1 - AS 2300.1.2.1-1991 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES - DETE
1 - PREFACE
1 - FOREWORD
1 - METHOD
1 - 1 SCOPE
2 - 2 REFERENCED DOCUMENTS
2 - 3 PRINCIPLE
2 - 4 REACTIONS
2 - 5 REAGENTS
2 - 5.1 General
2 - 5.2 Sulfuric acid,
2 - 5.3 Copper sulfate,
2 - 5.4 Potassium sulfate,
2 - 5.5 Hydrogen peroxide,
2 - 5.6 Sodium hydroxide,
2 - 5.7 Boric acid,
2 - 5.8 Sulfuric acid,
2 - 5.9 Mixed indicator
2 - 5.10 Tryptophan (C 11 H 12 N 2 O 2 )
2 - 5.11 Ammonium sulphate
2 - 6 APPARATUS
2 - 6.1 Blender(s),
2 - 6.2 Kjeldahl flasks,
2 - 6.3 Liebig condensers,
2 - 6.4 Splash-heads,
2 - 6.5 Erlenmeyer flasks,
2 - 6.6 Glass beads or anti-bumping granules
2 - 6.7 Heating device,
2 - 6.8 pH meter,
3 - 7 NITROGEN RECOVERY TESTS
3 - 7.1 General
3 - 7.2 Tryptophan recovery test
3 - 7.3 Ammonium sulfate recovery test
3 - 7.4 Corrective action
3 - 8 PREPARATION OF TEST SAMPLE
3 - 8.1 Liquid milks and cream
3 - 8.2 Dried milks, caseinates and coprecipitates
3 - 8.3 Ice cream and frozen milk products
4 - 8.4 Cheese
4 - 8.5 Sweetened condensed milk
4 - 8.6 Evaporated milk
4 - 8.7 Yogurt
4 - 8.8 Caseins
4 - 9 TEST PORTIONS
5 - 10 PROCEDURE
5 - 10.1 Blank test
5 - 10.2 Method
5 - 11 CALCULATION
5 - 12 PRECISION
6 - 12.1 Repeatability
6 - 12.2 Reproducibility
6 - 13 TEST REPORT
6 - 14 REFERENCES
7 - APPENDIX A - MODIFIED KJELDAHL PROCEDURES
7 - A1 SCOPE
7 - A2 BLOCK DIGESTION APPARATUS
7 - A3 STEAM DISTILLATION
7 - A4 REDUCED TEST PORTION