ISO 8968-1:2014
Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation
ISO 8968-1|IDF 20-1:2014 specifies a method for the determination of the nitrogen content and crude protein calculation of milk and milk products by the Kjeldahl principle, using traditional and block digestion methods. The methods are applicable to: liquid cow's (whole, partially skimmed or skimmed milk), goat's and sheep's whole milk; hard, semi-hard and processed cheese; dried milk and dried milk products (including milk-based infant formulae, milk protein concentrate, whey protein concentrate, casein and caseinate). The methods are not applicable to samples containing ammonium caseinate.
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Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.5
Section sec_5.6
Section sec_5.7
Section sec_5.8
Section sec_5.9
Section sec_5.10
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_6.7
Section sec_6.8
Section sec_6.9
Section sec_6.10
Section sec_6.11
Section sec_6.12
Section sec_6.13
Section sec_6.14
Section sec_6.15
Section sec_6.16
Section sec_6.17
Section sec_6.18
Section sec_6.19
Section sec_6.20
Section sec_6.21
Section sec_7
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
Section sec_9
Section sec_9.1
Section sec_9.1.1
Section sec_9.1.2
Section sec_9.1.2.1
Section sec_9.1.2.2
Section sec_9.1.2.3
Section sec_9.2
Section sec_9.2.1
Section sec_9.2.2
Section sec_9.2.2.1
Section sec_9.2.2.2
Section sec_9.2.2.3
Section sec_9.3
Section sec_9.4
Section sec_9.4.1
Section sec_9.4.2
Section sec_9.4.3
Section sec_9.4.4
Section sec_10
Section sec_10.1
Section sec_10.1.1
Section sec_10.1.2
Section sec_10.1.3
Section sec_10.2
Section sec_10.2.1
Section sec_10.2.2
Section sec_10.2.3
Section sec_11
Section sec_11.1
Section sec_11.2
Section sec_11.2.1
Section sec_11.2.1.1
Section sec_11.2.1.2
Section sec_11.2.1.3
Section sec_11.2.2
Section sec_11.2.2.1
Section sec_11.2.2.2
Section sec_11.2.2.3
Section sec_11.3
Section sec_11.3.1
Section sec_11.3.2
Section sec_11.4
Section sec_11.4.1
Section sec_11.4.2
Section sec_12
Annex sec_A
Table tab_A.1
Annex sec_B
Table tab_B.1
Table tab_B.2
Figure fig_B.1
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 Whole, partially skimmed or skimmed liquid milk
8.2 Hard, semi-hard and processed cheese
8.3 Dried milk and dried milk products
9 Procedures
9.1 Traditional method
9.2 Block digestion method
9.3 Blank test
9.4 Recovery tests
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory tests
11.2 Liquid milk, whole milk and skimmed milk
11.3 Hard, semi-hard and processed cheese
11.4 Dried milk and dried milk products
12 Test report
Annex A (informative) Test portion
Annex B (informative) Collaborative trials
Bibliography
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Related Information
Similar Standards
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BS 1741-1:1987
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-
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-
BS 1741-11:1989
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BS 1741-5.1:1988
Methods for chemical analysis of liquid milk and cream. Determination of the nitrogen content of liquid milk, Reference method
Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_4
Section sec_5
Section sec_5.1
Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.5
Section sec_5.6
Section sec_5.7
Section sec_5.8
Section sec_5.9
Section sec_5.10
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_6.7
Section sec_6.8
Section sec_6.9
Section sec_6.10
Section sec_6.11
Section sec_6.12
Section sec_6.13
Section sec_6.14
Section sec_6.15
Section sec_6.16
Section sec_6.17
Section sec_6.18
Section sec_6.19
Section sec_6.20
Section sec_6.21
Section sec_7
Section sec_8
Section sec_8.1
Section sec_8.2
Section sec_8.3
Section sec_9
Section sec_9.1
Section sec_9.1.1
Section sec_9.1.2
Section sec_9.1.2.1
Section sec_9.1.2.2
Section sec_9.1.2.3
Section sec_9.2
Section sec_9.2.1
Section sec_9.2.2
Section sec_9.2.2.1
Section sec_9.2.2.2
Section sec_9.2.2.3
Section sec_9.3
Section sec_9.4
Section sec_9.4.1
Section sec_9.4.2
Section sec_9.4.3
Section sec_9.4.4
Section sec_10
Section sec_10.1
Section sec_10.1.1
Section sec_10.1.2
Section sec_10.1.3
Section sec_10.2
Section sec_10.2.1
Section sec_10.2.2
Section sec_10.2.3
Section sec_11
Section sec_11.1
Section sec_11.2
Section sec_11.2.1
Section sec_11.2.1.1
Section sec_11.2.1.2
Section sec_11.2.1.3
Section sec_11.2.2
Section sec_11.2.2.1
Section sec_11.2.2.2
Section sec_11.2.2.3
Section sec_11.3
Section sec_11.3.1
Section sec_11.3.2
Section sec_11.4
Section sec_11.4.1
Section sec_11.4.2
Section sec_12
Annex sec_A
Table tab_A.1
Annex sec_B
Table tab_B.1
Table tab_B.2
Figure fig_B.1
Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Reference ref_9
Reference ref_10
Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 Whole, partially skimmed or skimmed liquid milk
8.2 Hard, semi-hard and processed cheese
8.3 Dried milk and dried milk products
9 Procedures
9.1 Traditional method
9.2 Block digestion method
9.3 Blank test
9.4 Recovery tests
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory tests
11.2 Liquid milk, whole milk and skimmed milk
11.3 Hard, semi-hard and processed cheese
11.4 Dried milk and dried milk products
12 Test report
Annex A (informative) Test portion
Annex B (informative) Collaborative trials
Bibliography