First Commission Directive of 13 November 1979 laying down Community methods of analysis for testing certain partly or wholly dehydrated preserved milk for human consumption (79/1067/EEC)

EU Directive 1979/1067 · Adopted 13 November 1979 · Extends to United Kingdom

First Commission Directive

of 13 November 1979

laying down Community methods of analysis for testing certain partly or wholly dehydrated preserved milk for human consumption

(79/1067/EEC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Directive 76/118/EEC of 18 December 1975 on the approximation of the laws of the Member States relating to certain partly or wholly dehydrated preserved milk for human consumption^f1, and in particular Article 11 thereof,

Whereas under Article 11 of Directive 76/118/EEC, the composition of certain partly or wholly dehydrated preserved milk is required to be verified by Community methods of analysis;

Whereas it is desirable to adopt an initial series of methods in respect of which studies have been completed;

Whereas the measures provided for in this Directive are in accordance with the opinion of the Standing Committee of Foodstuffs,

HAS ADOPTED THIS DIRECTIVE:

Annotations to the whole text

Footnotes

f1: OJ No L 24, 30. 1. 1976, p. 49.

1Article 1
2Article 2
3Article 3
4Article 4
Signature
Annex I: SCOPE OF THE FIRST COMMUNITY METHODS OF ANALYSIS FOR CERTAIN PARTLY OR . WHOLLY DEHYDRATED PRESERVED MILK DIRECTIVE
General provisions
IIDetermination of dry matter in:
IIIDetermination of moisture in:
IVDetermination of fat in:
VDetermination of sucrose in:
VIDetermination of lactic acid and lactates in:
VIIDetermination of phosphatase activity in:
Annex II: METHODS OF ANALYSIS RELATING TO THE COMPOSITION OF CERTAIN PARTLY OR WHOLLY DEHYDRATED PRESERVED MILK PRODUCTS INTENDED FOR HUMAN CONSUMPTION
GENERAL PROVISIONS
PREPARATION OF THE SAMPLE FOR CHEMICAL ANALYSIS
1.1Unsweetened condensed high fat milk
1.2Sweetened condensed milk
1.3Dried high fat milk or high fat milk powder
REAGENTS
Water
2.1.1Division 2.1.1
2.1.2Division 2.1.2
2.2Chemicals
EQUIPMENT
3.1Lists of equipment
3.2Analytical balance
EXPRESSION OF RESULTS
4.1Calculation of percentage
4.2Number of significant figures
5TEST REPORT
(oven 99 oC)
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
4REAGENTS
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
5.4Division 5.4
5.5Division 5.5
5.6Division 5.6
PROCEDURE
6.1Division 6.1
6.2Division 6.2
6.3Division 6.3
6.4Division 6.4
6.5Division 6.5
6.6Division 6.6
6.7Division 6.7
6.8Division 6.8
6.9Division 6.9
6.10Division 6.10
6.11Division 6.11
EXPRESSION OF RESULTS
7.1Method of calculation
7.2Repeatability
CALCULATION OF TOTAL MILK SOLIDS AND MILK SOLIDS NOT FAT
8.1The total milk solids content of the sweetened condensed milk is given by:
8.2The milk solids not fat content of the sweetened condensed milks is given by:
8.3The milk solids not fat content of unsweetened condensed milks is given by:
(oven 102 oC) .
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
APPARATUS
4.1Division 4.1
4.2Division 4.2
4.3Division 4.3
4.4Division 4.4
PROCEDURE
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
5.4Division 5.4
5.5Division 5.5
5.6Division 5.6
5.7Division 5.7
5.8Division 5.8
EXPRESSION OF RESULTS
6.1Method of calculation
6.2Repeatability
METHOD 3: DETERMINATION OF FAT CONTENT IN CONDENSED MILKS (RÖSE-GOTTLIEB METHOD)
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
4REAGENTS
4.1Division 4.1
4.2Division 4.2
4.3Diethyl ether, peroxide-free.
4.4Division 4.4
4.5Division 4.5
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
5.4Division 5.4
5.5Division 5.5
5.6Division 5.6
5.7Division 5.7
PROCEDURE
6.1Blank test
Determination
6.2.1Division 6.2.1
6.2.2Division 6.2.2
6.2.3Division 6.2.3
6.2.4Division 6.2.4
6.2.5Division 6.2.5
6.2.6Division 6.2.6
6.2.7Allow the apparatus to stand until the upper liquid layer has become clear and has distinctly separated from the lower aqueous layer. Alternatively carry out the separation using a suitable centrifuge (5.7).
6.2.8Remove the stopper, rinse it and the inside of the neck of the apparatus with a few millilitres of mixed solvent (4.5) and allow the rinsings to run into the apparatus. Carefully transfer as much as possible of the supernatant layer by decantation or by means of a siphon (5.6) into the pre pared flask (6.2.1).
6.2.9Division 6.2.9
6.2.10Division 6.2.10
6.2.11Make a third extraction by repeating the procedure of 6.2.10 but omit the final rinsing (6.2.9).
6.2.12Division 6.2.12
6.2.13Division 6.2.13
6.2.14Division 6.2.14
6.2.15Division 6.2.15
6.2.16Division 6.2.16
6.2.16.1Division 6.2.16.1
6.2.16.2Division 6.2.16.2
EXPRESSION OF RESULTS
7.1Calculation
7.2Repeatability
METHOD 4: DETERMINATION OF FAT CONTENT IN DRIED MILKS (RÖSE-GOTTLIEB METHOD)
1SCOPE AND FIELD AND APPLICATION
2DEFINITION
3PRINCIPLE
4REAGENTS
4.1Division 4.1
4.2Division 4.2
4.3Diethyl ether, peroxide-free
4.4Division 4.4
4.5Division 4.5
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
5.4Division 5.4
5.5Division 5.5
5.6Division 5.6
5.7Division 5.7
5.8Division 5.8
PROCEDURE
6.1Blank test
Determination
6.2.1Division 6.2.1
6.2.2Division 6.2.2
6.2.3Division 6.2.3
6.2.4Division 6.2.4
6.2.5Division 6.2.5
6.2.6Division 6.2.6
6.2.7Allow the apparatus to stand until the upper liquid layer has become clear and has distinctly separated from the lower aqueous layer. Alternatively carry out the separation using a suitable centrifuge (5.8).
6.2.8Remove the stopper, rinse it and the inside of the neck of the apparatus with a few millilitres of mixed solvent (4.5) and allow the rinsings to run into the apparatus. Carefully transfer as much as possible of the supernatant layer by decantation or by means of a siphon (5.7) into the prepared flask (6.2.1).
6.2.9Division 6.2.9
6.2.10Division 6.2.10
6.2.11Make a third extraction by repeating the procedure of 6.2.10 but omit the final rinsing (6.2.9).
6.2.12Division 6.2.12
6.2.13Division 6.2.13
6.2.14Division 6.2.14
6.2.15Division 6.2.15
6.2.16Division 6.2.16
6.2.16.1Division 6.2.16.1
6.2.16.2If any insoluble matter is present, or in case of doubt completely extract the fat from the flask by repeated washing with warm light petroleum, allowing the undissolved material to settle before each decantation. Rinse the outside of the neck of the flask three times.
EXPRESSION OF RESULTS
7.1Calculation
7.2Repeatability
METHOD 5: DETERMINATION OF SUCROSE CONTENT (POLARIMETERIC METHOD)
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
REAGENTS
4.1Division 4.1
4.2Division 4.2
4.3Division 4.3
4.4Division 4.4
4.5Division 4.5
4.6Division 4.6
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Polarimeter or saccarimeter:
5.4Division 5.4
PROCEDURE
6.1Control determination
Determination
6.2.1Division 6.2.1
6.2.2Division 6.2.2
6.2.3Division 6.2.3
6.2.4Division 6.2.4
6.2.5Division 6.2.5
6.2.6Division 6.2.6
6.2.7Bring the contents of the flask to 20 oC and make up to the 200 ml mark with water at 20 oC.
6.2.8Division 6.2.8
6.2.9Division 6.2.9
6.2.10Division 6.2.10
6.2.11Inversion: pipette 40 ml of the filtrate obtained above into a 50 ml volumetric flask. Add 6,0 ml of 6,35 M hydrochloric acid or 7,5 ml of 5,0 M hydrochloric acid (4.3).
6.2.12Invert polarization
EXPRESSION OF RESULTS
7.1Method of calculation
7.2Values of the inversion factor Q
7.3Repeatability
METHOD 6: DETERMINATION OF LACTIC ACID AND LACTATES CONTENT
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
REAGENTS
4.1Division 4.1
4.2Division 4.2
4.2.1Division 4.2.1
4.2.2Division 4.2.2
4.3Division 4.3
4.4Division 4.4
4.5Division 4.5
4.6Division 4.6
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
5.4Division 5.4
5.5Division 5.5
5.6Test tubes, pyrex or equivalent (dimensions 25 x 150 mm).
PROCEDURE
6.1Blank test
6.2Determination
6.2.1Division 6.2.1
6.2.2Division 6.2.2
6.2.3Division 6.2.3
6.2.4Division 6.2.4
6.2.5Division 6.2.5
6.2.6Division 6.2.6
6.2.7Division 6.2.7
6.2.8Division 6.2.8
6.2.9Division 6.2.9
6.2.10Division 6.2.10
6.2.11Division 6.2.11
6.2.12Division 6.2.12
6.2.13Division 6.2.13
Preparation of the standard
6.3.1Division 6.3.1
6.3.2Division 6.3.2
6.3.3Division 6.3.3
EXPRESSION OF RESULTS
7.1Method of calculation
7.2Repeatability
METHOD 7: DETERMINATION OF PHOSPHATASE ACTIVITY (MODIFIED SANDERS AND SAGER PROCEDURE)
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
REAGENTS
4.1Solution A
4.2Solution B:
4.3Solution C
4.3.1Division 4.3.1
4.3.2Division 4.3.2
4.4Solution D
4.5Solution E
4.6Colour dilution buffer
4.7Copper sulphate solution
4.8Phenol standard solution
4.9Division 4.9
4.10Division 4.10
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
5.4Division 5.4
5.5Division 5.5
5.6Division 5.6
6PROCEDURE
Preparation of the sample
6.1.1Division 6.1.1
Determination
6.2.1Division 6.2.1
6.2.2Division 6.2.2
6.2.3Division 6.2.3
6.2.4Division 6.2.4
6.2.5Division 6.2.5
6.2.6Division 6.2.6
6.2.7Division 6.2.7
6.2.8Division 6.2.8
6.2.9Division 6.2.9
6.2.10Repeat the determination if the optical density of the solution is above that of the standard sample with 20 μg of phenol prepared according to 7.
PREPARATION OF THE STANDARD CURVE
7.1Division 7.1
7.2Division 7.2
7.3Division 7.3
7.4Division 7.4
7.5Division 7.5
7.6Division 7.6
EXPRESSION OF THE RESULTS
Calculation
8.1.1Division 8.1.1
8.1.2Calculate the phosphatase activity expressed as μg of phenol per ml of reconstituted milk according to the following formula:
8.1.3Division 8.1.3
8.2Repeatability
METHOD 8: DETERMINATION OF PHOSPHATASE ACTIVITY (ASCHAFFENBURG AND MÜLLEN PROCEDURE)
1SCOPE AND FIELD OF APPLICATION
2DEFINITION
3PRINCIPLE
REAGENTS
4.1Sodium carbonate-bicarbonate buffer solution.
4.2Buffer substate.
4.3Division 4.3
4.3.1Zinc sulphate solution.
4.3.2Potassium hexacyanoferrate (II) solution.
APPARATUS
5.1Division 5.1
5.2Division 5.2
5.3Division 5.3
6PROCEDURE
6.1Preparation of sample
Determination
6.2.1Division 6.2.1
6.2.2Division 6.2.2
6.2.3Division 6.2.3
6.2.4Division 6.2.4
EXPRESSION OF RESULTS
7.1Calculation
7.2Repeatability

First Commission Directive of 13 November 1979 laying down Community methods of analysis for testing certain partly or wholly dehydrated preserved milk for human consumption (79/1067/EEC)

Annotations to the whole text

Footnotes

Contents