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

ANNEX II U.K. METHODS OF ANALYSIS RELATING TO THE COMPOSITION OF EDIBLE CASEINS AND CASEINATES

METHOD 1 U.K.

DETERMINATION OF MOISTURE CONTENT U.K.

5. PROCEDURE U.K.

5.1. Preparation of the test sample U.K.

As described in Section 1.2 of the General Provisions.

5.2. Preparation of the dish U.K.

5.2.1. Heat the uncovered dish and its lid (4.2) in the oven (4.3), controlled at 102 ^oC ± 1 ^oC, for at least one hour. U.K.

5.2.2. Place the lid on the dish, transfer the covered dish to the desiccator (4.4), allow to cool to the temperature of the balance room and weigh to the nearest 0,1 mg (m₀). U.K.

5.3. Test portion U.K.

Place 3 to 5 grams of the test sample (5.1) into the dish, cover with the lid and weigh to the nearest 0,1 mg (m₁).

5.4. Determination U.K.

5.4.1. Uncover the dish and place it with its lid in the oven (4.3), controlled at 102 ^oC ± 1 ^oC, for four hours. U.K.

5.4.2. Replace the lid on the dish, transfer to the desiccator, allow to cool to the temperature of the balance room and weigh to the nearest 0,1 mg. U.K.

5.4.3. Uncover the dish and heat it again, with its lid, in the oven for one hour. Then repeat operation 5.4.2. U.K.

5.4.4. If the mass obtained in 5.4.3 is less than the mass obtained in 5.4.2 by more than 1 mg, repeat operation 5.4.3. U.K.

If an increase in mass occurs, use the lowest recorded mass in the calculation (6.1).

Let the final weight recorded be m₂g. The total drying time should not normally exceed six hours.