Dehydrated Milk Products Quality, Classification And Additional Labelling Requirements

Original Language Title: Dehidrēto piena produktu kvalitātes, klasifikācijas un papildu marķējuma prasības

Read the untranslated law here: https://www.vestnesis.lv/op/2015/190.10


Cabinet of Ministers Regulations No. 529 in 2015 (September 15. No 47 12) Dehydrated dairy product 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. determines the intended dehydrated dairy product quality and classification requirements, the order in which you evaluate the products in compliance with these requirements, as well as additional labelling requirements. 2. the following provisions apply to dehydrated milk products: 2.1. totally dehydrated milk products, which is a dry powdered milk products with a moisture content of the finished product is not greater than five percent and those obtained by the removal of water from milk, from milk to low fat, milk, cream or from a mixture of the products in question; 2.2. partly dehydrated milk products, which are concentrated milk products with or without sugar, obtained by partial removal of water from milk, from milk with low-fat milk, or a mixture of these products, which may have added to the cream, totally dehydrated milk or of both of these products. Wholly dehydrated milk, the quantity of the finished product shall not exceed 25% of total milk solids. II. Quality classification and additional labelling requirements 3. These provisions of annex 1, table 1 of the 5, 6 and 7 above in the production of the products allowed to add lactose, but not more than 0.03% of the weight of the finished product. 4. Dehidrēto dairy products canned by using the following methods: 4.1 heat treating at high temperatures the products referred to in this provision of the annex 1 table 1-1, 2, 3 and 4; 4.2. adding sucrose products specified in annex 1 of these rules 1. tables 5, 6 and 7; 4.3. removing the water from the products referred to in this provision table 2 of annex 1. 5. The rules referred to in annex 1 products dairy protein is allowed to standardize to the minimum content of 34 percent by weight, of the non-fatty dry extract, milk ingredients, adding or removing it, so the milk does not break adjusted whey protein and casein. 6. milk protein allowed standardize using the following inputs: 6.1., milk concentrates obtained by removing, concentrating proteins from milk, milk with reduced fat or skim milk; 6.2. the milk of the filtrate obtained by removing milk from milk, milk with reduced fat or skim milk, separating the proteins and milk fat; 6.3. lactose from whey, which, in the dry matter, of more than 99.0 percent of weight, anhydrous lactose. Lactose anhydrous lactose may be or may contain one molecule of water of crystallisation or it can be a combination of the two forms.
7. The rules referred to in annex 1 of the products allowed to add vitamins and minerals in accordance with the European Parliament and of the Council of 20 December 2006, Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods. 8. Dehidrēto milk products shall be labelled in accordance with the regulations on the provision of information to consumers and labelling of prepackaged food products. In addition to the marking specified in these regulations referred to in the information. 9. The rules referred to in annex 1 of dehydrated dairy product trade names are used only for this specific product. 10. The rules referred to in annex 2 of dehydrated dairy product trade names are equivalent to the provisions listed in annex 1 of the product names. 2. These rules the names in the annex can be used in the appropriate foreign language, if the product meets the specified quality characteristics and national languages are statutory requirements. 11. Dehydrated dairy product labelling indicates the percentage of milk fat content, with the exception of those provisions of annex 1, table 1 and 2 of paragraph 6 and table 2 of paragraph 2, the products referred to in and milk solids-non-fat content percentage that table 1 of annex 1 of the products. The solids-non-fat and fat content is indicated next to the name. 12. Totally dehydrated milk products add to the recommendations on the method of dilution or reconstitution, as well as information on the fat content of the product, produced by wholly dehydrated milk products in the dilution or reconstitution. 13. If the product weight in one package is not more than 20 grams, is packed in a secondary package, the information referred to in these provisions on labelling, except for the name of the product, only the secondary package. 14. Totally dehydrated milk product labels contain the indication "not for use in food for children up to the age of 12 months." III. requirements for product sampling 15. The order in which samples are completely dehydrated and partly dehydrated milk products, chemical analysis, as well as the requirements for sampling are laid down in annex 3 of these rules. 16. Samples of the food and veterinary service of the authorised person, instead of sampling each sample marking and noplombēj. 17. the analysis take two identical samples. Both samples-sample for official control and for the parallel model, take them one at a time and add the sampling instrument. 18. Sampling equipment is made of stainless steel or other suitable material which does not entail a change in the sample and does not affect the results. Equipment surface is smooth, without cracks, 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 shape and volume conform to these rules the following sampling requirements. Allowed to use disposable plastic, laminated aluminium foil, as well as the sampling containers or suitable plastic bags, using 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 can be covered with non-absorbent non aromatic materials. 22. The sample container after sample insertion it closed immediately. Sample storage temperature must not be higher than 25 ° C. 23. the samples shall be delivered to the laboratory as soon as possible, but not later than 24 hours after sampling. Samples during transport protected from ambient aromas, direct sunlight and temperature, if it is higher than 25 ° C. IV. preparation of samples of products for chemical analysis 24. These rules are specified in annex 4. dehydrated milk products of chemical analysis methods and arrangements: 24.1. for the determination of the dry matter content: 24.1.1. condensed milk with a high fat content; 24.1.2. condensed milk; 24.1.3. condensed milk with low fat content; 24.1.4. condensed skimmed milk; 24.1.5. condensed milk with sugar; 24.1.6. condensed milk with sugar, and low in fat; 24.1.7. condensed skimmed milk with sugar; 24.2. moisture: 24.2.1. skimmed milk with a high fat or milk powder with high fat content; 24.2.2. skimmed milk or milk powder; 24.2.3. skimmed milk low fat or milk powder with low fat content; 24.2.4. skimmed-milk powder or skimmed-milk powder; 24.3. determination of fat content: 24.3.1. condensed milk with a high fat content; 24.3.2. condensed milk; 24.3.3. condensed milk with low fat content; 24.3.4. condensed skimmed milk; 24.3.5. condensed milk with sugar; 24.3.6. condensed milk with sugar, and low in fat; 24.3.7. condensed skimmed milk with sugar; 24.3.8. skimmed milk with a high fat or milk powder with high fat content; 24.3.9. skimmed milk or milk powder; 24.3.10. skimmed milk low fat or milk powder with low fat content; 24.3.11. skimmed-milk powder or skimmed-milk powder; 15.2. the determination of sucrose: 24.4.1. condensed milk with sugar; 24.4.2. condensed milk with sugar, and low in fat; 24.4.3. condensed skimmed milk with sugar; 15.2. the determination of lactic acid and lactates: 24.5.1. skimmed milk with a high fat or milk powder with high fat content; 24.5.2. skimmed milk or milk powder; 24.5.3. skimmed milk low fat or milk powder with low fat content; 24.5.4. the skimmed-milk powder or skimmed-milk powder; 24.6. the determination of phosphatase activity in: 24.6.1. skimmed milk with a high fat or milk powder with high fat content; 24.6.2. skimmed milk or milk powder; 24.6.3. skimmed milk low fat or milk powder with low fat content; 24.6.4. skimmed-milk powder or skimmed-milk powder. 25. the chemical analysis allowed to use methods that are alternatives these rules referred to in annex 4. Specifies the method used for testing protocol. 26. Dehydrated milk product samples for chemical analysis shall be prepared in the following order: 26.1. condensed milk with a high fat content, condensed milk, the condensed milk with low fat and condensed skimmed milk: 26.1.1. unopened tins the contents of the bag, shake and flip the cans. Open the can and slowly pour the product in other hermetically sealed container. Stir and cover again. Ensure that the front cover of the box walls and adhering fat and the milk is fully attached to the specimen. The container shall be concluded; 26.1.2. If the container is not in uniform, the container of the product is heated in a water bath at 40 ° C every 15 minutes, shaking it vigorously. After two hours, remove the container from the water bath and allow to cool to room temperature. Open the lid and thoroughly mix the contents of the container with a spoon or spatula. If you have separated the fat, the test may not be. The sample is stored in a cool place; 26.2. the condensed milk with sugar, condensed milk with sugar, and low in fat and condensed skimmed milk with sugar: 26.2.1. If the product is unopened tins, cans of heated water bath at 30-40 ° C for about 30 minutes. Open the box and its contents with a spatula or a spoon stir carefully to the top-down, as well as through circular movements to achieve full content to be mixed. Ensure that the sample would disperse product that stuck to the walls and the lid of the box. Pour the contents of the box in other hermetically sealed container. The container closed and store in a cool place; 26.2.2. If this product is, it tube end cut off and pour the contents of hermetically sealed container. Then cut the tube lengthwise. The walls of the tube remove the remaining product and mix thoroughly with the rest of the sample content. Store the container in a cool place; 26.3. dried high fat milk or high-fat milk powder, dry milk or milk powder, dry low fat milk or powdered milk with low-fat and skimmed milk or skimmed-milk powder is transferred to a clean, dry, hermetically sealed container capacity is more than double the quantity of milk powder. The container immediately and thoroughly mix the milk powder, shaking and flipping the container upside down. The sample at the time of preparation of the milk powder to protect from weathering, to reduce the moisture absorption. 27. For solution, dilution or washing purposes use distilled or demineralized water, which is at least as great a degree of purity. 28. The solution dissolving or diluting the meaning of these provisions is the water solution and dilution with water. 29. All chemicals used are analytical reagent purity, if these rules otherwise. 30. the description of the equipment indicates only the particular method-specific units and units with a particular specification. If using the analytical balance, their accuracy is up to 0.1 milligrams. 31. the test results shall be calculated as a percentage by mass of the sample g/100 g, unless these rules otherwise. 32. the results do not include the more significant numbers, as required by the precision of the method of analysis used. 33. The test report shall identify the method of analysis used, the results obtained, as well as information on the procedure, which is not specified in the method of analysis, or which are optional, as well as circumstances which could have influenced the results obtained. The test report shall also specify the sample identification information. V. closing question 34. Be declared unenforceable in the Cabinet of 31 May 2005, Regulation No 381 "rules on classification, labelling and quality requirements of dehydrated milk products and procedures to assess the conformity of the products to these requirements" (Latvian journal, 2005, 88. no; 2008, 121. no). Informative reference to European Union directives, the regulations include provisions resulting from: 1) of the Council of 20 December 2001, Directive 2001/114/EC relating to certain partly or wholly dehydrated preserved milk for human consumption; 2) Council of 26 September 2007 of Directive 2007/61/EC amending Directive 2001/114/EC relating to certain partly or wholly dehydrated preserved milk for human consumption; 3) Commission of 6 October 1987 the first Directive 87/524/EEC laying down methods of sampling for chemical analysis for the monitoring of preserved milk products in the community; 4) Commission 13 November 1979 the first Directive 79/1067/EEC laying down Community methods of analysis for human consumption intended for testing certain partly or wholly dehydrated preserved milk. The Prime Minister is the Rapidity of the farming Minister Newsletters John Dūklav of annex 1 of the Cabinet of Ministers on 15 September 2015 the Regulation No 529 dehydrated dairy products quality and classification requirements i. partly dehydrated milk products table 1 no p. k. Trade name of the product quality of milk fat (%) of total milk solids (%) 1. Condensed milk not less than 7.5 not less than 25 2. Condensed skimmed milk at most 1 for not less than 20 3. Concentrated milk with low fat content of not less than 1 and not more than 7.5 not less than 20 4. Concentrated milk with a high fat content of not less than 15 not less than 26.5 5. Condensed milk with sugar, not less than 8 no less than 28 6. Condensed skimmed milk with sugar, no more than 1 not less than 24 7. Concentrated milk with sugar and low fat content of not less than 1 and not more than 8 no less than 24 II. Totally dehydrated milk products table 2 no p. k. Product trade name of milk fat (%) 1. Dry milk or milk powder not less than 26 and no more than 42 2. Skimmed milk or skimmed-milk powder by not more than 1.5 3. Dry milk with low fat milk or milk powder with a fat content of not less than 1.5 and not more than 26 4. Dried high fat milk or high-fat milk powder content of not less than 42 agricultural Minister John Dūklav annex 2 Cabinet 15 2015. Regulation No 529/Cabinet of 15 September 2015 rule no. 529 "Dehydrated dairy product quality, classification and additional labelling requirements" in annex 1 dehydrated milk products equivalent to the brand name, quality and classification requirements no p. k. Product trade name in a foreign language Product trade name of Latvian language quality indicators in milk fat (%) of total milk solids (%) 1. the Evaporated milk (English) concentrated milk (table 1 of annex 1 of paragraph 1) a minimum of not less than 9 31 2. Koffiemelk (Dutch) concentrated milk (table 1 of annex 1 of 1) 3. Demi-écrémé concentré Lyte and Lyte écrémé concentré non sucré Demi-(in French) evaporad the semidesnatad leche (Spanish) Geëvaporeerd halfvoll is Halfvoll of the melk or koffiemelk (Dutch) Evaporated skimmed milk semi-(in English) concentrated milk with low fat content (table 1 of annex 1, paragraph 3), not less than 24 4 4 to 4.5. Kondensere a kaffeflød (in Danish) of the Kaffeesahn Kondensiert (German) condensed milk with a high fat content (table 1 of annex 1 of 4) 5. Demi-écrémé concentré to the sucré (French) Leche condensadasemidesnatad (in Spanish) Gecondenseerd is halfvoll in melk met suiker (Dutch) concentrated milk with sugar and low fat content (table 1 of annex 1 of 7) of 4-4.5 no less than 28 6. The demi-écrémé en to poudr (in French) Halfvoll-melkpoeder (Dutch) skimmed milk powder or semi-semi-skimmed milk Shall (in English) dry milk with low fat milk or powdered milk with low fat content (table 2 of annex 1 of the 3) 14-16 7. Rasvaton maitojauh (in Finnish) skimmed milk or skimmed-milk powder (table 2 of annex 1 of 2) 8. Leite em pó Meio Gordo the (Portuguese) dry milk with low fat milk or powdered milk with low fat content (table 2 of annex 1 of the 3) 13-26. Leche en polv-semidesnatad (in Spanish) dry milk with low fat milk or powdered milk with low fat content (table 2 of annex 1 of the 3) 10-16-10. Flødepulver (in Danish) and Sahnepulver Rahmpulver (German) en poudr Crèm (French) (Dutch) Roompoeder Gräddpulver (Swedish) Kermajauh (in Finnish) dried high fat milk or high-fat milk powder (table 2 of annex 1, paragraph 4), the Minister of Agriculture John Dūklav in annex 3 of the Cabinet of Ministers on 15 September 2015 the Regulation No 529 sampling methods partly dehydrated and wholly dehydrated milk products, chemical analysis i. partly dehydrated milk products sampling 1. the sampling methods applies to the following partly dehydrated milk products: 1.1. the condensed milk with a high fat content; 1.2. the condensed milk; 1.3. the condensed milk with low fat content; 1.4. the concentrated milk; 1.5. the concentrated milk with sugar; 1.6. the concentrated milk with sugar; 1.7. the condensed milk with sugar and low fat content. 2. Equipment: 2.1 mixers with enough space for product to be well blended, creating product organoleptic changes. Whereas the product tanks are of different shape and size, choose to mixer, stir with a product that is not on the internal surface of the tank skrāpēt: 2.1.1. product mixing buckets or containers to the recommended manual mixer (Figure 1) are the following: 150 mm diameter disc that contains six perforated 12.5 mm diameter holes arranged in a circle, 100 mm in diameter in the center of the Disk is attached to a metal rod, which is at the other end of the looped handle. The length of the stem together with a handle is about 1 m; 2.1.2. small tanks is recommended for manual mixers (fig. 2), which approximate dimensions are: not less than 2 m long stalk with a fixed 300 mm diameter disk that contains 12 perforated holes (each hole diameter is 30 mm), positioned in a circle, 230 mm in diameter; large tanks 2.1.3 recommended mechanical stirring or mixing with clean compressed air It is separated from all contaminants, including oil, water and dust. Use minimal air pressure and volume to avoid product organoleptic changes; 2.1.4. lāpstiņveid mixer (fig. 3). The mixer has a broad blade that reaches the bottom of the tank of the product. One of the blades the edge of the desired shape of the outline of the tank; 2.2. the Dipper scoops (fig. 4) with a firm grip, with a length of at least 150 mm. Capacity of the Dipper shall be not less than 50 ml. curved handle. Cup cone form, it will put the other in another. You may use the similar capacity cylindrical scrambled Cup with five equal sections to facilitate sampling of the product stored in more than one container; 2.3. the tube sampling – about 1 m long 35 mm in diameter; 2.4. container medium sample with a wide neck and 5 l volume; 2.5. the wide scoop or shovel; 2.6. container that complies with these regulations 19, 20 and 21 of the said requirements. 3. Procedure 3.1. sampling of partly dehydrated milk: 3.1.1. product mix thoroughly using this annex referred to in point 2.1 of the mixer or mixing method or one bowl pouring from the second until the product is sufficiently homogeneous. Sampling with a Dipper bucket immediately after mixing. If the product uniformity is difficult to ensure, from the product holds different places take more samples to the total sample mass should not be less than 200 g. sample label and present the attached sampling provisions indicates that the sample consists of several smaller samples; 3.1.2. If the product is packed in small retail packaging and packaging is damaged and open, it is not a valid sample. For not less than 200 g of the sample, having one or more packages with the same batch or code number; 3.2. sampling of partly dehydrated milk with sugar: 3.2.1. sampling of partly dehydrated milk with sugar, which is located in a large tank, could become a problem, especially if the product is not homogeneous and has high viscosity. Difficulties may cause large crystals of sucrose or lactose or saline sediment that can be throughout the product volume or off tank walls, or congestion of the substance. Find out by entering it in the product tube sampling and pulling them out by survey and mixing in all directions. If sugar crystals is not larger than 6 mm, they should not bother sampling. If the product is not homogeneous, it indicates the sample label and present the attached sampling instrument. Whereas partly dehydrated milk with sugar are often stored at room temperature, it is recommended that before sampling it to warm up to 20 ° C in order to obtain a representative sample; 3.2.2. If the product is located in the tank opening, open one end of the container, previously cleaned and thoroughly dried to prevent foreign matter from entering the product at the time of opening. The contents of the tank mix with mixer lāpstiņveid (fig. 3). With the mixer blades from the container walls and the bottom part of the product in the removed adhering. Thoroughly mix the contents of the tank with stirrer, held diagonally down, alternately making Rotary and vertical movements, taking care to not allow air to enter the sample. Mixer and adhering to it pulls the product with a spatula or spoon to collect a container referred to in chapter I of this annex in point 2.5. Mixing and ripping repeats until you have collected 2-3 litres. The resulting mass of the bag until it is uniform. Sampled not less than 200 g of product; 3.2.3. If the product is located in a closed cylindrical tank with the pins at the ends or sides, then under Chapter I of this annex 3.2.1. the requirements referred to in the sample through the pin hole can only be taken from the product, which is flowing and where consistency is homogeneous. Mix the contents through the pin hole entering the sampling pipe and pulling them out by survey and mixing in all directions, as well as carry out the operations referred to in chapter I of this annex 3.2.1 above. Product before sampling can transfuse from a cylindrical tank in another suitable container. After mixing with mixer collected the samples, as described in chapter I of this annex, paragraph 3.2.1.; 3.2.4. If the product is packed in small retail packaging and packaging is damaged and open, it is not a valid sample. For not less than 200 g of the sample, having one or more packages with the same batch or code number; 3.3. storage and transport of the samples provided in accordance with this provision, paragraph 22 and 23. II. Wholly dehydrated milk products sampling 1. These sampling methods apply to the following wholly dehydrated milk products: skimmed milk or 1.1 milk powder; 1.2. the skimmed milk or skimmed-milk powder; 1.3 the dry milk with low fat milk or powdered milk with low fat content; 1.4. the dry milk with a high fat or milk powder with a high fat content. 2. Equipment: 2.1 this annex referred to in chapter III of the drills that have sufficient length to reach the product tank bottom; 2.2. scoop, spoon or wide spatula; 2.3. sample containers that meet these rules 19, 20 and 21 of these requirements. 2.4. equipment material complies with this provision in paragraph 18. 3. Procedure: 3.1. measures are taken to minimize the atmospheric moisture penetration of the product at the time of sampling or before it. The container or packaging of the product after sampling tightly closed again; 3.2 clean and dry borer enter a product, if necessary, hold the product or packaging is tilted to the side. Hole is facing down and the ieurbšan rate is steady. When the drill has reached the bottom of the tank or the packaging, it rotated 180 °, pull out and put the contents of the sampling container. To check out a nothing less than 200 g of the sample, do one or more of the holes. Sampling dish after insertion of the sample closed immediately; 3.3. If the product is packed in small retail packaging and packaging is damaged and open, it is not a valid sample. For not less than 200 g of the sample, having one or more packages with the same batch or code number. 4. Specimen storage and transport is provided in accordance with the provisions of paragraph 22 and 23. III. Borers for wholly dehydrated milk products for sampling from tanks and large packagings 1. Drill (fig. 5): 1. (A) the type of drills-long; 1.2. Type B drills-short. 2. Materials: 2.1. drill blade and handle are of polished metal, preferably stainless steel; 2.2. (A) the type of drill handle is made of stainless steel; 2.3. Type B borer has a removable wooden or plastic handle with finger trigger is secured to the blade. 3. Description: 3.1 a form drill material and finish allows you to drill easily cleaned; 3.2. Type A borers raised edge of the blade shall be sufficiently sharp; 3.3. the drill blade tip is sharp enough to easily pick up the sample. 4. Drill the main dimensions (tolerance of 10% tolerance).
No p. k. A pointer-type drill (mm) type B drill (mm) 1. Length of blade 800 400 2. Blade thickness of metal 1-2 1-2 3. The blade end inside diameter 18 32 4. The diameter of the blade at grip or stem 22 28 5. The width of the blade opens up 4 20 6. Slit width at grip or stem 14 14 5. Instructions for use: borer 5.1. If milk powder is not flowing freely, you can enter the vertical borers. Then type A borers cutting fully filled up and then pull out vertically. Type b borers already penetration time has fully come true, but it pulled up to the bottom of the sloping, not loss occurs; 5.2. If powder flow, self-priming or packaging come inclined, the borers inserted nearly horizontally with the slit downwards and withdrawn with the slit upwards. Pictures of Figure 1. Manual mixer for mixing products in cans and buckets (mm) fig. 2. Manual mixer for mixing products in small tanks (mm) Figure 3. Mixer Lāpstiņveid Figure 4. The partly dehydrated milk Dipper with sugar for mixing Cup type A type B drill drill Figure 5. Wholly dehydrated milk borers for the sampling of (mm) the Minister of Agriculture John Dūklav in annex 4 of the Cabinet of Ministers on 15 September 2015 the Regulation No 529 partly dehydrated and wholly dehydrated milk products, chemical analysis methods (I). The determination of the dry matter content (method 1) 1st using this method determines the dry matter content in the following part of the dehidrēto dairy products: 1.1 the condensed milk with a high fat content; 1.2. the condensed milk; 1.3. the condensed milk with low fat content; 1.4. condensed skimmed milk; 1.5. the condensed milk with sugar; 1.6. condensed skimmed milk with sugar; 1.7. the condensed milk with sugar and low fat content. 2. Size set by using this method, it is the content of dry matter condensed milk. 3. the required quantity of the sample diluted with water, mixed with sand and dried 99 ± 1 ° c. The mass after drying is the mass of dry matter and is calculated as a percentage by mass of the sample. 4. the reagents used quartz sand or sea sand, treated with hydrochloric acid (size of the grains is 0,18-0,5 mm, passing through a 500 Micron sieve, but remains 180 Micron sieve): 4.1 the analysis of sand before the test. About 25 g sand heat for two hours in the oven, as described in this chapter 6.1, 6.2, and 6.3. above. Add 5 ml of water, again heated drying oven for two hours, cool and weigh them. The difference between the two masses should not exceed 0.5 mg; 4.2. If necessary, the sand for three days with a 25% hydrochloric acid solution, stirring from time to time. Wash with water until the acid reaction disappears or the water is free of chloride. Dry at 160 ° C and check again, as described above. 5. Equipment: 5.1 analytical balance; 5.2. metal, preferably of nickel, aluminium or stainless steel containers. The containers have tight-fitting cover, which can be easily removed. Suitable dimensions are: diameter 60 to 80 mm – height – approximately 25 mm; 5.3. atmospheric pressure drying oven, well ventilated, thermostatically controlled, which can provide 99 ± 1 ° C temperature. The temperature is uniform throughout the oven; 5.4. Desiccator, containing freshly activated silica gel with a water content indicator or an equivalent desiccant; 5.5. glass flattened at one end of the rod that is the length that they can put into metal containers (this chapter 5.2); 5.6. bath with boiling water. 6. Procedure 6.1. container (this chapter 5.2) place about 25 g sand (Chapter 4) and a short glass rod; 6.2. open the container with its contents and lid in the oven and heat for two hours; 6.3. replace the lid and place jar in the desiccator. Allow to cool to room temperature and accurately weigh to the nearest 0.1 mg (M0); 6.4. tilt the container to one side, shake the sand. The empty space at the Valley of the sample: about 1.5 g of condensed milk with sugar, or 3.0 g of condensed milk. Replace the lid and accurately weigh to the nearest 0.1 mg (M1); 6. remove the lid, add 5 ml of water and mix with a glass rod liquids, but then sand with liquid. Leave the mixture in the glass rod; 6.6. place the container in a boiling water bath, heated until water evaporates (usually 20 minutes). Occasionally stir the contents with a rod to easily gain access to the mass of the air and not salipt. Leave the rod in the container; 6.7. the dish and lid in the oven and heat for one and a half hours; 6.8. the lid, place the dish in the desiccator, allow it to cool to room temperature and accurately weigh to the nearest 0.1 mg; 4.3. open container and its lid again in the drying oven and heat for another hour; 6.10. reiterates this chapter 6.8 referred to action; 6.11. Repeat this chapter 6.9 and 6.10. steps, referred to as the mass difference between two successive weighings is less than 0.5 mg or until the mass increases. If the weight gain observed, calculations used for the smallest mass. The final mass, in grams, of the notes as the M2. 7. Expression of results: 7.1. dry matter content as a percentage by mass of the sample, is calculated using the following formula: ((M2 – M0): (M1 – M0)) x 100, where M0, the dish, the lid and the mass in grams of sand after this chapter 6.3. process referred to; M1 – a dish, cover, and the mass in grams of sand after this chapter 6.4. process referred to; M2-dish, lid, sand and dried in the mass, in grams, of the sample after this chapter 6.11. process referred to; 7.2. repeatability. If the analysis is done accurately and in accordance with the conditions, the difference between the results of two single determinations obtained when testing identical materials and using the same equipment within a short period of time, shall not exceed 0.2 g of dry matter per 100 g of product. 8. the total milk solids non-fat content and dry matter content of milk: the calculation of the total 8.1 milk dry matter content of condensed milk with sugar, is the total dry matter, obtained by using the mentioned in this annex 1. the method of total dry weight excluding sucrose, obtained using this method 5 referred to in the annex; 8.2. the total milk solids-non-fat content in condensed milk with sugar, is the total dry matter, obtained using this method 1 referred to in the annex, excluding from the total solids and sucrose, obtained using this method 5 referred to in the annex, and fat content obtained through this method 3 listed in the annex; 8.3. the total non-fat milk solids content of condensed milk is the total dry matter, obtained using this method 1 referred to in the annex, excluding from the total dry matter fat content obtained through this method 3 listed in the annex. II. Determination of moisture (method 2) 1. using this method determines the loss of mass on drying the resulting in such completely dehidrēto milk products: skimmed milk or 1.1 milk powder; 1.2. the skimmed-milk powder or skimmed-milk powder; 1.3. dried milk with low fat milk or milk powder with low fat content; 1.4. the dry milk with a high fat or milk powder with high fat content. 2. Moisture content of drying caused weight loss, which is determined using the method described in this chapter. 3. The sample shall be determined after drying at atmospheric pressure in an oven at 102 ± 1 ° C to constant mass. The loss of mass is calculated as a percentage by mass of the sample. 4. Equipment: 4.1. analytical balance; 4.2. dishes, preferably of nickel, aluminium, stainless steel or glass. The containers are close-fitting cover can be easily removed. Suitable dimensions are: diameter 60 to 80 mm, height – approximately 25 mm; 4.3. atmospheric pressure drying oven, well ventilated, thermostatically controlled, which may provide a 102 ± 1 ° C temperature. The temperature is uniform throughout the oven; 4.4. Desiccator, containing freshly activated silica gel with a water content indicator or an equivalent desiccant. 5. Procedure 5.1. uncovered dish and its lid in the oven and heat for about an hour; 5.2. place the lid on the container and in the desiccator. Allow to cool to room temperature, weigh to the nearest 0.1 mg (M0); 5.3. the container in place about 2 g of dried milk sample, replace the lid and, as quickly as possible, weigh to the nearest 0.1 mg (M1); 5.4. remove the lid and the container with lid in the oven and heat for two hours; 5.5. the lid on the container, put in the desiccator, allow it to cool to room temperature and as quickly as possible, weigh to the nearest 0.1 mg; 5.6. remove the lid and the container with the lid of the oven drying, and heat for one hour; 5.7. repeat the activity referred to in 5.5; 5.8. Repeat this section 5.5 and 5.6, referred to as a mass difference of two successive weighings does not exceed 0.5 mg or until the mass increases. If the weight gain observed, calculations used for the smallest mass. The final mass, in grams, of the notes as the M2. 6. Expression of results: 6.1. sample the loss of mass on drying, as a percentage of the mass is calculated using the following formula: ((M1-M2): (M1 – M0)) x 100, where M0-container and the lid after the mass, in grams, of the process referred to in paragraph 5.2.; M1 – the dish, the lid and the mass, in grams, of the sample after this chapter, referred to in paragraph 5.3; M2 – the dish, the lid and the mass, in grams, of the dried sample after this chapter 5.5. proceedings referred to; 6.2. reproducibility. If the analysis is done accurately and in accordance with 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 may not exceed 0.10 g of water per 100 g of product. III. determination of fat content in condensed milk (Rös-Gottlieb method) (method 3) 1. Using this method determines the fat content in dairy products by part dehidrēto: 1.1 the condensed milk with a high fat content; 1.2. the condensed milk; 1.3. the condensed milk with low fat content; 1.4. condensed skimmed milk; 1.5. the condensed milk with sugar; 1.6. condensed skimmed milk with sugar; 1.7. the condensed milk with sugar and low fat content. 2. Size, determined using the method described in this chapter, is the fat content of condensed milk. 3. sample splits with ammonium hydroxide and ethanol mixture and extracted with diethyl ether and light petroleum. Solvents are separated by distillation or evaporation. The extracted mass weighed and calculated the percentage by mass of the sample. 4. Reagents corresponds to "blank" test (6.1). If necessary, reagents may be redistilled in the presence of about 1 g of butterfat for 100 ml of solvent: 4.1. ammonia solution, approximately 25% (m/m) NH3 (density at 20 ° C – about 0.91 g/ml) or larger concentrations of the solution; 4.2. ethanol, 96 ± 2% (V/V) or, if not available, ethanol denatured with methanol, etilmetilketon or light petroleum; 4.3. diethyl ether peroxides free: 4.3.1. to test and to determine the presence of peroxides, previously rinsed with the ether in a small glass cylinder that has the stopper, place 10 ml of the ether and add 1 ml freshly prepared 10% potassium iodide solution. Shake and let stand for one minute. No layer must not appear in yellow color; 4.3.2. diethyl ether can keep free from peroxides by adding wet zinc foil that one minute was completely immersed in dilute acidified copper sulphate solution and then washed in water. Per litre approximately 8000 mm2 zinc used foil. Cut in strips long enough to reach half the depth of the container; 4.4. light petroleum with the boiling temperature is 30-60 ° C range; 4.5. mixture of the solvent, prepared shortly before use by mixing equal quantities of diethyl ether and light petroleum (if the use of mixed solvent is indicated, it may be replaced only with diethyl ether or light petroleum alone). 5. Equipment: 5.1 analytical balance; 5.2. suitable extraction tubes or flasks with ground glass stoppers or other sealing products, which do not affect the used solvents; 5.3.150-250 ml volumetric flasks, thin-walled and flat base; 5.4. atmospheric pressure drying oven, well ventilated, thermostatically controlled, which may provide a 102 ± 1 ° C; 5.5. boiling the body – without pores, defatted, use crumbles during (e.g. glass beads or pieces of silicon carbide (the use of this material is optional, this chapter 6.2.1)); 5.6. siphon, suitable extraction tubes; 5.7. centrifuge (optional). 6. Procedure 6.1. simultaneously with the determination of the fat content of the sample "blank" test with 10 ml of water, using the same extraction container, the same reagents and the same amount and procedure described below, except for the activities referred to in point 6.2.2. If the "blank" test the resulting size exceeds 0.5 mg, the reagents should be checked and the impure reagent or reagents should be purified or replaced; 6.2.: 6.2.1 the flask in the oven at 30-60 minutes. If necessary, add some boiling the body to prevent enhanced boiling solvent evaporation. Allow to cool to room temperature and accurately weigh to the nearest 0.1 mg; 6.2.2. stir the prepared sample and immediately weigh, to the nearest 1 mg the extraction apparatus weigh 2.0 – 2.5 g of the sample if it is sugar, and 4-5 g of the sample without the sugar. Add water to 10.5 ml and shake gently, slightly warmed (40-50 ° C) until the product is completely dissolved. When the sample is fully dissolved, repeat the process; 6.2.3. Add 1.5 ml of 25% or more of the ammonia concentration in the solution and mix thoroughly; 6.2.4. add 10 ml of ethanol and gently but thoroughly mix the liquids in unsealed containers in the extraction; 6.2.5. Add 25 ml of diethyl ether. Cool in running water. Close the container and shake vigorously for one minute several times by inversion; 6.2.6. remove the stopper carefully and add 25 ml of light petroleum – the first millilitres uses plug and the neck of the rinse-off from the inside, allowing the liquid off the container. New stopper and shake for 30 seconds, several times by inversion. Do not shake too vigorously if in accordance with section 6.2.7. This chapter does not include centrifugation; 6.2.7. allow to stand until the upper layer of the liquid becomes clear and is visible from the lower layers separated. Alternatively, the separation is possible with suitable centrifuge. If using a centrifuge which is not driven by a three-phase motor, sparks may occur, therefore, care must be taken to avoid an explosion or fire from any ether vapours, coming, for example, from a broken tube; 6.2.8. remove plug. The plug and the inside of the neck with a few millilitres of mixed solvent and let it off back in the container. The prepared flask carefully transfer possible from the upper layer with the siphon or decantation. If the transfer does not use a siphon, you might need to add some water to better differentiate the two layers and thus facilitate the decantation; 6.2.9. with a few millilitres of mixed solvent rinse the outside and the inside of the neck of the apparatus or the tip and the lower part of the siphon. Let the liquid from the bowl outside off into the flask and liquid from inside the neck and siphon-back extraction container; 6.2.10. make a second extraction by repeating this chapter 6.2.5, 6.2.6, 6.2.7..., paragraph 6.2.8 and 6.2.9.. the procedure set out in, but using only 15 ml of diethyl ether and 15 ml of light petroleum; 6.2.11. make a third extraction by repeating the procedure prescribed in paragraph 6.2.10., but without the last rinse. Do not carry out this third extraction when analysing skimmed-milk powder and condensed milk with sugar, concentrated samples; 6.2.12. carefully evaporate or distil the likely quantity of solvent (ethanol). If there is a small flask of capacity this way after each extraction the solvent dispose of parts; 6.2.13. If no longer felt the smell of solvent, place the flask on its side in the oven and heat for one hour; 6.2.14. remove the flask from the oven, allow to cool to room temperature and accurately weigh to the nearest 0.1 mg; 6.2.15. repeat 6.2.13 and 6.2.14. This chapter. processes referred to by heating with 30-60 minutes until the difference in mass of two successive weighings is less than 0.5 mg or until the mass increases. If the weight gain observed, calculations used for the smallest mass. The final mass, M1-indicates grams; 6.2.16. Add 15 to 25 ml light petroleum in order to see if the extracted matter is wholly soluble. Slightly warmed and stir the solvent until all the fat is dissolved: 6.2.16.1. If the extracted matter is wholly soluble in the light petroleum, the mass of fat is the difference between the mass determined by this chapter 6.2.1 and 6.2.15. activities referred to in subparagraph; 6.2.16.2. If any doubt or any insoluble matter is present, completely extract the fat from the flasks by repeated washing with warm light petroleum, allowing the undissolved material to settle before each decantation. Rinse the flask three times in the neck outside. The flask, placed on its side, the heat in the oven for one hour, allow to cool to room temperature, as prescribed in paragraph 6.2.1 of this chapter, and weigh to the nearest 0.1 mg. The mass of fat is the difference between the mass obtained via this section 6.2.15. activities referred to, and the final mass. 7. Expression of results: 7.1 the mass, expressed in the extracted fat grams, calculated using the following formula: (M1-M2)-(B1-B2) the fat content of the sample, expressed as a percentage, is calculated using the following formula: (((M1-M2)-(B1-B2)) S:()) x 100, where M1-M mass, in grams, of the dish with the fat under 6.2.15. in this chapter; M2-M mass in grams of the flask under this chapter or in point 6.2.1, if not in substance izšķīdus is present or there is a doubt, pursuant to this chapter; in 6.2.16.2 B1-"blank" test flask B in g according to section 6.2.15. This chapter; B2-flask B in g of this chapter in section 6.2.1 or, if not in substance izšķīdus is present or there is a doubt, pursuant to this chapter; in 6.2.16.2 S – used in the mass, in grams, of the sample; 7.2. repeatability. If the analysis is done accurately and in accordance with 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 g of fat per 100 g of product. IV. determination of fat content in milk dry (Rös-Gottlieb method) (4.) 1. Using this method determines the fat content in dairy products by dehidrēto completely: 1.1. milk or milk powder; 1.2. the skimmed-milk powder or skimmed-milk powder; 1.3. dried milk with low fat milk or milk powder with low fat content; 1.4. the dry milk with a high fat or milk powder with high fat content. 2. Size, determined using the method described in this chapter, is the fat content of the milk. 3. test sample splits with ammonium hydroxide and ethanol mixture and extracted with diethyl ether and light petroleum. Solvents are separated by distillation or evaporation. The extracted mass is calculated as a percentage by mass of the sample. 4. Reagents corresponds to "empty" the requirements of the test. If necessary, reagents may be redistilled in the presence of about 1 g of butterfat for 100 ml of solvent: 4.1. ammonia solution, approximately 25% (m/m) NH3 (density at 20 ° C – about 0.91 g/ml) or According to the higher concentrations of the solution; 4.2. ethanol, 96 ± 2% (V/V) or, if not available, ethanol denatured with methanol, etilmetilketon or light petroleum; 4.3. diethyl ether peroxides free: 4.3.1. to test and to determine the presence of peroxides, previously rinsed with the ether in a small glass cylinder that has the stopper, place 10 ml of the ether and add 1 ml freshly prepared 10% potassium iodide solution. Shake and let stand for one minute. No layer must not appear in yellow color; 4.3.2. diethyl ether can keep free from peroxides by adding wet zinc foil that one minute was completely immersed in dilute acidified copper sulphate solution and then washed in water. Per litre approximately 8000 mm2 zinc used foil. Cut in strips long enough to reach half the depth of the container; 4.4. light petroleum with boiling point range 30-60 ° C; 4.5. mixture of the solvent, prepared shortly before use by mixing equal quantities of diethyl ether and light petroleum (if the use of mixed solvent is indicated, it may be replaced only with diethyl ether or light petroleum alone). 5. Equipment: 5.1 analytical balance; 5.2. suitable extraction tubes or flasks with ground glass stoppers or other form, which does not use solvents; 5.3.150-250 ml volumetric flasks, thin-walled and flat base; 5.4. atmospheric pressure drying oven, well ventilated, thermostatically controlled, which may provide a 102 ± 1 ° C; 5.5. boiling the body, defatted, without pores, which do not use crumbles, (e.g. glass beads or pieces of silicon carbide (the use of this material is optional, this chapter 6.2.1)); 5.6. water bath can provide 60 to 70 ° C; 5.7. siphon, suitable extraction tubes; 5.8. centrifuge (optional). 6. Procedure: 6.1. simultaneously with the determination of the fat content of the sample is carried out "blank" test with 10 ml of water, using the same extraction container, the same reagents and the same amount and the procedure described in the text, except for the activities referred to in point 6.2.2. If the "blank" test the resulting size exceeds 0.5 mg, the reagents should be checked and the impure reagent or reagents should be purified or replaced; 6.2.: 6.2.1. heat the flask in the oven for 30-60 minutes, if necessary, add boiling the body to prevent enhanced boiling solvent evaporation. Allow the flask to cool to room temperature and accurately weigh the cooled flask to the nearest 0.1 mg; 6.2.2. to the nearest 0.1 mg directly the extraction apparatus weigh approximately 1 g of milk powder or about 1.5 g of milk powder, low fat or skim milk powder. Add 10 ml of water and shake gently until the milk powder is completely dissolved (some models require heating); 6.2.3. Add 1.5 ml of 25% or more of the ammonia concentration in the solution and 15 minutes in the water bath at 60-70 ° c. Cool in running water; 6.2.4. add 10 ml of ethanol and liquids in unsealed containers easy extraction, but mix thoroughly; 6.2.5. Add 25 ml of diethyl ether. Cool under running water. Close the container and shake vigorously for one minute several times by inversion; 6.2.6. remove the stopper carefully and add 25 ml of light petroleum – with the first ml rinse the stopper and inside of the neck, allowing the liquid off the container. New stopper, shake for 30 seconds and turns it over several times. Do not shake too vigorously if under this chapter has not been used to point 6.2.7. centrifugation; 6.2.7. allow to stand until the upper layer of the liquid became clear and clearly separated from the lower layer. Alternatively, the separation is possible with suitable centrifuge. If using a centrifuge which is not driven by a three-phase motor, sparks may occur, therefore, care must be taken to avoid an explosion or fire from any ether vapours, coming, for example, from a broken tube; 6.2.8. remove plug. The plug and the inside of the neck with a few millilitres of mixed solvent and let it off back in the container. The prepared flask carefully transfer possible from the upper layer with the siphon or decantation. If the transfer does not use a siphon, you might need to add some water to better differentiate the two layers and thus facilitate the decantation; 6.2.9. with a few millilitres of mixed solvent rinse the outside and the inside of the neck of the apparatus or the tip and the lower part of the siphon. Let the liquid from the bowl outside off into the flask and fluid from the inside of the neck and the siphon-back extraction container; 6.2.10. make a second extraction by repeating this chapter 6.2.5, 6.2.6, 6.2.7..., paragraph 6.2.8 and 6.2.9.. the procedure set out in, but using only 15 ml of diethyl ether and 15 ml of light petroleum; 6.2.11. make a third extraction by repeating the procedure referred to in paragraph 6.2.10., but without the last rinse. Do not carry out this third extraction when analysing skimmed-milk samples; 6.2.12. carefully evaporate or distil the likely quantity of solvent (ethanol). If there is a small flask of capacity this way after each extraction the solvent dispose of parts; 6.2.13. If no longer felt the smell of solvent, place the flask on its side in the oven and heat for one hour; 6.2.14. remove the flask from the oven, allow to cool to room temperature, as defined in this chapter 6.2.1., and weigh it to the nearest 0.1 mg; 6.2.15. repeat 6.2.13 and 6.2.14. This chapter. processes referred to by heating with a 30-60 minute intervals, while the mass of two successive weighings difference is less than 0.5 mg or until the mass increases. If the weight gain observed, calculations used for the smallest mass. The final mass, in grams, of the notes as the M1; 6.2.16. Add 15 to 25 ml light petroleum in order to see if the extracted matter is wholly soluble. Slightly warmed and stir the solvent until all the fat is dissolved: 6.2.16.1. If the extracted matter is wholly soluble in the light petroleum, the mass of fat is the difference between the mass determined by this chapter 6.2.1 and 6.2.15. activities referred to in subparagraph; 6.2.16.2. If any doubt or any insoluble matter is present, completely extract the fat from the flasks by repeated washing with warm light petroleum, allowing the undissolved material to settle before each decantation. Triple-rinse the outside of the neck of the flask. Place the flask on its side in the oven and heat for one hour, allow to cool to room temperature, as prescribed in paragraph 6.2.1 of this chapter, and weigh to the nearest 0.1 mg. The mass of fat is the difference between the mass obtained via this section 6.2.15. activities referred to, and the final mass. 7. Expression of results: 7.1. method of calculation (7.1 of chapter III); 7.2. repeatability. If the analysis is done accurately and in accordance with 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 0.2 g of fat per 100 g of the product, with the exception of skimmed-milk powder for which the difference must not exceed 0.1 g of fat per 100 g of product. V. determination of sucrose content (polarimetric method) (5) 1. using this method determines the sucrose content in part dehidrēto of milk products: 1.1 the condensed milk with sugar; 1.2. the condensed milk with sugar, and low in fat; 1.3. condensed skimmed milk with sugar. Note the. Samples must not contain invert sugar. 2. Size, determined using the method described in this chapter, is a sucrose content in condensed milk with sugar. 3. The method is based on the Klerget principle, under which the sample is easily treated with acid, which promote the complete hydrolysis of sucrose, but not affect the lactose or other sugars. The sucrose content is determined based on the angle of rotation of the sucrose solution. Clear the sample solution without lactose admixture is obtained by treatment of the solution with ammonia, then neutralizing and purifying, respectively, adding zinc acetate and potassium hexacyanoferrate (II) solution. Sucrose is hydrolysed in the filtrate in a special way. After the angle of rotation of the filtrate before and after inversion, the sucrose content determined. 4. Reagents: 4.1 zinc acetate solution, 1 M: dissolve 21.9 g crystallized zinc Zn (C2h3o2) 2 acetātdihidrāt 2H2O and 3 ml of glacial acetic acid in water and make up to 100 ml with water. 4.2. potassium hexacyanoferrate (II) solution: dissolve 10.6 g 0.25 M crystallized potassium hexacyanoferrate (II) trihydrate K4 [Fe (CN) 6] x 3H2O in water and make up to 100 ml with water. 4.3. hydrochloric acid solution, 6.35 ± 0.20 M (20%) or 5.0 ± 0.2 – 22 M (16-18%); 4.4. ammonia solution, 2.0 ± 0.2 M (3.5%); 4.5. acetic acid solution, 2.0 ± 0.2 M (by 12%); 4.6. bromtimolzil indicator, 1% (m/V) solution in ethanol. 5. Equipment: 5.1 scales to the nearest 10 mg; 5.2. polarimeter cell with 2 dm in diameter and length of precisely calibrated; polarimeter or saccarimeter 5.3:5.3.1 polarimeter with sodium light (sodium vapor lamp) or mercury green light (mercury vapour lamp with Prism or the special Wratten screen n 77 A), to the nearest 0.05 leņķgrād; 5.3.2. saccharimeter with international sugar scale, with the white light, which passes through 15 mm 6% potassium dichromate solution filter, or sodium light source that can be read from a sugar scale accurate to 0.1 international sugar scale unit. 5.4. water bath can provide 60 ± 1 ° C temperature. 6. Procedure: 6.1.-reference test to standardize the procedure, reagents and equipment, do it twice. Use 100 g of milk and 18 g pure sucrose or a mixture of 110 g of skimmed milk and 18 g pure sucrose mixture corresponding to 40 g of condensed milk with 45% sucrose content. Sugar content is calculated by using the formula specified in paragraph 7, M, F and P respectively in formula (1) shall be replaced by the quantities of milk used in and the fat and protein content and M in the formula (2)-with the value of 40.00. Calculated value is 0.2 – 45,0% range; 6.2.: 6.2.1.100 ml glass beaker weigh about 40 ± 0.1 g of the well mixed sample. Add 50 ml of hot water (80-90 ° C) and mix well; 6.2.2. the mixture quantitatively to a 200 ml graduated flask, beaker with 60 ° C rinse water until the total quantity of the mixture has reached 120 to 150 ml. Mix mix and cool to room temperature; 6.2.3. Add 5 ml of the dilute ammonia solution. Mix again and leave to stand for 15 minutes; 6.2.4. neutralize the ammonia by adding an equivalent quantity of dilute acetic acid (4.5). Determine the exact quantity in millilitres, titrated with a solution of ammonia. Bromtimolzil is used as an indicator in the indicator. Mix; 6.2.5. the flask inclined and, stirring its contents easily, adds 12.5 ml of zinc acetate solution; 6.2.6. identical way adds 12.5 ml of potassium hexacyanoferrate (II) solution; 6.2.7. cool the contents of the flask to 20 ° C and 20 ° C, make up to volume with water up to the 200 ml mark. All the above stages of determination, adding water or any of the reagents, avoiding air bubbles, so the mixing procedure carried out easily, rotate, rather than shaking the flask. If air bubbles have occurred before the filling of the flask up to the 200 ml mark to add a vacuum pump and easy to rotate; 6.2.8. close the flask with a dry stopper and carefully shake; 6.2.9. allow to stand for a few minutes and then filter through a dry filter paper, discard the first 25 ml of the filtrate is discarded; 6.2.10. direct polarization: determine the optical rotation of the filtrate at 20 ± 1 ° C; 6.2.11. inversion: 40 ml of the filtrate into a 50 ml graduated flask. Add 6.0 ml of 6.35 M hydrochloric acid or 7.5 ml of 6 M hydrochloric acid. Flask for 15 minutes in the water bath at 60 ° C (flask is completely in the water). During the first five minutes of the contents of the flask occasionally easy to mix the contents of the flask by this time must be heated to 60 ° c. Cool to 20 ° C and 20 ° C shall be filled with water. Mix and leave to stand for one hour at this temperature; 6.2.12. inverse polarization: 20 ± 0.2 ° C an inverse for the solution to determine the angle of rotation. If the temperature of the solution during the measurements of the polarization tube differs by more than 0.2%, the temperature adjustment must be carried out as described in section 7.2 of this chapter. 7. Expression of results: 7.1. sucrose content is calculated using the following formula: S = ((D – 1.25 L): Q) × (((V-v)/V) x (V/(L × M)))% S-sucrose content; M-weighed in the mass, in grams, of the sample; F-the fat content of the sample as a percentage; P-protein content of the sample (N × 6.38) percent; (V) the quantity in millilitres, in which the sample is diluted before filtration; v-the adjustment of residues from treatment (ML) and which is determined using the following formula: v = (M/100) (1,-1, 55P 08F); D – direct polarimeter reading (polarization before inversion); I-polarimeter reading after inversion; L-polarized cell length decimetro; Q-inversion factor, the value specified in paragraph 7.2. The notes. 1. If it is weighed accurately 40.00 g of condensed milk is polarimeter with sodium light source graduated degrees is an angle of 2 dm long polarized cell and 20 ± 1 ° C, the sucrose content of condensed milk (C = 9) can be determined using the following formula: S = (D, 1, 25 l) x (2.833 — 00612F 0, 00878P 0,-). 2. If an inverse polarization has been done other than 20 ° C, then (1, 25 D) x (1 + 0.0037 (T-20)); 7.2. the inversion factor Q. The next formula gives precise Q values for different light sources with temperature and concentration values: 7.2.1. sodium light and polarimeter angular degrees: Q = 0.8825 + 0.0006 (C-9)-0.0033 (T-20); 7.2.2. the mercury green light and polarimeter angular degrees: Q = 1.0392 + 0.0007 (C-9)-0.0039 (T-20); 7.2.3. white light with two filter and saccharimeter with international sugar scale: Q = 2.549 + 0.0017 (C-9)-0.0095 (T-20) C – total sugar quantity inverse solution by polarization,%; T-inverse solution temperature reading in ° C polarimeter. Notes. 1. the total percentage of sugar (C) inverse solution is calculated from the direct reading and the change on inversion using sucrose, lactose and invert sugar regular specific cutting values. The correction 0.0006 (C-9) etc. is correct only when C is approximately 9. For normal condensed milk, this correction can be ignored if C is close to 9.2. Declination 20 ° C 1 ° C causing small changes in readings in direct, but deviation greater than 0.2 ° C an inverse reading is in need of adjustment. Correction 0.0033 (T-20), etc. is correct, if the temperature is 18-22 ° C; 7.3. repeatability. If the analysis is done accurately and in accordance with 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 0.3 g of sucrose to 100 g of the product. Vi. the lactic acid and lactates content discovery (6.) 1. Using this method determines the lactic acid and lactates content (expressed as lactic acid) content of these completely dehidrēto milk products: 1.1. skimmed milk or high-fat milk powder with high fat content; 1.2. skimmed milk or milk powder; 1.3. skimmed milk low fat or milk powder with low fat content; 1.4. the skimmed-milk powder or skimmed-milk powder. 2. Size, determined using the method described in this chapter is the lactic acid and lactates (expressed as lactic acid) content in milk dry. 3. the fat, protein and lactose are simultaneously removed from the sample solution by adding copper sulphate and calcium hydroxide, and then filtering. Lactic acid and lactates in the filtrate with concentrated sulphuric acid copper (II) sulfate converts acetaldehyde in the presence of the. The lactic acid content is determined colorimetrically using p-hydroxydiphenyl. Lactic acid and lactates content is expressed as mg of lactic acid to 100 g of dry matter. 4. Reagents: 4.1. copper (II) sulphate solution: dissolve 250 g of copper (II) sulfate (CuSO4 x 5H2O) in water and make up with water to 1000 ml mark; 4.2. calcium hydroxide suspension: grind 300 g 4.2.1 of calcium hydroxide (Ca (OH) 2), mixed with water (900 ml). The suspension is prepared immediately before use; 4.2.2. calcium hydroxide suspension: grind 300 g of calcium hydroxide (Ca (OH) 2) and mix with water (1400 ml). The suspension is prepared immediately before use; 4.3. sulphuric acid and copper (II) sulphate solution: 300 ml of sulphuric acid (95,9-97% (m/m) of H2SO4) add 0.5 ml of the copper (II) sulphate; 4.4. p-hydroxydiphenyl (C6H5C6H4OH) solution: dissolve, by shaking and slightly warmed up to 0.75 g of p-hydroxydiphenyl in 5 ml of sodium hydroxide solution (4 g NaOH to 100 ml of water). Volumetric flask make up to 50 ml with water. Store the solution in a brown glass bottle in a dark, cool place. Do not use if the colour changes or it never becomes clear. Maximum storage duration-72 hours; 4.5. lactic acid standard solution: short before use dissolve 0.1067 g of lithium lactate (CH3CHOHCOOL) and make up to 1000 ml volumetric flask. 1 ml of this solution corresponds to 0.1 mg of lactic acid; 4.6. standard reconstituted milk: reset previously analysed a number of high quality dried milk samples. Preparation of the calibration curve select the sample having the lowest lactic acid content and containing not more than 30 mg of lactic acid per 100 g of solids-non-fat. Follow this chapter 6.2.1. and 6.2.2. procedures referred to. 5. Equipment: 5.1. analytical balance, accurate to 0.1 mg; 5.2. spectrophotometer that provides readings at a wavelength of 570 nm; 5.3. water bath can provide 30 ± 2 ° C; 5.4. mortar and pestle; 5.5. filter paper (Schleicher and Schull 595, Whatman 1 or equivalent); 5.6. test tubes, Pyrex or equivalent (dimensions 25 x 150 mm). Note the. All the glassware and equipment must be perfectly clean and designated for use solely in this determination. Glass containers and tools, which is sediment, rinsed before washing with concentrated hydrochloric acid. 6. Procedure 6.1. "empty" test is carried out, pouring 30 ml water 50 ml graduated tube and make this section 6.2.4, 6.2.5, 6.2.6..., 6.2.7, 6.2.8..,.,., and 6.2.10 6.2.9 6.2.11 in the steps above. If the "blank" test results against measurements with water more than 20 mg of lactic acid per 100 mg of solids-non-fat equivalent reagents and the test reagents replace dirty. "Blank" test is performed the same time as the analysis of the sample; 6.2. determination (determination prevent pollution, especially with saliva and sweat): 6.2.1 solids-non-fat content of the sample (A) determine from 100 grams less fat content obtained through this method 4, annex, and the moisture content obtained through this method 2 of the annex; 6.2.2. weigh to the nearest 0.1 g 1000/(A-10) g of the sample. Add 100 ml of sample water and mix thoroughly; 6.2.3.5 ml of the resulting solution with pipette 50 ml graduated flask and make up to volume with water 30 ml mark; 6.2.4. the shaking slowly add 5 ml of the copper (II) sulfate solution and let stand 10 minutes; 6.2.5. the shaking slowly add 5 ml of the calcium hydroxide suspension or 10 ml of the calcium hydroxide suspension; 6.2.6. make up to 50 ml with water mark, shake vigorously, allow to stand for 10 minutes, then filter. The first drops of the filtrate is not used; 1 ml of filtrate 6.2.7. pipette in a test tube; 6.2.8. burette or graduated pipettes help tube pipette 6.0 ml of sulphuric acid and copper (II) sulphate solution. Mix; 6.2.9. heat for five minutes in a boiling water bath. Water cool to room temperature; 6.2.10. Add two drops of p-hydroxydiphenyl reagent and shake vigorously to dissolve the reagent evenly throughout the liquid. Place the tube in a water bath at 30 ± 2 ° c. Leave for 15 minutes shaking from time to time; 6.2.11. place tube in for 90 seconds in boiling water bath. Water cool to room temperature; 6.2.12. measure the optical density against the blank "test within three hours in point 5.2 of this chapter at the specified wavelength; 6.2.13. If the optical density exceeds the highest point of the standard curve, repeat the test using the appropriate solution of the filtrate obtained using this chapter 6.2.6. the activities referred to in point; 6.3. preparation of standard curve: 6.3.1 transfer 5 ml of the reconstituted milk into five 50 ml graduated tubes. Pipette into these tubes 0, 1, 2, 3, and 4 ml of the stock solution to get a range of standards corresponding to 0, 20, 40, 60 and 80 mg of lactic acid per 100 g of added dry milk solids; 6.3.2. make up with water to about 30 ml mark and take this chapter 6.2.4., 6.2.6, 6.2.7 6.2.5.,.,.,., 6.2.8 and 6.2.9 6.2.10 6.2.11 referred; 6.3.3. measure the optical densities of the standards, compared to "empty" the test in point 5.2 of this chapter at the specified wavelength. The chart outlines the optical densities against the specified in paragraph 6.3.1. quantity of lactic acid, i.e., 0, 20, 40, 60 and 80 mg to 100 mg of the non-fatty dry extract. Through these points fits a straight line and creates a curve, parallel to the shift of this line so that it passes through the origin. 7. Expression of results: 7.1 calculation method. After standardization set 6.2.12 or 6.2.13. to that operation in measuring the optical density of the lactic acid mg per 100 g of solids-non-fat. This multiplies the result by the dilution factor where the filtrate has been diluted, according to 6.2.13. This chapter; 7.2. repeatability. If the analysis is done accurately and in accordance with 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 8 mg of lactic acid per 100 g of solids-non-fat in the amount up to 80 mg. Higher values, this difference may not exceed 10% of the lowest value. VII. determination of phosphatase activity (modified Sanders and Zāger method) (7. method) 1. Using this method, determine the phosphatase activity in dairy products completely dehidrēto: 1.1. skimmed milk or high-fat milk powder with high fat content; 1.2. skimmed milk or milk powder; 1.3. skimmed milk low fat or milk powder with low fat content; 1.4. the skimmed-milk powder or skimmed-milk powder. 2. Dry dairy phosphatase activity is the active alkaline phosphatase present quantity expressed as 1 mg of phenol released to 1 ml of reconstituted milk, as determined using the method described in this chapter. 3. Dried Milk phosphatase activity is determined by the ability of the phosphatase to liberate the phenol from a disodium phenylphosphate. The quantity of phenol liberated under certain circumstances determined by the spectrometric (by colour, which evolve with Gibbs's reagent). 4. Reagents: 4.1. solution A or barium Borate hydroxide 10.6 ± 0.1 pH buffer solution at 20 ° C: 4.1.1. dissolve 25.0 g of barium hydroxide (Ba (OH) 2 × 8H2) in water and make up with water to 500 ml. 11.0 g of boric acid (H3BO3) dissolve in water and make up to 500 ml. Two solutions warms up to 50 ° C and mix. Swirl the mixture and cool to room temperature. Adjust the pH (10.6 ± 0.1) with the barium hydroxide solution and filter; 4.1.2. the solution is stored in a tightly closed container. Before use, dilute the buffer with an equal quantity of water; 4.2. solution B, or of the colour development buffer. Water dissolve 6.0 g of sodium metaborate (NaBO2) or 12.6 g NaBO2 × 4h2o and 20.0 g of sodium chloride (NaCl) and make up with water to 1000 ml mark; 4.3. solution (C), or the buffer substrate solution: dissolve 0.5 g of 4.3.1 disodium phenylphosphate (Na2C6H5PO4 x 2H2O) 4.5 ml of solution B (4.2). Add 2 drops of solution E and let stand for 30 minutes. Extract the colour with 2.5 ml butanol. If necessary, repeat the colour extraction. After separation of butanol gives up. This solution can be stored in the refrigerator for several days. Before you can use it one more time to develop and extract the colour; 4.3.2. transfer 1 ml of the solution 100 ml volumetric flask and make up to volume with solution a. prepare the buffer solution immediately before use; 4.4. solution D or precipitating agent. Dissolve 3.0 g of zinc sulphate (ZnSO4 × 7h2o) and 0.6 g of copper sulphate (CuSO4 x 5H2O) in water and make up with water to 100 ml; 4.5. solution E or c. reagent. Dissolve 0.040 g of 2.6-dibromhinon-1.4-hlorimīd (O × C6H2Br2 × NC1) in 10 ml of 96% ethanol. Store the solution in a refrigerator in a brown glass bottle. Do not use this reagent when it become colourless; 4.6. colour dilution buffer. With water, dilute 10 ml of solution B, or of the colour development buffer to the 100 ml mark; 4.7. copper sulphate solution. Dissolve 0.05 g of copper (II) sulfate (CuSO4 x 5H2O) in water and make up with water to 100 ml; 4.8. phenol standard solution. Graduated flask dissolve 0.200 ± 0.001 water g of pure phenol and make up with water to 100 ml. This solution can be stored in the refrigerator for several months. 10 ml of the solution into the volumetric flask and other make up with water to 100 ml. 1 ml of the diluted solution contains 200 ug of phenol, and can be used even more dilute solution for preparation; 4.9. boiled distilled water; 4.10. the N-butanol. 5. Equipment: 5.1 analytical balance; 5.2. water bath to 37 ± 1 ° C, controlled by a thermostat; 5.3. spectrophotometer which can read a wavelength of 610 nm; 5.4. filter paper (Schleicher and Schull 597, Whatman 42 or equivalent); 5.5. boiling water bath; 5.6. aluminum foil. 6. the procedure followed during the following precautions: 6.1 avoid direct sunlight exposure; 6.2. all glass instruments and containers, Stoppers and other materials must be completely clean. It is recommended to rinse and cook them in water or be treated with steam. 6.3. avoid using plastic materials (such as plastic plugs) because they may contain phenols; 6.4. prevent contamination with saliva, because saliva is a phosphatase. 7. Preparation of the sample: 7.1 g weigh to the nearest 0.1 10 g of the sample and dissolve in 90 ml of water. Dissolution of the sample temperature must not exceed 35 ° C; 7.2. detection: 7.2.1. two tubes Valley by 1 ml of reconstituted milk prepared using this chapter 7.1. transaction referred to; 7.2.2. one tube in the heat for two minutes in boiling water. The tube and the water bath or, for example, a beaker with aluminium foil, to ensure that the entire tube heats up. Cold water cool to room temperature. This tube uses a "blank" test. Then, with two tubes do the same thing; 7.2.3. add 10 ml of solution C. Shake and place the tube in a water bath at 37 ° C; 7.2.4. water bath at 60 minutes, shaking occasionally; 7.2.5. immediately place the tubes in the boiling water bath and heat for two minutes. Cool in cold water to room temperature; 7.2.6. Add 1 ml of solution D, shake and filter through a dry filter paper. The first of the filtrate until it is not clear, do not use; 7.2.7. pour tubes 5 ml of filtrate and add 5 ml of solution B and Mix 0.1 ml of solution E.; 7.2.8. room temperature, avoiding direct sunlight exposure, allow 30 minutes for the color to develop; 7.2.9. measure the optical density of the sample relative to the "blank" test specified in paragraph 5.3 wavelength; 7.2.10. If the optical density of the solution is greater than the density of the reference sample, repeat the determination with 20 mg of phenol prepared according to paragraph 8 of this chapter. If this limit is exceeded, the appropriate quantity of the reconstituted milk, referred to in this chapter 7.2.1, diluted with a suitable quantity of boiled milk, as indicated in paragraph 7.2.2 of this chapter, for the decontamination of the phosphatase. 8. preparation of standard curve: 8.1 in four 100 ml volumetric flasks transfer 1, 3, 5 and 10 ml of the stock solution diluted with this chapter 4.8. activities referred to in, and make up with water to the desired capacity. These solutions contain respectively 2, 6, 10 and 20 mg of phenol per ml; 8.2. transfer 1 ml of water or 1 ml of the standard solution the tubes for samples containing 0 ("blank" test size, using 1 ml of water), 2, 6, 10 and 20 ug of phenol; 8.3. transfer 1 ml tubes of copper (II) sulphate solution, 5 ml of the buffer solution color dilution (4.6), 3 ml of water and 0.1 ml of solution E and mix; 8.4. leave the test tubes for 30 minutes at room temperature, without exposing to direct sunlight exposure; 8.5. the size of the optical density of the solution to each tube, compared to "empty" tests this chapter 5.3 in a specified wavelength; 5.3. preparing the standardization, highlighting the absorption values against the quantities of mg phenol, as specified in this section 8.2. 9. Expression of results: 9.1. calculation method: 9.1.1 using the standard curve, numbers converts phenol mg, as defined in this section 7.2.9.; 9.1.2. calculate the phosphatase activity, expressed in mg of phenol per ml of reconstituted milk, using the following formula: 2.4 x P, where P – phenol mg under this chapter 9.1.1. 9.1.3. If diluent used this chapter referred to 7.2.10. the transaction, according to paragraph 9.1.2. multiplies that result by the dilution factor; 9.2. repeatability. If the analysis is done accurately and in accordance with 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, may not exceed 2 ug of phenol released by 1 ml of reconstituted milk. VIII. determination of phosphatase activity (Ašhāfenburg and Mullen method) (method) 1. Using this method, determine the phosphatase activity in dairy products completely dehidrēto: 1.1. skimmed milk or high-fat milk powder with high fat content; 1.2. skimmed milk or milk powder; 1.3. skimmed milk low fat or milk powder with low fat content; 1.4. the skimmed-milk powder or skimmed-milk powder. 2. Dry milk phosphatase activity is determined by the quantity of active alkaline phosphatase in the product. It is expressed as the quantity of p-nitrophenol in micrograms, released by 1 ml of the reconstituted sample, under the conditions described. 3. Restore the sample diluted with a buffer substrate at pH 10.2 and incubated for two hours at 37 ° c. In the sample of the alkaline phosphatase in these circumstances from added disodium p-nitrophenylphosphate in p-nitrophenol released. The p-nitrophenol liberated is determined by direct comparison with standard colour glasses in a simple comparison of the device, using reflected light. 4. Reagents: 4.1. sodium carbonate-dikarbonāt buffer solution. Graduated flask dissolve 3.5 g of anhydrous sodium carbonate and 1.5 g of sodium bicarbonate and make up with water to 1000 ml mark; 4.2. buffer substrate. Sodium carbonate-buffer dissolve dikarbonāt g of disodium p-nitrophenylphosphate 1.5 and volumetric flask, make up to 1000 ml with buffer. This solution, if stored in a refrigerator at 4 ° C is stable for one month, but the solution should be stored colors cross-check (this chapter 6.3); 4.3. clarification solutions; 4.3.1. zinc sulphate solution. Dissolve 30.0 g of zinc sulphate (ZnSO4) in water and the volumetric flask, make up with water to 100 ml; 4.3.2. potassium hexacyanoferrate (II) solution. Dissolve 17.2 g of potassium hexacyanoferrate (II) trihydrate (k4fe (CN) 6 x 3H2O) in a volumetric flask and make up with water to 100 ml. 5. Equipment: 5.1 analytical balance; 5.2. water bath 37 ± 1 ° C with the thermostat; 5.3. comparison with special disc containing standard colour glasses, which are calibrated mg p-nitrophenol per ml of milk, and two 25 mm cells. 6. the procedure followed during the following precautions: 6.1. after use, rinse the tube emptied with water, wash with hot water, to which is attached the alkaline detergent, then thoroughly clean, hot running water, rinse and dry before use. Pipette immediately after use, rinse thoroughly in clean, cold water, then rinsed and dried before use; 6.2.-plugs carefully immediately after use rinse in hot water and then two minutes to boil water; 6.3. the buffer substrate solution remains stable for at least one month if stored in a refrigerator at 4 ° C or lower temperature. The instability indicates yellow. Although the test results always read, compared to the cooked product examination, containing the same buffer substrate, it is recommended that you do not use the solution if it colors the display up to 10 mg, the reading of the device comparing 25 mm cell and using distilled water in the other 25 mm cell; 6.4. each model uses a different pipette and prevent contamination with saliva; 6.5. testing may not carry out direct sunlight exposure. 7. Preparation of the sample: 7.1 g weighed to the nearest 0.1 10 g of the sample and dissolve in 90 ml of water. Dissolution of the sample temperature must not exceed 35 ° C; 7.2. detection: 7.2.1 clean and dry test tube 15 ml of buffer substrate the Valley and 2 ml of the reconstituted sample test. Stopper, mixing, inverting, and placed in a water bath at 37 ° C; 7.2.2. at the same time, place in the water bath, which contains 15 ml of buffer substrate and 2 ml of boiled reconstituted sample similar to the specimen under test; 7.2.3. after two hours remove both tubes from the water bath, add 0.5 ml of zinc sulphate izgulsnētāj, close again, shake vigorously and allow to stand for three minutes. Add 0.5 ml of potassium hexacyanoferrate (II) izgulsnētāj, carefully mix and filter through a corrugated filter, clear filtrate collected into a clean test tube; 7.2.4. transfer the filtrate to a 25 mm cell and compare the device compared with the boiled sample filtrate using a special disk. 8. Expression of results: 8.1. calculation method. The reading obtained under this chapter 7.2.4. subparagraph, as p-nitrophenol per ml sample or mg per 1 ml of the reconstituted sample; 8.2. repeatability. If the analysis is done accurately and in accordance with 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, may not exceed 2 mg p-nitrophenol released by 1 ml of reconstituted milk. Minister of agriculture John Dūklav