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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 moisture content in:
acid caseins
rennet caseins
caseinates
The moisture content of caseins and caseinates: the loss of mass as determined by the method specified.
The residual mass of a test portion is determined after drying at atmospheric pressure in an oven at 102 oC ± 1 oC to constant mass. The loss of mass is calculated as a percentage by mass of the sample.
As described in Section 1.2 of the General Provisions.
Place 3 to 5 grams of the test sample (5.1) into the dish, cover with the lid and weigh to the nearest 0,1 mg (m1).
If an increase in mass occurs, use the lowest recorded mass in the calculation (6.1).
Let the final weight recorded be m2g. The total drying time should not normally exceed six hours.
The loss of mass on drying of the sample, expressed as a percentage by mass, is given by:
×
=
mass, in g of the dish and its lid after process 5.2;
=
mass, in g of the dish, its lid and the test portion before drying (process 5.3);
=
mass, in g of the dish, its lid and the test portion after drying (process 5.4.3 or 5.4.4).
Calculate the loss on drying to the nearest 0,01 %.
The difference in results between two determinations carried out simultaneously or in rapid succession on the same sample, by the same analyst, under the same conditions, shall not exceed 0,1 g of moisture per 100 grams of product.
This repeatability interval should be achieved in 95 % of the times that the method is carried out.
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