Testing of milk and dairy product parameters

This standard specifies the analysis methods for various hygiene indicators of edible hydrogenated oil and artificial cream. This standard is applicable to the determination of various hygiene indicators for edible hydrogenated oil and artificial cream

2 Normative References: The clauses in the following documents become the clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 5009.3-2003 Determination of Moisture in Food GB/T 5009.6-2003 Determination of Fat in Food GB/T 5009.11-2003 Determination of Total Arsenic and Inorganic Arsenic in Food GB/T 5009.12-2003 Determination of Lead in Food GB/T 5009.13-2003 Determination of Copper in Food GB/T 5009.37-2003 Analysis Methods of Hygienic Standards for Edible Vegetable Oils 3 Sensory Examination 3.1 Color 3.1.1 Instrument Plate: Diameter 50 mm. 3.1.2 Analysis steps: Use a clean glass rod to pick up a small piece (about 1 cm ') of the sample and place it in the center of the dish. Carefully observe it in all directions under natural light at room temperature, and then place it in front of a white background to observe the reflected light. Write the following words and phrases: white, gray white, milky white, lemon, light yellow, yellow, orange, etc. 3.2 Appearance 3.2.1 Analysis Step 3.2.1.1 Use a clean glass rod to gently stir the sample in the aforementioned dish, test its hardness and softness, and record the following words and phrases: hard solid, solid, semi solid, viscous colloid, semi fluid, etc. 3.2.1.2 Use a clean glass rod to pick up a small piece of the sample, place it on the cleaned index finger, rub it with your thumb and index finger, carefully experience the feeling of your finger, and then describe it in terms of roughness, small particles, and delicacy. 3.3 Odor and Taste 3.3.1 Instrument beaker 50 mL. Water bath. 3.3.2 Analysis Step: Use a clean glass rod to pick up a small piece of the sample and place it in a 50 mL beaker. Heat it on a water bath to 50 ℃, stir quickly with a glass rafter, smell its odor, and dip a small amount of the sample with a glass rod onto the tip of the tongue to taste its taste. Then, describe them in terms of burnt, rancid, foul, fishy, moldy, milky, and creamy aromas, while describe the taste in terms of sweet, sour, bitter, spicy, salty, plain, and delicious

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