BS 1743-1-1986 Methods for analysis of dried milk and dried milk products - General introduction including preparation of laboratory samples《奶粉和奶粉制品的分析方法 第1部分 一般介绍(包括实验样品的制备)》.pdf

《BS 1743-1-1986 Methods for analysis of dried milk and dried milk products - General introduction including preparation of laboratory samples《奶粉和奶粉制品的分析方法 第1部分 一般介绍(包括实验样品的制备)》.pdf》由会员分享，可在线阅读，更多相关《BS 1743-1-1986 Methods for analysis of dried milk and dried milk products - General introduction including preparation of laboratory samples《奶粉和奶粉制品的分析方法 第1部分 一般介绍(包括实验样品的制备)》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 1743-1: 1986 Methods for Analysis of dried milk and dried milk products Part 1: General introduction, including preparation of laboratory samples UDC 637.143:664.97BS1743-1:1986 This British Standard, having been prepared under the directionof the Dairying Standards Committee, wa

2、spublished under the authorityofthe Board of BSI andcomes into effect on 30April1986 BSI 11-1999 First published September1980 First revision April1986 The following BSI references relate to the work on this standard: Committee referenceDAC/3 Draft for comment85/52453DC ISBN 0 580 15090 9 Committees

3、 responsible for this British Standard The preparation of this British Standard was entrusted by the Dairying Standards Committee (DAC/-) to Technical Committee DAC/3, upon which the following bodies were represented: AFRC Food Research Institute, Reading Association of British Preserved Milk Manufa

4、cturers Association of Public Analysts Association of Public Analysts of Scotland Creamery Proprietors Association Dairy Trade Federation Department of Trade and Industry (Laboratory of the Government Chemist) Ice Cream Alliance Limited Intervention Board for Agricultural Produce Joint Committee of

5、the Milk Marketing Board and the Dairy Trade Federation Milk Marketing Board Milk Marketing Board for Northern Ireland Ministry of Agriculture, Fisheries and Food Royal Association of British Dairy Farmers Royal Society of Chemistry Society of Chemical Industry Society of Dairy Technology University

6、 of Reading Amendments issued since publication Amd. No. Date of issue CommentsBS1743-1:1986 BSI 11-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Determinations supplementary to those in BS1743 1 3 Preparation of laboratory samples 1 4 Rounding of numbers 1 P

7、ublications referred to Inside back coverBS1743-1:1986 ii BSI 11-1999 Foreword This revision of BS1743-1 has been prepared under the direction of the Dairying Standards Committee. It supersedes BS1743-1:1980 which is withdrawn. BS1743 was first published in1951 and first revised in1968. A second rev

8、ision was started in1980 so that the various methods for analysis could be described in individual Parts, published separately in a loose-leaf format. BS1743:1968 will be withdrawn after all the Parts of the present revision of BS1743 which collectively supersede it have been published. The order of

9、 publication of these Parts has no technical significance and is mainly dependent on progress made by joint working groups of the International Dairy Federation (IDF), the International Organization for Standardization (ISO) and the Association of Official Analytical Chemists (AOAC) in developing In

10、ternational Standards that can be converted to British Standards. This revision of BS1743 not only specifies methods for chemical analysis of dried milk and dried milk products but also methods of determining physical properties such as solubility and dispersibility. The Parts of BS1743 deal with th

11、e analysis of dried whole milk, dried partly skimmed milk and dried skimmed milk (defined inFAO/WHO Standard A-5 1)as “whole milk powder”, “partly skimmed milk powder” and “skimmed milk powder”, respectively) manufactured either by the spray process or by the roller process. Where appropriate, the m

12、ethods are applicable to dried whey and dried butter-milk, to all types of instant dried milk, and to infant food based on dried milk. Cream powder, half cream powder and high fat milk powder, as defined in FAO/WHO StandardA-10 1) , are referred to in the methods considered suitable for these produc

13、ts. It is expected that BS1743 will be published in20Parts, with the following titles. Part 1: General introduction, including preparation of laboratory samples; Part 2: Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method); Part 3: Determination of the in

14、solubility index of dried milk, dried whey and dried buttermilk (routine method) 2) ; Part 4: Determination of the dispersibility and the wetting time of instant dried milk; Part 5: Determination of the bulk density of dried milk and dried milk products 2) ; Part 6: Assessment of the heat class of d

15、ried milk; Section 6.1: Heat number method (reference method); Section 6.2: Cysteine number method for ultra low heat dried milks 2) ; Part 7: Determination of the titratable acidity of dried milk; Section 7.1: Reference method; Section 7.2: Routine method; Part 8: Determination of the lactic acid/l

16、actate content of dried milk 2) ; Part 9: Determination of ash content and the ash alkalinity of dried milk 2) ; Part 10: Determination of neutralizers in dried milk 2) ; Part 11: Determination of the fat content of dried milk and dried milk products (reference and routine gravimetric methods) 2) ;

17、Part 12: Determination of the fat content of infant food based on dried milk, with added starch and/or dextrin (gravimetric method) 2) ; 1) FAO/WHO StandardA5:1971 “Standard for whole milk powder, partly skimmed milk powder and skimmed milk powder” andA10:1971 “Standard for cream powder, half cream

18、powder and high fat milk powder” may be obtained from Her Majestys Stationery Office. 2) In preparation.BS1743-1:1986 BSI 11-1999 iii Part 13: Determination of the water content of dried milk and dried milk products (reference and routine oven-drying methods) 3) ; Part 14: Determination of the total

19、 nitrogen/crude protein content of dried milk and dried milk products 3) ; Part 15: Determination of the lactose content of dried milk and dried milk products 3) ; Part 16: Determination of the nitrate and nitrite contents; Section 16.1: Method for dried milk by cadmium reduction; Section 16.2: Meth

20、od for dried milk by rapid reduction 3) ; Part 17: Determination of phosphatase activity 3) ; Part 18: Determination of vitaminA content 3) ; Part 19: Determination of scorched particles content; Part 20: Determination of sodium, potassium and calcium contents 3) . A British Standard does not purpor

21、t to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cov

22、er, pagesi toiv, pages1and2, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. 3) In preparation.iv blankBS1743-1:1986 BSI 11-1999 1 1 Scope Thi

23、s Part of BS1743 gives general instructions to be read in conjunction with each of the methods described in the remaining Parts. NOTEThe titles of the publications referred to in this Part ofBS1743 are listed on the inside back cover. 2 Determinations supplementary to those in BS1743 Reference shoul

24、d be made to the following methods in respect of these determinations. a) Detection of foreign fats: 1) vegetable fat (phytosteryl acetate test): seeBS5475-1; 2) vegetable fat (GLC method of sterols): seeBS5475-2. b) Copper content: seeBS6394-1. c) Iron content: seeBS6394-2. d) Lead content: seeBS63

25、94-3 4) . 3 Preparation of laboratory samples 3.1 Selection of units for sampling For a recommended scheme for the selection of units to prepare or obtain laboratory samples for analysis, seeBS809:1985, Section1 in particular. 3.2 Sampling techniques For a description of sampling techniques, seeBS80

26、9:1985, clause13 in particular. Samples taken from bulk containers shall be transferred to suitable air-tight containers of a capacity such that these containers are no more than three-quarters full, to allow the laboratory samples to be thoroughly mixed by rotating and inverting the containers. To

27、prevent any alteration in the properties of instant dried milk,e.g. dispersibility, it is essential that care is taken during sampling to avoid reducing the particle size of the dried milk. To minimize the risk of such a reduction happening during transport of the laboratory sample, the sample conta

28、iner used for transport shall be completely filled. Any laboratory sample which on receipt is not in a suitable air-tight container as specified inBS809 shall be noted and reported. During the preparation and subsequent handling of laboratory and test samples of all dried milks and dried milk produc

29、ts, these hygroscopic materials shall be exposed to the atmosphere for as short a time as possible to minimize absorption of moisture. 4 Rounding of numbers In the various Parts of BS1743, the method of rounding numbers shall be as specified in BS1957. NOTEFor example, if95.14,95.15,95.25 and95.16 a

30、re to berounded to the nearest0.1, the rounded numbers are95.1,95.2,95.2 and95.2 respectively,i.e. where5 occurs in the second decimal place, the rounding is to the nearest even number in the first decimal place. 4) In preparation.2 blankBS1743-1:1986 BSI 11-1999 Publications referred to BS 809, Met

31、hods for sampling of milk and milk products. BS 1957, Presentation of numerical values (fineness of expression; rounding of numbers). BS 5475, Methods for detection of foreign fats in dairy products. BS 5475-1, Detection of vegetable fat by the phytosteryl acetate test. BS 5475-2, Detection of veget

32、able fat by gas-liquid chromatography of sterols (reference method). BS 6394, Trace elements in milk and milk products. BS 6394-1, Method for the determination of copper content (reference method). BS 6394-2, Method for the determination of iron content. BS 6394-3, Method for the determination of le

33、ad content 5) . FAO/WHO StandardA5, Standard for whole milk powder, partly skimmed milk powder and skimmed milk powder 6) . FAO/WHO StandardA10, Standard for cream powder, half cream powder and high fat milk powder 6) . 5) In preparation. 6) Referred to in the foreword only.BS 1743-1: 1986 BSI 389 C

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