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- Original (As adopted by EU)
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This is the original version (as it was originally adopted).
This method determines the dry matter content of:
unsweetened condensed high fat milk,
unsweetened condensed milk,
unsweetened condensed partly skimmed milk,
unsweetened condensed skimmed milk,
sweetened condensed milk,
sweetened condensed partly skimmed milk,
sweetened condensed skimmed milk.
The dry matter content of condensed milks: dry matter content as determined by the method specified.
A known amount of the sample is diluted with water, mixed with sand and dried at a temperature of 99 oC ± 1 oC. The mass after drying is the mass of dry matter and is calculated as a percentage by mass of the sample.
Quartz sand or sea sand, treated with hydrochloric acid (size of the grains: 0,18 to 0,5 mm, that is passing through a 500 micron sieve and retained by a 180 micron sieve). It should meet the following control test:
Heat about 25 g of sand for two hours in the drying oven (5.3) as described in 6.1. to 6.3. Add 5 ml of water, heat again in the oven for two hours, cool and reweigh. The difference between the two masses should not exceed 0,5 mg.
If necessary treat the sand with a 25 % hydrochloric acid solution for three days, mixing occasionally. Wash with water until the acid reaction disappears or the wash water is chloride free. Dry at 160 oC and re-test as above.
The content of dry matter, calculated as a percentage by mass of the sample, is given by:
where:
=
mass, in g of the dish, lid and sand after process 6.3;
=
mass, in g of the dish, lid, sand and sample after process 6.4;
=
mass, in g of the dish, lid, sand and dried sample after process 6.11.
The difference between the results of two determinations carried out simultaneously or in rapid succession on the same sample, by the same analyst, under the same conditions, shall not exceed 0,2 g of dry matter per 100 g of the product.
Total dry matter (obtained by method 1, Annex II) — sucrose (obtained by method 5, Annex II).
Total dry matter (obtained by method 1, Annex II) — (sucrose content obtained by method 5, Annex II) and fat content (obtained by method 3, Annex II).
Total dry matter (obtained by method 1, Annex II) — fat content (obtained by method 3, Annex II).
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