BS-6248-1-1982.pdf
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1、BRITISH STANDARD BS 6248-1: 1982 Caseins and caseinates Part 1: General introduction, including preparation of laboratory samples UDC 637.147.2.04:543 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:16:34 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6248-1:1982 This British Standard, havi
2、ng been prepared under the direction of the Dairying Standards Committee, was published under the authority of the Board of BSI and comes into effect on 30 June 1982 BSI 12-1999 The following BSI references relate to the work on this standard: Committee reference DAC/3 Draft for comment 81/53484 DC
3、ISBN 0 580 12745 1 Cooperating organizations The Dairying Standards Committee, under whose direction this British Standard was prepared, consists of representatives from the following: Commonwealth Bureau of Dairy Science and Technology Creamery Proprietors Association* Dairy Trade Federation Depart
4、ment of Health and Social Security Department of Industry (Laboratory of the Government Chemist)* Institute of Food Science and Technology Intervention Board for Agricultural Produce* Joint Committee of the Milk Marketing Board and the Dairy Trade Federation* Milk Marketing Board* Milk Marketing Boa
5、rd for Northern Ireland* Milking Machine Manufacturers Association Ministry of Agriculture, Fisheries and Food National Farmers Union National Institute for Research in Dairying* Office of the High Commissioner for New Zealand Process Plant Association Royal Association of British Dairy Farmers* Sco
6、ttish Dairy Trade Federation Ltd. Scottish Milk Marketing Board Society of Chemical Industry* Society of Dairy Technology* United Kingdom Dairy Association West of Scotland Agricultural College The organizations marked with an asterisk in the above list, together with the following, were directly re
7、presented on the Technical Committee entrusted with the preparation of this British Standard: Association of British Manufacturers of Milk Powder Association of Condensed Milk Manufacturers Association of Public Analysts British Food Manufacturing Industries Research Association Department of Agricu
8、lture (Government of Northern Ireland) Hannah Research Institute Ice Cream Alliance Limited Royal Society of Chemistry University of Reading Amendments issued since publication Amd. No.Date of issueComments Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:16:34 GMT+00:00 2006, Uncontrolled
9、Copy, (c) BSI BS 6248-1:1982 BSI 12-1999i Contents Page Cooperating organizationsInside front cover Forewordii 1Scope1 2References1 3Definitions1 4Preparation of laboratory samples1 5Rounding of numbers1 Publications referred toInside back cover Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06
10、 13:16:34 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6248-1:1982 ii BSI 12-1999 Foreword This combined revision of BS 1416 and BS 1417 has been prepared under the direction of the Dairying Standards Committee. In this third revision of the standards, the various methods of analysis are described
11、in individual Parts, which will be published separately in a loose-leaf format. BS 1416:1962 and BS 1417:1963 will be withdrawn after all the Parts of the present standard which collectively supersede them have been published. The order of publication of these Parts has no technical significance and
12、 is mainly dependent on progress made in joint working groups of the International Organization for Standardization (ISO) and the Association of Official Analytical Chemists (AOAC) in developing International Standards that can be converted to British Standards. This British Standard will be publish
13、ed initially in eight Parts as follows: Part 1: General introduction, including preparation of laboratory samples; Part 2: Method for determination of “fixed ash” of caseins (reference method); Part 3: Method for determination of ash of rennet caseins and caseinates (reference method); Part 4: Metho
14、d for determination of pH (reference method); Part 5: Method for determination of free acidity of caseins (reference method); Part 6: Method for determination of lactose content (photometric method); Part 7: Method for determination of protein content (reference method); Part 8: Method for determina
15、tion of water content (reference method). A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations.
16、 Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 and 2, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the ins
17、ide front cover. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:16:34 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6248-1:1982 BSI 12-19991 1 Scope This Part of this British Standard gives general instructions on the preparation of laboratory samples to be read in conjunction with each o
18、f the methods described in the other Parts. 2 References The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover. 3 Definitions For the purposes of this British Standard, the following definitions apply. 3.1 casein product obtained by wash
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