Annex II METHODS OF ANALYSIS RELATING TO THE COMPOSITION OF CERTAIN PARTLY OR WHOLLY DEHYDRATED PRESERVED MILK PRODUCTS INTENDED FOR HUMAN CONSUMPTION

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1. GENERAL PROVISIONS
2. METHOD 1: DETERMINATION OF DRY MATTER CONTENT(oven 99 oC)
3. METHOD 2: DETERMINATION OF MOISTURE(oven 102 oC) .
4. METHOD 3: DETERMINATION OF FAT CONTENT IN CONDENSED MILKS (RÖSE-GOTTLIEB METHOD)
5. METHOD 4: DETERMINATION OF FAT CONTENT IN DRIED MILKS (RÖSE-GOTTLIEB METHOD)
6. METHOD 5: DETERMINATION OF SUCROSE CONTENT (POLARIMETERIC METHOD)
7. METHOD 6: DETERMINATION OF LACTIC ACID AND LACTATES CONTENT
8. METHOD 7: DETERMINATION OF PHOSPHATASE ACTIVITY (MODIFIED SANDERS AND SAGER PROCEDURE)
9. METHOD 8: DETERMINATION OF PHOSPHATASE ACTIVITY (ASCHAFFENBURG AND MÜLLEN PROCEDURE)