Cabinet of Ministers Regulations No. 381, Riga, 31 May 2005 (pr. No 32 37. §) rules on classification, labelling and quality requirements of dehydrated milk products and procedures to assess the conformity of the products to the requirements 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 the dehydrated milk products, the quality of the classification (annexes 1 and 2) and labelling requirements, and procedures which evaluates the product's compliance with these requirements.
2. these provisions shall apply to the following products: milk dehydrated 2.1. totally dehydrated milk-based products (dry powdered milk products with a moisture content of the finished product is not greater than 5% and those obtained by the removal of water from milk, from milk to low fat, milk, cream or from a mixture of these products);
2.2. partly dehydrated milk-based products (condensed 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 can in turn be added to 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).
3. Dehidrēto dairy products canned by using the following methods: 3.1 thermal processing (such as sterilisation at high temperature) the products referred to in this provision of the annex 1 table 1-1, 2, 3 and 4;
3.2. adding sucrose (class 2 sugar, sugar, or extra sugar) products specified in annex 1 of these rules 1. tables 5, 6 and 7;
3.3. removing the water from the products referred to in this provision table 2 of annex 1.
II. Classification, quality and labelling requirements 4. This provision 1 of table 1 of annex 5, 6 and 7 above products can add lactose. A quantity of lactose not exceed 0.03% by weight of the final product.
5. food and veterinary service carries out the supervision and control of the country, according to the national surveillance programme samples have been derived from studies and evaluate the milk dehydrated products with these notes for the accession requirements.
6. Dehidrēto milk products shall be labelled in legislation on the labelling of foodstuffs.
7. The rules referred to in annex 1 of dehydrated dairy product sales in the construction of KUMU nosa applies only to the products described therein and shall be used only by nosa Kuma that rule 1. products referred to in the annex represents a horse.
8. The rules referred to in annex 2 of dehydrated dairy product trade names are equivalent to the bass in these rules referred to in annex 1 of the products concerned. 2. These rules the names in the annex to the other languages can be used if the product meets the specified quality characteristics and national languages are statutory requirements.
9. Dehydrated dairy product labelling indicates the percentage of milk solids-non-fat content (that rule 1 of the annex 1 products listed in the table) and the percentage of fat content (with the exception of those provisions of annex 1, table 1 and 2 of paragraph 6 and table 2 above 2 products). The solids-non-fat and fat content is indicated next to the name.
10. Totally dehydrated milk products shall be accompanied by recommendations for dilution or restore method, as well as information on the fat content of the product, produced by wholly dehydrated milk products in the dilution or Marin ery.
11. If the product weight per package is less than 20 g, is going for a ' secondary packaging information specified in these provisions for carrying marked (exception name) refers only to the secondary packaging.
12. Wholly dehydrated milk products, the labelling shall provide information "is not intended for use in food for children up to the age of 12 months."
III. Requirements for the sampling of products 13. This provision is laid down in annex 3 of the sampling methods totally dehydrated and partly dehydrated milk products of chemical analysis.
14. Samples of the food and veterinary service of the authorised person. That person each specimen labeled and sealed at the place of sampling.
15. at the request of the company having a second analysis (parallel). Both samples-sample for official control and for the parallel model-having at one time, and accompanied the Act of sampling.
16. 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.
17. 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 (e.g. polypropylene). If the look of the GUI containers 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.
18. 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.
19. 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, 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.
20. sampling dish after insertion it look ga closed immediately. Sample storage temperature must not be higher than 25 ° C.
21. the samples as soon as possible (no later than the SafeSeaNet isoperational after sampling) delivered to the laboratory. 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 22. This provision is set out in annex 4 for human consumption and for wholly dehydrated milk partly dehydrated product samples for chemical analysis methods: 22.1. the determination of the dry matter content of: 22.1.1. condensed milk with a high fat content;
22.1.2. condensed milk;
22.1.3. condensed milk with low fat content;
22.1.4. condensed skimmed milk;
22.1.5. condensed milk with sugar;
22.1.6. condensed milk with sugar, and low in fat;
22.1.7. condensed skimmed milk with sugar;
22.2. moisture: 22.2.1. skimmed milk with a high fat or milk powder with high fat content;
22.2.2. skimmed milk or milk powder;
22.2.3. skimmed milk low fat or milk powder with low fat content;
22.2.4. skimmed-milk powder or skimmed-milk powder;
22.3. determination of fat content: 22.3.1. condensed milk with a high fat content;
22.3.2. condensed milk;
22.3.3. condensed milk with low fat content;
22.3.4. condensed skimmed milk;
22.3.5. condensed milk with sugar;
22.3.6. condensed milk with sugar, and low in fat;
22.3.7. condensed skimmed milk with sugar;
22.3.8. skimmed milk with a high fat or milk powder with high fat content;
22.3.9. skimmed milk or milk powder;
22.3.10. skimmed milk low fat or milk powder with low fat content;
22.3.11. skimmed-milk powder or skimmed-milk powder;
22.4. sucrose: 22.4.1. condensed milk with sugar;
22.4.2. condensed milk with sugar, and low in fat;
22.4.3. condensed skimmed milk with sugar;
22.5. the determination of lactic acid and lactates: 22.5.1. skimmed milk with a high fat or milk powder with high fat content;
22.5.2. skimmed milk or milk powder;
22.5.3. skimmed milk low fat or milk powder with low fat content;
22.5.4. skimmed-milk powder or skimmed-milk powder;
22.6. the determination of phosphatase activity in: 22.6.1. skimmed milk with a high fat or milk powder with high fat content;
22.6.2. skimmed milk or milk powder;
22.6.3. skimmed milk low fat or milk powder with low fat content;
22.6.4. skimmed-milk powder or skimmed-milk powder.
23. If required, you can use alternative methods of these rules referred to in annex 4. Specifies the method used for testing protocol.
24. Dehydrated milk product samples for chemical analyses, prepare as follows: 24.1. condensed milk with a high fat content, condensed milk, the condensed milk with low fat and condensed skimmed milk: 24.1.1. 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. Close the container;
24.1.2. If the container is not in uniform, the container of the product is heated in a water bath with a temperature of 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 the fat has separated the sample cannot be tested). The sample is stored in a cool place;

24.2. the condensed milk with sugar, condensed milk with sugar, and low in fat and condensed skimmed milk with sugar: 24.2.1. If the product is unopened tins, cans of heat in a water bath with a temperature of 30-40 ° C to adjust the amount. Open the box and its contents with a spatula or a spoon stir carefully upwards, downwards, 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;
24.2.2. If this product is the tube, the tube end cut off and pour the contents of a container, which is hermetically sealed. Then cut the tube lengthwise. Remove the remaining product from the tube wall and carefully mix them with the rest of the sample content. Store the container in a cool place;
24.3. 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 container, which is more than double the quantity of milk powder and is hermetically sealed. The container immediately and thoroughly mix the milk powder, shake the container and flipping it upside down. The sample at the time of preparation of the milk powder to protect from weathering, to reduce the moisture absorption.
25. For solution, dilution or washing purposes use distilled or demineralized water, which is at least as great a degree of purity.
26. the solution dissolving or diluting the meaning of these provisions is the water solution and dilution with water.
27. All chemicals used are analytical reagent purity, if these rules otherwise.
28. Description of the equipment indicates only the particular method-specific units and units with a particular specification. If using the analytical balance, their precision is up to 0, 1 mg.
29. the test results shall be calculated as a percentage of the sample mass (g/100 g), unless these rules otherwise.
30. Results do not contain more significant figures than it need the precision of the method of analysis used.
31. 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 32. Be declared unenforceable for Min three cabinet 13 May 2003 Regulation No 259 "classification, quality and labelling requirements of dehydrated milk products" (Latvian journal, 2003, nr. 73).
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 the different types of partly or wholly dehydrated preserved milk for human consumption;
2) Commission of 6 October 1987 the First sister Directive 87/524/EEC laying down methods of sampling for chemical analysis for the monitoring of preserved milk products in the community;
3) Commission 13 November 1979 the first Directive 79/1067/EEC laying down Community methods of analysis for checking the purpose of human consumption partly or wholly dehydrated preserved milk.
Prime Minister a. Halloween Minister of Agriculture m. Roze Editorial Note: rules shall enter into force on 4 June 2005.
 
1. the annex to Cabinet of Ministers on 31 May 2005 the Regulation No 381 Dehydrated dairy product classification and quality indicators table 1 partly dehydrated milk products no PO box
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 table 2 wholly dehydrated milk products no PO box
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 m. rose annex 2 Cabinet of 31 May 2005, regulations No 381 rule specified in annex 1. dehydrated milk products equivalent to the trade name, classification and quality indicators 1 2 3 4 5 no PO box
Product trade name in a foreign language Product trade name of Latvian language quality indicators in milk fat (%) of total milk solids (%)
1 2 3 4 5 1.
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 (1. Add Kuma 1 to table 1) 3.
Demi-écrémé concentré Lyte and Lyte écrémé concentré non sucré Demi-(French); The semidesnatad evaporad leche (Spanish); geëvaporeerd-halfvoll-halfvoll-melk or koffiemelk (in Dutch); Semi skimmed milk-evaporated (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); The Kaffeesahn of 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 (Spanish); Gecondenseerd halfvoll of the 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 (French); Halfvoll-melkpoeder (in Dutch); Semi skimmed milk powder-or semi-skimmed milk Shall (in English) dry milk with low fat milk or powdered milk with low fat content (1. Add Kuma 2. table 3) 14-16 7.
Rasvaton maitojauh (in Finnish) skimmed milk or skimmed-milk powder (1.2. taboo last) 8.
Leite em pó Meio Gordo the (Portuguese) dry milk with low fat milk or powdered milk with low fat content (1. Add Kuma 2. table 3) 13-26.
Leche en polv-semidesnatad (in Spanish) dry milk with low fat milk or powdered milk with low fat content (1. Add Kuma 2. table 3) 10-16-10.
Flødepulver (Danish); Rahmpulver and Sahnepulver (German); crèm en poudr (French); Roompoeder (in Dutch); Gräddpulver (Swedish); Kermajauh (in Finnish) dried high fat milk or high-fat milk powder (1. Add Kuma 2. table 4) Minister of Agriculture m. Roze annex 3 Cabinet on 31 May 2005 the Regulation No 381 sampling methods partly dehydrated and wholly dehydrated milk products, chemical analysis i. partly dehydrated milk products sampling 1. These sampling methods apply to the following partly dehydrated milk products 1.1. the concentrated 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 different size, then 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 disc; is attached to a metal stem at the other end of which is looped handle. Lever length, including the handle, is about 1 m; UR2.1.2.maz s tanks is recommended for manual mixers (fig. 2), which approximate dimensions are: length of the stem, not less than 2 m, 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 pollutants, t.sk. 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;

UR2.2.sme-ļam Cup (fig. 4) with a firm grip, whose length is at least 150mm. The 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 and 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 rules 17, 18 and 19 the requirements set out in paragraph.
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. sampling of partly dehydrated milk, packed in small retail packages.
If the retail packaging is damaged and open, then it is not a valid sample. To obtain a minimum of 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. General conditions: a 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. procedure: 3.2.2.1. If the product is located in the Open box, and then one end of the container, previously cleaned and thoroughly dried to prevent foreign matter from entering the product at the time of opening, open. 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 agitator there down diagonally, by rotating 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. Sampling a minimum of 200 g of product;
3.2.2.2. If the product is located in a closed cylindrical tank with the pins at the ends or sides, then in accordance with chapter I of this annex 3.2.1. below the requirements laid down in point sample through the pin hole can only be taken from a product that 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, and carry out activities referred to in chapter I of this annex 3.2.1. bottom point. Product before sampling can also be impeded from other cylindrical tank in a suitable container. After mixing with mixer collected the samples, as described in chapter I of this annex, paragraph 3.2.1.;
3.2.3. sampling products packed in small retail packages: 3.2.3.1. If retail packaging is damaged and open, then it is not a valid sampling;
UR3.2.3.2.lai for a minimum of 200 g of the sample, having one or more packages with the same batch or code number;
3.3. storage and transport of samples is provided in accordance with the provisions of paragraphs 9 and 10.
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. the equipment complies with the provisions laid down in point 16:2.1 of sufficient length to reach the product drill-tank bottom. In chapter III of this annex described drills meet for this purpose;
2.2. scoop, spoon or wide spatula;
2.3. sample containers that meet these rules 17, 18 and 19 the requirements referred to in paragraph.
3. Procedure 3.1. General conditions: 3.1.1. measures are taken to minimize the atmospheric moisture penetration of the product at the time of sampling or before it;
3.1.2. the product container or packaging after sampling the conclusion again;
3.2. sampling: clean and dry borer enters the product, if necessary, hold the product or packaging is tilted to the side. Hole is facing down and the ieurbšan speed is smooth. When the drill has reached the bottom of the tank or the packaging, it rotated 180 °, pull out and put the contents look ga containers. To take a minimum of 200 g of the sample, carry out one or more boreholes. Sampling dish after look ga insertion closed immediately;
3.2.1. from sampling products packed in small retail packages: 3.2.1.1. If retail packaging is damaged and open, then it is not a valid sampling;
UR3.2.1.2.lai for a minimum of 200 g of the sample, having one or more packages with the same batch or code number;
3.3. storage and transport of samples is provided in accordance with the provisions of paragraphs 9 and 10.
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;
UR2.2.gar à drill handle is made of stainless steel;
2.3. the short drill 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 PO box
A pointer to A type of drills (mm) type B borers (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. Guidance on use of borers: 5.1 if the powdered milk does not flow freely, you can enter the vertical borers. Type a borers full gi in the case fill the turning, then vertically pulls out. Type b borers already penetration time has completely 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 the Minister of Agriculture m. Roze annex 4 of the Cabinet of Ministers on 31 May 2005 the Regulation No 381 partly dehydrated and wholly dehydrated milk products, chemical analysis methods (I). The determination of the dry matter content (method 1) 1 using the method of the determination of the dry matter content in the dry matter content shall be determined following partial dehidrēto in 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 the click 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 prior to analysis out the sand test. About 25 g sand heat for two hours in the oven, as described in this chapter 6.1, 6.2, and 6.3. bottom point. Add 5 ml of water, again heated drying oven for two hours, cool and weigh them. The difference between the two masses may 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;

UR5.2.met ALA weighing bottles, preferably of nickel, aluminium or stainless steel. Weighing is a close-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 of the Torah or the equivalent LaTeX desiccant;
5.5. glass flattened at one end of the rod that is the length that they can put metal containers (5.2);
5.6. boiling water bath.
6. Procedure 6.1. weighing bottle place about 25 g sand (Chapter 4) and a short glass rod;
the tell of weighing UR6.2.va by its contents and lid in the oven and heat for two hours;
6.3. replace the lid and place the Exo for cator in weighing. Allow to cool to room temperature and accurately weigh to the nearest 0.1 mg (M0);
6.4. tilt weighing in on one side, shake the sand. The empty space at the Valley of the sample: approximately 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);
UR6.5.no take 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 weighing in a boiling water bath, heated until water evaporates (usually-20minutes while). Occasionally stir the contents with a rod to easily gain access to the mass of the air and not salipt. Rod left weighing bottle;
4.2. weighing and lid in the oven and heat for one and a half hours;
4.2. weighing put the lid on, to the desiccator, allow it to cool to room temperature and accurately weigh to the nearest 0.1 mg;
the tell of the weighing and UR6.9.va cover again the drying oven, the heat in another hour;
UR6.10.atk ārt this chapter 6.8 referred to action;
UR6.11.atk ārt and this chapter 6.9.6.10. steps referred to the bottom 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, in grams, of the notes as the M2.
7. Expression of results: UR7.1.apr shall method. The dry matter content, calculated as a percentage by mass of the sample, obtained using the following formula: ((M2 – M0)/(M1 – M0)) x 100, where M0-weighing bottles lid and sand in g after this chapter 6.3. process referred to;
M1 – weighing bottles, lids, and the mass in grams of sand at the bottom of this section 6.4. process referred to in paragraph 1;
M2 – weighing bottles lid, sand and dried in the mass, in grams, of the sample after this chapter 6.11. process referred to;
UR7.2.atk ārtojamīb: 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: milk top UR8.1.kop calculating the dry matter content of condensed milk with sugar, is the total dry matter, obtained using this method 1 referred to in the annex, minus sucrose, using 5 referred to in this annex;
UR8.2.kop front of the 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, minus sucrose, obtained using this annex 5. method, minus the fat obtained using 3 referred to in this annex;
the non-fat milk in the front UR8.3.kop dry matter content of condensed milk is the total dry matter, obtained by using the mentioned in this annex 1. method, minus the fat obtained using this method 3 listed in the annex.
II. Determination of moisture (method 2) 1. using moisture detection 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. weighing bottles, preferably of nickel, aluminium, stainless steel or glass. Weighing is a close-fitting cover, which can be easily removed. Suitable dimensions are: diameter 60 to 80 mm, height approx. 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. UR5.1.va the tell of the weighing procedure: and its lid in the oven and heat for about an hour;
5.2. weighing put the lid and in the desiccator. Allow to cool to room temperature, weigh to the nearest 0.1 mg (M0);
5.3. weighing bottle makes 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. to remove the lid, weighing weighing together with the lid in the oven and heat for two hours;
5.5. weighing put the lid of the desiccator, allow it to cool to room temperature and as quickly as possible, weigh to the nearest 0.1 mg;
5.6. to remove the lid, weighing weighing dish and lid in the oven and heat for one hour;
UR5.7.atk ārt this chapter 5.5. actions referred to in subparagraph;
UR5.8.atk ārt and this section 5.5 5.6. below the transactions referred to in points, while the difference in mass 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: UR6.1.apr shall method. The loss of mass of the sample after drying, expressed as a percentage by mass, is calculated using the following formula: ((M1 – M2)/(M1 – M0)) x 100, where M0-weighing bottles and lid after the mass, in grams, of the process referred to in paragraph 5.2.;
M1 – weighing bottles, the lid and the mass, in grams, of the sample after this chapter, referred to in paragraph 5.3;
M2 – weighing bottles and dried on the cover is the mass, in grams, of the sample after this chapter 5.5. proceedings referred to;
UR6.2.atk ārtojamīb: 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 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 is 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: "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 – approximately 0, 91g/ml) or larger concentrations of the solution;
4.2. ethanol, 96 ± 2% (V/V) or, if not available, with methanol in ethanol, denat scar etilmetilketon or light petroleum;
4.3. diethyl ether peroxides free: UR4.3.1.lai perform the test to determine the presence of peroxides, a small glass stoppered cylinder, previously rinsed with the ether, pour 10 ml of the ether, 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 has been completely immersed in dilute acidified copper sulphate solution for one minute and then washed in water. Use per litre approximately 8000mm2 zinc foil. Cut in strips long enough to reach half the depth of the container;
4.4. light petroleum with boiling in the range of 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 sealing products, which are not affected by solvents used;
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;

UR5.5.vir of the body – without pores, defatted, use crumbles during (e.g. glass beads or pieces of silicon carbide (the use of this material is optional; see Chapters 6.2.1.));
5.6. siphon, suitable extraction tubes;
5.7. centrifuge (optional).
6. Procedure 6.1. " blank "test. At the same time with determining the fat content of the sample "blank" test with 10 ml of water, using the same extraction container, the same reagents and the same amounts and the 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. dry the flask in the oven 30-from. 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 to the nearest 1 mg the extraction apparatus weigh 5 g of the sample 2,0-2, if it is sugar, and 4.0-5 g sample without 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 5 ml of the 1, 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 25ml 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 25ml ml of light petroleum, first use the 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 visible from the lower layers separated. Alternatively carry out the separation using a suitable centrifuge.
If using a centrifuge which is not driven by a three-phase motor, sparks may occur must therefore be taken to avoid an explosion or fire from any ether vapours, coming, for example, from a broken tube;
UR6.2.8.no take the stopper, rinse it and the inside of the neck with a few millilitres of mixed solvent and let it off back in the container. Carefully transfer the amount of the possible upper layer with the help of the siphon or decantation of the prepared flask. If the transfer does not use a siphon, it may be necessary to add a little water to better differentiate the two layers and thus facilitate the decantation;
6.2.9. Rinse the outside and the inside of the neck of the apparatus or the tip and the lower part of the siphon with a few millilitres of mixed solvent. 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 nodes of diethyl ether and light petroleum nodes;
6.2.11. make a third extraction by repeating the procedure prescribed in paragraph 6.2.10., but not during 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 solvent can (including 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;
UR6.2.15.atk ārt this section 6.2.13 and 6.2.14.. the processes referred to in digesting 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 15-25ml the light petroleum to make sure that 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 mass, determined in accordance with this chapter 6.2.1 and 6.2.15. section;
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 in accordance with this chapter, and this 6.2.15. final mass.
7. Expression of results: UR7.1.apr shall method.
Mass expressed in grams of extracted fat, is 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. This chapter.
M2-M mass in grams of the flask in accordance with point 6.2.1 of this chapter or, if not in substance izšķīdus is present, or in doubt, in accordance with this chapter at the bottom; 6.2.16.2.
B1-"blank" test flask B in g of this chapter in accordance with section 6.2.15.;
B2-flask B in g in accordance with point 6.2.1 of this chapter or, if not in substance izšķīdus is present, or in doubt, in accordance with this chapter. section 6.2.16.2;
S – used in the mass, in grams, of the sample;
UR7.2.atk ārtojamīb: 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 0.05 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 is 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 fat per 100 ml of solvent milk: 4.1. ammonia solution, approximately 25% (m/m) NH3 (density at 20 ° C – approximately 0, 91g/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: UR4.3.1.lai perform the test to determine the presence of peroxides, a small glass stoppered cylinder, previously rinsed with the ether, pour 10 ml of the ether, 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 has been completely immersed in dilute acidified copper sulphate solution for one minute and then washed in water. Use per litre approximately 8000mm2 zinc foil. Cut in strips long enough to reach half the depth of the container;
4.4. light petroleum with boiling in the range of 30 – 60 ° C; 4.5 solvent mixture is 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;
UR5.5.vir equestrian 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; see Chapters 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. "blank" test. Look at the determination of the fat content of ga out "blank" test with 10 ml of water, using the same extraction container, the same reagents and the same amounts 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 from the oven 30-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;
the nearest 0, 1 mg 6.2.2.ar just the extraction container, weigh approximately 1 g of milk powder or about 1, 5 g 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 5 ml of the 1, 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 gently but thoroughly in unsealed container, mix the extraction liquids;
6.2.5. Add 25ml of diethyl ether. Cool under running water. Close the container, shake vigorously for one minute several times by inversion;
6.2.6. remove the stopper carefully and add 25ml of light petroleum, with the first ml rinse the stopper and inside of the neck, allowing the liquid off the container. New stopper, shake and more of 30sekund times inverted. 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 became clear and clearly separated from the lower layer. Alternatively carry out the separation using a suitable centrifuge.
If using a centrifuge which is not driven by a three-phase motor, sparks may occur, therefore pay attention to avoid an explosion or fire from any ether vapours, coming, for example, from a broken tube;
UR6.2.8.no take the stopper, rinse it and the inside of the neck with a few millilitres of mixed solvent and let it off back in the container. Carefully transfer the amount of the possible upper layer with the help of the siphon or decantation of the prepared flask. If the transfer does not use a siphon, it may be necessary to add a little water to better differentiate the two layers and thus facilitate the decantation;
6.2.9. Rinse the outside and the inside of the neck of the apparatus or the tip and the lower part of the siphon with a few millilitres of mixed solvent. 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 light petroleum nodes;
6.2.11. make a third extraction by repeating the procedure referred to in paragraph 6.2.10., but not during the last rinse. Do not carry out this third extraction when analysing skimmed-milk samples;
6.2.12. carefully evaporate or distil the solvent can (including 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;
UR6.2.15.atk ārt this section 6.2.13 and 6.2.14.. the 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 ensure that 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 mass, determined in accordance with this chapter 6.2.1 and 6.2.15. section;
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 in accordance with this chapter, and this 6.2.15. final mass.
7. Expression of the result: the UR7.1.apr method (see paragraphs shall 7.1 of chapter III);
UR7.2.atk ārtojamīb: 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 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, as determined by the method described in this chapter, is a sucrose content in condensed milk with sugar.
3. the method 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, acetātdihidrāt of 9g crystallized zinc Zn (C2h3o2) 2 2H2O and 3ml of glacial acetic acid in water and make up to 100 ml with water.
4.2. potassium hexacyanoferrate (II) solution, 0, m: dissolve 10, 6 g crystallized potassium hexacyanoferrate (II) trihydrate K4 [Fe (CN) 6] · 3 H2O 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%);
UR4.5.eti ķskāb, 2.0 ± 0.2 solution M (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, 05leņķgrād;
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 control: to standardize the procedure, reagents and equipment, the control test is performed 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 using the formula set out in section 7, replacing M, F and P in the formula (1) with the quantity of milk used and its fat and protein content, and M in the formula (2) with the value of the calculated value of 40.00. size range 0.2% from 45.0%;
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, add 12, 5 ml of zinc acetate solution;
6.2.6. identical way added 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.

At all stages of the determination described above by adding water or any of the reagents, avoiding air bubbles generation and therefore mixing procedure made easy, rotating the flask, rather than shaking. If air bubbles have occurred before the filling of the flask up to the 200 ml mark, adds it to the vacuum pump and easy to rotate;
6.2.8. close the flask with a dry stopper and shake well;
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;
UR6.2.10.tie: this polarization determines the optical rotation of the filtrate at 20 ± 1 ° C;
6.2.11. inversion: pipette 40 ml of the filtrate into a 50 ml volumetric flask. Add the 0ml 6.35 M hydrochloric acid, 6 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 1 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%, temperature adjustment must be carried out as described in section 7.2 of this chapter.)
7. Expression of results: the method UR7.1.apr shall: sucrose content is calculated using the following formula: v = 1) (/100 M) (1,-1, 55P 08F) 2) 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;
D – direct polarimeter reading (polarization before inversion);
I-polarimeter reading after inversion;
L-polarized cell length decimetro;
Q-factor value inversion given below;
The notes.
1. If it is evenly exactly 40, 00g of condensed milk is polarimeter with sodium light source graduated angle degrees is 2dm 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 the brackets is multiplied by (1 + 0.0037 (T-20)) 7.2. 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);
UR7.2.2.dz īvsudrab the 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 polarimeter readings, ° C Note 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. Note 2.
Declination 20 ° C on a 1 ° C causing small changes in readings in direct, but the deviation that is 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.
UR7.3.atk ārtojamīb: 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 0.3 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, as determined by 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 milligrams per 100 g dry lactic acid.
4. Reagents: 4.1. copper (II) sulphate solution: dissolve 250 g of copper (II) sulfate (CuSO4 · 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, mixed 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 and 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 570nm wavelength;
5.3. water bath can provide 30 ° C ± 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. " blank "test. "Blank" 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., 6.2.9.., and in paragraph 6.2.10.6.2.11. If the "blank" test results against measurements with water exceeding 100 mg of lactic acid per 20mg of solids-non-fat equivalent reagents and the test reagents replace dirty. "Blank" test is carried out at the same time with 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;
weigh to the nearest 0.1 g 6.2.2.ar 1000/(A-10) g of the sample. Add 100 ml of the water sample and mix thoroughly;
6.2.3.5 ml solution obtained by 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 copper (II) sulfate solution and allows the position he in 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;
6.2.7.1 ml of the filtrate into a test tube with;
6.2.8.ar burette or graduated pipettes help tube pipette 6.0 ml of sulphuric acid and copper (II) sulphate solution. Mix;
6.2.9. heat in a boiling water bath for five minutes. 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 the tube in a boiling waterbath for 90 seconds. Water cool to room temperature;
UR6.2.12.izm era of 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 under 6.2.6. section of this chapter;
6.3. preparation of standard curve:

6.3.1. pipette 5 ml of reconstituted milk into five 50 ml graduated tubes. Pipette into these tubes 0, 1, 2, 3 and 4ml solution for 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;
UR6.3.3.izm era standard optical density 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. lactic acid levels, 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: UR7.1.apr shall, after standardization of the method: 6.2.12 or 6.2.13 down. in the measured optical density of lactic acid mg per 100 g of solids-non-fat in the sample. This multiplies the result by the dilution factor where the filtrate has been diluted, according to 6.2.13. This chapter;
UR7.2.atk ārtojamīb: 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, must not exceed 8 mg of lactic acid per 100 g of solids-non-fat in amounts 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 in 1 ml of the phenol free reconstituted milk and as determined by 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 buffer: pH 10.6 ± 0.1 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. Dissolve: 11.0 g of boric acid (H3BO3) in water and make up to 500 ml. Warm the two solutions to 50 ° C and mix. Shake and cool the mixture 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. Buffer before use, dilute the solution with the same amount of water;
4.2. solution B, or of the colour development buffer.
Dissolve 6.0 g of sodium metaborate (NaBO2) or 12.6 g NaBO2 · 4h2o and 20, 0 g sodium chloride (NaCl) in water and make up with water to 1000 ml mark;
4.3. solution (C), or the buffer substrate solution: 4.3.1. dissolve 0, 5 g of disodium phenylphosphate (Na2C6H5PO4 · 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 of 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 or precipitating agent: dissolve D 3, 0 g of zinc sulphate (ZnSO4 · 7h2o) and 0.6 g of copper sulphate (CuSO4 · 5H2O) in water and make up with water to 100 ml;
4.5. solution E or c. reagent: dissolve 0, 2.6-040g-1.4-hlorimīd (dibromhinon O · C6H2Br2 · NC1) 10 ml 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: dilute with water 10 ml solution B, or of the colour development buffer to the 100 ml mark;
4.7. copper sulphate solution;
dissolve 0, 05g copper (II) sulfate (CuSO4 · 5H2O) in water and make up with water to 100 ml;
4.8. phenol standard solution: volumetric flask dissolve 0.200 ± 0.001 g of pure phenol and make up with water to 100 ml. This solution can be stored in the refrigerator for several months. solution into a 10 ml volumetric flask and other make up with water to 100 ml mark. 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: avoid direct 6.1 sunlight exposure;
6.2. all glass instruments and glassware, Stoppers and other materials are 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, given that saliva is a phosphatase.
7. Preparation of the sample: 7.1.ar to 0, 1 g weigh 10 g of the sample and dissolve in water 90ml. Dissolution of the sample temperature must not exceed 35 ° C; 7.2. detection: 7.2.1. in each of two test tubes 1 ml of reconstituted milk is poured, drawn up in accordance with this chapter 7.1.
7.2.2. one of the tubes heated 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 treated for 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, 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;
UR7.2.9.izm era of 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 higher than the density of the reference sample, repeat the determination with 20mg phenol made in accordance with paragraph 8 of this chapter.
If this limit is exceeded, dilute the appropriate amount of reconstituted milk according to 7.1.1. section of this chapter 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 standard solution diluted according to 4.8 of this chapter, 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 the standard solution of water or 1 mL tubes for samples containing 0 ("blank" test size, using 1 ml of water), 2, 6, 10, and 20mg phenol;
8.3. transfer 1 mL tubes of copper (II) sulphate solution, 5 ml of the colour dilution buffer solution (4.6), 3 ml of water and 0.1 ml of solution E. mix;
8.4. leave the test tubes for 30 minutes at room temperature, do not expose to direct sunlight;
UR8.5.izm era 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 indicated at the bottom of this section 8.2.
9. Expression of results: the method UR9.1.apr shall: 9.1.1 using the standard curve, numbers converts phenol mg, as defined in this section 7.2.9.;
shall UR9.1.2.apr the phosphatase activity, expressed in mg per 1 ml of the phenol restored Milky, using the following formula: phosphatase activity = 2.4 x P, where P – phenol mg under this chapter 9.1.1.
9.1.3. If there has been a dilution in accordance with this chapter, 7.2.10.9.1.2. bottom point multiplies that result by the dilution factor;
UR9.2.atk ārtojamīb: 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, may not exceed 2 mg 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 complete dehidrēto milk products:

1.1. skimmed milk with a high fat or 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 micro grams, released by 1 ml of reconstituted sample, under the conditions described.
3. Restore the sample diluted with a buffer substrate at pH 10.2 and two hours of incubated 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: volumetric flask dissolve 3.5 g of anhydrous sodium carbonate and 1.5 g of sodium bi bonāt war and make up with water to 1000 ml mark;
4.2. buffer substrate: sodium carbonate-dikarbonāt buffer dissolve 1, 5 g of disodium p-nitrophenylphosphate and volumetric flask, make up to the mark with the buffer solution 1000ml. This solution, if stored in a refrigerator at 4 ° C is stable for one month, but the solution should be stored colors cross-check (see 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 · 3 H2O) in a volumetric flask and make up with water to 100 ml.
5. Equipment: 5.1 analytical balance;
5.2. water bath to 37 ± 1 ° C, which is the thermostat;
UR5.3.sal īdzināšan device with special disc containing standard colour glasses calibrated in 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 immediately after use rinse thoroughly in hot water, 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 exceeds 10 mg, the reading of the device comparing 25 mm Cuvette using distilled water in the other 25 mm cell;
6.4. each model uses a different pipette and prevent contamination with saliva;
6.5. the test must not be directly exposed to the les sa star.
7. Preparation of the sample: weigh to the nearest 0.1 g 7.1.ar 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 buffer substrate and 2 nodes Valley in the reconstituted sample under test. Stopper, mixing, inverting, and place in a water bath at 37 ° C;
Oh UR7.2.2.taj the same time, place in the water bath in which the nodes of buffer substrate and 2 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 nostāv the Court 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: UR8.1.apr method: the readings shall, in accordance with paragraph 7.2.4. This chapter, noted how the p-nitrophenol per ml sample or mg to 1 ml of reconstituted sample;
UR8.2.atk ārtojamīb: 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, may not exceed 2 mg p-nitrophenol released by 1 ml of reconstituted milk.
Minister of agriculture m. rose