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Full Description

Describes methods under three main headings physical, sensory and chemical tests. It applies to dried milk and whey produced by both spray and roller dried techniques, and gives methods for determining bulk density, solubility index, odour and flavour of the reconstituted product, moisture content, fat, total nitrogen, ash, lactate and lactose. An appendix describes the method for determining UDWPN content of reference samples of dried milk.
 

Document History

  1. AS 2300.1.3-2008


    Methods of chemical and physical testing for the dairying industry, Method 1.3: General methods and principles - Determination of fat - Gravimetric method

    • Most Recent
  2. AS 2300.1.3-1988


    Methods of chemical and physical testing for the dairying industry, Method 1.3: General methods and principles - Determination of fat - Gravimetric method

    • Historical Version
  3. AS 1084-1974


    Methods for the analysis of liquid milk and cream

    • Historical Version
  4. AS 1629-1974

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    Methods for the analysis of dried milk and whey

    • Historical Version
  5. AS N75-1970


    Methods for the sampling and chemical analysis of cheese

    • Historical Version
  6. AS N72-1970


    Methods for the chemical analysis of ice cream and frozen milk products

    • Historical Version
  7. AS N67-1970


    Method for the determination of undenatured whey protein nitrogen in non-fat dried milk

    • Historical Version
  8. AS N60-1970


    Methods for the sampling and analysis of acid and rennet caseins

    • Historical Version
  9. AS N48-1965


    Methods for the chemical analysis of condensed milk

    • Historical Version
  10. AS N61-1965


    Method for the determination of the solubility index of dried milk

    • Historical Version
 

Amendments, rulings, supplements, and errata

  1. AS 1629-1974 AMDT 2


    Amendment 2 to AS 1629-1974

  2. AS 1629-1974 AMDT 1


    Amendment 1 to AS 1629-1974

  3. AS 1629-1974 AMDT 3


    Amendment 3 to AS 1629-1974