UNCERTAINTY MEASUREMENT</text>
</bookmark>
<bookmark index='24'>
<pageno>6</pageno>
<text>2.7 REPORT</text>
</bookmark>
</bookmark>
<bookmark index='25'>
<pageno>7</pageno>
<text>SECTION 3 PREPARATION AND DIGESTION OF TEST SAMPLES</text>
<bookmark index='26'>
<pageno>7</pageno>
<text>3.1 SCOPE</text>
</bookmark>
<bookmark index='27'>
<pageno>7</pageno>
<text>3.2 REAGENTS</text>
</bookmark>
<bookmark index='28'>
<pageno>7</pageno>
<text>3.3 APPARATUS</text>
</bookmark>
<bookmark index='29'>
<pageno>7</pageno>
<text>3.4 PREPARATION AND DIGESTION OF TEST SAMPLES OF SPECIFIC PRODUCTS</text>
<bookmark index='30'>
<pageno>7</pageno>
<text>3.4.1 General</text>
</bookmark>
<bookmark index='31'>
<pageno>7</pageno>
<text>3.4.2 Blank test</text>
</bookmark>
<bookmark index='32'>
<pageno>7</pageno>
<text>3.4.3 R&#246;se-Gottlieb digestion</text>
</bookmark>
<bookmark index='33'>
<pageno>7</pageno>
<text>3.4.4 Liquid milks</text>
</bookmark>
<bookmark index='34'>
<pageno>8</pageno>
<text>3.4.5 Creams</text>
</bookmark>
<bookmark index='35'>
<pageno>8</pageno>
<text>3.4.6 Dried milks and milk products</text>
</bookmark>
<bookmark index='36'>
<pageno>9</pageno>
<text>3.4.7 Ice cream and frozen milk products</text>
</bookmark>
<bookmark index='37'>
<pageno>9</pageno>
<text>3.4.8 Sweetened condensed milk</text>
</bookmark>
<bookmark index='38'>
<pageno>10</pageno>
<text>3.4.9 Evaporated milk</text>
</bookmark>
<bookmark index='39'>
<pageno>10</pageno>
<text>3.4.10 Yogurt</text>
</bookmark>
<bookmark index='40'>
<pageno>11</pageno>
<text>3.4.11 Schmid-Bondzyndki-Ratzlaff digestion</text>
</bookmark>
<bookmark index='41'>
<pageno>11</pageno>
<text>3.4.12 Cheese</text>
</bookmark>
<bookmark index='42'>
<pageno>11</pageno>
<text>3.4.13 Caseins, caseinates and coprecipitates</text>
</bookmark>
</bookmark>
</bookmark>
</bookmark>
</bookmark>
</bookmarktable>
</toc>

Scope

This Section sets out a general gravimetric method for the determination of fat in dairy products.
NOTE: Methods of preparation of test samples of specific products for determination of fat content by this method are described in Section 2.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	AS 2300.1.3-1988 DR 07342 CP