Cabinet of Ministers Regulations No. 435 in Riga on 21 June 2005 (pr. No 36 38. §) rules on food production, the quality of the classification and labelling requirements and conformity assessment procedures Issued under the food surveillance law article 4, fourth paragraph, and article 13, third part i. General questions 1. Rules provide for human consumption for food production quality, classification, labeling and sampling requirements, as well as chemical analysis techniques. 2. Provisions relate to: 2.1 edible caseins: water insoluble protein milk product for those derived from milk, it obtained by separating whey, flushing out and dry;
2.2. food production: milk products obtained by dissolving of casein for food and by the rules referred to in paragraph 7 in the allowed food chemicals-bases or neutralizer. 3. food production in milk casein obtained by adding: 3.1 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. II. Quality classification and labelling requirements 4. breakdown of casein for food according to the type of milk coagulation is the following: 4.1 food acid casein edible casein-derived rennet to skimmed milk powder by using this rule 6, paragraph acids, lactic acid bacteria starter or the starter of lactic acid bacteria in saraudzēt whey;
4.2. food enzymes casein-casein for food obtained by the addition of rennet to skimmed milk with rennet or other milk 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 the following acids: lactic acid, hydrochloric acid, sulphuric acid, citric acid, acetic acid and ortofo in forskāb. 7. food production in production allowed for the use of such food casein solvents: sodium, potassium, calcium and magnesium hydroxide, ammonia, carbon, phosphate, and citrate in tus. 8. Edible caseins and caseinates highlights legislation on food labelling. 9. These rules 1 and 2 in the annex edible caseins and caseinates trade names apply only to the product referred to in those annexes and these trade names can only use these rules 1 and 2 of the products listed in the annex hereto. 10. food production food production for the label's name (add the cation or cation label — sodium, potassium, calcium, magnesium or ammonia) and the solvent used. 11. If casein or caseinates food is sold in the form of mixtures, highlight of the Tween: 11.1 X mix ", where X — edible casein (food acid casein or food enzyme casein) or the name of the food production ratio in descending order by weight;
11.2. the cation or cations if the mixture contains food production;
11.3. the mixture of protein (protein) content, if the content in the pārt compound production. 12. This rule 11.3. information referred to, as well as the net mass, the European Union registered manufacturer, packer or importer, dealer's name and address can be specified only edible caseins and caseinates accompanying documents. 13. If the caseins or caseinates food, as bulk carriers, this rule 11.2. and the bottom 12. information referred to in paragraph 1, as well as the production date or production lot can be specified only edible caseins and caseinates of the accompanying documents. III. requirements for edible caseins and caseinates sampling 14. This provision is laid down in annex 3 of the sampling requirements foodstuff production of the chemical analysis. 15. Samples of the food and veterinary service of the authorised person. That person sample marked and sealed at the place of sampling. 16. at the request of the company having a parallel analysis of samples. Parallel sampling at the sample for official control. Samples added to the sampling. 17. 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, corners are rounded. Sampling equipment complies with the requirements relating to the product to be sampled. 18. Sample containers and lids are made from a material and constructed to protect the sample and does not cause changes in the sample, which may affect the results. The sample container and CAP can be made of glass, metal (such as stainless steel) and plastic (e.g. polypropylene). If the sample container are transparent or semi-transparent, you look at ga insertion store in a dark place. The sample container and lid are clean and dry. 19. The sample container and the volume set out in these provisions comply with the sampling requirements. You can use single-use plastics, laminates and aluminium foil sampling dishes or suitable plastic bags with an appropriate closure. 20. the 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, not absor bējoš and greaseproof material which does not affect sample perfume, taste, flavour, composition or other characteristics. Plugs can also be covered with non-absorbent non aromatic materials. 21. The sample container after sample insertion closed immediately. Sample storage temperature must not be higher than 25 ° C. 22. the samples as soon as possible (no later than 24 hours after sampling) delivered to the laboratory. Samples during transport protected from ambient aromas, direct sunlight and temperature (above 25 ° C). IV. Food production sample preparation for chemical analysis 23. This provision in annex 4 of edible caseins and caseinates sample the chemical analysis method used to identify: 23.1. humidity: 23.1.1. acid casein;
23.1.2. enzyme casein;
23.1.3. caseinates;
23.2. proteins spontaneously formed: 23.2.1. acid casein;
23.2.2. enzyme casein;
23.2.3. caseinates;
23.3. the total acidity of the acid casein;
23.4. the ash (including P2O5) in: 23.4.1. acid casein;
23.4.2. enzyme casein;
14.6. the pH of caseinates. 24. the mass of the test sample must be at least 200 g. The sample used for weighing the analytical balance, accuracy up to 0.1 mg. 25. Laboratory sample mix thoroughly by repeated shaking and inverting the container (if necessary, the whole of the laboratory test sample moves the air-tight container of sufficient capacity to be able to perform this operation). 26. test sieve, which is equipped with a receiver to transfer about 50 g of thoroughly mixed laboratory sample. Test sieve is made of wire, hole nominal size 500 µm sieve diameter: 200 mm sieve is 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". 27. If 50 g of the sample completely or almost completely (at least 95% by weight) by weight passes through a sieve, the laboratory used for testing. 28. If not 50 g of the sample by weight passes through a sieve, grind, 50 g of the sample using the grinding device (not excessive heat may occur or lose moisture; ball mill used to be), as long as it satisfies the sieving criteria laid down in paragraph 27 of these regulations. All the sieved sample immediately move sufficient volume of air tight container and mix thoroughly by shaking and flipping several times (does not allow any changes in the 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. 29. always keep the air and moisture-tight container. 30. For solution, dilution and washing use distilled or demineralized water, which is at least as high purity as distilled water. 31. If these provisions without the additional information referred to "dissolution", "solution" or "dilution", it means "solution in water ' or ' dilution with water '. 32. All chemicals used are analytical reagent purity, if these rules otherwise. 33. 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. 34. test results indicate the percentage of the mass of the test sample (g/100 g), unless these rules otherwise. 35. The test report shall specify: 21.8. analysis method used and the results obtained;
35.2. information about the procedure, which is not specified in the method of analysis, or which are optional;
35.3. the circumstances which could have influenced the results obtained;
35.4. the identification of the necessary information. V. closing question 36. Be declared unenforceable in the Cabinet of Ministers of 6 March 2001, Regulation No 107 "rules concerning the minimum safety and labelling requirements edible casein and caseinates of food "(Latvian journal, 2001, no. 39, 188). 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. Prime Minister a. Minister of Agriculture Halloween — Minister of finance Spurdziņš o. Annex 1 Cabinet on 21 June 2005 the rules No 435 edible caseins and caseinates and classification of quality indicators no PO box scores 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. Humidity no more than (%)
titratable acidity 10 10 8 5. (0.1 N NaOH) ml/g, not more than 0.27 – – 6. Ash (also P2P5) (not more than 2.5%) of not less than 7.5-7. Anhydrous lactose, maximum (%)
0.2 1.0 1.0 8. Sediment, not more than 25 mg/g 9. pH-22.5 22.5 22.5-6,0-8,0 Mechanical impurities 10.25 g are not accepted in place of the Minister of Agriculture, Minister of finance Spurdziņš o. Annex 2 Cabinet on 21 June 2005 the rules No 435 edible caseins and caseinates the organoleptic characteristics of the food are no PO box scores food acid casein edible casein edible caseinates enzymes 1. Smell the characteristic smell of the product permitted poorly expressed alien perfume 2. Appearance color From white to a creamy body does not contain light pressure without sadrūpoš grains 3. Solubility in water insoluble in almost entirely soluble in distilled water, except for the calcium Caseinate-Minister of agriculture, Minister of finance Spurdziņš o. Annex 3 of the Cabinet of Ministers on 21 June 2005 the rules No 435 sampling requirements 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 17. the requirements laid down in point 2.1 of this Annex: 7. the question referred 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 sampling time or after sampling the sample should not be able to access the air humidity. After he yanked ga containers 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, product packaging or container is tilted to the side). Drill the hole is facing down, drilling speed — uniform. 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 look gam required quantity product, do one or more of the holes. The sample container after sample insertion closed immediately. 5. If a sample is taken from products that are packaged in small packages of small trade, having one or more 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 these rules 21 and 22 knot kt. 7. Drills suitable for edible caseins and caseinates sampling from tanks and large packs, featuring 1 and 2 of this annex. Drawing: 7.1. Type A (long) drill (1); 7.2. Type B (short) augers (Figure 2). Figure 1 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. Guidance on use of borers : 11.1. If not free flowing powders, the borers can enter the vertical. Type a borers cutting completely filled up and then pull out vertically. Type b borers already penetration time has completely come true, they want to rip the bottom sloping 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 upwards.
Minister of agriculture, Minister of finance Spurdziņš o. Annex 4 of the Cabinet of Ministers on 21 June 2005 the rules No 435 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: the test 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 bottle flat bottom of stainless 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 (with air exchange), capable of being maintained at 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, such as a laboratory for rail. 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, heat the oven at 102 ° C ± 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) placed in a vessel, the vessel shall be concluded with the 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 ° C ± 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 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 (with an accuracy of 0.01%): [(m1 – m2)/(m1 – m0)] × 100 m0, which cover the dish and its mass in grams (this chapter 5.2); — a dish, its lid m1 and the mass, in grams, of the test sample before drying (this chapter 5.3); dish, its lid m2, 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 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 0.5 g water/100 g of 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 test sample with potassium sulphate and sulphuric acid mixture of mineralized sulphate as catalyst 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. sodium hydroxide, concentrated aqueous solution 30% (m/m) that do not contain carbonates; 4.7. hydrochloric acid 0.1 mol/l; 4.8 indicator mix (mix 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 (500 ml capacity); 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 (through the drip tray is attached to the capacitors 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. drip tray (is added to the Kjeldahl flask to the condenser, and using soft, good closing rubber or other suitable material plugs; 5.7. conical flask (500 ml capacity); 5.8. measuring cylinders (50 ml and 100 ml capacity); 5.9. burette (volume 50 ml) graduated 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, inserting a piece of moistened red litmus paper between the stopper and the neck of the flask. Thoroughly mix the contents of the flask, heat the flask in the 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 from the neck of the flask and rinse with a little water. Add 20 ml of concentrated sulphuric acid. Mix the contents of the flask. Evaporating equipment carefully heat until 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. 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 (with an accuracy of 0.1%): [(V1-V2) × T × 14 × 100 × 6,38]/m × 1000 = [8.932 (V1-V2) × T]/m, where V1-hydrochloric acid solution volume (ML) used in the determination of protein content; V2: the volume of the standard solution of hydrochloric acid (ML), used in the "blank" test; T — the standard solution of hydrochloric acid concentration (mol/l); m-mass of the test sample (sample) (grams); 7.2. If the analysis is carried out precisely and according to 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 0.5 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 (ML) that is required to neutralize the product obtained 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. the required reagents (to be used in the water would not be carbon dioxide, boiling for 10 minutes before use): 4.1. sodium hydroxide solution 0.1 mol/l; 4.2 neutralized phenolphthalein indicator solution 10 g/l in ethanol (95% V/V). 5. The necessary equipment: 5.1 analytical balance; 5.2. conical flask (500 ml capacity) with a suitable ground glass stopper; 5.3. pipette (volume 100 ml); 5.4. pipette, which is suitable for measuring 0.5 ml of indicator solution; 5.5. conical flask (250 ml capacity); 5.6. measuring cylinder (250 ml capacity); 5.7. burette, graduated sections with the interval 0.1 ml; 5.8. water bath, capable of maintaining 60 ° C ± 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 capacity); 6.3. determine the total acidity: 6.3.1. measuring cylinder (volume 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 (volume 100 ml) 100 ml of the filtrate in the chilled insert the conical flask (250 ml capacity). 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 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 (sample) (g); 7.2. If the analysis is carried out precisely and according to 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 0.02 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: the ash of test samples in the presence of magnesium acetate 825 ° C ± 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 magnesium acetate tetrahydrate solution (120 g/l). 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 (volume 5 ml); 4.3. silica or Platinum dishes, diameter is approximately 70 mm and a height of 25-50 mm. 4.4. drying oven, in which you can maintain 102 ° C ± 1 ° C temperature; 4.5. electric furnace, in which you can maintain 825 ° C ± 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 ° C ± 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 ° C ± 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 (prevents flare up). Both dishes (A and B) Insert the electrical furnace, kept at 825 ° C ± 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 (with an accuracy of 0.01%): [[(m1-m2)-(m3-m4)]/m0] × 100 where m0, the mass of the test sample (sample) (g) (A) and the balance of the dish in m1-mass (g) of the prepared dishes (A) m2-mass (g); (B) the balance of the dish and the m3 — mass (g) of the prepared dish a; m4-B mass (g); 6.2. If the analysis is carried out precisely and according to 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, 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 test sample is ashed at 825 ° C ± 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), in which, using the thermostat, you can keep 825 ° C ± 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 ° C ± 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 (don't let combustible); 4.4.2. the container inserts electrical furnace 825 ° C ± 25 ° C, and heat for at least one hour until all carbon has disappeared from dish; 4.4.3. the container allows you to cool slightly, then place it in the desiccator to cool to the temperature of the balance room and weigh to the nearest 0.1 mg; 4.4.4. repeat the heating electric furnace (about 30 minutes), as well as 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 (with an accuracy of 0.01%): [(m1 – m2)/m0] × 100 where m0, the mass of the test sample (sample) (g) the balance of the dish and the m1 — the mass (g) of the prepared dish a; — the mass m2 (g); 5.2. If the analysis is carried out precisely and according to 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 0.15 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-pH aqueous solution of Caseinate determination using a pH meter. 4. the required reagents (the procedure described in this chapter and in the preparation of the reagents used are fresh distilled water, which helps prevent the absorption of carbon dioxide): uses 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 (volume 100 ml) with a suitable ground glass stopper; 5.5. beaker (volume 50 ml); 5.6. the mixer; 5.7. the Blender beaker (at least 250 ml capacity). 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 temperature to 20 ° C, calibrate the pH meter in accordance with the manufacturer's instructions; The notes. 1. calibration is carried out while the flasks with a sample of 20 minutes in accordance with point 6.2.2 of this chapter. 2. If the test sample in a series with one or more of the standard buffer solutions, check the calibration of the pH meter to at least every 30 minutes. 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) noting as Caseinate water solution pH level; 7.2. If the analysis is carried out precisely and according to 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 0.05 pH unit. This repeatability interval is 95% of all discovery.
Minister of agriculture, Minister of finance Spurdziņš o.