Council Decision of 14 November 1992 laying down methods for the analysis and testing of heat-treated milk for direct human consumption (92/608/EEC) (c. 608)

ANEX II U.K.

I. DETERMINATION OF TOTAL SOLIDS CONTENT U.K.

6. PROCEDURE U.K.

6.1. Preparation of the dish U.K.

Heat a dish (4.4.) with its lid placed next to it in the oven (4.3.), controlled at 102 ± 2 ^oC, for at least 30 minutes. Place the lid on the dish and immediately transfer to the desiccator (4.2.), allow to cool to room temperature (i.e. for at least 30 minutes) and weigh to the nearest 0,1 mg.

6.2. Test portion U.K.

Immediately weigh, to the nearest 0,1 mg, 3 to 5 g of the prepared test sample (5.) into the prepared dish (6.1.).

6.3. Determination U.K.

6.3.1. Pre-dry the dish for 30 minutes by heating it on the boiling water bath (4.5). U.K.

6.3.2. Heat the dish, with its lid alongside, in the oven (4.3), controlled at 102 ± 2 ^o C, for two hours. Place the lid on the dish and remove from the oven. U.K.

6.3.3. Allow to cool in the desiccator (4.2.) to room temperature (i.e. for at least 30 minutes) and weigh to the nearest 0,1 mg. U.K.

6.3.4. Heat the dish again, with its lid alongside, in the oven for one hour. Place the lid on the dish and remove from the oven. Allow to cool for approximately 30 minutes in the desiccator and weigh to the nearest 0,1 mg. U.K.

6.3.5. Repeat the operations described in 6.3.4. until the difference in mass between two consecutive weighings does not exceed 0,5 mg. Record the lowest mass. U.K.