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First Commission Directive of 25 October 1985 on methods of analysis for edible caseins and caseinates (85/503/EEC)

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1.PREPARATION OF THE ANALYSIS SAMPLEU.K.

1.1. General U.K.

The mass of the sample presented to the laboratory for analysis shall be at least 200 grams.

1.2. Preparation of the sample for analysis in the laboratory U.K.
1.2.1.Thoroughly mix and break down any lumps, etc., in the laboratory sample by repeatedly shaking and inverting the container (if necessary, after having transferred all of the laboratory sample to an air-tight container of sufficient capacity (twice Volume of sample) to allow this operation to be carried out).U.K.
1.2.2.Transfer a representative portion of the sample, i.e. about 50 grams of the thoroughly mixed laboratory sample (1.2.1) to the test sieve (3.3).U.K.
1.2.3.If the 50 gram portion completely or almost completely passes (at least 95 % by weight) through the sieve (3.3), use for the determination the sample as prepared in 1.2.1.U.K.
1.2.4.Otherwise, grind the 50 gram portion, using the grinding device (3.4), until it satisfies the sieving criterion (1.2.3). Immediately transfer all the sieved sample to an air-tight container of sufficient capacity (twice volume of sample) and mix thoroughly by repeated shaking and inverting. During these operations, take precautions to avoid any change in the moisture content of the product.U.K.
1.2.5.After the test sample has been prepared, any determination should be proceeded with as soon as possible.U.K.
1.3. Containers U.K.

The sample shall always be kept in an air-tight and moisture-tight container.

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