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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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Changes over time for: Division 6.
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EU Directives are being published on this site to aid cross referencing from UK legislation. After IP completion day (31 December 2020 11pm) no further amendments will be applied to this version.
6.PROCEDUREU.K.
6.1. Preparation of the test sample U.K.
As described in Section 1.2 of the General Provisions.
6.2. Test portion U.K.
Weigh about 10 grams of the test sample (6.1) to the nearest 10 mg and transfer it to the conical flask (5.2).
6.3. Determination U.K.
Using the 250 ml measuring cylinder (5.6), add 200 ml of freshly boiled and cooled water, previously heated to 60 o C. Stopper the flask, mix by swirling and place in the water bath at 60 o C (5.8) for 30 minutes. Shake the flask at intervals of about 10 minutes.
Filter, and cool the filtrate to about 20 oC. The filtrate must be clear.
Transfer 100 ml of the cooled filtrate into the conical flask (5.5), using the pipette (5.3). Add 0,5 ml of the phenolphtalein indicator solution (4.2), using the pipette (5.4). Titrate with the standard volumetric sodium hydroxide solution (4.1), until the appearance of a faint pink colour, persisting for at least 30 seconds. Determine and record the volume used to the nearest 0,01 ml.
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