First Commission Directive 85/503/EEC of 25 October 1985 on methods of analysis f... (31985L0503)
First Commission Directive 85/503/EEC of 25 October 1985 on methods of analysis for edible caseins and caseinates
- FIRST COMMISSION DIRECTIVE
- of 25 October 1985
- on methods of analysis for edible caseins and caseinates
- (85/503/EEC)
- Article 1
- Article 2
- Article 3
- ANNEX I
- SCOPE OF THE FIRST COMMUNITY METHODS OF ANALYSIS DIRECTIVE FOR EDIBLE CASEINS AND CASEINATES
- ANNEX II
- METHODS OF ANALYSIS RELATING TO THE COMPOSITION OF EDIBLE CASEINS AND CASEINATES
- GENERAL PROVISIONS
- 1. PREPARATION OF THE ANALYSIS SAMPLE
- 1.1.
- General
- 1.2.
- Preparation of the sample for analysis in the laboratory
- 1.3.
- Containers
- 2. REAGENTS
- 2.1.
- Water
- 2.2.
- Chemicals
- 3. EQUIPMENT
- 3.1.
- Lists of equipment
- 3.2.
- Analytical balance
- 3.3.
- Test sieve
- 3.4.
- Grinding device
- 4. EXPRESSION OF RESULTS
- 4.1.
- Results
- 4.2.
- Calculation of percentage
- 5. TEST REPORT
- METHOD 1
- DETERMINATION OF MOISTURE CONTENT
- 1. SCOPE AND FIELD OF APPLICATION
- 2. DEFINITION
- 3. PRINCIPLE
- 4. APPARATUS
- 4.1.
- Analytical balance
- 5. PROCEDURE
- 5.1.
- Preparation of the test sample
- 5.2.
- Preparation of the dish
- 5.3.
- Test portion
- 5.4.
- Determination
- 6. EXPRESSION OF RESULTS
- 6.1.
- Method of calculation
- 6.2.
- Repeatability
- METHOD 2
- DETERMINATION OF PROTEIN CONTENT
- 1. SCOPE AND FIELD OF APPLICATION
- 2. DEFINITION
- 3. PRINCIPLE
- 4. REAGENTS
- 5. APPARATUS
- 5.1.
- Analytical balance
- 5.10.
- Boiling aids:
- 6. PROCEDURE
- 6.1.
- Preparation of the test sample
- 6.2.
- Test for presence of ammoniacal nitrogen
- 6.3.
- Blank test
- 6.4.
- Test portion
- 6.5.
- Determination
- 7. EXPRESSION OF RESULTS
- 7.1.
- Formula and method of calculation
- 7.2.
- Repeatability
- METHOD 3
- DETERMINATION OF TITRATABLE ACIDITY
- 1. SCOPE AND FIELD OF APPLICATION
- 2. DEFINITION
- 3. PRINCIPLE
- 4. REAGENTS
- 5. APPARATUS
- 5.1.
- Analytical balance
- 6. PROCEDURE
- 6.1.
- Preparation of the test sample
- 6.2.
- Test portion
- 6.3.
- Determination
- 7. EXPRESSION OF RESULTS
- 7.1.
- Formula and method of calculation
- 7.2.
- Repeatability
- METHOD 4
- DETERMINATION OF ASH (including P
- 2
- O
- 5
- )
- 1. SCOPE AND FIELD OF APPLICATION
- 2. DEFINITION
- 3. PRINCIPLE
- 4. REAGENTS
- 5. APPARATUS
- 6. PROCEDURE
- 6.1.
- Preparation of the test sample
- 6.2.
- Preparation of the dishes
- 6.3.
- Test portion
- 6.4.
- Determination
- 7. EXPRESSION OF RESULTS
- 7.1.
- Method of calculation
- 7.2.
- Repeatability
- METHOD 5
- DETERMINATION OF ASH (including P
- 2
- O
- 5
- )
- 1. SCOPE AND FIELD OF APPLICATION
- 2. DEFINITION
- 3. PRINCIPLE
- 4. APPARATUS
- 5. PROCEDURE
- 5.1.
- Preparation of the test sample
- 5.2.
- Preparation of the dish
- 5.3.
- Test portion
- 5.4.
- Determination
- 6. EXPRESSION OF RESULTS
- 6.1.
- Method of calculation and formula
- 6.2.
- Repeatability
- METHOD 6
- DETERMINATION OF pH
- 1. SCOPE AND FIELD OF APPLICATION
- 2. DEFINITION
- 3. PRINCIPLE
- 4. REAGENTS
- 5. APPARATUS
- 5.6.
- Mixer
- 6. PROCEDURE
- 6.1.
- Preparation of the test sample
- 6.2.
- Determination
- 6.2.1.
- Calibration of pH meter
- 6.2.2.
- Preparation of the test solution
- 6.2.3.
- Measurement of pH
- 7. EXPRESSION OF RESULTS
- 7.1.
- Recording of pH
- 7.2.
- Repeatability
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