AS 2300.1.9-2008

1 - AS 2300.1.9-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1 - PREFACE
1 - FOREWORD
2 - METHOD
2 - 1 SCOPE
2 - 2 REFERENCED DOCUMENTS
2 - 3 PRINCIPLE
2 - 4 REACTIONS
2 - 5 REAGENTS
2 - 5.1 General requirement
3 - 5.2 Reagents
3 - 6 APPARATUS
3 - 7 SAMPLES AND SAMPLE PREPARATION
3 - 7.1 Sampling
4 - 7.2 Sample preparation
4 - 8 PROCEDURE
4 - 8.1 Sample dilution
4 - 8.2 Clarification of test samples
4 - 8.3 Determination
5 - 9 REAGENT CHECK
5 - 10 CALCULATION AND EXPRESSION OF RESULTS
5 - 10.1 Absorbance differences
5 - 10.2 Sucrose content
6 - 10.3 Original glucose
6 - 11 ACCURACY AND UNCERTAINTY MEASUREMENT
6 - 12 REPORT

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.

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.

Originated as AS 2300.1.9-1987.
Second edition 2008.