AS 2300.1.5-2008

Table of Contents

<toc>
<bookmarktable>
<bookmark index='0'>
<pageno>1</pageno>
<text>AS 2300.1.5-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...</text>
<bookmark index='1'>
<pageno>1</pageno>
<text>PREFACE</text>
</bookmark>
<bookmark index='2'>
<pageno>2</pageno>
<text>METHOD</text>
<bookmark index='3'>
<pageno>2</pageno>
<text>1 SCOPE</text>
</bookmark>
<bookmark index='4'>
<pageno>2</pageno>
<text>2 APPLICATION</text>
</bookmark>
<bookmark index='5'>
<pageno>2</pageno>
<text>3 REFERENCED DOCUMENT</text>
</bookmark>
<bookmark index='6'>
<pageno>2</pageno>
<text>4 DEFINTIONS</text>
<bookmark index='7'>
<pageno>2</pageno>
<text>4.1 Ash</text>
</bookmark>
</bookmark>
<bookmark index='8'>
<pageno>2</pageno>
<text>5 PRINCIPLE</text>
</bookmark>
<bookmark index='9'>
<pageno>2</pageno>
<text>6 REAGENTS</text>
</bookmark>
<bookmark index='10'>
<pageno>2</pageno>
<text>7 APPARATUS</text>
</bookmark>
<bookmark index='11'>
<pageno>3</pageno>
<text>8 SAMPLES</text>
</bookmark>
<bookmark index='12'>
<pageno>3</pageno>
<text>9 METHODS FOR SPECIFIC PRODUCTS</text>
<bookmark index='13'>
<pageno>3</pageno>
<text>9.1 General</text>
</bookmark>
<bookmark index='14'>
<pageno>3</pageno>
<text>9.2 Preparation of tared dish</text>
</bookmark>
<bookmark index='15'>
<pageno>3</pageno>
<text>9.3 Liquid milks</text>
</bookmark>
<bookmark index='16'>
<pageno>3</pageno>
<text>9.4 Sweetened condensed milk</text>
</bookmark>
<bookmark index='17'>
<pageno>4</pageno>
<text>9.5 Ice cream, frozen milk products and yoghurts</text>
</bookmark>
<bookmark index='18'>
<pageno>4</pageno>
<text>9.6 Dried milks, caseins and coprecipitates</text>
</bookmark>
<bookmark index='19'>
<pageno>4</pageno>
<text>9.7 Rennet casein</text>
</bookmark>
<bookmark index='20'>
<pageno>5</pageno>
<text>9.8 Acid casein (fixed ash)</text>
</bookmark>
<bookmark index='21'>
<pageno>5</pageno>
<text>9.9 Evaporated milk</text>
</bookmark>
</bookmark>
<bookmark index='22'>
<pageno>5</pageno>
<text>10 ASHING PROCEDURE</text>
</bookmark>
<bookmark index='23'>
<pageno>6</pageno>
<text>11 CALCULATION</text>
</bookmark>
<bookmark index='24'>
<pageno>6</pageno>
<text>12 ACCURACY AND UNCERTAINTY MEASUREMENT</text>
</bookmark>
<bookmark index='25'>
<pageno>6</pageno>
<text>13 REPORT</text>
</bookmark>
</bookmark>
</bookmark>
</bookmarktable>
</toc>

Scope

This Standard sets out a method for the determination of ash in dairy products.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	AS 2300.1.5-1988 DR 07343 CP