AS 2300.1.10-2008

1 - AS 2300.1.10-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...
1 - PREFACE
1 - METHOD
1 - 1 SCOPE
2 - 2 APPLICATION
2 - 3 REFERENCED DOCUMENT
2 - 4 PRINCIPLE
2 - 5 REACTION
2 - 6 REAGENTS
2 - 6.1 General requirements
2 - 6.2 Reagent solutions
4 - 7 APPARATUS
4 - 8 GENERAL TEST PRECAUTIONS
5 - 9 SAMPLES
5 - 9.1 Laboratory sample
5 - 9.2 Preparation of test samples
5 - 9.2.1 General
5 - 9.2.2 Liquid milk, buttermilk and whey
5 - 9.2.3 Cream
5 - 9.2.4 Cheese
5 - 9.2.5 Casein, caseinate and coprecipitate
5 - 9.2.6 Dried milk products (milk, buttermilk and whey)
5 - 10 CONTROLS
5 - 10.1 Negative control
6 - 10.2 Positive control
6 - 11 TEST PROCEDURES FOR PRODUCTS OTHER THAN FLAVOURED MILKS AND CHEESE
6 - 11.1 Comparator method
6 - 11.2 Colorimetric (reference) method
7 - 12 TEST PROCEDURE FOR FLAVOURED MILKS
7 - 13 TEST PROCEDURES FOR CHEESE
7 - 13.1 General
8 - 13.2 Colorimetric (reference) method
8 - 13.3 Spectrophotometric method
8 - 13.4 Preparation of p-nitrophenol standard solutions in cheese
9 - 14 ACCURACY AND UNCERTAINTY MEASUREMENT
9 - 15 REPORT
9 - 16 BIBLIOGRAPHY

This Standard sets out chemical tests for determining the amount of alkaline phosphatase enzyme (phosphomonoesterase) activity present in a sample of milk or milk product.

This Standard sets out chemical tests for determining the amount of alkaline phosphatase enzyme (phosphomonoesterase) activity present in a sample of milk or milk product.NOTE: Phosphatase activity is used for assessing the efficiency of pasteurization.

Originated as part of AS 1095.1-1971.
Previous edition AS 2300.1.10-1988.
Second edition 2008.