Dried milk and dried milk products. Determination of insolubility index

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

12-01-2006

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Terms and definition
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Procedure
   7.1 Preparation of test sample
   7.2 Preparation of the mixing jar
   7.3 Test portion
   7.4 Determination
8 Expression of results
9 Precision
   9.1 Interlaboratory test
   9.2 Repeatability
   9.3 Reproducibility
10 Notes on procedure
11 Test report
Bibliography

Describes a method of determining the insolubility index, as a means of assessing the solubility, of dried whole milk, dried partly skimmed milk and dried skimmed milk, whether non-instant or instant.

Committee	AW/5
DevelopmentNote	Supersedes BS 1743-3(1988) and 05/30135641 DC (01/2006)
DocumentType	Standard
Pages	20
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 1743-3:1988

Standards	Relationship
ISO 8156:2005	Identical

ISO 707:2008	Milk and milk products — Guidance on sampling
BS 1743-2:1980	Methods for analysis of dried milk and dried milk products Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method)

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BS ISO 8156:2005

Current

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory

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