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.

5.2. 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.