Product/Sample Type

SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
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Product/Sample Type
Wholemilk Powder –
Chemistry
(DAA)
Skimmilk Powder –
Chemistry
(DTA )
Buttermilk Powder Chemistry
(DRA)
Version 10, July 2014
Frequency
2 monthly
Feb, Apr, Jun,
Aug, Oct, Dec
4 / yr
Feb, Jun, Aug,
Oct
4 / yr
Feb, April, Aug,
Oct
No. Samples per
Set
6
(100-105g)
4
(100-105g)
4
(100-105g)
ILCP Tests Available
Units
Typical ILCP Ranges *
Fat – RG
Moisture – 102°C Oven
Moisture – Karl Fischer
WPNI
Ash
Free Fat - % in powder
Titratable Acidity
Insolubility Index 24°C
Protein – Kjeldahl
Protein – Combustion
Fat – RG
Moisture – 102°C Oven
WPNI – SMP mg/g
Titratable Acidity
Insolubility Index 24°C
Protein – Kjeldahl
Protein – Combustion
Fat - RG
%
%
%
mg/g SNF
%
% in powder
%
ml
%
%
%
%
mg/g
%
ml
%
%
%
18 – 30
2–4
2–4
0.2 – 5.0
4–6
0.5 – 8
0.07 – 0.13
0.1 – 0.8
23 – 27
23 – 27
0.5 – 1.6
3–4
0.1 – 7
0.1 – 0.13
0.1 – 0.3
32 – 36
32 – 36
7 - 11
Moisture - 102°C Oven
%
3-4
Titratable Acidity
%
0.08 – 0.12
Insolubility Index 24°C
ml
0.1 – 0.2
Protein - Kjeldhal
%
30 - 35
Page 1 of 7
SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
Product/Sample Type
Milk Powder – Vitamins
A, C & D
(DA C)
Frequency
4/year
Feb, April, Aug, Oct
No. Samples
per Set
(DA D)
g/100g
300 - 1200
(20-22g)
Vitamin C
mg/100g
8 - 200
g/100g
4 - 30
6
Vitamin D
4 / yr
4
Nitrate
mg/kg
4 - 90
Feb, April, Aug, Oct
(20-22g)
Nitrite
mg/kg
0.1 – 3.6
ml
0.2 – 3.8
A-E
A-E
Sediment 85
ml
0.2 – 2.0
Dispersibility Grade 1-7
1-7
1-7
Dispersibility Percentage
%
85 - 105
Wettability
sec
6 - 60
Bulk Density 100 Taps
g/ml
0.4 – 0.8
Cold S DP
(DAG)
Milk Powder – Bulk
Density
(WMP, SMP, B MP)
Typical ILCP Ranges *
Vitamin A
Coffee Sediment
Instant Wholemilk Powder
-Functional Properties
Units
6
(20-22g)
Milk Powder Nitrite/Nitrate
ILCP Tests Available
4/year
6
Feb, Apr, Aug, Oct
(175-180g)
Feb, Apr, Aug, Oct,
Dec
6
(175-180g)
(DXA)
Version 10, July 2014
Page 2 of 7
SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
Product/Sample Type
Milk Protein Concentrate /
Milk Protein Isolate
(42, 56, 70, 80, 85)
(DMA )
Whey Powder
(DWA)
Version 10, July 2014
Frequency
2 monthly
Feb, Apr, Jun,
Aug, Oct, Dec
4/yr
Mar, May, Sept,
Nov
No. Samples per
Set
6
(175-180g)
ILCP Tests Available
Units
Typical ILCP Ranges *
MPC ≤70 - Fat – RG
(MPC
42, -56
&70)
MPC ≥80
Fat
– SBR
%
0.9 – 26
%
1-2
(MPC 80+102°C
& MPI)
Moisture
Oven
%
3-7
Ash
%
5 -8
Lactose
%
1 - 20
g/ml
0.3 – 0.7
g/ml
0.3 – 0.7
(MPC≤70
80+- &Bulk
MPIDensity
only) – 100
MPC
taps
(MPC≥80
42, -56
&70)
MPC
Bulk
Density – 35
taps
(MPC
80+ &
MPI)40°C
Insolubility
Index
ml
0.1 - 7
(MPC
42,
56 &70 only)
pH (5%
Solution)
pH
6-7
Titratable Acidity
(MPC 42, 56 &70 only)
WPNI
%
0.7 – 1.4
mg/g
3 - 20
Protein - Kjeldhal
%
43 - 85
Fat - RG
%
0.6 – 1.3
Moisture - 102°C Oven
%
1.5 – 2
Protein - Kjeldahl
%
12 - 15
4
pH
pH
6 -7
(175-180g)
Ash
%
7-9
Titratable Acidity
%
0.04 – 0.11
Salt
%
2-3
Insolubility Index 24°C
ml
0.05 – 0.4
Page 3 of 7
SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
Product/Sample Type
Frequency
No. Samples per
Set
Butter – Chemistry
(Salted & Unsalted)
4
monthly
(55-65g)
(DBA)
Butter – pH
(Salted, Unsalted & Lactic)
(DB D)
4/year
Feb, Apr, Aug,
Oct
6
ILCP Tests Available
Units
Typical ILCP Ranges *
Fat (By Difference)
%
81 - 84
Moisture – Oven/Hot Plate
%
15 - 16
Solids-Not-Fat
%
1-3
Salt
%
1.0 – 1.6
pH (of the Serum)
pH
4.5 – 5.0
mg/kg
2 - 50
Free Fatty Acids
%
0.08 – 0.30
Moisture – Karl Fischer
%
0.03 – 0.15
meq.O2/kg
0.03 – 0.40
Carotene
mg/kg
5 - 15
Fat - SBR
%
20 - 40
Moisture - 105°C Oven
%
32 - 50
pH
pH
5-6
Salt
%
0.5 – 2.5
mmol/kg
100 - 240
%
20 - 30
(110-120g)
Alkalinity
AMF - Chemistry
(DCA)
2 monthly
Feb, Apr, Jun,
Aug, Oct, Dec
8
(200ml)
Cheese - Chemi stry
(Cheddar, Shreddar,
Egmont, Edam, Mozarella,
Taupo, Edam)
2 monthly
Feb, Apr, Jun,
Aug, Oct, Dec
6
(75-80g)
Peroxide Value
Calcium
(DDA)
Protein - Kjeldahl
Version 10, July 2014
Page 4 of 7
SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
Product/Sample Type
Frequency
No. Samples per
Set
Units
Typical ILCP Ranges *
Fat - SBR
%
0.4 – 1.1
Moisture - 102°C Oven
%
9 - 12
Ash
%
1.6 – 8.0
Lactose
%
0.02 – 0.12
Bulk Density – 35 Taps
g/ml
0.6 – 0.7
Free Acidity
ml/g
0.06 – 0.18
pH
4-8
ml/g
5–6
Protein - Kjeldahl
%
80 - 90
4
Particle Size, Pass 1 (600 or 300)
%
99 - 100
(20-22g)
Particle Size, Pass 2 (250 or 180)
%
15 - 77
Ash
%
3.5 – 3.9
Moisture - 102°C Oven
%
4-6
Fat - SBR
%
0.6 – 1.1
Lactose
%
0.03 – 0.36
Calcium (Ca Caseinate)
%
1.3 – 1.5
Calcium (Na Caseinate)
%
0.02 – 0.07
pH (5% Solution)
pH
6-7
g/ml
0.3 – 0.6
%
90 - 93
Casein – Chemi stry
(Rennet casein & Lactic
casein)
(DEA)
Separate sample provided
for particle size
4
Jan, Mar, May,
Sep, Nov
(175-180g)
ILCP Tests Available
pH
Alkali Requirement
Caseinate - Chemistry
(Sodium caseinate &
Calcium caseinate)
(DFA )
2 monthly
Jan, Mar, May,
July, Sep, Nov
4
(175-180g)
Bulk Density – 35 Taps
Protein - Kjeldahl
Version 10, July 2014
Page 5 of 7
SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
Product/Sample Type
Micronutrients (Powders)
(2 x Nutr, 2 x W MP, 2 x
SMP, 2 x WPC)
(DHA)
Frequency
4/year
Feb, Apr, Aug,
Oct
Product/Sample Type
No. Samples per
Set
8
(20-22g)
ILCP Tests Available
Units
Typical ILCP Ranges *
Copper
mg/kg
0.2 - 4
Iron
mg/kg
1.5 - 300
Manganese
g/100g
2 – 1,300
Zinc
mg/kg
Calcium
mg/100g
20 – 3,000
Chloride
mg/100g
20 – 1,000
Magnesium
mg/100g
3 - 220
Phosphorus
mg/100g
240 – 1,000
Potassium
mg/100g
100 – 1,600
Sodium
mg/100g
40 – 1,200
2 - 120
Frequency
No. Samples per Set
Test
Feb, Apr, Aug, Oct, Dec
4
(32.5 ±0.1g)
Recovery + Identification. Scorched Particles presented
additionally in April & October rounds.
Purity / Recovery + Identification
Milk Powder
(DA H)
Fat Products (AMF & Butter)
(DB C)
Cheese
(DDC)
Protein Products (Casein,
Caseinate, WPC)
(DE C)
Lactose
(DAL)
Version 10, July 2014
Feb, Apr, Aug, Oct, Dec
Jan, Mar, May, Sep, Nov
Jan, Mar, May, Sep, Nov
Mar, May, Sept, Nov
4
(AMF 50 ±0.1g)
(Butter 100
4 ±0. 1g)
(100 ±0.1g)
6
(50 ±0.1g)
4
(100 ±0.1g)
Recovery + Identification
Recovery + Identification
Recovery + Identification
Recovery + Identification
Page 6 of 7
SÜT ÜRÜNLERİ KONTROL – KİM YASAL ANALİZLER YETERLİLİK TEST PLANI
Product/Sample Type
Frequency
No. Samples per
Set
Whey Protein Concentrate
– Chemistry
2 monthly
(S weet whey & Acid Whey)
(DGA )
Jan, Mar, May,
July, Sep, Nov
4
(175-180g)
Lactose – Chemistry
4/year
(Edible, Pharmaceutical)
(DLA )
Mar, May, Sept,
Nov
Protein Products Nitrite/Nitrate (NOx)
(Cas ein, Cas einate, WPC
MP C/MPI/Whey Powder)
4/year
Mar, May, Sept,
Nov
(DVA)
4
(100-105g)
ILCP Tests Available
Units
Typical ILCP Ranges *
Ash
%
2.6 – 5.3
Fat - SBR
%
3 - 12
Moisture - 102°C Oven
%
4-6
Lactose
%
0.7 – 8.4
Bulk Density – 35 Taps
g/ml
0.4 – 0.6
Insolubility Index 24°C
ml
0.1 – 0.3
pH (5% Solution)
pH
6-7
Protein - Kjeldahl
%
70 - 80
pH (10% Solution)
pH
4-7
Moisture Loss on Drying
%
0.03 – 0.23
Total Moisture – Karl Fischer
%
4-5
Sulphated Ash
%
0.02 – 0.40
Nitrate
mg/kg
2 - 30
Nitrite
mg/kg
0.1 - 3
4
(20-22g)
Note: From time to time – specialised products will be presented at the request of participating labs (e.g. Alamin)
* Sample ranges are for example only. Samples may be presented outside these ranges. Range values are approximate only and do not represent
results in significant figures.
Version 10, July 2014
Page 7 of 7