Dried milk, dried ice-mixes and processed cheese. Determination of lactose content Enzymatic method utilizing the galactose moiety of the lactose

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

08-10-2002

Publisher

British Standards Institution

Foreword
Foreword
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Procedure
   7.1 Test to check the procedure
   7.2 Preparation of test sample
   7.3 Test portion
   7.4 Reagent blank test
   7.5 Deproteination
   7.6 Determination
8 Calculation and expression of results
   8.1 Calculation
   8.2 Expression of results
9 Precision
   9.1 Interlaboratory trial
   9.2 Repeatability
   9.3 Reproducibility
10 Test report
Annex A (normative) Good Laboratory Practice (GLP) rules
        for the performance of enzymatic analyses
Bibliography

Defines an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances and of processed cheese.

Committee	AW/5
DevelopmentNote	Supersedes 98/712458 DC (10/2002) Reviewed and confirmed by BSI, October 2007. (09/2007)
DocumentType	Standard
Pages	24
PublisherName	British Standards Institution
Status	Current
Supersedes	98/712458 DC : OCT 98

Standards	Relationship
ISO 5765-2:2002	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method

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BS ISO 5765-2:2002

Current

Table of Contents

Abstract

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