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About This Item

 

Full Description

Specifies analytical procedures for determining total solids, fat, sucro se and reducing sugars, protein, ash and titrable acidity, and also incl udes a method for determining over-run index. An appendix gives a formul a for estimating the calorific value of the product.
 

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


    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

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    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 N72-1970 AMDT 3


    Amendment 3 to AS N72-1970