AS 2300.1.9-2008

Table of Contents

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<text>AS 2300.1.9-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...</text>
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<pageno>1</pageno>
<text>PREFACE</text>
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<pageno>1</pageno>
<text>FOREWORD</text>
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<pageno>2</pageno>
<text>METHOD</text>
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<pageno>2</pageno>
<text>1 SCOPE</text>
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<pageno>2</pageno>
<text>2 REFERENCED DOCUMENTS</text>
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<pageno>2</pageno>
<text>3 PRINCIPLE</text>
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<pageno>2</pageno>
<text>4 REACTIONS</text>
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<pageno>2</pageno>
<text>5 REAGENTS</text>
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<pageno>2</pageno>
<text>5.1 General requirement</text>
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<pageno>3</pageno>
<text>5.2 Reagents</text>
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<pageno>3</pageno>
<text>6 APPARATUS</text>
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<pageno>3</pageno>
<text>7 SAMPLES AND SAMPLE PREPARATION</text>
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<pageno>3</pageno>
<text>7.1 Sampling</text>
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<pageno>4</pageno>
<text>7.2 Sample preparation</text>
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<pageno>4</pageno>
<text>8 PROCEDURE</text>
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<text>8.1 Sample dilution</text>
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<text>8.2 Clarification of test samples</text>
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<pageno>4</pageno>
<text>8.3 Determination</text>
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<pageno>5</pageno>
<text>9 REAGENT CHECK</text>
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<pageno>5</pageno>
<text>10 CALCULATION AND EXPRESSION OF RESULTS</text>
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<pageno>5</pageno>
<text>10.1 Absorbance differences</text>
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<pageno>5</pageno>
<text>10.2 Sucrose content</text>
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<pageno>6</pageno>
<text>10.3 Original glucose</text>
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<pageno>6</pageno>
<text>11 ACCURACY AND UNCERTAINTY MEASUREMENT</text>
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<pageno>6</pageno>
<text>12 REPORT</text>
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Scope

This Standard sets out an enzymatic method for the determination of sucrose and glucose in liquid milks, flavoured milks, yogurts, ice cream and other frozen milk products.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	DR 07345 CP AS 2300.1.9-1987