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

EU Directive 1985/503 · Adopted 25 October 1985 · Extends to United Kingdom

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First Commission Directive

of 25 October 1985

on methods of analysis for edible caseins and caseinates

(85/503/EEC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Directive 83/417/EEC of 25 July 1983 on the approximation of the laws of the Member States relating to certain lactoproteins (caseins and caseinates) intended for human consumptionf1, and in particular Article 9 (b) thereof;

Whereas Article 9 (b) of Directive 83/417/EEC requires that Community methods of analysis be determined for checking the composition of certain edible caseins and caseinates;

Whereas it is possible 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 for Foodstuffs,

HAS ADOPTED THIS DIRECTIVE:

Annotations to the whole text

Footnotes

f1

OJ No L 237, 26. 8. 1983, p. 25.

Contents

  1. 1Article 1
  2. 2Article 2
  3. 3Article 3
  4. Signature
  5. Annex ISCOPE OF THE FIRST COMMUNITY METHODS OF ANALYSIS DIRECTIVE FOR EDIBLE CASEINS AND CASEINATES
  6. Annex II: METHODS OF ANALYSIS RELATING TO THE COMPOSITION OF EDIBLE CASEINS AND CASEINATES
  7. GENERAL PROVISIONS
  8. PREPARATION OF THE ANALYSIS SAMPLE
  9. 1.1General
  10. Preparation of the sample for analysis in the laboratory
  11. 1.2.1Division 1.2.1
  12. 1.2.2Division 1.2.2
  13. 1.2.3Division 1.2.3
  14. 1.2.4Division 1.2.4
  15. 1.2.5Division 1.2.5
  16. 1.3Containers
  17. REAGENTS
  18. Water
  19. 2.1.1Division 2.1.1
  20. 2.1.2Division 2.1.2
  21. 2.2Chemicals
  22. EQUIPMENT
  23. 3.1Lists of equipment
  24. 3.2Analytical balance
  25. 3.3Test sieve
  26. 3.4Grinding device
  27. EXPRESSION OF RESULTS
  28. 4.1Results
  29. 4.2Calculation of percentage
  30. 5TEST REPORT
  31. METHOD 1
  32. DETERMINATION OF MOISTURE CONTENT
  33. 1SCOPE AND FIELD OF APPLICATION
  34. 2DEFINITION
  35. 3PRINCIPLE
  36. APPARATUS
  37. Analytical balance
  38. 4.2Division 4.2
  39. 4.3Division 4.3
  40. 4.4Division 4.4
  41. 4.5Division 4.5
  42. PROCEDURE
  43. 5.1Preparation of the test sample
  44. Preparation of the dish
  45. 5.2.1Division 5.2.1
  46. 5.2.2Division 5.2.2
  47. 5.3Test portion
  48. Determination
  49. 5.4.1Division 5.4.1
  50. 5.4.2Division 5.4.2
  51. 5.4.3Division 5.4.3
  52. 5.4.4If 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.
  53. EXPRESSION OF RESULTS
  54. 6.1Method of calculation
  55. 6.2Repeatability
  56. METHOD 2
  57. DETERMINATION OF PROTEIN CONTENT
  58. 1SCOPE AND FIELD OF APPLICATION
  59. 2DEFINITION
  60. 3PRINCIPLE
  61. REAGENTS
  62. 4.1Division 4.1
  63. 4.2Division 4.2
  64. 4.3Division 4.3
  65. 4.4Division 4.4
  66. 4.5Division 4.5
  67. 4.6Division 4.6
  68. 4.7Division 4.7
  69. 4.8Division 4.8
  70. APPARATUS
  71. Analytical balance
  72. 5.2Division 5.2
  73. 5.3Division 5.3
  74. 5.4Division 5.4
  75. 5.5Division 5.5
  76. 5.6Division 5.6
  77. 5.7Division 5.7
  78. 5.8Division 5.8
  79. 5.9Division 5.9
  80. Boiling aids:
  81. 5.10.1Division 5.10.1
  82. 5.10.2Division 5.10.2
  83. PROCEDURE
  84. 6.1Preparation of the test sample
  85. 6.2Test for presence of ammoniacal nitrogen
  86. 6.3Blank test
  87. 6.4Test portion
  88. Determination
  89. 6.5.1Transfer to the flask a few pieces of porcelain or a few glass beads (5.10.1) and about 10 grams of the anhydrous potassium sulphate (4.2).
  90. 6.5.2Transfer into the conical flask (5.7) 50 ml of the boric acid solution (4.5) and four drops of the indicator (4.8). Mix. Place the conical flask under the condenser (5.4) so that the tip of the outlet tube (5.5) is immersed in the boric acid solution. Using a graduated cylinder (5.8), add to the Kjeldahl flask 80 ml of the sodium hydroxide solution (4.6). During this operation, hold the flask in an inclined position so that the sodium hydroxide solution runs down the side of the flask to form a bottom layer.
  91. 6.5.3Division 6.5.3
  92. EXPRESSION OF RESULTS
  93. 7.1Formula and method of calculation
  94. 7.2Repeatability
  95. METHOD 3
  96. DETERMINATION OF TITRATABLE ACIDITY
  97. 1SCOPE AND FIELD OF APPLICATION
  98. 2DEFINITION
  99. 3PRINCIPLE
  100. 4REAGENTS
  101. 4.1Division 4.1
  102. 4.2Division 4.2
  103. APPARATUS
  104. Analytical balance
  105. 5.2Division 5.2
  106. 5.3Division 5.3
  107. 5.4Division 5.4
  108. 5.5Division 5.5
  109. 5.6Division 5.6
  110. 5.7Division 5.7
  111. 5.8Division 5.8
  112. 5.9Division 5.9
  113. PROCEDURE
  114. 6.1Preparation of the test sample
  115. 6.2Test portion
  116. 6.3Determination
  117. EXPRESSION OF RESULTS
  118. 7.1Formula and method of calculation
  119. 7.2Repeatability
  120. METHOD 4
  121. DETERMINATION OF ASH (including P2O5)
  122. 1SCOPE AND FIELD OF APPLICATION
  123. 2DEFINITION
  124. 3PRINCIPLE
  125. REAGENTS
  126. 4.1Division 4.1
  127. APPARATUS
  128. 5.1Division 5.1
  129. 5.2Division 5.2
  130. 5.3Division 5.3
  131. 5.4Division 5.4
  132. 5.5Division 5.5
  133. 5.6Division 5.6
  134. 5.7Division 5.7
  135. PROCEDURE
  136. 6.1Preparation of the test sample
  137. 6.2Preparation of the dishes
  138. 6.3Test portion
  139. 6.4Determination
  140. EXPRESSION OF RESULTS
  141. 7.1Method of calculation
  142. 7.2Repeatability
  143. METHOD 5
  144. DETERMINATION OF ASH (including P2O5)
  145. 1SCOPE AND FIELD OF APPLICATION
  146. 2DEFINITION
  147. 3PRINCIPLE
  148. APPARATUS
  149. 4.1Division 4.1
  150. 4.2Division 4.2
  151. 4.3Division 4.3
  152. 4.4Division 4.4
  153. PROCEDURE
  154. 5.1Preparation of the test sample
  155. 5.2Preparation of the dish
  156. 5.3Test portion
  157. 5.4Determination
  158. EXPRESSION OF RESULTS
  159. 6.1Method of calculation and formula
  160. 6.2Repeatability
  161. METHOD 6
  162. DETERMINATION OF pH
  163. 1SCOPE AND FIELD OF APPLICATION
  164. 2DEFINITION
  165. 3PRINCIPLE
  166. 4REAGENTS
  167. 4.1Buffer solutions, for calibration of the pH meter (5.2)
  168. APPARATUS
  169. 5.1Division 5.1
  170. 5.2Division 5.2
  171. 5.3Division 5.3
  172. 5.4Division 5.4
  173. 5.5Division 5.5
  174. Mixer
  175. 5.7Division 5.7
  176. PROCEDURE
  177. 6.1Preparation of the test sample
  178. Determination
  179. 6.2.1Calibration of pH meter
  180. NOTES
  181. 1Division 1
  182. 2Division 2
  183. 6.2.2Preparation of the test solution
  184. Measurement of pH
  185. 6.2.3.1Division 6.2.3.1
  186. 6.2.3.2Division 6.2.3.2
  187. EXPRESSION OF RESULTS
  188. 7.1Recording of pH
  189. 7.2Repeatability