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Analysis of dried milk and dried milk products. II. Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method)



Analysis of dried milk and dried milk products. II. Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method)



British Standard (BS 1743: Part II: 1980): 3



The method involves gravimetric estimation of the moisture content of the sample. A test portion of the sample (4.9-5.1 g for dried whole milk, 3.4-3.6 g for dried skim milk or dried buttermilk, 2.5-2.7 g for dried whey) is wetted and then mechanically shaken for 2 min with 35 ml water (at 25 deg C for spray-dried and 50 deg C for roller-dried products).

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