AS 2300.1.1-2008

Table of Contents

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

This Standard sets out two methods for the determination of total solids and moisture contents of dairy products as follows:
Method A-requires the use of sand as a drying aid.
Method B-does not require the use of sand.
The preparation of test samples of specific products for testing by the methods is also given.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	AS 2300.1.1-1988 DR 07340 CP