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AS 2300.1.3-1988

AS 2300.1.3-1988

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of fat - Gravimetric method

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English

Published date

01-01-1988

Publisher

Standards Australia

Superseded date

30-06-2017

Superseded by

AS 2300.1.3-2008

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1 - AS 2300.1.3-1988 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES - DETERM
1 - PREFACE
1 - SECTION 1. GENERAL METHOD
1 - 1.1 SCOPE.
1 - 1.2 APPLICATION.
1 - 1.3 DEFINITION.
1 - 1.4 PRINCIPLE.
2 - 1.5 REFERENCED DOCUMENTS.
2 - 1.6 REAGENTS.
2 - 1.6.1 General requirements.
2 - 1.6.2 Reagents.
2 - 1.7 APPARATUS.
3 - 1.8 PROCEDURE.
3 - 1.8.1 Blank test.
3 - 1.8.2 Test samples and digestion.
3 - 1.8.3 Analytical method.
4 - 1.9 CALCULATION AND EXPRESSION OF RESULTS.
4 - 1.10 REPORT.
5 - SECTION 2. PREPARATION AND DIGESTION OF TEST SAMPLES
5 - 2.1 SCOPE.
5 - 2.2 DEFINITIONS.
5 - 2.2.1 Laboratory sample
5 - 2.2.2 Test sample
5 - 2.2.3 Test portion
5 - 2.3 REAGENTS.
5 - 2.4 APPARATUS.
5 - 2.5 PREPARATION AND DIGESTION OF TEST SAMPLES OFSPECIFIC PRODUCTS.
5 - 2.5.1 General.
5 - 2.5.2 Blank test.
5 - 2.5.3 Röse-Gottlieb digestion.
5 - 2.5.4 Liquid milks.
6 - 2.5.5. Creams.
6 - 2.5.6 Dried milks and milk products.
6 - 2.5.7 Ice cream and frozen milk products.
7 - 2.5.8 Sweetened condensed milk.
7 - 2.5.9 Evaporated milk.
7 - 2.5.10 Yogurt.
7 - 2.5.11 Schmid-Bondzyndki-Ratzlaff digestion.
7 - 2.5.12 Cheese.
8 - 2.5.13 Caseins, caseinates and coprecipitates.

Committee
FT-024
DocumentType
Standard
ISBN
0 7262 5227 1
Pages
7
PublisherName
Standards Australia
Status
Superseded
SupersededBy
Supersedes
UnderRevision

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.

AS 1166-2004 Milk and milk products - Guidance on sampling
AS 1152-1993 Specification for test sieves
AS/NZS 2243.2:2006 Safety in laboratories Chemical aspects
AS/NZS 2243.1:2005 Safety in laboratories Planning and operational aspects

AS 2300.1.8.2-1991 Methods of chemical and physical testing for the dairying industry General methods and principles - Assessment of instrumental methods - Infrared spectrometric analysis of milk
AS 2300.5.2-1991 Methods of chemical and physical testing for the dairying industry Condensed milk - Determination of sucrose - Polarimetric method (Reconfirmed 2016)
AS 2300.5.1-1991 Methods of chemical and physical testing for the dairying industry Condensed milk - General information and preparation of samples (Reconfirmed 2019)
AS 2300.2.1-1996 Methods of chemical and physical testing for the dairying industry Liquid milks - Method for determining the efficiency of homogenization of milk (Reconfirmed 2016)
AS 2300.10.1-1991 Methods of chemical and physical testing for the dairying industry Caseins, caseinates and coprecipitates - General information and preparation of samples (Reconfirmed 2016)
AS 2300.2.3-2008 Methods of chemical and physical testing for the dairying industry Liquid milks - Determination of the iodide content of milk - Selective ion electrode method (Reconfirmed 2019)
AS 2300.4.1-1994 Methods of chemical and physical testing for the dairying industry Dried milk and dried milk products - General information and preparation of samples
AS 1187-1996 Farm milk cooling and storage systems
AS 2300.1.8-2008 Methods of chemical and physical testing for the dairying industry General methods and principles - Assessment of instrumental methods - Protein in milk and infrared spectrometric analysis of milk (Reconfirmed 2019)
AS 2300.9-1990

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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