This standard applies to products made from cow's milk through preheating, concentration, homogenization, canning and sterilization. QB/T 3775-1999 Test method for whole fat sugar-free condensed milk QB/T3775-1999 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Test Methods for Whole Fat Unsweetened Condensed Milk
AnalyticalmethodsforevaporatedmilkQB/T3775-1999
This standard applies to products made from cow's milk, which are preheated, concentrated, homogenized, canned and sterilized. Sample Preparation
The sample cans must be carefully washed with warm water, soy sauce, and kept at 37℃ for 10 days. Bacterial tests are performed on a batch basis. For sample cans for chemical analysis, the cans should be rinsed and cleaned in clean water first, and shaken vigorously to make the contents uniform. After opening, transfer to a dry, sterilized bottle with a ground glass stopper, stir thoroughly and wait for analysis. 2 Test Methods
2.1 Determination of Whole Milk Solids
2.1.1 Instrument
2.1.1.1 Aluminum or glass cans with lids: Wash and add 10g of sea sand to a 6~7cm diameter can. 2.1.1.2 Short glass rod: one, dry, cool, weigh and set aside. 2.1.2 Method
Into the blood of constant weight, weigh about 1.5~2.0g (accurate to 0.2mg) of mixed whole fat sugar-free condensed milk, add about 5ml of water and stir, and evaporate to dryness in a water bath. Put it in a 100℃ oven to dry, take it out after two hours, cool it in a desiccator for 25 or 30min, weigh it, and the difference between the two weights should not exceed 2mg. Calculate according to formula (1). W2-W3
Total milk solids (%)=
Where: W1—weight of blood plus sea sand, glass rod and sample, g: W2——weight of blood plus sea sand, glass rod and sample after drying, g; W3 weight of blood plus sea sand and glass rod, g.
2.2 Determination of fat
2.2.1 Rozgothi method
Take 3~4g of sample (accurate to 0.2mg), add water to 10ml and mix, then operate according to Item 2.4.1.3 of GB5413-85 "Testing method for milk powder".
2.2.2 Gerber method
Weigh 3~4g of sample (accurate to 0.01g), and determine according to Item 2.2.2.3 of GB5418-85 "Testing method for whole fat sweetened condensed milk".
2.3 Determination of aciditywww.bzxz.net
Use a pipette to take 10ml of 20℃ sample, inject it into a clean triangle beaker, add 60ml of freshly boiled water and 1ml of phenolphthalein indicator (0.5% ethanol solution), and drip 0.1N sodium hydroxide solution until it turns slightly red and does not disappear within one minute. Acidity (°T) = VX10
Lactic acid (%) =
Wherein: V is the amount of 0.1N sodium hydroxide consumed in titration, ml; W is the amount of sample, g.
2.4 Determination of impurities
. (2)
Weigh 250g of sample, and the determination method is the same as that of G85418-852.6. The determination results are compared with those of Plate No. 4. Determination of copper
The same as GB5413-852.9.1 and 2.9.2. 2.6 Determination of tin
The same as GB5413-852.9.1 and GB5418-852.8. 2.7
Determination of lead
The same as GB5413-852.9.1 and 2.9.3. 2.8 Determination of mercury
Same as GB5413-852.10.
Determination of hexachlorocyclohexane
Same as GB5413-852.11.
Determination of tet
Same as GB5413-852.11.
2.11 Microbiological test for whole fat sugar-free condensed milk
The microbiological test for whole fat sugar-free condensed milk can be carried out according to Appendix B (supplement) of GB5408-85 "Disinfected Milk". Additional remarks:
This standard was proposed by the Ministry of Light Industry of the People's Republic of China and is under the jurisdiction of Heilongjiang Dairy Industry Research Institute. This standard was drafted by Heilongjiang Dairy Industry Research Institute. The main drafters of this standard are Zhang Baofeng, Li Yuxian and Yu Yunhua. As of the date of implementation of this standard, the former Light Industry Ministry Standard QB37-60 "Test Method for Condensed Milk" shall be invalidated. Issued by the National Bureau of Standards on September 28, 1985. Implementation on August 1, 1986
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