A-A-20196
Test methods.
The following chemical, microbiological, and physical analyses shall be made in accordance with the following referenced and specified methods. The Type I samples shall be thoroughly defrosted and tempered to 40°F (4.4°C) prior to all sampling and testing. The Type II product shall be thoroughly blended before testing, in the event stratification has occurred during shipment.
Tests.
Official Methods of Analysis of the AOAC.
|
Test |
Method number Type I |
Method number Type II |
|
Fat |
952.06 |
932.06 |
|
Total solids |
941.08 |
-- |
|
Moisture |
-- |
927.05 |
|
Salmonella 1/ |
967.26 |
967.26 |
|
Standard plate count |
966.23 |
966.23 |
|
Coliform count |
966.24 |
966.24 |
1/ For Salmonella testing, proceed as for dried egg, except using nutrient broth instead of lactose broth in initial dilution.
Standard Methods for the Examination of Dairy Products
Type I
|
Phosphatase (when skim milk is used in the formulation)
|
Chapter: Phosphatase Methods Section: Scharer Rapid Phosphatase Test (follow method for cream)
|
DA Instruction No. 918-RL. Instructions for Resident Grading Quality Control Service Programs and Laboratory Analysis
Type II
|
Scorched particle Content |
32.5 grams of dry product using the procedure for whole milk |
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