Edible Caseins And Caseinates Quality, Classification And Additional Labelling Requirements

Original Language Title: Pārtikas kazeīnu un kazeinātu kvalitātes, klasifikācijas un papildu marķējuma prasības

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Read the untranslated law here: https://www.vestnesis.lv/op/2015/218.11


Cabinet of Ministers Regulations No. 623 Riga 2015 3. November (pr. No. 57 22) edible caseins and caseinates quality, classification and additional labelling requirements Issued under the food surveillance law article 4, fourth paragraph, and article 13, paragraph 3 of part I General questions 1. determine food production for caseins and caseinates (edible caseins and caseinates –) quality and classification requirements and procedures evaluated the products in compliance with these requirements as well as the additional labelling requirements. 2. Provisions relate to: 2.1 edible caseins: water insoluble protein milk products obtained from milk, obtained from it by removing the whey, rinsing and dry; 2.2. food production – milk protein products obtained from edible caseins, dissolving it by this provision in paragraph 7 of these food allowed in the neutralizing agents, and then dried. II. Quality classification and additional labelling requirements 3. Edible caseins in milk production obtained by adding one of the following: 3.1 gelling acid; 3.2. the sight of lactic bacteria; 3.3. with the saraudzēt of lactic acid bacteria Starter whey; 3.4. rennet or other milk rennet enzymes. 4. the breakdown of casein for food according to the type of milk coagulation is the following: 4.1 – food acid casein edible casein obtained by the addition of milk using these rules referred to in point 6 acid, lactic acid bacteria starter or the starter of lactic acid bacteria in saraudzēt whey; 4.2. food enzymes – casein edible casein obtained by the addition of skim milk with a lactic acid bacteria Starter for saraudzēt whey, rennet or other milk rennet enzymes. 5. Edible caseins and caseinates in the production process the skimmed milk is heat treated to inactivate the enzymes in the milk fosfotāz. 6. food production on casein acid gelling agents are allowed to use lactic acid, hydrochloric acid, sulphuric acid, citric acid, acetic acid and orthophosphoric acid. 7. food production allowed to use in the production of edible caseins neutralizing substances or solvents, sodium, potassium, calcium and magnesium hydroxide, ammonia, phosphates and carbonate, citrate. 8. This provision in annex 1 and 2, these edible caseins and caseinates trade names are used only for this specific product, if they meet the definition laid down in these provisions and quality requirements. Products that do not meet these rules 1 and 2 criteria referred to in the annex, the title and mark not accompanied creates an illusory picture of the nature, quality or use. 9. Edible caseins and caseinates in the labelling on the packaging, containers or labels indicate the following are clearly visible, legible and indelible information: 9.1. name-"acid casein for food", "food enzymes" casein "or" food production "; 9.2. the net weight in kilograms or grams; 9.3. The European Union registered manufacturer, Packager or the name and address of the seller; 9.4. the country of origin, if casein and caseinates of food imported from third countries; 9.5. the date of manufacture or lot identification number. 10. food production in the labelling the name used in the solvent is added to the corresponding cation or cation label – sodium, potassium, calcium, magnesium or ammonia. 11. If casein or caseinates food is sold in the form of a mixture, the label says: 11.1 X mix ", where X-the casein or caseinates food name in descending order by weight; 11.2. the cation or cations if the mixture contains food production; 11.3. the protein content of the mixture, if the mixture contains food production. 12. This rule 9.1, 9.4, 9.5, and 11 in the information referred to in paragraph mark is subject to the official languages Act requirements (this does not exclude the possibility to specify this information in several languages). 13. This provision 9.2, 9.3, 9.4 and the information referred to in paragraph 11.3 of the permitted only edible caseins and caseinates of the accompanying documents. 14. If the caseins or caseinates food, as bulk carriers, this provision 9.2, 9.3, 9.4, 9.5, 11.2 and 11.3. information referred to in paragraph permitted only edible caseins and caseinates of the accompanying documents. III. requirements for edible caseins and caseinates sampling requirements and procedures 15. sampling of edible caseins and caseinates chemical analysis are set out in annex 3 of these rules. 16. The sample for official control in accordance with the food and veterinary service of official control programmes developed take food and veterinary service official inspector (hereinafter Inspector). Instead of sampling the Inspector samples marked and sealed. 17. at the request of the food company Inspector analysis of parallel samples taken. Parallel, a sample is taken at the sampling for the official control and accompanied a sampling instrument. 18. Sampling equipment is made of stainless steel or other suitable material which do not lead to changes in the sample and does not affect the results. Equipment surface is smooth, without cracks, the corners are rounded. 19. Sample containers and lids are made from a material and constructed to protect the sample and does not cause changes that can affect the test results. Sample containers and their lids can be made of glass, metal, such as stainless steel and plastic such as polypropylene. If the sample container are transparent or semi-transparent, by the insertion of the sample stored in a dark place. The sample container and lid are clean and dry. 20. The sample container and the volume set out in these provisions comply with the sampling requirements. You can use disposable plastic, laminated aluminium foil, as well as the sampling containers or suitable plastic bags with wire, plastic clips or other closure. 21. sampling containers used for the conclusion of a suitable plug or screw on a metal or plastic cover that, if needed, is an air-tight seal. Plugs and gaskets are made of insoluble, non-absorbent and greaseproof material which does not affect sample perfume, taste, flavour, composition or other characteristics. Plugs are covered with non-absorbent non aromatic materials or made of them. 22. The sample container after sample insertion closed immediately. Sample storage temperature must not be higher than 25 ° c. 23. These rules 15 and 16 samples referred to in paragraph 1 as soon as possible, but not later than 24 hours after the delivery of the laboratory sampling. Samples during transport protected from ambient aromas, direct sunlight and temperature, if it is higher than 25 ° c. IV. Food production sample preparation for chemical analysis 24. Edible caseins and caseinates samples of chemical analysis methods and the procedure described is described in annex 4 of these rules. These methods are used to determine: moisture: 24.1.1.24. acid casein; 24.1.2. enzyme casein; 24.1.3. caseinates; 24.2. proteins spontaneously formed: 24.2.1. acid casein; 24.2.2. enzyme casein; 24.2.3. caseinates; 24.3. total acidity of the acid casein; 15.2. the ash (including P2O5) in: 24.4.1. acid casein; 24.4.2. enzyme casein; 15.2. the pH of caseinates. 25. the mass of the test sample must be at least 200 grams. The sample used for weighing the analytical balance, accuracy up to 0.1 milligrams. 26. Laboratory sample mix thoroughly by repeated shaking and inverting the container. Then the whole laboratory sample moves the air tight container of sufficient capacity. 27. On the test screen, which is the receiver, into about 50 grams of the thoroughly mixed laboratory sample. Test sieve is made of wire, the hole in the nominal size is 500 μm, diameter-200 mm sieve, and it has a cover. Hole tolerances and wire diameter are standard EN ISO 3310-1:2005 "test sieves-technical requirements and testing-part 1: Metallic fabric test sieves". 28. If the 50 gram sample completely or at least 95 percent of the amount by weight passes through a sieve, the laboratory used for testing. 29. If the 50-gramme sample shall not pass it through a sieve, grind milling facility until it complies with the provisions referred to in paragraph 27 of the screening criteria. May not be used for grinding ball Mills, and they may not occur during excessive heat or moisture loss. All the sieved sample immediately moves the air tight container of sufficient capacity and mix thoroughly by shaking and flipping several times and no change in moisture content of the product. After the preparation of the test sample, the rules referred to in paragraph 23 the analyses shall be carried out as soon as possible. 30. always keep the air and moisture-tight container. 31. For solution, dilution and washing use distilled or demineralized water, which is at least as high purity as distilled water. 32. where these rules without additional information is mentioned in the "dissolution", "solution" or "dilution", it means "solution in water ' or ' dilution with water '. 33. All chemicals used are Analytical Reagent purity. 34. The test report shall record the result is the average value obtained at least two determinations with satisfactory repeatability. The test report shall be prepared and kept in the laboratory. 35. Testing results indicate the percentage of the mass of the test sample, in grams per 100 grams. 36. The test report shall specify: 36.1. analysis method used and the results obtained; 36.2. for information on the procedure, which is not specified in the method of analysis, or which are optional; 36.3. the circumstances which could have influenced the results obtained; 36.4. the identification of the necessary information. V. closing question 37. Be declared unenforceable in the Cabinet of Ministers on 21 June 2005 No. 435 rules "rules for edible caseins and caseinates quality, classification and labelling requirements and conformity assessment procedures" (Latvian journal, 2005, nr. 100.). Informative reference to European Union directives, the regulations include provisions resulting from: 1) of the Council of 25 July 1983 Directive 83/417/EEC on the approximation of the laws of the Member States relating to certain lactoproteins (caseins and caseinates) intended for human consumption; 2) Commission of 25 October 1985, the first Directive 85/503/EEC on methods of analysis for edible caseins and caseinates; 3) Commission on 15 July 1986 by the first Directive 86/424/EEC on food production methods of sampling for chemical analysis. The Prime Minister is the Rapidity of the farming Minister Newsletters John Dūklav of annex 1 of the Cabinet of Ministers of 3 November 2015 regulations no 623 edible caseins and caseinates quality and classification requirements No. PO box Pointer to the product trade name food acid casein edible casein edible caseinates enzymes 1. Milk protein content in the dry matter, of not less than () 90 84 88 2. Content of milk protein casein, not less than () 95 95 95 3. Milk fat in the dry matter of not more than (%) 2.25 2.0 2.0 4. Moisture, Max (%) 10 10 8 5. Titratable acidity (0,1 n NaOH) ml/g, not more than 0.27 – – 6. The ash (including P2O5) not more than 2.5% of not less than 7.5-7. Anhydrous lactose, maximum (%) 1.0 1.0 1.0 8. Sludge (charred particles) is not more than 22.5 22.5 22.5 mg/25 g 9. pH – – 6.0-8.0 10. Lead content in mg/kg, not more than 1 1 1 11. Mechanical impurities 25 g are not accepted by the Minister of Agriculture John Dūklav in annex 2 of the Cabinet of Ministers of 3 November 2015 regulations no 623 edible caseins and caseinates the organoleptic characteristics of the No. PO box Scores of food acid casein edible casein edible caseinates enzymes 1. The smell of a Product-specific scent weakly expressed in permissible non-perfume 2. The appearance of colour From white to cream structure does not contain a mild pressure sadrūpoš not grains 3. Solubility in water insoluble in almost entirely soluble in distilled water, except for the calcium Caseinate-Minister of Agriculture John Dūklav in annex 3 of the Cabinet of Ministers of 3 November 2015 regulations no 623 sampling procedure for edible caseins and caseinates 1. chemical analysis requirements in this Annex apply to sampling acid casein, casein and caseinates of the enzyme. 2. sampling equipment used to meet this provision in paragraph 17 above requirements: 2.1 this annex referred to in paragraph 7, according to the length of the borers, which can reach a product or packaging the tank bottom; 2.2. a wide spatula or spoon, scrambled the Cup; 2.3. sampling containers according to these rules 18, 19 and 20. 3. Ensure that the sample it during or after sampling the sampling would not be able to access the humid air. After sampling the dish in which the inserted sample, concluded. 4. Sample taken at least 200 g of product from one batch. With a clean and dry drill pierces her product. If necessary, hold the product or packaging is tilted to the side. Drill the hole is facing down, drilling speed – smooth. After the drill reached the bottom of the tank or container, drill turns 180 degrees and the RIP. Put the contents of the sample container. Check out sample quantities required for the product, one or more boreholes. Sampling dish after insertion of the sample closed immediately. 5. If a sample is taken from the products packed in small retail packages, take one or more of the packages with the same batch or code number to obtain a minimum of 200 g of the product, or, if this is not possible, the sample uses to create another way. If the retail packaging is damaged or opened, this model is not valid. 6. the samples shall be stored and transported in accordance with the provisions of paragraphs 21 and 22. 7. Drills suitable for edible caseins and caseinates sampling from tanks and large packs, featuring the figures 1 and 2: (A) the type of long 7.1 augers (Figure 1); 7.2. Type B short augers (Figure 2).
8. Drill blade and handle are made of polished metal, preferably stainless steel. Long drill handle is made of stainless steel. The borer has a removable short wooden or plastic handle with finger trigger is secured to the blade. 9. Drill characteristics: 9.1. form of borer, material and finish allows you to drill easily cleaned; 9.2. The type A borers raised edge of the blade shall be sufficiently sharp; 9.3. the drill blade tip is sharp enough to easily pick up the sample. 10. Drills conform to the following dimensions (mm) (10% tolerance allowed): A type of drills (long) type B borers (short) length of blade 800 400 10.1 10.2. blade metal thickness 1 to 2 1 to 2 10.3. blade end inside diameter blade diameter 18 32 10.4. at grip or stem 22 28 10.5. slit width blade over 4 20 10.6. slit width at grip or stem 14 14 11. Instructions for use of borer : 11.1. If not free flowing powders, the borers can enter the vertical. Type a borers cutting fully filled up and then pull out vertically. Type b borers already penetration time has fully come true, and they should be angled to rip at the bottom to avoid losses; 11.2. If powder flow, self-priming or packaging collapse, drill type nearly horizontally with the slit downwards and withdrawn with the slit up. Agriculture Minister John Dūklav in annex 4 of the Cabinet of Ministers of 3 November 2015 regulations no 623 edible caseins and caseinates chemical methods of analysis i. determination of the moisture content (method 1) 1 by using this method, the moisture content determines: 1.1. acid caseins; 1.2. the caseins enzyme; 1.3. caseinates. 2. the moisture content of caseins and caseinates are the sample weight loss, which is determined using the method described in this chapter. 3. Principle of the method – testing portions drying 102 ± 1 ° C to constant mass and weighing to determine mass loss. Weight loss is calculated as a percentage by mass of the sample. 4. The necessary equipment: 4.1. analytical balance; 4.2. weighing of the flat-bottomed corrosion-resistant material, such as aluminium or stainless-steel Bowl, diameter 60 to 80 mm, height – at least 25 mm and is equipped with a tightly fitting lid easily deployable; 4.3. drying oven, air exchange, in which you can maintain a temperature of 102 ± 1 ° C; 4.4. Desiccator, containing freshly activated silica gel with a water content indicator or an equivalent desiccant; 4.5. suitable device to fetch the dish, for example, laboratory clamps. 5. Procedure: 5.1. preparing test samples in accordance with the provisions of 24, 25, 26, 27 and 28; 5.2. preparing or other container weighing: 5.2.1. open container and its lid in the oven heated 102 ± 1 ° C for at least one hour; 5.2.2. place the lid on the container, the container is placed in a desiccator, allow to cool to the temperature of the balance room and weigh to the nearest 0.1 mg (m0); 5.3. preparation of the test sample 3-5 g insert the container, the container is closed by a lid and weigh to the nearest 0.1 mg (m1); 5.4. determine the moisture content: 5.4.1. open container and lid together with the four hours in the oven at 102 ± 1 ° C; 5.4.2. the container is placed in a desiccator, allow to cool to the temperature of the balance room and weigh to the nearest 0.1 mg; 5.4.3. the dish with its lid open and again heat the oven for one hour, repeats this chapter 5.4.2. actions referred to in subparagraph; 5.4.4. If pursuant to this chapter 5.4.3. (a) the resulting mass is at least about 1 mg less than the mass obtained under this chapter 5.4.2., repeat point 5.4.3. activities referred to in subparagraph; 5.4.5. If mass is increasing, this chapter 6.1 for the calculations referred to in paragraph uses the least amount of weight gained. The final weight is grams per m2. Total drying time does not normally exceed six hours. 6. the result of the expression: 6.1. sample dry weight loss, expressed as a percentage by mass, is calculated as follows: to the nearest 0.01% [(m1 – m2)/(m1 – m0)] × where m0-100 container and its lid in g (this chapter 5.2); M1 – a dish, its lid and the mass, in grams, of the test sample before drying (this chapter 5.3); M2-dish, its lid and the mass, in grams, of the test sample after drying (this chapter 5.4.3 or 5.4.4.); 6.2. If the analysis is carried out precisely and according to the conditions, the difference between two results obtained certain determinations, testing of identical materials and using the same equipment within a short period of time, shall not exceed 0.5 g water to 100 g of the product. This repeatability interval is 95% of all discovery. II. determination of protein content (method 2) 1. using this method determines the protein content of: 1.1. acid caseins; 1.2. the caseins enzyme; 1.3. caseinates, excluding caseinates containing ammonium Caseinate or other ammonium or nitrogenous non-protein compounds. 2. Protein content is the nitrogen content, determined using the method described in this chapter, multiplied by 6.38 and expressed as a percentage by mass. 3. Principle of the method, the sample test with potassium sulphate and sulphuric acid mixture of mineralized catalyst – sulphate – presence to convert organic nitrogen to ammonium sulphate. Of ammonia is distilled, sensitivity to ammonia released is boric acid solution, and Titrate with hydrochloric acid solution. The nitrogen content of the changes, the results of the protein content multiplied by the factor 6.38.4. reagents required: 4.1. concentrated sulphuric acid 1.84 g/ml 4.2. anhydrous potassium sulphate (K2SO4); 4.3. of the copper sulphate pentahydrate (CuSO4 · 5H2O); sucrose (C12H22O11) 4.4; 4.5. boric acid solution is 40 g/l; 4.6. concentrated sodium hydroxide solution 30% (m/m) that do not contain carbonates; 4.7. hydrochloric acid 0.1 mol/l; 4.8. indicator mixture prepared by mixing equal volume of methyl red solution 2 g/l at least 95% (V/V) ethanol and methylene blue solution, 1 g/l at least 95% (V/V) in ethanol. 5. The necessary equipment: 5.1. analytical balance, accurate to within ± 1 mg; 5.2. A Kjeldahl flask, with a capacity of 500 ml 5.3. steaming equipment that keeps the Kjeldahl flask in an inclined position, and heating device which will not heat the part of the flask above the surface of the liquid contents; 5.4. the condenser with straight inner tube; 5.5. exhaust pipe that through of droplets is added to the condenser, using specially designed glass connection or a rubber tube. If you use a rubber tube, the glass component ends should be not far from each other; 5.6. a drop receiver that is connected to the Kjeldahl flask to the condenser, and using soft, good closing rubber or other suitable material plugs; 5.7. conical flask with a capacity of 500 ml measuring cylinder with a capacity of 5.8 50 ml and 100 ml. 5.9. burette of capacity 50 ml, graduated with the sections with the interval 0.1 ml; 5.10. boiling the body: small 5.10.1. evaporation-porcelain, or glass beads; 5.10.2. distillation – freshly calcined pieces of pumice stone. 6. Procedure 6.1. preparing the test samples in accordance with the provisions of 24, 25, 26, 27 and 28; 6.2. in the presence of ammoniacal nitrogen test if is possible the ammonium Caseinate or other ammonium compounds. Place the conical flask 1 g of the sample, add 10 ml of water and 100 mg of magnesium oxide. At the sides of the flask magnesium oxide adhering to rinse the flask with a cork stopper and stopper between the stopper and the neck of the flask by placing a piece of moistened red litmus paper. The contents of the flask to mix thoroughly and heat in a water bath at 60-65 ° c. If the litmus paper in 15 minutes to turn blue, the sample contains ammonia and the method referred to in this chapter can not be used; 6.3. simultaneously with the ammoniacal nitrogen content to make "blank" test, the sample is replaced with 0.5 g of sucrose. Use the same hardware, the same quantities of reagents and the same procedure. If the titration results are "blank" exceeds 0.5 ml of the test in 0.1 mol/l acid, the reagents should be checked and the appropriate reagent or reagents purified or replaced; 6.4. The Kjeldahl flask into a 0.3-0.4 g of the test sample, weighed to the nearest 0.1 mg; 6.5. determines the protein content of: 6.5.1. pour the flask a few pieces of porcelain or a few glass beads and about 10 g of potassium sulphate. Add 0.2 g of copper sulphate pentahydrate, and with a small amount of water from the neck of the flask is rinsed. Add 20 ml of concentrated sulphuric acid. Mix the contents of the flask. Evaporating equipment gently heated until the foaming stops, slowly Cook until the solution is clear and remains pale powder color. During heating the flask periodically amended. Continue boiling for 90 minutes avoiding local overheating and heat regulating it to steam in kondensēto in the middle of the neck of the flask. Allow to cool to room temperature. Carefully add about 200 ml of water and a few pieces of pumice, mix and cool again; 6.5.2.50 ml of boric acid solution and four drops of the indicator into the mixture in the conical flask. Mix. Place the conical flask under the condenser so that the narrow end of the exhaust pipe is immersed in the boric acid solution. Using a graduated cylinder, the Valley to the Kjeldahl flask 80 ml of the sodium hydroxide solution. During this procedure the flask inclined there so that the sodium hydroxide solution wash down the sides of the flask to form a bottom layer. Kjeldahl flask through the drip tray is added immediately to the condenser to avoid possible losses. The contents of the Kjeldahl flask gently with a rotating movement in the mix, then boil, carefully avoiding foaming. Continue the distillation until about 30 minutes in 150 ml of distillate are collected. Distillate temperature should be lower than 25 ° c. for about two minutes before the end of the distillation, lower the conical flask so that the exhaust tube is no longer immersed in the acid solution, and rinse the tip with a little water. Heating stopped, disconnect the exhaust pipe and the outer and inner walls with a little water, collecting the rinse water in the conical flask; 6.5.3. titrate the distillate in the conical flask, using a standard solution of hydrochloric acid. 7. Expression of results: 7.1 the protein content, expressed as a percentage by mass, is calculated as follows: to the nearest 0.1% [(V1-V2) × T × 14 × 100 × 6,38]/m × 1 000 = [8.932 (V1-V2) × T]/m, where V1-hydrochloric acid solution volume (ML) used in the determination of protein content; V2-hydrochloric acid solution volume (ML), used in the "blank" test; T-hydrochloric acid solution concentration (mol/l); m-mass of the test sample (grams); 7.2. If the analysis is carried out precisely and according to the conditions, the difference between two results obtained certain determinations, testing of identical materials and using the same equipment within a short period of time, shall not exceed 0.5 g of protein to 100 g of the product. This repeatability interval is 95% of all discovery. III. determination of total acidity (method 3) 1. Using this method determines the titratable acidity of acid caseins. 2. total acidity of acid caseins are 0.1 mol/l sodium hydroxide solution the volume in millilitres, of the need to counteract the resulting product from 1 g of extract. 3. Principle of the method, the test sample is extracted at 60 ° C and filter. The filtrate is titrated with sodium hydroxide solution using phenolphthalein as indicator. 4. reagents required: 4.1 water by boiling for 10 minutes before use, so that it does not have carbon dioxide; 4.2. sodium hydroxide solution 0.1 mol/l; 4.3 neutralized phenolphthalein indicator solution 10 g/l in ethanol (95% V/V). 5. The necessary equipment: 5.1 analytical balance; 5.2. conical flask with a capacity of 500 ml, with a suitable ground glass stopper; 5.3. pipette with a capacity of 100 ml. 5.4. pipette, which is suitable for measuring 0.5 ml of indicator solution; 5.5. conical flask with a capacity of 250 ml measuring cylinder with a volume of 5.6.250 ml. 5.7. burette, graduated sections with the interval 0.1 ml; 5.8. water bath, capable of maintaining a temperature of 60 ± 2 ° C; 5.9. the appropriate filter. 6. Procedure 6.1. preparing the test samples in accordance with the provisions of 24, 25, 26, 27 and 28; 6.2. about 10 g of the test sample weigh, to the nearest 10 mg and place in a conical flask, 500 ml is 6.3. determine the total acidity: 6.3.1. measuring cylinder with a capacity of 250 ml pour 200 ml of freshly boiled and cooled water, heated to 60 ° C; 6.3.2. to conclude, the flask and shake for 30 minutes in the water bath at 60 ° C, shaking about every 10 minutes. Filters, filtrate to cool to approximately 20 ° C temperature. The filtrate must be clear; 6.3.3. using a pipette, 100 ml, with a capacity of 100 ml of the cooled filtrate inserts a 250 ml conical flask. Pipette, suitable for measuring 0.5 ml of indicator solution, add 0.5 ml of the phenolphtalein indicator solution; 6.3.4. Titrate with the sodium hydroxide solution until the pale pink color that persists for at least 30 seconds; 6.3.5. determine and record the volume of the iztitrēt with an accuracy of 0.1 ml. 7. expression of Results: 7.1 acid casein total acidity calculated as follows to two decimal places: [20 × V × T]/m, where V – used for titration of sodium hydroxide in the volume (ml); T-sodium hydroxide concentration (mol/l); m-mass of the test sample (g); 7.2. If the analysis is carried out precisely and according to the conditions, the difference between two results obtained certain determinations, testing of identical materials and using the same equipment within a short period of time, shall not exceed 0.02 ml of 0.1 mol/l sodium hydroxide per 1 g of product. This repeatability interval is 95% of all discovery. IV. determination of Ash (including P2O5) (4.) 1. using this method determines the ash (including P2O5) content of acid caseins. 2. Principle of the method-test sample and ash in the presence of magnesium acetate 825 ± 25 ° C, in order to attract all phosphorus of organic origin. The quantity of ash calculated on the weighing of the residue and subtracting the mass of ash originating from the magnesium acetate. 3. The required reagent is 120 g/l magnesium acetate tetrahydrate solution. 120 g of magnesium acetate tetrahydrate [Mg (Ch3 CO2) 2 · 4h2o] in water and make up to one litre with water mark. 4. The necessary equipment: 4.1. analytical balance; 4.2. pipette with a capacity of 5 ml; 4.3 silica or Platinum dishes, diameter is approximately 70 mm and a height of 25-50 mm. 4.4. oven, capable of maintaining a temperature of 102 ± 1 ° C; 4.5. electric furnace, in which you can maintain 825 ± 25 ° C; 4.6. the bath water for cooking; 4.7. desiccator with an efficient sorbent. 5. procedure 5.1 prepare a test: according to this provision, 24, 25, 26, 27 and 28; 5.2. preparing dishes: 5.2.1. two dishes (A, B) 30 minutes heat in electrical furnace 825 ± 25 ° C temperature. Allow the dishes to cool somewhat and then place in the desiccator; 5.2.2. containers to cool to the temperature of the balance room and weigh to the nearest 0.1 mg; 5.3. in one of the prepared dishes (A), to the nearest 0.1 mg approximately 3 grams of the test sample; 5.4. determination of ash: 5.4.1. using a pipette, into a single container (A) transfer 5 ml of the magnesium acetate solution to wet all of the test sample, and let stand for 20 minutes; 5.4.2. using a pipette, second in the Bowl (B) into 5 ml of the magnesium acetate solution. Both dishes (A and B) content evaporate on the boiling water bath until dry weight; 5.4.3. both dishes for 30 minutes in an oven kept at 102 ± 1 ° C temperature. (A) the container and its contents heat on a low flame, a hot plate or under an I/r lamp, until the test sample is completely charred but not letting it flare up. Both dishes (A and B) Insert the electrical furnace, in which the 825 ± 25 ° C, and heat for at least one hour until all carbon from A container; 5.4.4. the two containers allow to cool somewhat and then place in the desiccator to cool to the temperature of the balance room and weigh to the nearest 0.1 mg; 5.4.5. the heating of this chapter referred to in subparagraph 4.5 of electrical furnace continued for about 30 minutes, cooling and weighing, until the mass remains constant to within 1 mg or begins to increase. Note the minimum mass. 6. Expression of results: 6.1 the ash (including P2O5) content of the sample, expressed as a percentage by mass, is calculated as follows: to the nearest 0.01% [[(m1-m2)-(m3-m4)]/m0] × 100 where m0-the mass of the test sample (g); M1 – A balance of the dish and the mass (g); M2 – A mass of the prepared dish (g); M3-dishwashers and the balance mass of B (g); M4-prepared dish (B) mass (g); 6.2. If the analysis is carried out precisely and according to the conditions, the difference between two results obtained certain determinations, testing of identical materials and using the same equipment within a short period of time, must not exceed 0.1 g per 100 g of product. This repeatability interval is 95% of all discovery. V. determination of Ash (including P2O5) (5) 1. using this method determines the ash (including P2O5) content of caseins enzyme. 2. Principle of the method, the sample is ashed at 825 test ± 25 ° C to constant mass. A short sample of the residue is weighed and calculated as a percentage by mass of the sample. 3. The necessary equipment: 3.1. analytical balance; 3.2. silica or Platinum dishes, diameter 70 mm, height 50 mm; 25-3.3. electric furnace with air circulation, which, using the thermostat, you can keep 825 ± 25 ° C; 3.4. Desiccator, containing freshly activated silica gel with a water content indicator or an equivalent desiccant. 4. Procedure 4.1 prepare the test specimen in accordance with the provisions of 24, 25, 26, 27 and 28; 4.2. preparation of the dish: 4.2.1 the dish for 30 minutes heat in electrical furnace 825 ± 25 ° C; 4.2.2. allow the dish to cool somewhat and then place in the desiccator to cool to the temperature of the balance room; 4.2.3. dish weigh to the nearest 0.1 mg; 4.3. the container, to the nearest 0.1 mg approximately 3 grams of the test sample; 4.4. determination of ash: 4.4.1. container and its content to the heat on a low flame, a hot plate or under an I/r lamp, until the test specimen totally charred, but not letting it flare up; 4.4.2. move dishwasher electrical furnace 825 ± 25 ° C, and heat for at least one hour until all carbon has disappeared from dish; 4.4.3. allow the dish to cool somewhat and then place in the desiccator to cool to the temperature of the balance room and weigh to the nearest 0.1 mg; 4.4.4. electric oven about 30 minutes, repeat the heating and cooling and weighing, until the mass remains constant to within 1 mg or begins to increase. Note the minimum mass. 5. the result of the expression: 5.1 the ash (including P2O5) content of the sample, expressed as a percentage by mass, is calculated as follows: to the nearest 0.01% [(m1 – m2)/m0] × 100 where m0-the mass of the test sample (g); M1 – the mass of the dish and residue (g); M2 is the mass of the prepared dish (g); 5.2. If the analysis is carried out precisely and according to the conditions, the difference between two results obtained certain determinations, testing of identical materials and using the same equipment within a short period of time, shall not exceed 0.15 g to 100 g of the product ash. This repeatability interval is 95% of all discovery. Vi. determination of pH (6.) 1. using this method determines the pH of caseinates. 2. pH caseinates are production water solution pH, at 20 ° C as determined using the method described in this chapter. 3. Principle of the method-elektrometrisk the pH of an aqueous solution of caseinates determination using a pH meter. 4. reagents required: 4.1. water used in the preparation of the reagents and is freshly distilled, which helps prevent the absorption of carbon dioxide; 4.2. two standard buffer solutions, for calibration of the pH meter pH values at 20 ° C for up to the second decimal known and between which the test sample is located in the pH value, for example phtalate buffer solution of pH approximately 4 and borak buffer solution of pH approximately 9. value 5. Required equipment: 5.1. balance, accurate to 0.1 g; 5.2. pH meter with a minimum sensitivity 0.05 pH unit, with is duly calibrated elecrode, e.g. glass, calomel or other reference electrode. 5.3. the thermometer with an accuracy of 0.5 ° C; 5.4. conical flask with a capacity of 100 ml, with a suitable ground glass stopper; 5.5. beaker with a volume of 50 ml. 5.6 mixer; 5.7. mixer beaker with a capacity of at least 250 ml. 6. Procedure: 6.1. preparing the test samples in accordance with the provisions of 24, 25, 26, 27 and 28; 6.2. determining the pH: 6.2.1. calibrate the pH meter-adjust the buffer solution temperature to 20 ° C, calibrate the pH meter in accordance with the manufacturer's instructions. Calibration is carried out while the flasks with a sample of 20 minutes in accordance with point 6.2.2 of this chapter. If the test sample in a series with one or more of the standard buffer solutions at least every 30 minutes check the calibration of the pH meter; 6.2.2. for the preparation of the test solution, pour a beaker 95 ml of water, add 5.0 grams of the test sample and using the mixer, stir for 30 seconds. Cover the flask with with and treated for 20 minutes at about 20 ° C; 6.2.3. beaker Valley about 20 ml of the solution and using a pH meter, immediately read off the pH of the solution; 6.2.4. glass electrode rinse with water. 7. expression of Results: 7.1 the pH level recorded from the dial of the pH meter read value to two decimal places when you select as the aqueous solution of Caseinate pH level; 7.2. If the analysis is carried out precisely and according to the conditions, the difference between two results obtained certain determinations, testing of identical materials and using the same equipment within a short period of time, shall not exceed 0.05 pH unit. This repeatability interval is 95% of all discovery. Minister of agriculture John Dūklav