OMB Codex 234 Working Group Info 7-17-18
Milk and Milk Products Commodity
Provision
Method
Principle
Type
Dairy fat spreads
Vegetable fat (sterols)
ISO 18252 | IDF 200 ISO 5547 | IDF 91 ISO 5545 | IDF 90 or 3 ISO 5544 | IDF 89
Gas chromatography
III IV
Edible casein products Edible casein products
Acids, free
Titrimetry (aqueous extract) Gravimetry (ashing at 825 °C )
Ash (including P 2 O 5 )
I
Edible casein products
Copper
AOAC 985.35
Atomic absorptionFlame atomic absorption spectrophotometry Colorimetry (diethyldiethiocarbamate)
II
Edible casein products Edible casein products Edible casein products
Copper Lactose
ISO 5738 | IDF 76 ISO 5548 | IDF 106
III IV
Photometry (phenol and H 2 SO 4 )
Lead
NMKL 139 / AOAC 999.11 (Codex general method) NMKL 161 / AOAC 999.10 AOAC 972.25 (Codex general method) AOAC 982.23 (Codex general method) ISO/TS 6733 | IDF/RM 133
Atomic absorptionFlame atomic absorption spectrophotometry Atomic absorptionFlame atomic absorption spectrophotometry Atomic absorptionFlame atomic absorption spectrophotometry
II
Edible casein products
Lead
III
Edible casein products
Lead
III
Edible casein products
Lead
Anodic stripping voltammetry
III
Edible casein products
Lead
Spectrophotometry (1,5diphenylthiocarbazone)
IV
Edible casein products
Milkfat
ISO 5543 | IDF 127
Gravimetry (Schmid-Bondzynski- Ratslaff)
I
Edible casein products Edible casein products
pH
ISO 5546 | IDF 115 ISO 8968-1 | IDF 20-1
Electrometry
IV
Milk Protein (total N x 6.38 in dry matter)
Titrimetry, Kjeldahl
I
Edible casein products
Sediment (scorched particles) ISO 5739 | IDF 107
Visual comparison with standard disks, after filtration
IV
Edible casein products
Water 16
ISO 5550 | IDF 78 ISO 8070 | IDF 119
Gravimetry (drying at 102 °C)
I
Emmental
Calcium >= 800mg/100g Milk fatFat, milk fat
Flame atomic absorptionFlame atomic absorption
IV
Evaporated milks
ISO 1737 | IDF 13
Gravimetry (Röse-Gottlieb)
I I
Titrimetry (Kjeldahl)
Evaporated milks
Milk Protein in MSNF 15
ISO 8968-1 | IDF 20-1
3 Refer to scope of methods
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