This supplement to the loose-leaf collection of analytical methods started in 1984 [DSA 47, 7311] comprises 43 methods. Some of these are entirely new, while others are replacements for methods published in the original collection. A further 5 methods, with the code numbers L01.00-4, L02.00-4,...

The official methods of analysis published in the 4 volumes of this loose-leaf collection are each designated by a number consisting of the product code followed by a serial number. Vol. I relates to analysis of foods and comprises several parts, the 1st of which starts with foods in general (Code...

A Kjeldahl procedure for determination of N in milk is described, based on digestion with H₂SO₄ and K₂SO₄ with CuSO₄ catalyst, liberation of NH₃ by addition of NaOH, distillation of the NH₃ into boric acid, and determination of the NH₃ by titration against H₂SO₄ or HC1 using a pH meter or...

This standard corresponds to Federal German standard DIN 10 459, issued in 1988. It specifies apparatus, sample preparation, conduct of the analysis, correction of the result for temp., and repeatability and reproducibility requirements.

The milk sample is cooled to the required sub-zero temp.; it is then subjected to mechanical vibration to induce crystallization. As a result, the temp. rapidly increases to a plateau value, corresponding to the f.p. of the milk. The thermistor cryoscope is calibrated by means of 2 standard...

An aqueous, fat- and protein-free extract of the milk is prepared. Lactose and lactulose present in the extract are hydrolysed with β-galactosidase. The quantity of fructose released is proportional to the lactulose content of the sample. The excess glucose formed (liberated from lactose), which...

This method corresponds to that specified in Federal German standard DIN 10 462, issued in 1988. It covers sensory evaluation of raw, pasteurized, sterilized and UHT milks by a 5-person panel, on a 0-5 scale. Appearance, flavour and aroma are evaluated. Tables are given showing max. scores for...

Milk samples or dilutions thereof are mixed with Limulus amoebocyte lysate in the wells of a microtitre test plate, and incubated for 1 h at 37°C. Formation of a gel which cannot be sucked up with a capillary tube indicates a positive result. The bacterial lipopolysaccharide content may be...

Milk samples or dilutions thereof are mixed with Limulus amoebocyte lysate in a test tube (10 mm diam.), and incubated for 1 h at 37°C. Formation of a gel which does not fall out if the tube is rotated through 180°C indicates a positive result. The bacterial lipopolysaccharide content of the sample ...

This technique, which corresponds to that specified in Federal German Standard DIN 10 342 (issued in 1987), involves heating the sample in 25% HC1 to hydrolyse protein and liberate bound lipids, filtration, extraction of lipids with diethyl ether, evaporation of ether from the extract, and drying...