Milk and dairy products/other physicochemical parameter testing

5 Instruments and Equipment 5.1 Balance: Sensitivity of 0.1 mg

5.2 Drying oven. 5.3 Water bath pot. 6 Analysis Step 6.1 Determination of Total Solids Add 20 g of quartz sand or sea sand (4.3) to a flat bottomed container (4.1), dry in a drying oven at 100 ℃± 2 ℃ for 2 hours, cool in a dryer for 0.5 hours, weigh, and repeatedly dry to constant weight. Weigh 5.0 g (accurate to 0.000 1 g) of the sample into a constant weight dish, steam it dry on a water bath, wipe off any water stains outside the dish, and dry it in a 100 ℃± 2 ℃ drying oven for 3 hours. Take it out and cool it in a dryer for 0.5 hours. Weigh it, and then dry it in a 100 ℃± 2 ℃ drying oven for 1 hour. After taking it out and cooling it, weigh it until the difference in mass between the two tests does not exceed 1.0 mg. In the formula for total solids in the sample:

x - the content of total solids in the sample, in grams per hundred grams (g/100 g); M - box, the mass of sea sand and dried sample, in grams (g)+mg - one box. The mass of sea sand, in grams (g> m - the mass of the sample, in grams (g). 6.2 Determination of fat (according to the method specified in GB 5413.3). 6.3 Determination of sucrose (according to the method specified in GB 5413.5)

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