Table of Contents

1 -  AS 2300.4.4-1994 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - DRIED MILK AND DRIED MILK PRODUCTS - DE
1 -  PREFACE
1 -  FOREWORD
2 -  METHOD
2 -  1 SCOPE
2 -  2 REFERENCED DOCUMENTS
2 -  3 DEFINITION
2 -  3.1 Insolubility index
2 -  4 PRINCIPLE
2 -  5 REAGENTS
2 -  5.1 Water
2 -  5.2 Silicone antifoaming agent
2 -  6 APPARATUS
2 -  6.1 Thermometers
3 -  6.2 Water baths
3 -  6.3 Glass mixing jar
3 -  6.4 Scoop
3 -  6.5 Balance
3 -  6.6 Plastic measuring cylinder
3 -  6.7 Brush
3 -  6.8 Electric mixer
3 -  6.9 Interval timer
3 -  6.10 Spoon spatula
4 -  6.11 Centrifuge tubes
4 -  6.12 Electric centrifuge
4 -  6.13 Siphon fitting
4 -  6.14 Glass stirring rod
4 -  6.15 Magnifying lens
4 -  7 TEST SAMPLES
4 -  8 PROCEDURE
4 -  8.1 General
7 -  8.2 Preparation of the mixing jar
7 -  8.3 Test portions
7 -  8.4 Determination
8 -  9 EXPRESSION OF RESULTS
8 -  10 PRECISION
8 -  10.1 Repeatability
8 -  10.2 Reproducibility
9 -  11 TEST REPORT
9 -  12 REFERENCES

Abstract

Sets out a method for determining the insolubility
index, as a means of assessing the solubility of
instant or non-instant dried milks, dried buttermilk,
dried whey, and dried milk-based infant food.

Scope

This Standard sets out a method for determining the insolubility index, as a means of assessing the solubility of instant or non-instant dried milks, dried buttermilk, dried whey, and dried milk-based infant food. The method is also applicable to these products where the milk fat has been replaced by another fat.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	DR 92223 AS 1629-1974