Two methods are given for determination of TS and moisture contents of a wide range of liquid and solid milk products. Method A requires the use of sand as a drying aid; method B does not. In both methods a prescribed amount of sample is dried at a specified temp. (102±2°C) to constant mass....

A procedure is described for evaluating the suitability of an individual instrument for measuring protein in liquid milk; it applies to all instruments capable of analysing both crude and true protein.

The reference Kjeldahl method is described for the determination of N in milk, milk fractions and milk products. It is applicable to test portions containing ≥2 mg N; N present as nitrate or nitrite is not determined.

Procedures are set out for obtaining various fractions from milk (including skim milk and recombined or reconstituted milk) and determination of non-protein N, non-casein N, casein N and non-casein protein N. The milk protein fractions are precipitated from milk by various reagents (15%...

For determination of the titratable acidity of liquid milks, a known mass of the milk sample is titrated with standardized NaOH solution to a controlled indicator colour.

For determination of total P in liquid milks, the organic substances in a milk sample are destroyed by dry ashing. Condensed phosphates are acid-hydrolysed to orthophosphate which is reacted with molybdic acid to form molybdophosphoric acid, which is selectively reduced by diaminophenol to form...

The Babcock method (modified where appropriate) is described. It is suitable for testing the following products, provided that samples readily form a homogenized mixture when agitated: raw or pasteurized non-homogenized milk; skim milk, separated milk and buttermilk; cream (but not sour or cultured ...

Tests are described for determining the amount of alkaline phosphatase (phosphomonoesterase) activity in milk (whole, skim, fortified low fat, and flavoured), cream, dried milk products and cheese. It may not be suitable for some coloured products, and is not suitable for goat milk or goat milk...

For determination of lactose in milk (raw, pasteurized, homogenized, reconstituted, skim, UHT and sterilized milks) the protein is precipitated and lactose content determined indirectly by titrimetric estimation of the amount of halogen reduced in the reaction between lactose and chloramine T/KI.

For determination of chloride content of liquid milks, a known amount of silver nitrate is added to the milk sample and, after digestion with nitric acid, the excess silver nitrate is back-titrated with potassium thiocyanate solution.